124 



TJie Canadian Horticiiltiinst. 



find them, as they come very suddenly 

 with the warm weather, and in one 

 hot day and night may sting the 

 Hon's share. They generally com- 

 mence on the pears, such as Bartlett, 

 Louise Bonne or Duchess, thence to 

 the cherry and plum. They often 

 almost destroy the pear crop by 

 making the pears very knotty. A 

 great many people do not yet know 

 the cause of their pears and apples 

 being knotty, but the curculio is the 

 cause of all the knots in them as well 

 as of the worms in the cherries ; they 

 are also the cause of the holes often 

 found in the different fruits. Now 

 this can all be prevented by appli- 

 cations of Paris green and water 

 at different times during the season, 

 at the rate of 3 oz. of Paris green to 

 40 gallons of water, kept well mixed 

 and sprayed on the trees. The first 

 application should be made just 

 after the blossoms drop and again at 

 intervals of 6 to 10 days for 4 to 6 

 weeks according to the weather, dry 

 or rainy, and the number of curculio 

 on hand to be killed. 



IN SPRAYING APPLES 



I spray twice generally, the first 

 time when they are about the size of 

 my little finger end, then again before 

 the apple turns over to hang down. 

 You will notice the apples, when 

 small, all stand with the blossom end 

 up, ready to catch the poison ; and 



as the codling moth lays its egg in 

 the blossom end, if there is poison 

 there the worm is sure to get it as 

 soon as hatched. Thus the apple is 

 saved and perhaps several other 

 apples, as the worm, when done with 

 one apple, eats its way out and goes 

 into another, and destroys that also. 

 I think another good plan to trap the 

 codling moth is to have a lantern 

 standing in the orchard over a tub of 

 water ; the moth flies very freely at 

 night and is attracted by the light, 

 strikes the glass of the lantern, falls 

 into the water and is drowned. 



Pears should be sprayed even 

 earlier than plums as the curculio 

 commences on the pear. I do not 

 agree with some of the professors 

 of agricultural colleges as to the 

 amount of Paris green that can be 

 used without hurting the leaves 

 Some of them go as high as one 

 pound to 100 gallons of water ; 10 oz. 

 to the 100 gallons make a very strong 

 application, and I do not generally 

 use more than 3 oz. to 40 gallons. 

 The Paris green should be kept well 

 stirred, because if allowed to settle 

 in the barrel it will get strong and 

 burn the leaves. Some brands of 

 Paris green require to be dissolved 

 in very warm water, as they will not 

 dissolve at all in cold water. I do 

 not like those brands as there is 

 plenty to be had that will dissolve 

 and I think them much better. 



