PROTECTION OF TEACH BUDS. 



After auother year of earnest effort to find soiuetbiug to protect 

 the buds from the eft'ects of the cold we must again acknowledge our- 

 selves baffled. We have demonstrated that large peach trees can be 

 loosened at the roots and laid down on the ground for winter protec- 

 tion and be again set up successfully, but we have thus far failed in 

 saving the buds. We shall continue our efforts and if any grower can 

 suggest any way that offers even the slightest hope of success, we will 

 carefully test it ; for the peach tree can be grown successfully in all 

 parts of Massachusetts, and if some means could be found to save the 

 buds from winter's cold, peach growing would be a profitable industry, 

 supplying our markets with one of the choicest and most healthful 

 of fruits. 



THE PLUM CURCULIO ATTACKING THE PEACH. 



When the young peaches hatl reached the size of small hickory 

 nuts they began to drop from the trees in great numbers, and upon 

 careful examination it was found that every one contained the larvae 

 of the plum curculio, or some species closely related. 



This trouble has been reported to us from several localities and 

 should receive prompt attention from all fruit growers. 



The ordinary method of destruction upon the plum trees by jarring 

 should be tried. on young trees, and paris green upon large ones soon 

 after the fruit has set. As the peach foliage is easily injured not 

 more than one pound of paris green should be used to 300 to 400 

 gallons of water. 



STRAWBERRIES. 



The strawberry crop for the past year was very variable. Some 

 varieties that gave great promise in previous seasons doing poorly, 

 while many that gave little promise before were very good. On the 

 whole the crop was good, the berries averaging larger than for two 

 years but the quality was rather below the average. 



The following tables, arranged on the scale of from one to ten, 

 give the results of our test. 1 represents the greatest degree of 

 perfection : 



