Bitter Rot 



such fruit and leaves as may fall or can readily be gathered. 

 Spraying with Bordeaux Mixture, Eau Celeste, or Ammonia Carbonate 

 of Copper. One spraying should be given just as growth is starting in 

 the spring, but before the floivers appear. A second spraying should^be 

 given when the leaves are half-grown, and further ones at inter valsjof 

 two or three weeks till the fruit has attained about two-thirds of its 

 growth. 



Bitter Rot or Ripe Rot. This disease is 

 caused by a fungus known scientifically as 

 Glceosporium versicolor. It is widely spread, 

 but does not affect all Apples to the same 

 extent, and some varieties are comparatively 

 free from its attacks. Others, again, are 

 specially liable to it, and many losses occur 

 from it, though the true cause is not sus- 

 pected by cultivators. The disease first 

 makes its appearance when the Apples are 

 beginning to ripen, and, hence the name 

 " Ripe Rot." The fungus first makes its 

 appearance in the form of small circular 

 brown spots on the surface of the fruit. 



These spots rapidly increase in size till they measure a quarter- 

 of-an-inch across, or more. At this stage of growth the spores are 

 developed and scattered, and the old spots continue to increase in 

 size till they, more or less, cover the fruit. The effect upon the 

 fruit is that it becomes brown and rotten, and has an intensely bitter 

 flavour ; consequently, the disease has obtained the name of " Bitter 

 Rot." This fungus propagates with great rapidity, and if not kept in 

 check will cause serious damage in an orchard. Though generally 

 regarded as an Apple pest, this fungus is said to also affect several 

 other fruits. Remedies : All affected fruit should be destroyed as far 

 as may be practicable, as each spot contains some thousands of germ 

 spores. Spraying with (1) Ammonia Carbonate of Copper, (2) Blue- 

 stone and Sodium Carbonate, (3) Bordeaux Mixture. Use as recom- 

 mended for Apple Scab. 



Mouldy Core. This is a somewhat obscure 

 disease, though it is supposed to be caused by 

 some mould fungus that first appears upon 

 the core, hence the name. The fungus germs 

 are supposed to enter the fruit through the 

 eye, from which there is a passage to the core. 

 The spores germinate in the eye, and then 

 force their fine threads to the interior of the 

 fruit. From the core they again fructify, and 

 the threads gradually force their way into the 

 pulp. This is a very troublesome disease, and 

 not easy to detect or deal with. Apples that 

 are affected often appear to be sound, but on cutting them in halves the 

 cores, and sometimes a considerable portion of the flesh, are found to be 



Mouldy Core. 



