DISEASES OF THE APPLE 235 



identified. It is also called dry rot. This disease is easily 

 recognized by characteristic black, circular and sharply 

 margined spots, varying in size from | inch or more in 

 diameter. The spots become somewhat depressed by the 

 shrinkage of the affected tissue, and finally become leathery 

 or corky in texture. 



The rot can all be effectively controlled by the use of 4-4-50 

 Bordeaux mixture, applied to the plant at intervals varying 

 with the season and the weather. In sections where the fruit 

 is severely attacked by the rots, spraying will have to be done 

 more often, especially in seasons of considerable rainfall. 

 If the first spray has been with Bordeaux mixture, one or two 

 additional sprayings given during the latter part of July 

 and the early part of August will be effective in controlling 

 the rots. The number of sprays must be determined by 

 the individual and the section of the country in which he is 

 located. 



Apple Scab. — The scab is one of the worst foes of the apple, 

 and it is quite generally distributed over the country, in the 

 sections where apples and pears are grown. The loss due 

 to this disease is not easily estimated. The fungus is more 

 or less superficial, and unless the fruit is badly infected it 

 sometimes reaches the market, but is sold at greatly reduced 

 prices. This disease is commonly found on the fruit and the 

 leaves, but it also attacks the leaf stalks, the flowers and the 

 smaller twigs. The spots are usually more abundant on 

 the lower surface of the leaves. The disease appears as small, 

 irregular, almost circular spots on the fruit, giving the 

 characteristic familiar scabby appearance. In extreme cases of 

 infestation the fruit becomes puckered up and takes on all 

 kinds of abnormal and irregular shapes. There are probably 

 no varieties of apples or pears which are entirely free from 

 the scab. 



Bordeaux mixture or lime sulphur solution are both 

 effective in controlling this disease. The strength of Bor- 

 deaux mixture which should be used is determined by the 

 susceptibility of the variety to the spray injury. The 

 strength varies from a 2-4-50 to a 5-5-50 mixture. If a 

 variety is very susceptible to Bordeaux mixture, use lime 



