140 INSECT PESTS 



bean to become stunted and withered, as the fungus 

 eats its way into the plant tissues and prevents the 

 ripening and fattening of the pod which is desired. Bor- 

 deaux mixture at half strength or Uver of sulphur mixture 

 (1 ounce to 4 gallons of water) until the pods are half 

 grown will ward off this trouble. The sketches show an 

 affected and a healthy pod respectively. (See Plate 33.) 



Peas are subject to Mould or Mildew, caused by Pero- 

 nospora vicicB. The figure shows a highly magnified view 

 of this parasite, which presents under the microscope a 

 not unattractive appearance. To the naked eye it is a 

 dirty grey bloom on the pods and is not hkely to be much 

 appreciated, as it is the cause of the yellow and wilted 

 leaves and pods that deprive us of many a choice dish 

 at the time of year that calls up memories of Aylesbury 

 duck. (See Plate 32.) 



There are numerous other fungus diseases of Peas, all 

 somewhat similar to the above. In no case is the spore 

 carried through the winter on the seeds, and the pea, 

 being an annual, it follows that resting-spores must find 

 sanctuary among decayed haulm, dead leaves or wild 

 allied leguminous plants such as vetches. The importance 

 of this should not be lost on the grower, and all affected 

 bines as well as " likely cards " among the weeds should 

 be collected and burnt. Half strength Bordeaux will, 

 however, be useful a week or so before the plants are 

 full-grown. 



The Leaf Spot of Celery comes under the head of 

 Bhght, and is called Septoria apii. It has been on the 

 increase of late, on account of the augmented use of this 

 vegetable. The Leaf Spot makes its first appearance 

 as dirty greenish-brown spots, which soon suffuse the 

 whole surface of the leaf and cause it to wither away. 

 The fungus then passes down the stalks and so ruins the 

 whole plant. As shown in the enlarged section, it behaves 

 much like potato blight, worming its way in between the 

 plant cells and so down to the vital parts. This explains 



