500 



rieties, such as Diamond, Brighton, Agawam, and Salem, are 

 especially susceptible to this disease. 



All diseased shoots should be cut and burned, as it is believed 

 that it is through these that the disease is chiefly transmitted each 

 season. Spraying with Bordeaux mixture, as recommended for 

 black-rot, when accompanied by thorough cutting and burning of 

 diseased parts, is likely to prove sufficient, except where the disease 

 is unusually severe, in which case the treatment which has been 

 adopted and found very successful in Europe may be followed. This 

 consists of the application of the f ollowinig mixture : 



Sulphate of iron (copperas) pounds. .110 



Sulphuric acid, commercial quart . . 1 



Hot Water gallons. . 26 



First pour the acid upon the copperas and then add the water. 

 This mixture should be prepared and handled with great care, as it 

 is exceedingly caustic and will injure the skin, clothing, and almost 

 everything with which it comes in contact. On this account it can- 

 not be applied with a common spray pump. A swab, made by at- 

 taching a 'bundle of rags to a stick, may be used in applying the 

 mixture. All portions of the vines should be thoroughly covered 

 with this preparation just before the buds begin to swell in the 

 spring. 



Ripe-Rot. This has also been called bitter-rot. As the present 

 name indicates, the disease usually appears on the fruit when the 

 latter is nearly mature, and under favorable conditions continues its 

 development and destruction after the grapes are picked. It also at- 

 tacks the leaves and stems, but is most noticeable and injurious on 

 the fruit. The first indication of the disease is the appearance of 

 reddish-brown discolored spots, which spread and finally extend over 

 the whole fruit. The surface then becomes dotted with dark, slight- 

 ly elevated pustules, in which the spores are borne. At this stage of 

 development this disease is not easily distinguished from the early 

 stages of black-rot and bitter-rot. The berries do not shrivel up, 

 however, as in the case of the black-rot, and usually are easily de- 

 taohed from the bunch. The spores mentioned are produced in 

 large numbers and serve to spread the disease. It is difficult to de- 

 termine how much injury is done by this disease on account of the 

 liability of confusing it with other fungous troubles. It is quite gen- 

 erally distributed, and may cause more loss than is usually attributed 

 to it. Spraying as recommended for black-rot will largely prevent 

 this disease. The later applications are especially important and 

 should be very thorough. 



Bitter-Rot. This is caused by a fungus known as Melanconium 

 fuliyineum. Fruit attacked by this disease presents an appearance 

 quite similar to that produced by the ripe-rot. Bitter-rot is no doubt 

 sometimes confused with other diseases. It is mostly restricted to 

 the Southern States, and is not generally regarded as serious. Spray- 

 ing as for black-rot will probably prevent this disease. 



White-Rot. The effect of the disease known as white-rot (Co- 

 niothyrium diplodiella) upon the fruit of the grape is somewhat 



