tern. This form of injury is not readily apparent 

 loses its vigor, the leaves take on a yellow cast, 

 pear from the damaged roots. 



until the tree 

 or sprouts ap- 



Control of pine mice is more difficult and seldom as effective 

 as for meadow mice. The broadcast method of distributing poisoned 

 baits recommended for meadow mice may eliminate a few pine mice 

 but usually not enough for adequate protection. It should be noted 

 that control of vegetation may not have any effect on pine mice 

 because of their subterranean living habits. 



To obtain good control, zinc phosphide-treated baits must be 

 placed in underground trails where the animals spend most of their 

 time. If the infested area is small, hand baiting of the pine 

 mouse natural runways--usi ng treated grains or apple cubes--is 

 eff ecti ve. 



For larger areas, the use of the trail builder machine is an 

 advantage if soil and sod conditions permit. Be sure the machine 

 is aligned properly and is making a good tunnel through the sod. 

 By making artificial trails on 2 or 4 sides of each tree, a great 

 number of the pine mouse natural runs are intersected. Most of 

 the commercially-available trail builder machines are equipped 

 with automatic dispensers that put out 3-5 bait placements per 

 each 20 feet of trai 1 . 



Whether an orchardist hand baits for pine mice or uses a 

 machine, there is one absolute necessity: the artificial trail 

 and the natural runs must be kept as clean as possible . Pine mi ce 

 maintain clean, well-packed trails. They remove all foreign mat- 

 ter and debris, especially soil, from the tunnel. In the process, 

 mice quite often will cover or carry out the treated bait with 

 other materials. 



NOTE : As in previous years, a permit for bait application must 

 be obtained from the Massachusetts Division of Fisheries and Game 

 100 Cambridge Street, Boston, Massachusetts 02202, before any or- 

 chard mouse control can be done using toxic baits. 



*************** 



HOW IS THE KEEPING QUALITY OF YOUR SWEET CIDER? 



Wi 1 1 i am J . Lord 

 Department of Plant and Soil Sciences 



Too frequently, the author obtains sweet cider that has star- 

 ted to ferment or maintains its quality for only 2 or 3 days in 

 the refrigerator. Undoubtedly, other consumers have experienced 

 this problem and many potential repeat sales are lost. Consumers 



