20 



qualities, the lona, Wilder, Massasoit, Salem, Merrimac, Lind- 

 ley and Herbert. 



Currants. — Fay's Prolific, Cherry, La Versaillaise and White 

 grape. 



Gooseberries. — Downing's, Smith's Improved and Industry. 



Strmoberries. — Bubach, Haverland, Lovett, Marshall and 



Greenville. 



Poplar Rust. 



For many years the black poplar {Populus nigra) has been 

 seriously injured by the leaf blight or rust, which checked its 

 growth and caused its leaves to fall so early as to seriously dis- 

 figure the beauty of the locations where planted. Following this 

 loss of foliage the immature wood of the lower branches has often 

 been destroyed by the following winter's cold, and the trees thus 

 very much weakened. Some results of the use of the Bordeaux 

 mixture were given in Bulletin No. 25, and again the past season 

 we have had much more marked success in its use, the trees hold- 

 ing their foliage several weeks longer than those unsprayed. This 

 tree on account of its rapid growth is very valuable for ornamental 

 purposes and for forest growth, and by the use of the Bordeaux 

 mixture it can be kept in perfectly healthful condition until the 

 leaves turn yellow and fall off from full maturity. 



Evajiorating Fruit. 



The immense apple crop of 1894 has led to much discussion as 

 to the best means of utilizing it. Much of this fruit has been a 

 total loss to the producer, from the fact that with so many fall and 

 early winter varieties the demand in our local markets was not 

 equal to the supply, and this quality of fruit would not keep long 

 enough to make it profitable to ship to distant markets. Of the 

 ordinary early fall apples thousands upon thousands of bushels 

 were either allowed to go to decay or were made into cider, when 

 if they had been taken while still fresh and firm, they could have 

 been made into a product by evaporation that would keep any 

 desirable length of time, and permit of being shipped to the most 

 distant markets of the world. 



Investigation of the crop of several orchards the past season 

 shows that in the ordinary average orchard, where a large number 

 of kinds are grown, from one-third to one-half of the fruit has 

 been sold for the manufacture of cider. In orchards of younger 

 trees, where only a few varieties are grown, the percentage of 

 cider apples would be much less ; but it would run high unless the 

 trees had been sprayed to protect them from insect attack, or the 

 small and injured fruit had been removed in the process of thin- 



