1 68 PRINCIPLES OF FARM PRACTICE 



(pustules) bearing spores appear. This disease is most 

 noticeable about the time the fruit begins to ripen. 



Brown rot. This is a common injury of the peach, plum 

 and cherry. The fungus attacks the fruit as it approaches 

 maturity, first appearing as a round, dark spot and gradually 

 extending over the entire fruit. As decay advances small 

 bunches of brown threads appear, at first near the center of 

 the original spot, and rapidly extend until the whole fruit is 

 covered. If the infected fruit remains on the tree it shrivels 

 up into what is known as " mummy fruit," and may hang 

 there during the winter. On examination of " mummy fruits " 

 some will be found bearing small mushroom-like bodies. 

 These bodies bear spores which may start a new infection. 



Black rot. This rot attacks grapes. It begins as dark 

 purple spots which gradually involve the whole grape. Later 

 the grape shrivels up and turns black. 



Bacterial soft rot. This is a very foul smelling, slimy, soft 

 rot of the tissues of fleshy vegetables such as cabbage head, 

 carrots, turnips, onions, and potatoes in storage. This 

 rot may be checked by keeping the temperature low, by 

 thoroughly drying all the surfaces before the vegetables are 

 put in storage, if necessary, by exposing them to the sun, 

 and by avoiding bruises and wounds as much as possible. 



Dry rot of potatoes. This is the common rot of potatoes 

 under ordinary cellar storage conditions. It is caused by a 

 fungus which grows well at rather low temperatures but 

 which as a rule can not invade the potato except through the 

 wounds. Potatoes should be handled as carefully as apples 

 if rot is to be avoided. 



Blue mold rot. This is the common mushy, soft rot of 

 apples in storage, and as a rule follows wounds or the diseased 

 spots caused by other parasites. 



