THE CURCULIO. 2Q 



PLATE IV. 



1. The Plum, June 9, showing the appearance when the egg of the Curculio has been taken out. 



2. The German Prune (Quetsche), July 1 8, with two Curculio marks on the neck, dried up. 



3. The Fellenberg Prune, ripe September 15. 



4. The Green Gage as it should be, September i. 



5. The Green Gage, July 20, showing the origin of the rot. 



6. Its further progress, August 7. 



7. Nectar, in New Jersey, September i. Rochester, September 15. 



THIS Plate indicates the condition of some of the Plums later in the season. 

 Fig. i shows a wound made by taking out the egg of the Curculio with the nail of 

 the little finger. This is, however, too large an instrument for so delicate an opera- 

 tion, and leaves an unnecessary scar. Apricots, Nectarines, and Plums can be saved 

 from destruction in this manner. 



In the early part of the season, especially if the weather should be cloudy and 

 cold, it will often be a week or ten days before this egg hatches ; but in very hot 

 weather the young grub will escape in four or five days. All attempts to save the 

 fruit after the egg is hatched will be useless. 



Those who have young fruit of valuable sorts not yet tested by the tasting pro- 

 cess, will be anxious that the first crop shall come to maturity ; and to know what to 

 do when all have been punctured by the Curculio, will be useful information. The 

 best instrument I have found for this delicate operation is a common quill tooth-pick 

 slightly rounded at the point, and pared to a cutting edge. This must be insinuated 

 under the concave side of the crescent-shaped mark, so as to turn over the triangular 

 portion of skin lying between the horns of the crescent and the end of the tube where 

 the egg is deposited. The egg a white round speck will sometimes be exposed, 

 and a very sharp eye will detect it without the assistance of a glass ; but generally it 

 will be so coated with a covering of the pulp of the fruit as to be invisible. Take 

 off this speck of skin, egg and all. If properly done the fruit will come to maturity, 

 showing scarcely a blemish. 



