CHERRIES WHY PEARS CRACK. 



121 



Pratt Mr Manning found it of the finest quality with him, m 

 Eastern Massachusetts. 



Russian Pears Mr Gibb of Ontario, the best authority on 

 Russian fruits, said that Bessemianka was the best of those pears 

 so far tested. They must be further tested before coming 

 to any definite or satisfactory conclusions. One with the short 

 and simple name of Lapieganka was very promising. Mr Wat- 

 rous of Iowa had tested 30 varieties, and Bessemianka was the 

 only hardy one with him. In Vermont the Bessemianka is quite 

 as hardy as the Wealthy apple, said Dr Hoskins. Mr Brackett 

 of Iowa thought they were not so well tested as they should be, 

 and should have further trial. 



Hoosac This variety originated with Mr Foot of North 

 Adams, Mass., and h an excellent pear, said Mr Paul. J. T. 

 Lovett considered it fine in New Jersey, and Mr Barry of New 

 York said it was good. 



Wilder Mr Green reported it as fine, not inclined to rot at 

 the core, and with him at Rochester, N. Y., is a vigorous grower. 



Cherries. 



Russian Mr Watrous of Iowa had tested many of them and 

 some are hardy. They are hardy with Dr Hoskins of Vermont. 

 Windsor Mr Barry of New York pronounced it very good and 

 worthy of culture. Wragg Mr Watrous found it identical 

 with the English Morello, but it is supposed by Prof Budd to be 

 of Russian origin. 



The Kelsey plum will not succeed north of New Jersey, said 

 President Berkmans, and Mr Lovett reported that the young 

 trees were not hardy in New Jersey. 



Prunus Simoni Mr Watrous of Iowa said it was not hardy, 

 the trees were all dead. Mr Barry reported being stung so 

 badly by curculio that it is worthless. It was promising in 

 Georgia; Mr Thurlow should not recommend it for the North. 

 The Marianna plum, promising in Georgia and similar latitudes, 

 freezes to the ground in Iowa. Robinson is a fine Southern plum. 



WHY PEARS CRACK. 



It is now generally understood that the cracking of pears is 

 connected with their scabbing, both being due to the attack 

 of the fungus, Fusicladium. This fungus develops in and upon 

 the skin of the fruit, forming brown patches and retarding 

 the growth. It rarely covers the whole fruit, and does not 

 penetrate deeply; and as the growth is only checked in 

 the immediate vicinity of the fungus, an uneven tension of 

 the tissues is brought about, which may become great enough 

 to split the pear into cracks of variable depth. The reason 

 why some varieties are more subject to attack than others 

 is yet to a considerable extent a matter of opinion. The two 

 main elements which determine its abundance in any season 



