No. 4.] FRUIT GROWING. 41 



3i[r. J. J. Ekwin. Do you advise planting vegetables in a 

 young orchard ? 



Mr. Drew. I should certainly do something of that sort to 

 pay the first expenses, but I should do it with caution, taking 

 care that whatever is grown does not prevent the tree from 

 spreading out and making a good shaped tree, or cause growth 

 too late in the fall. Too many people get carried away with 

 the immediate results in growing such catch crops, and lose 

 sight of the ultimate results. 



Mr. Erwin. Would you gi'ow currants with your trees, or 

 independently ? 



Mr. Drew. If I grew currants in the apple orchard I 

 should take the greatest pains to see that they were free from 

 the San Jose scale, as they are very prone to be subject to 

 this insect. I should spray against the scale every year. 

 They do that on the Pacific coast, counting it good insurance, 

 and I think we must come to that in New England. 



Mr. S. H. Reko. Which is better for the scale, lime and 

 sulphur, or soluble oil ? 



Mr. Drew. One is about as good as the other. In bad 

 cases I prefer the oils, as they spread, while the lime and sul- 

 phur stays where it is applied. In severe cases I use 1 gallon 

 of oil to 12 of water, although 1 to 15 is the proportion usu- 

 ally recommended. Spraying with oil when the bark is dry 

 doesn't do as much harm and is more effective than when the 

 bark is wet. In the spring, just as the buds unfold, spray 

 thoroughly with lime and sulphur. There is nothing better to 

 clear off fungous diseases and kill the eggs of plant lice. 



Mr. Reed. If you have no San Jose scale, and spray only 

 as a preventive, you would use the lime and sulphur in the 

 spring only ? 



Mr. Drew. I should ; and I should always advise the use 

 of home-mixed solutions, unless a person had only a few trees. 



Mr. Reed. Do you put any lime and sulphur solution in 

 with the arsenate of lead in the spring? 



Mr. Drew. That brings up to the subject of summer 

 spraying. A few years ago everybody was telling us to use 

 the Bordeaux mixture, and we all admit that it has been one 



