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 commg 

 to any definite or satisfactory conclusions. One with the short 

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

 rou3 of Iowa had t-'sted 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 ii 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 Greea 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 Kfarianna plum, premising in Georgia and similar latitudes, 

 /reezes 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 

 )i the lungus, Fusicladium. This fungus develops in and upiin 

 the skin of the fruit, forming brown patches and retarding 

 *,he growth. It rarely covers the whole fruit, and does noc 

 penetrate deeply; and as the growth ij only checked in 

 che 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 



