66 HORTICULTURIST'S RULE-BOOK. 



suppress the disease should be enacted in all peach-growing 

 States. 



Pear. BLIGHT (Micrococcus amylovorus, Burrill). A very 

 serious bacterial disease. The microbes work in the young 

 wood, causing it to die. The bark becomes brown and 

 sunken over the diseased parts. The death of the shoots 

 causes the leaves to die. The disease is readily distin- 

 guished from the leaf-blight in the fact that the leaves are 

 equally brown and discolored over their entire surface, 

 and they become dry and hang on the tree. The disease 

 enters through growing points, probably largely through 

 the blossoms, and it proceeds rather slowly down the twig. 

 If short twigs or spurs along the trunk or large branches 

 are attacked, the disease frequently spreads in the large 

 branch, showing as a sunken patch, and it may girdle the 

 branch and thereby cut off food supply to the points 

 beyond. Generally distributed east of the 100th meridian. 

 Known only in America. Attacks the apple and quince. 



Preventives. Some varieties, like Duchess, Lawrence, 

 and Kieffer, are partially immune. See that useless spurs 

 or sprouts do not grow upon the trunk or large branches. 



Bemedy. As soon as the disease is discovered, cut off 

 the affected parts a foot below the point of lowest visible 

 attack, and burn them. A tree which has been seriously 

 mutilated may be top-grafted the following year. 

 LEAF-BLIGHT and CRACKING OF THE FRUIT (Entomosporium 

 maculatum, L6v. ; Morthiera Mespili is the same). 

 Attacks nursery-stocks of pears, beginning as small and 

 circular brown spots on the leaves ; soon the entire leaf 

 turns brown and falls. Also causes the cracking of the 

 fruit, being particularly serious upon some varieties, 

 such as Flemish Beauty, Seckel, and Virgalieu (White 

 Doyenne). 



Remedies. Bordeaux mixture, eau celeste (2), orarnmo- 

 niacal carbonate of copper, applied four or five times. 

 Begin when the leaves are half-grown, and follow at inter- 

 vals of from two to four weeks. The Bordeaux is now 



