6Q Lessons iii Fruit Growing. 



11. The fire blight may be held in check in part by 

 avoiding stimulants to rapid growth and by burning in- 

 fested shoots (62). 



12. The apple scab may be largely controlled by thor- 

 ough spraying with Bordeaux mixture (63). 



13. The bitter rot may be held in check by spraying, as 

 the fruit approaches maturity, with ammoniacal solution 

 of copper carbonate or potassium sulfide solution (64). 



14. The apple canker may be in part controlled by cut- 

 ting off and burning infested limbs, by spraying with Bor- 

 deaux mixture, by covering wounds with paint or grafting 

 wax and by whitewashing the trunk and larger branches 

 (65). 



15. Apples are commonly marketed in barrels, baskets 

 or boxes. When packed in barrels, the first two or three 

 layers put in are " faced " and the filled barrel is moder- 

 ately pressed i^^). 



16. The season of maturity, keeping period and quality 

 of apples depend much upon the environment in which they 

 are grown (67). 



IT. The crab apple resists cold better than the common 

 apple, but it is adapted only for culinary purposes and 

 cider (68). 



SUGGESTIONS FOR LABORATORY WORK 



1. Study Fig. 7, and ascertain the minimum age of the 

 oldest part of the much-branched fruit spur, referring to 

 Fig. 6 for the method. 



2. Study fruit spurs from bearing apple trees, ascertain- 

 ing the number of times each has blossomed, and the prob- 

 able age of the different parts. 



3. If the students have not had lessons in grafting, give 



