32 THE CONNECTICUT POMOLOGICAL SOCIETY. 



their partially unfolded leaves, apparently having arrested 

 the development of the latter. It also occurred here conspic- 

 uously on the fruit of neig-hboring gooseberries, but not on 

 their branches. These plants had been sprayed with Bor- 

 deaux, but apparently the treatment had been made too late 

 to be of much service. The second disease, found both at 

 Storrs and New Haven, was an anthracnose of the ripe fruit 

 of the white currant that caused the berries to shrivel up on 

 the clusters, the fruiting stage of the fungus showing more 

 or less plainly, as minute, circular blackish specks on the skin. 

 This seems to be an anthracnose different from that which 

 sometimes defoliates the leaves. It does considerable dam- 

 age and apparently was not uncommon, though it has escaped 

 my attention until this season. 



The apple was less injured by sooty blotch and scab the 

 past year than usual. The fruit speck trouble, which seems 

 to be caused by some undetermined fungus and appears chiefly 

 at harvest time and in storage, was perhaps more prevalent 

 than usual. Baldwin spot, too, was more in evidence than 

 for some time. Varieties other than the Baldwin, especially 

 the Greening, showed more or less of this trouble. Attempts 

 at cultures were made from the brownish tissue in the interior 

 of apples, but no bacterial or fungous growths were obtained. 

 This seems to indicate, as has been supposed by other investi- 

 gators, that the trouble is a physiological one, though the 

 exact cause is not known. Mr. Ives, who furnished me speci- 

 mens, suggested that possibly the apple aphis might have 

 injured the fruit when young, and since the spots often start 

 just beneath the skin, I thought that possibly through the 

 punctures of these insects bacteria might have been introduced 

 that could develop only after the apple had reached complete 

 maturity and the tissues had begun to soften and lose their 

 acid character. The results of my attempted cultures, how- 

 ever, did not confirm this view. On the other hand, it is 

 possible that the peculiar seasonal conditions may have 

 caused the trouble. The fact that a very similar trouble in 

 the potato, known as the interior browning, was more evident 



