276 FRUIT PESTS 



Scab may be controlled by spraying with Bordeaux 

 mixture or dilute lime-sulphur spray. These should be 

 applied just before the blossoms open and again after the 

 petals fall. When the weather is moist and warm, a con- 

 dition favorable for the development of this disease, ad- 

 ditional sprayings may be necessary. Plowing under early 

 in the spring, the dead leaves on which the spores have 

 rested over winter, is beneficial in controlling the disease. 



Brown Rot. This disease attacks the stone fruits such 

 as peaches, cherries, or plums about the time of ripening, 

 causing them to decay quickly. Infected fruit, allowed 

 to remain on or under the tree, carries the spores over win- 

 ter. During warm, moist weather, this disease develops 

 very rapidly. 



There is no cure for the disease when it develops sud- 

 denly at the harvesting time. It may be prevented, how- 

 ever, by spraying with lime-sulphur or Bordeaux mixture 

 after the fruit is set, and two or three times later at in- 

 tervals of about two weeks. As most of the stone fruits 

 are susceptible to injury by spraying, the dilute lime-sul- 

 phur spray is preferable. On peaches and Japanese plums 

 the self -boiled lime-sulphur spray should be used. All 

 infected fruit should be picked from the trees during har- 

 vesting and carried from the orchard. Thinning will also 

 help to prevent the spreading of this disease, if it develops 

 during the ripening season. 



Bitter Rot. -- This is a more serious disease of the apples 

 in the South and Middle West than in the more northern 

 states. It forms cankers on the branches and makes a 

 brown, decayed place on the fruit. The decayed area is 

 very bitter and usually extends to the core. 



Bordeaux mixture sprayed as recommended for scab 



