280 FRUIT PESTS 



cut away and burned immediately. All tools used should 

 be disinfected in a 5 per cent carbolic acid solution after 

 each cut. In the early spring before the buds swell, the 

 orchard should be pruned carefully, cutting away all dis- 

 eased wood well below the infected area. Cankers on the 

 larger branches should also be cut out, burned, and the 

 wound disinfected. It is upon these cankers that the 

 blight is often carried over from year to year. 



Peach Yellows. Peach yellows is one of the most 

 dreaded diseases of peach trees. Although it cannot 

 be cured, it may be controlled. The disease first becomes 

 apparent on the infected fruit which ripens prematurely, 

 is very highly colored, often spotted with red, and usually 

 filled with red streaks extending from the pit to the skin. 

 As the disease advances, the leaves turn yellow and in the 

 advanced stage, small, slender reddish shoots bearing nar- 

 row yellowish leaves are produced. In the beginning only 

 certain branches seem to be affected, but the disease soon 

 spreads to the whole tree. 



The only method of controlling this disease is to watch 

 carefully for any signs of it and to uproot and burn affected 

 trees as soon as the disease is detected, as it spreads very 

 rapidly through the orchard. During the harvesting 

 period, one should be especially watchful and mark all 

 trees that show the least signs of being affected. Im- 

 mediately after harvest, all such trees should be uprooted 

 and burned. 



" Little Peach." -In some regions, " little peach" is 

 as serious a disease as the peach yellows. As the name 

 implies, the fruit fails to enlarge, and the infected tree soon 

 dies. 



The treatment for " little peach " is the same as for 



