TtiE btSEASES OF FtiUITS. 2 33 



The Fruit Rot (Monilia fructigena Pers.) is a common fungus 

 of the stone fruits generally and one that has been considered 

 under the diseases of the peach. It is perhaps most rapid in 

 its development upon the cherry, because of the thinner skin 

 and softer pulp of the latter fruit than that of the peach, and this 

 may account for the unusual rapidity with which it will work 

 ruin to a maturing crop of cherries when the days are rainy. 



The Mildew (Podosp/uzra oxycanthce D C.) is frequently met 

 with upon the peach, plum, and cherry, and is mentioned be- 

 cause most destructive to the latter plants. It works particu- 

 larly upon the young stems and their leaves and causes the 

 latter to become coated over with the fungus when they coil 

 up and are comparatively worthless. 



Remedies. This is a superficial fungus, and like many others 

 of its class is easily controlled when spraying is resorted to. It 

 is particularly destructive to nursery stock, and a few applica- 

 tions of Bordeaux sometimes make all the difference between 

 a good healthy growth and a stunted plant. 



THE VINE FRUITS. 



THE GRAPE. Black Rot (Lastadia Bidwellii Ell. ) of the grape 

 is a fungus that attacks both the leaves and the fruit and oc- 

 casionally is met with upon the young canes, producing there 

 dark sunken spots. Upon the foliage the disease assumes the 

 form of reddish-brown, oval blotches situated between the 

 veins, and greatly interferes with the activity of the leaves. 

 The greatest injury is done to the fruit, which becomes dis- 

 colored, then turns black, shrivels upon the stem, and is cov- 

 ered with the spore-bearing pimples similar to those upon the 

 dead areas of the leaf (see Fig. 290). The fungus remains 

 alive over the winter in the mummy fruits, the dead fallen 

 leaves, and the injured canes. 



Remedies. The ordinary pruning and burning will dispose 

 of the greater portion of the disease present upon the canes 

 and berries that may remain attached. It is well to rake up 

 and burn the leaves and any fallen fruit in any vineyards 

 where the rot has been injurious. Some growers of grapes 

 take the further precaution of removing the clusters while 

 they are still green when the rot has ruined them. During 



