DISEASES. 165 



riod of maturity, and that which remains its full time is 

 found to be thin and watery, deficient in the high spicy 

 aromatic flavor which is so highly appreciated by the con- 

 noisseur of these choice products. When, on the other 

 hand, the arid character of the soil and climate prevail ta 

 an extent that is uncongenial to any particular fruit, we 

 shall find that its growth is arrested, and that its highest 

 qualities are not adequately developed : this is frequently 

 observed in an unusually dry season and in California, 

 where irrigation is required to enable the orchardist to 

 produce some of the succulent fruits, the most remarkable 

 size and beauty have been attained, but we are told that 

 it was often at the expense of the desired flavor that the 

 same varieties acquire, under circumstances more advan- 

 tageous to the development of their superior qualities. 



So in many of our fruits, the successful results depend 

 upon the hygrometric condition of the atmosphere, and 

 Liebig suggests that a very prolific source of diseased ac- 

 tion in plants, arises from the suppressed evaporation and 

 transpiration consequent upon such atmospheric condi- 

 tions. 



Too much moisture prevailing at the time of the blos- 

 soming of our fruits, especially moisture precipitated in the 

 form of rain during this period, is sometimes disastrous 

 to our crops, both of cereals and of orchard fruits. Con- 

 tinuous showers prevent the development of the pollen- 

 grains, and their transfer to the stigmas of the blossoms, 

 so that the fruit does not set well. Fortunately this does 

 not often occur in our glorious climate, which is so highly 

 favored by an abundance of light and sunshine, which are 

 the great and essential stimuli of the higher orders of 



