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TOMATOES. 



BLACK ROT (Macrosporium 



Black Rot of the Tomato (Macrosporium tomato,) The 

 rot seen at a the blossom end. The lowest tomato 

 not yet attacked. (Agricultural Gazette, New South 

 Wales). 



Tomato, Cooke). The rotting 

 of the nearly grown, 

 or ripe tomato. Dull 

 dark green spots of a 

 velvety appearance show 

 at first. These slowly 

 enlarge, and the tomato 

 rots entirely. The 

 fungus is a wound para- 

 site, gaining entrance 

 into the ripening fruit 

 through minute cracks. 

 It feeds 011 the tissues 

 under the skin, thus 

 causing a little sinking 

 below the surface of 

 the healthy part of the 

 fruit. Green stable 

 manure is said to favour 

 the disease, causing the 

 fruit to crack. Bor- 

 deaux mixture keeps 

 the disease in check. 



RIPE ROT (Glo3osporiumfructigenum, Berk). Commonly known 

 as Ripe Rot, and often destructive to ripe apples, pears, peaches, 

 and grapes. Concentric mark- 

 ings with no velvety appearance, 

 as in the case of Black Rot, 

 distinguish this disease, the 

 skin remaining for some time 

 glossy, though discoloured ; the 

 attacked area is flattened. When 

 the pustules break out the spores 

 give to the surface a granular 

 appearance. 



Preventive. The small 

 cherry and plum tomato are not 

 attacked. Training the vine on 

 stakes or trellis, so as to give 



the fruit plenty of light and air, is usually useful, as the Black Rot 

 is more active in a damp atmosphere and near the ground. Burn 

 diseased fruit and vines. Drain if necessary. Never use seeds 

 from diseased tomatoes. Alternate crops. 



Eipe Rot (Glceosporiumfruciiyenum, Berk). 

 Agricultural Gazette, New South Wales. 



