THE DISEASES OF FRUITS. 221 



This mixture is easily made by dissolving the copper com- 

 pound in the ammonia and diluting with water to the required 

 strength. With this mixture there is no lime to clog the 

 slayer and coat the fruit, the latter being a serious objection 

 when Bordeaux is used after the pears are nearing maturity. 



'"«f*Si{/S3»' ' 



S'^^i^^Vjltl 





Fig. 282.— From a photograph of average fruit of sprayed and of unsprayed 

 white Doyenne Pears. (From Beach.) 



It is often the practice to use the Bordeaux for the first three 

 sprayings, one before the flowers open and two at intfervals of 

 two weeks thereafter, and follow these with cupram. 



Some varieties are much more inclined to the " fruit crack," 

 as the disease is sometimes called. The P'lemish beauty and 



