234 



THE DISEASES OF FRUITS. 



the winter the vines and trellises may well be treated with a 

 wash of copper sulphate, one pound to thirty gallons of water. 

 This use of the plain bluestone solution is of special value as a 



cleansing solution, and can be 

 safely employed upon stems 

 not leaf-bearing at the time. 



Last, but not least, is the 

 use of Bordeaux upon the 

 vines during the growing 

 season, with cupram as the 

 fruit nears maturity. In this 

 way there is usually ample 

 opportunity for the removal 

 of the lime in the Bordeaux 

 by natural causes and the fruit 

 will be acceptable in the mar- 

 kets. Should the Bordeaux 

 only be used it can be re- 

 moved from the fruit by dip- 

 ping in a very weak solution 

 of vinegar. The bagging of 

 the clusters while quite small 

 will prevent the access of the 

 germs and help to save the 

 fruit, and protect them as 

 well from the loss of the deli- 

 cate bloom that adds to their 

 attractiveness. 

 The Anthracnose (^Sphaceloma 

 ampilinum DeBy.) causes a serious disease of the grape, easily 

 distinguished from the black rot by producing sunken spots 

 and lines upon the new growth of canes developing a purplish 

 border and a gray centre. The fruit spots are usually circular, 

 and with the deep depression and reddish border they some- 

 what resemble bird's eyes. Similar spots and patches are 

 often found upon the main veins of the leaves. 



Remedies. — The distribution of this fungus is similar to 

 that of the black rot, and the same precautionary measures 

 there given hold good with the anthracnose, which is, how- 

 ever, not so easily controlled by spraying as the black rot. 



Fig. 290.— a Cluster of Grapes ruined 

 by the Black Rot. (From Galloway. ) 



