548 
Scarlet Nonpariel, amongst the better sorts, are most liable to this 
disease, Among the less affected commercial kinds are Jonathan 
and Yates. McAlpine expresses the opinion that it is caused by 
defective nutrition, and that nitrogenous manures aggravate it, and 
suggests correcting this tendency by a more liberal use of potash 
and of lime, especially gypsum. In Western Australia as well as 
other countries where bitter pit is troublesome, trees badly affected 
in damp localities on the plains hardly ever show the disease on 
well drained soils and on the gravelly slopes of the Darling Ranges. 
Pick and burn all diseased fruit. 
Birrer Rot or Rive Rot (Gleosporium versicolor, Berk).— 
Attacks ripe apples, pears, grapes, tomatoes, and peaches. Appears 
about the time the fruit begins to ripen ; the first symptoms are 
small circular brown spots, which rapidly enlarge and assume 
various shades of brown, in concentric rings. After four or five 
days small postules appear on the brown spots. These burst when 
the spot has become a little larger, and give exit to a light salmon- 
coloured mass composed of the spores of the disease. This goes 
on the diseased spots, throwing up ring after ring of postules until 
the whole apple, within a fortnight, becomes rotten. 
The disease is often noticed in the storeroom ; it does not 
attack all varieties of apples with equal virulence; many of the 
culls in packed fruit are due to this fungus. 
Remedies.—Carefully pick up and destroy every rotten fruit 
in the orchard ; do not throw diseased fruit into the pig-sty, but 
burn it. Prevention is the only practical way of combating this 
disease ; drain the land if necessary, spray in winter with strong 
winter spray. Spray the fruit until late in the season with am- 
monical carbonate of copper, or with potassium sulphide (40z. to 
gallon of water). 
LACK SPOT or Soas (Fusicladium 
dendriticum, Eckl.). 
APPLE OR PEAR BuieHT oR ScaB 
(Fusicladium dendriticum, Eckl.).—A 
common disease in moist climates. 
. “The losses sustained from its attacks 
(says Dr. Cobb) vary from 10 to 90 
per cent. of the crop.”’ For about a 
month after the fruit sets, the scab 
plays great havoc in orchards where 
it is abundant. It is easily recognised, 
Dark velvety green patches turning to 
brown or blackish scab-like spots ap- 
pear on the leaves and fruit, arresting 
growth and causing the parts to be- 
come distorted. The outlines of the 
; spots are rounded at first and become 
Pear Seab (F. pyrinum). more angular as they increase. 
