178 AMEBICAN POMOLOGY. 



the dead portions is not followed by the reproduction of 

 healthy branches. Certain varieties are more subject to 

 this blight than others, and they seem to poison the grafts 

 that are inserted into them, to produce a new top to the 

 tree with a more healthy variety. 



BrtTKK Rot. — Our excellent and observing friend, H. 

 N. Gillett, of Lawrence Co., Ohio, furnishes the following 

 description of this disease to the Ohio Cultivator : 



" The disease generally presents itself on the skin 

 of the apple in very minute brown spots, from one to 

 a dozen or more in number, generally after the fruit is 

 pretty well grown. These gradually Spread and penetrate 

 the flesh of the apple, producing a black rot, almost as 

 bitter as aloes, but this taste is confined to the discolored 

 portion. The fruit ceases growing, and falls prematurely. 

 The rot occasionally begins at the center, and extends out- 

 ward, so that the fruit appears perfectly sound for some 

 time," on which account he advises against too early 

 gathering of the fruit. 



The late Dr. Barker, of McConnellsville, Ohio, who was 

 one of our most observing pomologists, referring to this 

 disease as peculiar to certain varieties, concludes in an 

 article in the paper above quoted, vide Vol. VX, p. 283, 

 that this malady is different from what is called Bitter 

 Rot in other places, and which affects other varieties with 

 a discoloration of the flesh and a bitter taste. He thinks 

 this malady is different from that described by Mr. GiUett, 

 and that it, the true Bitter Rot, is caused by a iungous 

 growth, the spores of which are carried on the air from 

 tree to tree, like a similar fungus producing mold in the 

 cherry, plum, and peach. He also traces a resemblance 



