CRANBERRY DISEASES 
Remedies and Treatment 
Only preventive measures are available 
at present in combating these diseases. 
After the parasites have once entered the 
tissues of the plant they are practically 
beyond the reach of remedies. Hence, 
efforts must be devoted to protecting the 
plants and keeping them in the maximum 
condition of health and vigor, as in this 
condition they are most capable of resist- 
ing disease. 
It has been frequently noticed that the 
plants on certain cranberry meadows and 
portions of meadows suffer much more 
from rot and scald than others. This is 
no doubt due in great part, in many cases 
at least, to the soil and water conditions 
under which the plants are growing. From 
personal observations and the experiences 
of growers it is the opinion of the writer 
that in the majority of cases the control 
of the water supply is the most important 
single factor. 
Water Supply 
Just what the best quantity of water is 
and the best way to distribute it can only 
be determined in each case depending 
upon the nature of the soil, subsoil, con- 
tour and drainage of the land. In general 
it may be said that the water supply 
should be so controlled as to avoid any 
great fluctuations in the quantity sup- 
plied to the plants during the growing 
season. The cranberry is by nature a 
water loving plant, and seems to suffer 
more frequently from a lack of water than 
from an excess. 
Destruction of Dead Vines 
All dead vines and leaves should be de- 
stroyed. Frequently small areas of vines 
die, apparently from the attacks of the 
cranberry fungi. All such vines should 
be pulled or cut and collected early in the 
spring, at least within two weeks after 
the water has been drawn from the bog, 
and burned. Vines which have been cut 
in raking bogs to prepare them for scoop- 
ing should also be treated in the same 
manner. Such vines if not destroyed in- 
variably produce the spores of the cran- 
berry fungi in great quantities and are a 
fertile source of infection for the young 
leaves and fruit. Little is to be feared 
845 
from the rotten berries which have 
reached maturity, as the fungi very rarely 
produce any spores on such berries. 
Disease-Resistant Plants 
It is a matter of common observation 
among growers that some varieties rot or 
scald worse than others. Hence, in setting 
new bogs or replanting old ones the most 
hardy varieties should be used. By giving 
careful attention to the selection of dis- 
ease-resistant plants for propagation, a 
practically immune variety can probably 
be eventually secured. 
Fungicides 
The Bordeaux mixture has proved the 
most efficient of any fungicide used. 
Satisfactory results from spraying can 
be secured only by exercising great care 
and thoroughness in the preparation and 
application of the mixture. 
Preparation of Bordeaux Mixture 
Bordeaux mixture should be prepared 
as follows: 
Copper sulphate (blue vitriol or blue- 
eee ee we ee eh wee ee eee kh ele 
6 pounds 
4 pounds 
ce ee ewe tee tee eee ee eee 50 gallons 
Soap for Use with Bordeaux Mixture 
To complete the mixture for effective 
use in treating cranberry diseases, it is 
necessary to add something to cause it to 
spread evenly and adhere to the foliage 
and fruit, whose smooth, glossy surface 
causes the plain Bordeaux mixture to 
either collect in drops or run off entirely. 
Several soaps have been tried for this 
purpose, of which resin-fish oil soap has 
proved the best. This is prepared as fol- 
lows: 
Resin ; 
Potash lye, such as is ordinanly sold 
ee 
for washing purposes...........- 1 pound 
Fish Of] 2.2... ce ce eee eee eee eee ene 1 pint 
Water . 0.0 ca ce cw eee ee ee ee teens 5 gallons 
Dissolve the resin with the oil in a 
large iron kettle. Let this cool somewhat 
and then add the potash, slowly stirring 
the mixture at the same time and watch- 
ing it carefully to avoid its boiling over. 
Then add a part of the five gallons of 
water and continue boiling until the mix- 
ture will dissolve in cold water. This will 
require about one hour, when the re- 
mainder of the water should be added 
slowly and the whole thoroughly stirred. 
