Plant-Diseases. 



49 



Gooseberry (Mildew), continued. 



downy mildew attacking the fruits and young growth of 

 English varieties of gooseberry (varieties of Ribes Grossu- 

 laria) . 



Remedy. — Potassium sulphide (liver of sulphur), % ounce 

 to a gallon of water is a sure remedy, if applied as soon 

 as the leaves begin to unfold, and at intervals of two or 

 three weeks thereafter. 

 Grape. Anthracnose or Scab (Spliaceloma ampelinum, DeBary). 

 — The fungus attacks the leaves, where it forms definite 

 brown spots, and also the young shoots and the fruits, where 

 it forms pits or scabs. Generally distributed east of the 

 Mississippi. Probably introduced from Europe. 



Remedies. — It is difficult to combat. Before growth starts, 

 cut out and burn affected canes and then spray with a strong 

 solution of sulphate of iron. After the leaves open, use 

 sulphur and lime powder ; or the vines may be sprayed with 

 Bordeaux mixture or ammonia cal carbonate of copper. 

 Black-Rot (Lcestadia Bidwelli, V. & R. ; Phoma uvicola, B. 

 & C). — Attacks the young berries. The fruit becomes 

 black, hard, dry, and shriveled, and is covered with mi- 

 nute pimples. Occurs east of the Rocky Mountains, especially 

 southwards. Of American origin. 



Preventive. — A board placed over the trellis, as mentioned 

 under the downy mildew, is some protection ; but the spray 

 is sure : 



Remedies. — Burn infested fruits in autumn. If an attack is 

 feared, spray with a plain solution of sulphate of iron or 

 copper before the buds swell. Thereafter use Bordeaux 

 mixture or ammoniacal carbonate of copper, at intervals of 

 10 to 15 days, continuing for 5 or 6 applications if necessary. 

 The first spraying is made just before the blossoms open. 

 Perhaps the best method is to use Bordeaux mixture for the 

 first applications, and ammoniacal carbonate of copper for 

 the last one or two, as this removes the danger of discolor- 

 ing the grapes by the Bordeaux mixture. Very good results 

 are obtained by the continuous use of the carbonate of cop- 

 per, and it is applied more easily than the Bordeaux mixture. 



The cost of spraying grapes six times during the season, 

 including the cost of the chemicals, is estimated at two cents 



