4S6 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



till emulsified, and dilute to 60 gallons, with warm water. Apply as 

 late as possible before the buds start. 



The chaff scale (Diaspis amygdali) is not unlike rose scale. It 

 is killed by spraying with resin wash, red oil, or lime-sulphur. 



Kainit should be dug in above the roots of peaches infested with 

 white ants {Coptoiermes lacteus). 



The yellow peach moth (Conogethes pundiferalis) lays her eggs 

 on the half -grown fruit ; the grub gnaws its way to the centre. The 

 moth is yellow, with black spots. 



Cicada angularis and Cyclochila australasiae produce longitudinal 

 slits on the upper branches. The injured parts should be cut out. 



The rice weevil (Calandra oryzae) causes the unripe fruit to 

 drop off. 



Brown rot (Monilia fructigena) attacks the fruit, causing it to 

 shrivel, and also the twigs. The diseased twigs and fruit must be 

 removed and burned, and the trees sprayed with dilute lime-sulphur. 

 This is also a remedy for mildew (Podosphaera oxycantha), rust 

 (Puccinia pruni), and peach curl (Exoascus deformans). The last 

 disease is difficult to deal with ; remove and burn all curled leaves. 



S. E. W. 



Peaches, Stop-back of. By E. A. Back and W. J. Price (Jour. 

 Econ. Entom. v. p. 329 ; Aug. 1912). — Stop-back is a term used to 

 describe the condition of peaches in which the terminal bud is killed 

 and the lateral thus forced into premature growth. Various causes 

 have been suggested, but the authors show that the common bug 

 Lygus pratensis, well known in Britain as a pest of a variety of plants, 

 is the real source of the trouble. No preventive measures have been 

 tried but lime-sulphur, and a method of pruning which was advocated 

 had no value in ameliorating the trouble, which is usually noticed 

 only after the damage is far advanced. — F. J. C. 



Peanut Butter. By W. R. Beattie {U.S.A. Dep. Agr., Bur. PI. 

 Ind., Circ. 98 ; Oct 14, 1912 ; plates). — The growing popularity of 

 peanut butter as a food has led to many inquiries concerning the 

 method of its manufacture. It is in reality a very simple preparation, 

 consisting merely of freshly roasted peanuts ground finely and salted to 

 taste. It was first manufactured and offered for sale as a food for 

 invalids. It was later adopted by the strictest sect of vegetarians 

 as a substitute for dairy butter, and has now become a generally 

 recognized article of food among all classes in the United States. 

 Large and well-equipped factories are being used for the manufacture 

 of the butter, but a clean and wholesome product can also be made 

 on a small scale provided good materials are employed and the work 

 is conducted in a sanitary manner. Absolute cleanliness appears to be 

 essential, so much so that peanut butter making cannot be success- 

 fully carried on in the same establishment as the earlier cleansing 

 of the nuts, which produces an amount of dust that would be fatal 

 to the butter. 



