PRUNE AND CHERRY BROWN-ROT IN THE NORTHWEST. iy 
and self-boiled lime-sulphur have usually had a more or less dwarfing 
effect upon the fruit. 
During the five years that the tests were continued there was prac- 
tically no brown-rot evident in the orchards at picking time, and 
any conclusions as to the merits of spraying must be based on the 
holding quality of the fruit. A summary of the results from 18 dif- 
ferent holding tests carried out during the five years is given in Fig- 
ure 13. <A study of the data shows that the sprayed cherries devel- 
oped less than a third as much brown-rot as the unsprayed fruit. 
The last spray application was the most important in so far as 
the development of brown-rot on the harvested fruit is concerned. 
A summary of the tests on this point is shown in Figure 14. 
RECOMMENDATIONS FOR THE CONTROL OF BROWN-ROT OF 
CHERRIES. 
The five-year investigation has not furnished a basis for definite 
recommendations in regard to the control of brown-rot of cherries 
as its occurs in the lower Willamette Valley. Fall or winter plow- 
ing and early sprin s 
& ane’ CAL"Y SPYS  gecwaen reEnrmenr ZELLENTAGE o- BROWN OT 
ihaeroynio both Wines "Cs ea, LEELA I ELIE 
the cherry orchards en Ee a en ed 
and inadjacent |sew7ex sacecewx 
) i d PUXTURE 4ITH SCPFP 
prune Or C Lay s LIME SULS 1Illlke / TO BO 
would undoubtedly | #777 s*eee<e 
be of value in reduc- SULPHUR DUST 
ing the amount of 
5 : OSNTBLEAPTELD 
disease occurring on @) 
the blossoms. 
Spraying and dust- Fig. 12.—Development of brown-rot on sprayed and un-~ 
= ae sprayed cherries; experiments of 1919. The cherries were 
ing have greatly re shipped from Salem, Oreg., in pony refrigerators on June 
duced the amount of 27, were received warm in Washington, D. C., on July 2, 
brown-rot that de- and were held at a temperature of approximately 45° F. 
Gere enlys re: 
veloped after pick- 
ing, but with the small percentages of rot that have occurred at 
picking time and the prevailing custom of disposing of all the sweet 
cherries at the cannery it is a question whether systematic spraying 
would be profitable. If brown-rot becomes a serious menace, dusting 
should be given further tests in comparison with spraying. 
PREPARATION OF SPRAYS. 
SELF-BOILED LIME-SULPHUR. 
The standard self-boiled lime-sulphur mixture is composed of 8 
pounds of fresh stone lime and 8 pounds of sulphur to 50 gallons 
of water. Any finely powdered sulphur (flowers, flour, or “ com- 
mercial ground” sulphur) may be used in the preparation of the 
mixture. 
In order to secure the best action from the lime, the mixture 
should be prepared in rather large quantities, at least enough for 200 
gallons of spray, using 32 pounds of lime and 32 pounds of sulphur. 
The lime should be placed i in a barrel and enough water (about 6 gal- 
lons) poured on almost to cover it. Assaon as the slaking of the lime 
is well started the sulphur should be added, after first runn ing it 
88674°—24 2 
