5 2 
FLORIDA STATE HORTICULTURAL SOCIETY. 
January was the most effective and advan¬ 
tageous time. Next to that, July. When 
we pruned in the early part of the year, 
and after the tender growth had hard¬ 
ened, it frequently occurred that it did 
more harm than good. Pruning was car¬ 
ried on successively through the entire 
twelve months to establish the fact as to 
when we should prune for wither-tip, and 
the effect on the trees was much better 
when they were pruned in January and 
July than at any other time. Just why 
that should occur, we did not attempt to 
answer, as we were after results at that 
time, not after the theoretical informa¬ 
tion. 
As to whether we shall prune at the 
same time for stem-end rot will depend 
upon further investigations that Prof. 
Fawcett is making of the life history of 
this fungus. If infection of the fruit 
takes place at a different time of the year 
than when these prunings occur, it may be 
necessary to prune a little earlier or a little 
later, according as to what the further 
line of investigation may develop. 
I think we are particularly fortunate in 
having Prof. Fawcett report these things 
to us year after year, to keep us in close 
touch and observation. You will see from 
the information you get on stem-end rot 
and on this gummosis, that Professor 
Fawcett has given us all he has in his 
shop, and we will have to be satisfied with 
that. During this coming year, he will 
accumulate some information and give it 
to us then if we want it, and I think we 
all want it. 
Mr. Thompson: Professor Fawcett 
spoke of sterilizing the soil under the 
tree for stem-end rot. How is it done? 
Prof. Fawcett: That was a small 
amount of soil for the experiment, and it 
was done by heating it up to 350 degrees. 
Of course, that was a small amount of 
soil and this method would be imprac¬ 
ticable for general use. 
Mr. Gillette: Have you discovered 
stem-end rot in green oranges. 
Prof. Fawcett: Yes, it occurs when 
the oranges or grapefruit are just begin¬ 
ning to color and once in a while, before 
then. But it takes a different form. It 
discolors it when the oranges are green, 
but when the oranges are mature, it in¬ 
fects with scarcely a discoloration at first. 
