\ New York AGRICULTURAL EXPERIMENT STATION. 237 
to the upper half of the fruit and does most damage there. A 
microscopic examination shows that these black points usually start 
at the basal cells of the hairs which cover the young fruits — or 
at the stomata which are interspersed between the hairs. It is 
possible that the comparatively large cells from which the hairs 
seem to arise permit, through some peculiarity of structure, the 
entrance of the toxic substance of the bordeaux mixture to a 
greater extent than do other cells. The stomata give an almost 
unobstructed entrance to such dissolved substances. 
Badly injured specimens are always more or less distorted in 
shape. Usually the distortions are of the nature of a shrinkage 
of the injured portion of the fruit; but not infrequently they are 
unsightly, teat-like malformations as shown in Plate XVII; in 
half-grown fruits, gaping cracks, reaching into the flesh, often 
appear (Plate XVI), which, as the fruits come to full size, grow 
over leaving a rough sunken scar. There is no evidence of fungi 
in these cracks. ‘The russeting mentioned in the previous para- 
graph seldom injures the appearance of fruits except for fancy 
trade, but when accompanied with the distortions, malformations 
or cracking, the fruit is ruined for commercial purposes. 
KEEPING QUALITIES OF INJURED FRUIT. 
In the winter of 1905, F. C. Stewart, Botanist of this Station, 
called attention to the fact that spray-injured apples in his cellar 
were not keeping well. Upon investigation it was found that in- 
jured stored fruit, whether in cellar or in cold storage, did not 
keep as well as uninjured fruits in the same packages. A marked 
difference can be noted in an individual fruit, one side of which 
is injured. The part of an apple showing russeting from bordeaux 
mixture gives up its moisture more rapidly than the uninjure] 
portion and becomes soft and flabby. In a comparatively dry room, 
as a store-room or a living-room, the moisture is given off very 
quickly and the flesh in extreme cases turns brown as if bruised 
or exposed to the air. Or, affected parts often become mealy. 
Decay sets in quickly. With late-keeping apples, as Baldwin and 
Rhode Island Greening, this effect upon the keeping qualities of 
the fruit is an important phase of bordeaux injury, as no matter 
how slight the injury, the keeping quality is affected to some degree. 
The season of injured apples kept in cold storage is not greatly 
shortened and the other effects noted are not pronounced. An 
investigation of the keeping qualities of injured fruit in cold 
