346 Report oF THE HorTricuLTURIST OF THE 
Some pear trees growing in a door-yard about twenty-five rods 
distant from the orchard were pointed out as being in a dying 
condition, the top of one tree having been entirely destroyed while 
the other trees were half or two-thirds dead. The pycnidia of a 
Sphaeropsis were found to be very abundant on the dead bark, 
while a few black, shriveled pears that were still attached to the 
branches were attacked by the black rot fungus, Sphaeropsis 
malorum Pk. 
A Sphaeropsis was also found on the twigs of a quince tree that 
grew by the side of the pear tree. 
At a later date a canker was found on a quince tree in the Sta- 
tion orchards. The appearance of the cankers and their effect on 
the limbs was much the same as the canker of apple tree limbs, 
the swollen sections of limbs and the roughened bark at once 
attracting attention. ‘The pycnidia of a Sphaeropsis were abun- 
dant on the dead bark where the fungus had recently been in an 
active condition. This fungus was also found to be abundant in 
the large quince orchard of Maxwell Brothers, near Geneva. 
There were but few typical cankers on these trees, but in many in- 
stances there was a well defined longitudinal strip of dead bark on 
the limbs on which pyenidia of a Sphaeropsis were abundant. It 
seems probable, however, that in such instances, as well as with 
the pear trees mentioned above, the fungus was following, but 
ageravating, former injuries. 
Dilution plate cultures were made of the Sphaeropses from the 
twigs of the three different host plants and after the fungus had 
fruited, fruits of the apple, pear and quince were inoculated 
with pure cultures of the fungus from each of the three hosts. 
The fruits were kept in closed glass jars, the check fruits pune- 
tured but not inoculated occupying jars by themselves. Black 
rot, Sphacropsis malorum Pk., was produced in each inoculated 
fruit while the checks remained sound. Usually there would be 
an area of decayed tissue around the points of inoculation in 
twenty-four hours, depending on the degree of ripeness of the 
