CONTROL OF BROWN-ROT OF STONE-FRUITS.

New Zealand Journal of Agriculture, Volume XVIII, Issue 5, 20 May 1919, Page 272

CONTROL OF BROWN-ROT OF STONE-FRUITS.

THE PAST SEASON'S EXPERIMENTS.

The brown-rot experiments conducted by the Department in the 1917-18 season, and published in the Journal for April and May, 1918, were continued on a more extended scale during the past season. A different phase of control was tested in four orchards in the Henderson District in co-operation with the local fruitgrowers’ association. At Arataki Horticultural Station the experiments were again a prominent feature of the work. In Hawke’s Bay, in addition to Arataki, trials were made in three private orchards, each of which was used to test a special point. Full reports on all these trials are published herewith. A further series of experiments was conducted by the Stoke Fruitgrowers’ Association in co-operation with the Department, but these tests were barely concluded at the time of writing. . Although there were no outstanding features in the results of the various tests which could be followed with assured success, the data obtained, nevertheless, have been very valuable. The weather was much kinder, and the losses from brown-rot, not only in the experimental orchards but in orchards generally, were much less than for the two or three previous seasons. The weather, coupled with the individual efforts of the majority of growers, no doubt contributed to the reduction of the disease.

Together with control in the orchard the Department is also investigating the development of brown-rot after the fruit is picked, packed, marketed, and up to the time that it is ripe enough for the retail trade. In Hawke’s Bay this past season most of the fruit was traced from the experimental orchards through the auction-rooms to the retailer. Next season it is proposed to extend investigations and make a special feature at the Arataki Horticultural Station of noting the development of the disease after the fruit is picked. In this connection the use of new and second-hand cases will be tried, as well as picking the fruit from the same trees in various stages of ripeness. Experiments to ascertain the advisability of dipping or spraying the fruit after it is picked will also be continued. In these trials the fruit will be despatched to market and kept under' supervision up to the time that it is ripe enough for the retail trade. — T. W. Kirk, Director oj the Horticulture Division.

ARATAKI.

The following report on brown-rot experiments with peaches at the Arataki Horticultural Station is furnished by Mr. T. E. Rodda, Manager : — The scheme on the peach section was slightly different from what was practised at this station last year. In this section a block of 336 trees was selected, comprising forty-eight rows of seven trees each. Every alternate tree in each row was pruned in the ordinary way. The

remainder were treated by thinning out wood only, no laterals or leaders being stopped. All primings were carefully collected and burned, as well as .all mummified fruits, &c., that remained from the previous season's crop. The land was ploughed during the last week in July, 1918, and was given a dressing of 6 cwt., of carbonate of lime per acre during August.

All trees were sprayed in early spring at the “ pink ” stage, twentyfour rows receiving 8-6-40 bordeaux, the remainder 8-3-66 bordeaux. A severe frost during October destroyed a large percentage of the crop. The weather throughout the growing season, though changeable and somewhat cold at times, was not so congenial for the development and spread of the spores of the brown-rot disease as it was last year. Moist humid conditions were not nearly so prevalent.

Half of the block was sprayed three times during the fruiting season, and the other half was treated five times during,the same period. For the purpose of simplifying the perusal of this report, trees sprayed three times during the fruiting-period are set down under the heading of “ A ” treatment, and the remainder under “ B ” treatment. Although there are only two trees of each variety, row 1 is a complete test on the same varieties against row 2, row 3 against row 4, and so on right throughout the whole forty-eight rows.

The following tables will show the treatments and the percentage of brown-rot recorded up to and at the time of picking.

■ All trees in this treatment were sprayed three times during ’ the fruiting-period: (1) When majority of blossoms had fallen (2) when fruit had set ; (3) when fruit began to swell prior to ripening.'

All trees included in this treatment were sprayed five times during the fruiting-period : (i) When majority of blossoms had fallen ; (2) when fruit had set ; (3) at stoning-period ; (4) one month later ; (5) when fruit began to swell prior to ripening.

EFFECTS OF SPECIFICS ON FRUIT AND FOLIAGE.

Lime-sulphur : Sherwin Williams dry powder was used, and was dissolved in hot water and tested with the hydrometer. It was diluted to the strength of 1-120 based on a 33 0 test. It slightly scorched the tender tips of the young growths, but did no serious damage to foliage or fruit. Self-boiled lime-sulphur : This preparation scorched the foliage and fruit rather seriously for the first and second sprayings, but was not quite so severe as the season advanced. The trees, however, retained a rather sickly appearance for some time after each spraying. Atomic sulphur : This specific did not injure fruit or foliage in the least. All trees treated looked exceedingly green and healthy right throughout the season. Sulphur atoms : This preparation seems to have exactly the same action on fruit and foliage as atomic sulphur.

SUMMARY.

Judging from the foregoing results it cannot be claimed as regards spraying that any one of the specifics showed any outstanding superiority over the others for the control of brown-rot. All preparations failed to prevent it entirely.

The average percentage of diseased fruit harvested was not nearly so high as last year. Possibly drier weather CQnditions may account for this. It was very noticeable right throughout the year that none of the fruits showed any signs of infection until they were almost ripe. In many instances fruit that was picked from trees that showed no signs of the disease at any time during the season or at time of picking became very badly infected after being stored a few days. On the other hand/ fruits harvested under similar conditions showed no signs of disease after being stored in the fruit-room for over a week. A fair amount of the fruit (assorted varieties), picked and packed on the hard side, was forwarded to Wellington and, according to the reports received, was opened up in most instances in good condition. A special test in marketing was made with two varietiesShanghai Free and Royal George Cling—by picking and packing some of the fruit that was well matured but not soft, and some fruit on the green side, from each variety. New cases were used. The matured fruit was packed in one compartment and the green fruit in the other compartment, the varieties being kept separate in each instance. This fruit (two cases) was despatched to Wellington with the request that a careful examination be made for brown-rot when the cases were received. The cases were opened up three days after being picked. Fruit packed on the green side was still sound in both cases, but the matured fruit was showing 29-41 per cent, of rot in No. 1 case and 3-03 per cent, in No. 2 case. The remainder of the fruit (green at time of picking) was examined again two days later, with the result that 48-14 per cent, in No. 1 case was infected and 6-55 per cent, in' No. 2 case. Owing to the light crop and the numerous varieties grown here I could not obtain sufficient fruit of any one sort to carry out conclusive experiments in transporting and marketing, so as to arrive at a definite conclusion which treatment or series of treatment ensured the fruit arriving at the market in the best saleable condition. According to results it appears that the untipped lateral system of pruning did not make any difference in the control of the disease.

HAWKE’S BAY COMMERCIAL ORCHARDS.

The brown-rot experiments in commercial orchards in Hawke's Bay were in charge of Mr. Gordon Esam, Acting Assistant Director of the Horticulture Division (then Orchard Instructor for the district), who supplies the . following report :— Messrs. M. Curtin, of Pakowhai; E. S. French, of Mahora ; and N. Johnson, of Havelock North, very kindly placed their orchards at the Department’s disposal for the purpose of the experiments.

mr. curtin’s orchard

The work done in Mr. Curtin’s orchard, together with the results, will first be dealt with. This orchard is situated in a district which practically escaped the late spring frosts, the Burbank plum being the only variety seriously affected. The stone-fruit portion of the orchard is made up of 16 Burbank plums, 16 Goldmine nectarines, and the remainder peaches—namely, 16 Eulatis, 32 High’s Early Canada, 32 Wiggins, : 48 Hale’s Early, 16 Kia Ora, 16 Kalamazoo, 16 Sea Eagle, and 48 Hobbs’ Late.

. Half the orchard was 'ploughed and a cover-crop sown on 8th May, 1918. It was proposed to try the effect of a green crop in smothering and checking the spread of brown-rot spores, but the crop failed, and the value of this test was therefore lost.

The orchard was pruned and all the prunings gathered up and burnt prior to sowing the cover-crop. Pruning formed part of the experiment, to ascertain whether the seccat were a medium of carrying infection on to the fruiting - laterals when they were shortened. One half of the orchard was pruned on the method adopted in the district —that of tipping the greater portion of the one-year-old wood. On the other half the fruiting-laterals were left full length and no one-year-old wood tipped. Provision was made for new wood in this method by systematically taking out over the whole surface of the tree a portion of the wood, particularly the twoand three-year-old wood. It could be fairly estimated that nearly half the fruiting-wood was cut out. In each method half the trees were allowed to remain as they were with full centres and quite dense, and in the other half the centres were well opened up. There was very little difference between the weight of crop harvested on the two methods of pruning. If anything the advantage was with the untipped lateral. The open centres were better than the full centres ; the crop was certainly as heavy, and ripened much better and more evenly. The trees, when the foliage was on,- were also very much easier to spray. As far as brown-rot was concerned there was no. more .infection on one method of pruning than on the other.

In regard to cultivation, it was mentioned earlier that one-half of the orchard was ploughed and seed sown on 8th May. Although the seed failed to come up, the ground was not touched again until the first week in December, when it was again ploughed. The other half of the orchard was ploughed in the spring just prior to the peaches showing pronounced bud-movement. The strips left by the plough along the rows were dug in each instance immediately after the ploughing was finished. The ground was kept well cultivated and free from weeds.

. Spraying was followed on set lines. As the buds of each variety showed pink in the spring they were sprayed with bordeaux, 8-6-40. When the majority of the petals had fallen they were again sprayed with lime-sulphur, 1-120. Bordeaux, 2-3-40, was tried at this stage on several varieties, but it was inclined to be rather severe on the young leaves. No more spraying was done until a few days before the first picking of each variety was ready, when they were again sprayed with lime-sulphur, 1-120. It was originally intended to spray two or three times during the interval between the fruit setting and ripening, but as no brown-rot showed up between these stages it was not considered necessary. Where the leaves had been weakened with rust or shothole fungus the lime-sulphur at picking-time caused a few of the older leaves to drop, but not in sufficient quantities to do harm. Victor Leggo’s Giraffe brand lime-sulphur was used in this orchard.

Strict attention was paid to thinning. No matter how light the crop was, all fruits were spaced so that no two fruits would touch even when the fruit ripened. . Thinning was done between 16th and

20th November, and was all completed before the stone hardened. The orchard was kept clean throughout the season, and all fallen fruit gathered up regularly, and destroyed. ■ In summarizing the results in this orchard it is very satisfactory to record that not only was the quality of the fruit better than formerly, but the returns also showed a good improvement. Mr. Curtin estimates his total loss of fruit from brown-rot at not more than two cases. Sea Eagle, which ripened in February, was the worst variety, and this infection followed a spell of wet weather. Most of the fruit was picked-into benzine-tins, then tipped on to a bench, and from there packed into new cases. I should like to mention here that most of the varieties were picked over five or six times and only the more matured fruit pulled. Mr. Curtin was marketing most varieties from fourteen to twenty days, covering from five to seven sales, and rarely had to reject a fruit that was too ripe for 1 market, although he allowed , all the fruit to mature and develop high colour before picking. Over 90 per cent, of the crop was marketed in Napier, and throughout the season maintained the top price in the market. The same buyers always purchased the fruit, and it is. natural to assume that they could not continually pay the top price for it if they lost any or had any trouble with brown-rot. As a matter of fact, some of the buyers informed me that not only was the quality good, but they could also depend on the fruit not developing brown-rot. .

It is interesting to note the factors that led up to the special demand for the fruit from this orchard. There is no doubt that thinning played a prominent part ; it was well done, and the fruit developed good size. Secondly, the fruit was allowed to mature and colour well before being pulled, but it was always picked while still firm enough to carry to market.

MR. FRENCH’S ORCHARD

Mr. French’s orchard promised an excellent crop all round. Pruning, ploughing, and spraying in pink with bordeaux, 8-6-40, and at fruit-set period with lime-sulphur, 1-120, was done in a similar manner to that indicated with Mr. Curtin's orchard. Just when the fruit was well set and forward this locality was hit by a late frost, and Mr. French was one of the unlucky ones, as it left him with a very light crop. What fruit escaped was on the tops of the trees ; only an odd fruit here and there could be reached from the ground. . ■ ,

As the crop was . so light no great attention was paid to thinning. Spraying was persevered with except on two or three varieties that had no crop at all. The orchard' was sprayed from the fruit-set period at intervals of about four weeks with lime-sulphur, 1-100, Victor. Leggo’s Giraffe brand being used. The last spraying was given a few days before the - fruit was picked. The summer spraying did no. harm to foliage. , Practically no fruit was lost from brown-rot. Two lines were traced to the markets and later to the retailer. Although each line was perfectly sound when marketed, a little brownrot developed ■ while it . was in the hands of the retailer during the process of ripening.

Unlike Mr. Curtin's fruit, that from this orchard was pulled before it had attained the same maturity, and was picked direct into secondhand cases and subsequently passed over a grading-machine before being packed into new cases. Unfortunately, owing to the light crop it was not possible to investigate further this aspect of infection after the fruit was pulled. Whether it was the stage of maturity at which the fruit was pulled, thereby taking longer to ripen, or picking into second-hand cases, or whether the fruit picked up the spores in the auction-rooms or subsequently, it is difficult to say. However, comparing the results here and in Mr. Curtin’s orchard, the indication is that all possible avenues of infection should, be eliminated after the fruit is pulled. The results suggest that the more mature a fruit is when picked (provided it is firm enough to carry to market in good condition) the less the risk there is of losing it from brown-rot. Mr. Curtin’s fruit was usually picked and packed one day, carted to the market (some ten miles) the next day, and was ripe enough for the retailer to dispose of in five or six days.

mr. Johnson’s orchard.

The third orchard was used to test self-boiled lime-sulphur in the proportion of 8 lb. lime and 8 lb. sulphur to 50 gallons water. One half of the orchard was sprayed with this and the other half with ordinary lime-sulphur solution, 1 part to 120 parts water. The orchard was pruned similarly to the other two, and the whole was ploughed in the spring just before bud-movement. The strips left by the plough along the rows were also turned over by the spade before any spraying was done.

' The trees were sprayed with bordeaux, 8-6-40, in the pink. Three subsequent sprayings were given, the first when the fruit had set, the second about four weeks later, and the other about four weeks before harvesting. .'

Although the first spray of self-boiled lime-sulphur appeared to injure the young leaves it did not affect the crop, as the trees very quickly recovered . from the check. Sherwin Williams lime-sulphur was used at this stage on the other half of the same varieties with good results.

The second spraying of both self-boiled lime-sulphur and ordinary lime-sulphur solution had a very considerable burning effect on foliage, so much so that it caused about half the foliage to fall' As a result of the sudden loss of 'leaf-surface half the crop fell. This was the most disappointing feature of the whole experiments. As far as selfboiled lime-sulphur is concerned one would not be surprised, as this is a new spray in New Zealand and was undergoing trial in the district for the first time. It is possible that the local lime, which is not up to the standard procurable in some other districts, is not suitable for this mixture. On the other hand, no good lime-sulphur solution at a strength of 1-120 should do the damage that was done in this orchard. No Sherwin Williams solution was available for the second spraying, and a brand known as “ Cooper’s ” was used. It is quite evident that this brand, while it may be safe on other fruits, is most unsuitable for peaches. . Contrast this damage at 1-120 with the good and safe results in Mr. French’s orchard with Giraffe brand, at 1-100.J a

Although half the crop was lost the original spraying programme was carried out. The third spraying of self-boiled lime-sulphur was not nearly so drastic on the'foliage fact, it could be said that the little burning it did would cause little or no harm. A different brand of lime-sulphur solution was used for the> third spraying with good results and no damage to foliage.

So far as brown-rot infection is concerned there was less in this orchard than in either of the other two. In fact, the manager informed . me that • he found altogether less than two dozen infected fruits. A couple of consignments were examined in the Wellington markets and opened up in good order. Unfortunately, the fruit was then lost sight of, and it was not again examined when it became ripe and fit. for consumption.

THE HENDERSON TESTS.

Mr. J. W. Collard, Orchard Instructor, Auckland, supplies the following report on the work carried out at Henderson : — The Henderson Fruitgrowers' Association, having expressed its willingness to again co-operate with the Department on similar lines to those followed the previous season, and several of the members having again placed their peach-orchards at the disposal of the Department for this purpose, it was decided to continue the tests on the same orchard blocks (with additional areas in each case) in which the operations were carried out last season —namely, those of Mr. F. G. Platt, Mr. Thomas Colebrook, and Dr. Makgill (an extra block being secured in this orchard). The tests were divided into four groups, and were carried out in separate orchards.

THE MAIN EXPERIMENTS.

As was the case last season, the blocks selected for the carryingout of the tests were such that as many varieties as possible could be brought under the same test in one block, having regard for the condition of the trees and general suitability. The conducting of these experiments on the same trees as in the previous season, although on extended areas, in itself constituted an additional test. In orchard No. i the sprayings were so arranged that rows of trees receiving summer application crossed those which were dressed with copper sulphate (1-20) in May, thus providing further tests.

The work in all the orchards was duly carried out according to the plan laid down, with the exception of some slight delay in the application of the fruit-set sprays on two of the blocks, owing to the prevailing influenza epidemic. This, however, cannot be considered as having made any material difference to the results obtained. The sprays used in autumn and early spring were copper sulphate, 1- and bordeaux, 8-6-40, respectively ; and in summer bordeaux, 2- and 3-4-40, commercial lime-sulphur, .1-125 and 1-120, and self-boiled lime-sulphur, 8-8-50. Atomic sulphur was not used, this spray having been substituted by self-boiled lime-sulphur, which had not hitherto been employed to any extent in the Auckland District, and consequently the results from its use have been eagerly watched by orchardists.

In addition to the sprays, soil-dressings were applied in the form of sulphate of iron, both, in solution and pulverized form. The main objects of the tests were as follows : —- With spring and summer cultivation : (i) To test autumn sprayings in conjunction with spring' and summer sprays ; (2) to test spring sprays in conjunction with summer .sprays ; (3) to test soil-treatment with sulphate-of-iron solution and powder. With autumn cultivation followed by cover-crop throughout spring and summer (1) To test spring sprays in conjunction. with summer sprays ; (2) to test autumn sprays in conjunction with spring and summer sprays. .

The summer treatment in the several blocks was as follows :— No. 1 orchard was reserved entirely for testing sulphur compounds i.e., commercial and self-boiled lime-sulphur. No. 2 orchard for bordeaux followed by commercial lime-sulphur, and bordeaux followed by self-boiled lime-sulphur. No. 3 orchard for bordeaux followed by commercial lime-sulphur, and for commercial lime-sulphur only.

No. 4 orchard was reserved entirely for testing self-boiled limesulphur only.

No cross-ploughing was carried out, all strips between the rows being dug.

The results obtained this season may be considered, a distinct improvement on those achieved, last season, but against this must' be taken into consideration the fact that conditions were less favourable for the development and spread of the disease. As far as weather conditions were concerned, the experience of growers in the Auckland District during the season just past was quite the reverse of that of the previous season, fair weather having prevailed almost throughout the stone-fruit season. In a degree this is to be regretted, as the value of our tests is accordingly decreased.

At the conclusion of this year's tests I am in a position to endorse several statements made in last season’s report —namely, that the intensity of attacks from brown-rot on stone-fruits is due firstly to existing weather conditions, secondly to soil and situation (especially with regard to shelter), and thirdly to variety.

Generally speaking, there was no blossom-bud infection from the disease this season, and practically throughout the district the disease was at a minimum while weather conditions remained favourable, but immediately northerly weather set in, bringing with it humid conditions favourable for spore-development, infection became very heavy on several of the . more susceptible varieties which were near the ripeningstage at that time. Throughout the peach season, however, there were only. two such spells of unfavourable . weather, each of short duration. . . - -

My theory put forward in last report, that the probability of infection increases as the fruit approaches the ripening-stage,' has been amply endorsed during these tests.

Close observation was made in stone-fruit orchards from time to time throughout the season, and much evidence (a good deal being

of a contradictory nature) was obtained. One thing stands out very clearly in all cases that have come under my notice, and that is that the man who has taken sufficient precautions during previous seasons to destroy infected fruits and mummies, and to burn his peach-prunings, has less trouble from brown-rot. .

DATA AND PROVISIONAL CONCLUSIONS.

As a result of the season's treatment on the areas under test the following data and provisional conclusions have been arrived at : —■

(i.) Bordeaux, 3-4-40, caused slight scorch in all cases when applied at “ three-quarter petals fallen ” period. On the following varieties no damage of any consequence was done : Paragon, Elberta, Lippiatt's Late Red, and Carmen.

(2.) Bordeaux, 2-3-40, caused slight scorch to Triumph when applied at “ three-quarter petals fallen ” period.

(3.) Commercial lime-sulphur, 1-120, caused slight scorching on Lippiatt’s Late Red in orchard No. 2, at “ fruit-set.”

(4.) Self-boiled lime-sulphur, 8-8-50, when only slightly overboiled caused scorching on Osprey at “ three-quarter petals fallen.” This, however, caused no material damage, as the blossom-shucks prevented injury to the fruit.

(5.) Self-boiled lime-sulphur, 8-8-50, has so far proved the safest summer spray for stone-fruits, provided caution is taken in its manufacture.

(6.) Judicious thinning of fruits, and the destruction of infected fruits throughout the season, both in the orchard and in the packingsheds, tends to minimize the possibility of infection.

(7.) . The leaving in the orchard of mummified fruits and the stackingaway in shelter-belts of winter prunings is the surest method of inviting further trouble from this disease.

(8.) Brown-rot disease is epidemic, and it is therefore incumbent to be prepared for an outbreaknot wait until the trouble appears and then adopt combative measures.

(9.) The percentage of rot on Paragons in No. 1 orchard which were injured last year by spray, and which therefore carried less foliage this season, was much less than on those uninjured.

(10.) Acetate of copper as a summer spray stripped the foliage entirely.

(11.) There was no noticeable difference in trees treated with sulphate of iron.

COVER-CROPS

, In. orchard No. 3 and part of No. 2 cover-crops of Lotus angustissimus were grown as a deterrent to the spread of spores. Although no actual difference in the amount of infection was noticeable on portions so treated as compared with those untreated, the value of such crops for the purpose for which they were intended is questionable. In fact, I am inclined to the opinion that their capacity for holding moisture and thereby increasing humidity has the effect rather of assisting than of checking the development of the trouble. .

SEPARATE SERIES OF TESTS.

Members of the Henderson Fruitgrowers’ Association who were not on the advisory committee suggested that certain trials be carried out under the co-operative scheme. ' It was found necessary to make a separate test, and for this purpose a row of twenty-four trees of Paragon peach was obtained in the orchard of Dr. Makgill. Following is a plan of the work carried out : —

Winter treatment : Destroy old leaves and fruit ; prune trees; plough land in August; and give ordinary cultivation. Spring and summer treatment : Divide the trees into three sec-tions-G, H, and I—each to comprise eight trees, and spray as follows :■ —■ G. Lysol sprays Spray with 8-6-40 bordeaux at colour-bud, followed by 3-4-40. Bordeaux with lysol, 2 pints to 40 gallons, when three-quarter petals have fallen, and again when fruit has set, using lysol only, 2 to 40. H. Spray with bordeaux, 8-6-40, at colour-bud, followed by bordeaux, 3-4-40, with 1 pint lysol to 40 gallons of water when threequarter petals have fallen. I. Acetate-of-copper sprays : Spray with bordeaux, 8-6-40, at colour-bud, followed by bordeaux, 3-4-40, when three-quarter petals have fallen, and again followed by 6 oz. acetate of copper to 50 gallons of water when colour shows on the fruit. ■ There was no appreciable difference between these trees and those untreated alongside.,

No. of Row. Early Spring (Pink) Treatment. Fruiting-period Treatment. Percentage of Rot at Time of Picking. I Bordeaux, 8-6-40 . . Lime-sulphur, 1-120 . . 1-47 2 ,, ' 8-3-66 . . Atomic sulphur, 8—100 3’33 3 ,, 8-3-66 . . Lime-sulphur, 1-120 ... 5’4° 4 ,, 8-6—40 . . Sulphur atoms, ■ 8-100 4'59 5 ,, 8—6-40 . . Lime-sulphur, 1—120 1-91 6 ,, 8-3-66 .. Self-boiled lime-sulphur, 8—8-50 3’82 7 8-3-66 .. Atomic sulphur, 8-100 7’44 8 ,, 8-6—40 . . Lime-sulphur, 1-120 7’51 9 ,, 8-6-40 . . Atomic sulphur, 8—100 0-90 IO 8-3-66 . . Sulphur atoms, 8-100 1-40 11 8-3-66 .. Atomic sulphur, 8-100 °'77 12 ,, 8-6—40 . . Self-boiled lime-sulphur, 8-8-50 2-98 13 ,, 8—6—40 . . Sulphur atoms, 8—100 . . . . i-53 14 ,, 8-3-66 . . Lime-sulphur, 120 . . 2-63 ■ 15 ,, 8-3-66 . . Sulphur atoms, 8-100 7’54 . 16 ,, 8-6-40 . . Atomic sulphur, 8—100 . . . . 6-95 17 ,, 8-6—40 . . Sulphur atoms, . 8-100 . . 5'45 18 8-3-66 . . Self-boiled lime-sulphur, 8-8-50 4-87 19 8-3-66 . . Self-boiled lime-sulphur, 8-8-50 11-06 20 8—6—40 . . Lime-sulphur, 1-120 . . 14-72 21 ,, 8—6-40 . . Self-boiled lime-sulphur, 8-8—50 6-83 22 8-3-66 .. Atomic sulphur, 8-100 , . . 1-72 23 8-3-66 . . Self-boiled lime-sulphur, 8-8-50 . . 3 ; 56 24 ,, 8-6-40 . . Sulphur atoms, 8—100 . . 0-47

“ A Treatment.

No. of Row. Early Spring (Pink) Treatment. Fruiting-period Treatment. Percentage of Rot at Time of Picking. 25 Bordeaux, 8-6-40 . . Lime-sulphur, 1-120 2-35 26 8-3-66 . . Atomic sulphur, 8-100 10-90 27 8-3-66 .. Lime-sulphur, 1-120 3-18 28 ,, 8-6-40 . . Sulphur atoms, 8-100 8-09 29 ,, 8—6—40 . . Lime-sulphur, 1-120 ... 2-42 ■ 30 8-3-66 .. Self-boiled lime-sulphur, 8—8—50 2-13 31 ■ „ 8-3-66 .. Atomic sulphur, 8-100 . . . . 2-46 32 ,, 8—6—40 . . Lime-sulphur, 1-120 o-8o 33 ,, 8—6—40 . . Atomic sulphur, 8-100 . . 2-83 34 8-3-66 ..' Sulphur atoms, 8—100 . . . . 3-00 35 8-3-66 . . Atomic sulphur, 8-100 . . 16-66 36 ,, 8-6-40 . . Self-boiled lime-sulphur, 8-8-50 26-66 37 ,, 8—6—40 . . Sulphur atoms, 8—100 r . . ' ■ 32-25 3« 8-3-66 . . Lime-sulphur, 1-120 . . . . 25-64 39 8-3-66 . . Sulphur atoms, 8-100 7’37 40 ,, 8—6-40 . . Atomic sulphur, 8-100 Nil. 4i ,, 8—6—40 . . Sulphur atoms, 8-100 4-76 42 ,, 8-3-66 . . Self-boiled lime-sulphur, 8—8—50 Nil. ■ 43 8-3-66 .. Self-boiled lime-sulphur, 8-8-50 20-58 44 ,, 8—6-40 . . Lime-sulphur, 1—120 3-34 45 ,, 8—6—40 .. Self-boiled lime-sulphur, 8-8-50 50-00 46 8-3-66 .. Atomic sulphur, 8-100 . . 44-00 47 8-3-66 . . Self-boiled lime-sulphur, 8—8—50 50-00 48 ,, 8-6-40 . . Sulphur atoms, 8-100 . . <. . Nil.

“B” Treatment.

Winter. Summer. Result. Spray. Formula. Applied. Spray. Formula. Applied. Number of Cases. Number Fruits of produced. Number Fruits affected. Percentage. Platt. F. i. sulphate . .. May lime-sulphur Commercial I-125 petals I—20 I lime-sulphur f Fruit-set Bordeaux 8—6-40 Colour-bud . I-125 ( weeks petals . 256 480 640 31 Bordeaux 8—6—40 Colour . t . h C Commercial hme-sulphur 1-125 Fruit-set Four weeks later J petals fall t C Commercial lime-sulphur I-125 Fruit-set Four weeks later J f petals fall . Copper 1-20 May y, Fruit-set Bordeaux . I-2O 8-6-40 Colour-bud . . > > Four weeks later L ” J" Commercial lime-sulphur 1-125 Early ripen . . ( J petals fall ■ ■ \ 193 15>44° 1-047 6f Colour-bud . . Fruit-set 8-6-40 May Colour-bud . . »> Fruit-set Four weeks later I " [" Commercial lime-sulphur I-125 Early ripen . . 1 J petals fall . . ( 193 15,44° E°47 Colour-bud . . Fruit-set Bordeaux 4. 8—6—40 later weeks Four 1 ripen sulphate May fSelf-boiled 8-8-50 fall petals 1-20 Fruit-set . . | I ' f Self-boiled lime-sulphur. . Fruit-set . . | Bordeaux! 8-6-40 Colour-bud . 8-8-50 Four weeks later 1 J petals fall . . ( 279 22,320 446 2 f* Self-boiled lime-sulphur. . • 8-8-50 Four wee*ks later 1 J petals fall . . f 279 22,320 446 2 6. . 8-6-40 Colour-bud Fruit-set . . 1 t . Fruit-set . . 1 Four weeks later J 8-8-50 Four weeks later J % petals fall . . . ' - 8-8-50 f petals fall . . . ' sulphate Copper 1-20 May lime-sulphur. . y >> • Fruit-set ■ Fruit-set Bordeaux . 8—6—40 Colour-bud . Four weeks later » J Four weeks later p Self-boiled lime-sulphur. . 8-8-50 Early ripen . . ( petals fall . . ' 279 22,316 44 1 2 ' Colour-bud . . Fruit-set - f Self-boiled lime-sulphur. . 8-8-50 Early ripen . . \ f petals fall . . r 279 22,316 441 2 Colour-bud . . Fruit-set Bordeaux 8. 8—6-40 Four weeks later L >> Early ripen Four weeks later Early ripen , .. 1

BROWN-ROT CONTROL EXPERIMENTS AT HENDERSON.

f Bordeaux 3-4-4° f petals fall e. . 8-6-40 Colour-bud . . J Commercial lime-sulphur 1—120 Fruit-set Four weeks later 537 43.i6o 421 7. 8 Urnlmrn .. When fruit begins to ripen J f Bordeaux 3-4-40 f petals fall f. . 8-6-40 Colour-bud . . _J Self-boiled lime-sulphur. . 8-8-50 Fruit-set Four weeks later 240 19,200 338 1-2-1 4 1 Fruit begins to ripen Orchard No. 3.— Dr. Makgill. / 8-6—40 8-6-40 Colour-bud . . Colour-bud . . 'I ' Bordeaux Commercial lime-sulphur r Bordeaux . . ... Self-boiled lime-sulphur. . 3-4-4° 1-120 3-4-4° 8-8-50 f petals fall .. " Fruit-set .. Four weeks later When fruit begins to ripen f petals fall Fruit-set . Four weeks later Fruit begins to ripen 537 240 43.160. 19,200 421 338 2. 8 T 3 1 4 Orchard No. 3.— Dr. Makgill. Copper sulphate c. 1-20 May Bordeaux • . 2-3-4° fall petals 5 783 Bordeaux . . 8-6-40 Colour-bud Commercial lime-sulphur 1-120 Fruit-set . . i 7°s i J4 Fruit-set 7°K d. . 8—6-40 Colour-bud Commercial 1-120 Fruit set 1 63 91 5.040 725 862 66 17 9 Orchard No. 4.— Dr. Makgill. • Orchard No. 4.— Dr. Makgill. Copper-sulphate 1-20 May f Self-boiled lime-sulphur. . 8-8-50 f petals fall . . 'I solu-1-20 May 'Self-boiled lime-sulphur. . 8-8-50 f petals fall . . ' tion >, Fruit-set > 213 17,040 2,688 i5i Colour -bud . . Fruit-set 213 17,040 2,688 i5i Bordeaux . 8—6-40 .. . - Four weeks later Colour -bud . . I Four weeks later J b. 8-6—40 Colour-bud Self-boiled . . lime-sulphur 8-8-50 Fruit-set About four weeks CO co CO Ln 6,800 7.040 266 81 3k *k later 1 8-8-50 Fruit-set About four weeks 85 88 0 0 0 00 0 266 81 31 ij later Separate • Fruitgrowers’ Association Series on Makgill. Bordeaux f 3-4-40 With lysol 2 pints f petals fall Colour-bud .. ■ With lysol 2 pints ■- J petals fall G. . 8—6—40 Water 40 gals.) 21 1,680 ' . 54 3 Lysol ... 2 pints ) Fruit-set ■ .. _ Water 4° gals. | Colour-bud . Colour-bud . Water Bordeaux . . . gals. 40 ) 3-4-40) 21 1,680 54 3 f petals fall | Lysol 2 pints Fruit-set .. _ Water 40 gals. f Bordeaux 3-4-40] H. Bordeaux 8-6-40 With lysol 1 pint 1 13 1,040 49 41 Water . . 40 gals.). ' Bordeaux 3-4-40 $ petals fall Colour-bud . . With lysol . . 1 pint f petals fall 13 1,040 49 41 Water 40 gals. f Bordeaux 3-4-40 f petals fall I. . 8-6-40 Colour-bud Acetate copper 6 shows f 17 1,360 5i 31 Water 50 gals. [ on fruit Water 5° gals. ( on fruit 1

Orchard No. 2.— Mr. J. Colebrook.