American Pomology. Apples

by J. A. Warder

The treatment of this malady is quite unsatisfactory, and gives us no clue to the cause of the trouble. Various plans have been suggested, the most satisfactory is the removal of the affected limbs—not that it cures the disease, but because it takes from us the sad mementos of our loss. We have been advised to pare away the diseased portion of old bark with a spoke-shave, or some similar instrument; but it is apprehended that few persons would ever find this patch of dead bark until they have the fatal evidence of the blighted foliage, and no possible good can result from its removal at that time.

This trouble is connected, in many instances, with an excessively vigorous growth of shoots; indeed, some of those varieties which are most thrifty, suffer the most, while those which make firm and moderately short shoots, seldom blight. Hence it has been inferred by some, that if we can check this excessive vigor, and reduce the wood growth to a moderate amount, not exceeding ten or twelve inches, annual extension, we shall be able to prevent the occurrence of blight. This object is easily attained by root-pruning the trees severely in the spring of the year. So far, we can only say that trees so treated, have not blighted; but it does not follow that they would have suffered if let alone.

Another form of blight may often be seen in the peach and in the apple; it consists in a loss of vitality of small twigs and their foliage in several parts of the tree, especially in the inner portions that are not freely exposed to the air and light. In the peach, this disease is accompanied with the decay of the fruit upon these twigs, which rots and becomes moldy. This trouble is usually attributed to mildew, and it is probably owing to some form of fungus invasion.

Quite a different affection of the twigs is that known as the "blight" in apples and quinces. This attacks only the young shoots of the current season's growth, which suddenly wither and become brown at mid-summer. The same condition occurs also in the shoots of the Italian mulberry. The cause of this malady is not very apparent; by some persons it is attributed to the punctures of minute insects, but they have escaped the scrutiny of other observers, who attribute this blight to atmospheric causes.

The true apple blight is a malady of very serious character, that invades many orchards in the Western States. In its nature, and in the mode of its invasion, it very much resembles the dreaded fire-blight of the pear, with which most orchardists have unfortunately become already but too familiar. Like it too, all the guesses which Solons have offered for the explanation of its cause, appear equally unsatisfactory.

A whole branch or limb of the tree becomes simultaneously affected; sometimes one quarter or even one half of the top is destroyed by the disease, and the removal of the dead portions is not followed by the reproduction of healthy branches. Certain varieties are more subject to this blight than others, and they seem to poison the grafts that are inserted into them, to produce a new top to the tree with a more healthy variety.

Bitter Rot.—Our excellent and observing friend, H.N. Gillett, of Lawrence Co., Ohio, furnishes the following description of this disease to the Ohio Cultivator:

"The disease generally presents itself on the skin of the apple in very minute brown spots, from one to a dozen or more in number, generally after the fruit is pretty well grown. These gradually spread and penetrate the flesh of the apple, producing a black rot, almost as bitter as aloes, but this taste is confined to the discolored portion. The fruit ceases growing, and falls prematurely. The rot occasionally begins at the center, and extends outward, so that the fruit appears perfectly sound for some time," on which account he advises against too early gathering of the fruit.

The late Dr. Barker, of McConnellsville, Ohio, who was one of our most observing pomologists, referring to this disease as peculiar to certain varieties, concludes in an article in the paper above quoted, vide Vol. VI., p. 283, that this malady is different from what is called Bitter Rot in other places, and which affects other varieties with a discoloration of the flesh and a bitter taste. He thinks this malady is different from that described by Mr. Gillett, and that it, the true Bitter Rot, is caused by a fungous growth, the spores of which are carried on the air from tree to tree, like a similar fungus producing mold in the cherry, plum, and peach. He also traces a resemblance of this disease to the vaccination in the human subject, except that the scab does not separate and fall off. Hence he suggested the name of pock, instead of Bitter Rot. High culture, manure, lime, trimming, and pasturing hogs in the orchard, have all been recommended as remedies.

Cracked Fruit—Mildew.—Certain fruits become partially covered with what appears to be a fungous growth, which occupies the skin in such a manner as to prevent the development of the succulent tissues beneath it. This may result in a deformity consequent upon the irregular growth, and the fruit is called scabby, or it may strike deeper into the tissues, which become dry and corky and crack open, being thus utterly worthless. Some varieties, which formerly produced the most beautiful fruits, have been so severely affected by this malady as to yield absolutely nothing in certain localities, and are only rendered profitable by top grafting with other sorts that are not affected with the cracking. That this is not caused by the wearing out of the variety, as has been suggested, it may be added that the same fruit ripens perfectly and is quite fair in other regions of the country. The trouble, however, is extending, and it is hardly safe to plant largely of those varieties that have proved subject to the malady. No explanation has been satisfactory as to the cause, nor has any treatment been successful.