The Hood River glacier. (Hood River, Or.) 1889-1933, 1916-05-11

parts OF oregon tnat nave not Deen IN
vaded by this disease. II not detected
in its first attacks in an orchard and
promptly ersdicated, the disease in
creases rapidly and il becomes mat
ter of great expense and difficulty to
overcome il. Wherever il 10 discovered,
the fight againet it should become a
community matter, since its presence
in one orchard is menace to all the
orchards of the community. In those
sections of Oregon where the disease is
being successfully held in check. the
fight has been made distinctly CON-
munity fight and funds have been pro-
vided for the careful and thorough in
spection of the orchards throughout the
district and for the Enforcement Of the
eradication measures necessary for the
control of the disease. Where this has
not been done, the disease has swept
in. resulting in tremendous damage to
both pear and apple orchards.
IL any grower discovers diseased
condition that he suspects may be fire
blight. he should send fresh specimen
at once to the Agricultural College or
to his local fruit inspector for identifi-
cation. In this way steps may ct once
be taken, il it prove to be fire blight,
to locate the source from which II en-.
tered the orchard, and by the adoption
Of proper methods to eradicate the dis
cas- from the growers own place and
from the entire neighborhood. No one
should try to eradicate the disease
himself until he finds out from reli-
able source just how to do it. Because
of the extremely contagious nature of
the disease, ignorant efforts can easily
result in spreading it instead Of check
ing It.
Fire blight is caused by bacteria Of
particular kind. II may be recognized
in general by the whiting and dying of
blossoms. spurs, twigs and branches.
The dead foliage clirgs to the twigs,
turning black in the case of pear,
brownish in the apple. The bark in.
vaded by the bacteria also turns dark
colored. When the disease is very
active, bacteria ooze out of the affected
parts in pearly drops that contain mill.
ions of individuals. This ooze is at.
tractive to insects, which become con-
taminated with the germs and easily
spread disease. Ther exudation also
may be washed by rains or spattered
onto foliage and green shoots and start
new infections in this way.
The disease is carried over winter In
the margins of dead areas known as
hold-over cankers. In the early spring
the bacteria become active in these
cankers. From these sources fireblight
is carried by insecst, birds, etc., to the
blossoms or other healthy parts. thus
producing new infections that develop
rapidly. The disease is often spread by
unsterilized pruning tools. Any part
of the tree may be attacked. 1t usual
ly begins in the spring as blossom
blight. Water sprouts are very sus-
ceptiDle and the blight makes its way
rapidly d0wf such shoots to the trunk
or roots where body blight, collar rot,
and root blight may develop with the
most serious consequences.
The season of the most rapid devel-
opment Of fireblight corresponds with
the season of most active growth of
the tree, and warm, moist conditions
which accelerate tree growth also fa-
vor the increase of the disease. In
general, the healthiest and most vigor-
Gus trees suffer the most severe effects.
In addition to the apple and pear,
ounces are very susceptible. Native
pomaceous trees such as wild crab, haw-
thorne and service berry are also at
tackled.
The only successful method of fight
ing fire blight, whether in a single
orchard or in an entire community. is
by removing the diseased parts or
tissues from affected trees as rapidly
as infections are discovered, and by
cutting out all hold-over cankers.
In the fall and winter the trees
should be gone over and inspected,
branch by branch and limb byllimb and
all dead parts cut out and the wounds
sterilized. This eradication Of hold.
overs is of tremendous Importance and
where thoroughly done is of immense
benefit. Later, as the disease makes
its appearance during the growing sea-
son. active efforts should be taken to
detect and eradicate every new case.
In cutting during the most active peri
cd, the bark should be removed or the
branch cut back from one to two feet
below the point Of lowest evident dis
coloraton. II the outbreak is serious,
such methods should be adopted In the
orchard as will check the growth of
the trees and thus tend to check the
rapidity of the advance of the disease.
All wounds should be sterilized with
TO 1000 solution of corrosive subli.
mate tbichloride Of mercury. This
material can be secured at any drug
store with directions for preparing the
proper strength. 1t will attack metals
and therefore should be kept in clean
wooden or glass containers only. The
material is deadly poisoneand should
be 80 labelled. Keep a sponge or cloth
soaked in the solution and wash the
surface Of every wound. The cutting
and pruning instruments ought to be
disinfected after each cut. Do not use
the solution after it has become dirty,
and keep the sponge freshly wet while
1t is being used. Brush and bark re-
moved from trees should be burned at
once and not left on the ground to at.
tract insects.
Growers who are expecting to plant
pears in the future will do we'll to se-
cure information in regard to the fire
blight resistant pear stocks which have
been under investigation by Prof. F.
c. Reimer of the southern Oregon ex-
pertinent station, at Talent, Oregon.
Prof. Reimer has made some very i'm
portant and very encouraging discover.
les in this connection which will be of
immense value to the future pear in
dustry. Inquiries may be addressed to
Prof. Reimer himself or to the Oregon
Agricultural College at Corvallis.
Mrs. Brock Picks First Rose
The honor of picking the first full