| cut out | | | Lime
Apple | | | infections | | | Sulphur
Tree | | | | | | |
Canker | | | | | | |
--------+--------+--------+--------+--------+-------+---------+----------
Leaf | Fungus | x | x | x | | | Lime
Spot | | | | | | | Sulphur
--------+--------+--------+--------+--------+-------+---------+----------
Sooty | | | | x | x | x | Bordeaux
Blotch | | | | | | | Mixture
| | | | | | | and Lime
| | | | | | | Sulphur
--------+--------+--------+--------+--------+-------+---------+----------

CHAPTER IX

HARVESTING AND STORING

Apples are practically never allowed to ripen on the trees but are
picked and shipped green. By "green" we mean not fully ripe, not ripe
enough to eat out of hand. This is necessary for all fruit which is to
be shipped any considerable distance or which is to be stored. Used in
this sense green has no reference to color, but as a matter of fact,
much of our fruit is picked too green, before it has even reached its
full size and is well colored. There is no exact time at which apples
must be picked, but this depends on many factors such as the variety,
the distance to be shipped, the soil, the climate, and various other
conditions, to say nothing of seasonal differences.

The time at which any variety should be picked in a particular section
will be learned by experience. In general, apples should be left on
the tree as long as possible in order to get the best size and color.
When the apples begin to drop badly it is a pretty sure indication
that it is time to pick. If the fruit is to be sold in the local
market or for immediate consumption, it may be allowed to get riper
than would otherwise be the case. With most varieties one picking is
sufficient, but in the case of varieties like the Wealthy which does
not ripen uniformly, or like the Twenty Ounce, which does not always
color evenly, two or three pickings should be made. Two or three
pickings are practically always necessary where fancy fruit is
desired, in order to get the ideal size, color, and uniformity.

LADDERS.--There are two gene