Microbes, ferments and moulds.

  • Édouard Louis Trouëssart
Date:
1890
Catalogue details

Licence: Public Domain Mark

Credit: Microbes, ferments and moulds. Source: Wellcome Collection.

Provider: This material has been provided by the Gerstein Science Information Centre at the University of Toronto, through the Medical Heritage Library. The original may be consulted at the Gerstein Science Information Centre, University of Toronto.

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    The young stalks assume a sickly appearance, and often wither off, together with the leaves and fruit. When the fungus fastens on the fibro-vascular bundles of the leaves before their complete develop- ment, the leaves shrivel and curl up, and perform their functions imperfectly; when it attacks the petiole or ]>••.!uncle of the bunch of grapes, it dries up, and the destruction of all the parts in dependence on it soon follow. It is this fungus which, under the name of rot, now devastates the American vineyards. Sulphur is by no means so efficacious in this case as it is with oi'dium, but the following treatment is prescribed by Fortes:— 1. The primings of the vine and other remains of the preceding years should be destroyed, 2. The suckers and young shoots should be dusted, in the second fortnight of April, with slaked lime whicli lias been finely powdered, and this operation should be repeated once a fortnight up to the end of June. 3. Sulphur should be applied at the usual times, especially if there is any oi'dium. 4. The vines should be drained and irrigated as often as possible. 5. In all cases in which the fungus can be detected, powdered lime should be applied at the interval of some days, alternately with the same substance mixed with flowers of sulphur. Aubernaye, called by the Italians the Slack di*< must not be confounded with Anthracnosis. Accord- ing to recent researches, aabcrnage is not produced