I have read the article by Mr. W. B. Carr, (page 335, November Number) with much interest, and write to tell you of a little experience I had with this russeting of fruits. In 1884 we had a severe frost on the 29th of May, which killed all the blossoms on Greening, Northern Spy and some other apples. Baldwins had passed out of blossom, so that the frost did not injure them as much. Pears had also passed out of blossom and the fruit had set, and when they were maturing I noticed on many of them russet spots, some large and some small, on others the russet ran all the way around them, and wherever these russet spots occurred the fruit was slightly dinted. I had never seen anything like it, nor have I since, so that it was a matter of some curiosity to me. I examined a number of specimens and could not find that the russet had injured the flavor in the least or had done any other injury to those that matured, except that right under the russet the flesh would be a little harder and especially so in those where the russet ran round them. I also noticed that Baldwin apples were affected in the same way, some specimens would be half covered over with russet. (Apples are badly damaged with rust this year, a good many turning black with it.

A bad disease.) Glendale, Mass.