244 EXPERIMENTAL FARMS 



2 GEORGE V., A. 1912 



The bacterium appeared as rods, 1-3 to 2^i long, -6/x broad. Flagella, many, 

 (peritrichial) ; Gram negative. 



The organism was provisionally identified as Diiggeli's Bacterium herbicola 

 rubrum* which was carefully studied in 1910 by Dr. Zikes of Viennaf. 



On receiving subsequently a pure culture of an organism from our correspondent 

 which was obtained from the pinkish slime originally observed where the grain was 

 malted, subcultures were made on the different media already referred to, with the iden- 

 tical diagnostic results. The measurement of this organism also agreed with ours. 



On submitting one of the subcultures to Prof. Delbriick, of Berlin, Germany, Dr. P. 

 Lindner, in charge of this work, very courteously expressed his opinion that the organ- 

 ism was probably identical with Diiggeli's Bacterium herbicola rubrum. 



This organism, together with a number of yellow Zoogloeae (B. fluoresceins lique- 

 faciens, B. herbicola aurea, etc.) though less common, may frequently be observed on 

 germinating cereal seeds. There is no doubt that the presence of the bacterium on 

 this barley is not due to any diseased condition. It is practically always possible to 

 isolate this and related organisms from most of our cereal seeds, where they occur on 

 the surface. In order to ascertain whether we should be successful in demonstrating 

 this fact, some two-rowed barley grown on the Experimental Farm and the sample of 

 Scotch barley referred to by our correspondent were subjected to the same treatment, 

 with the result that the organisms made their appearance under close atmospherio 

 conditions. It is evident that the organism is a surface-covering bacterium, which 

 will, if afforded suitable conditions for development, become more or less conspicuous. 

 It being a common practice to wash the grain with lime water before casting it upon 

 the malting floor, to prevent any fungus or other spores from appearing during the 

 process of malting, it was thought advisable to make this experiment on our corres- 

 pondent's barley. On carrying out this experiment with it, no trouble from any 

 organism was experienced. 



We therefore suggest washing the grain with lime water before malting which 

 would in no way interfere with the malting process, and would also prevent the recur- 

 rence of the above unpleasant experience. 



The above report was submitted to our correspondents and, after settling some few 

 points, one of which was that ' no lime water was used in the case of malting the. 

 barley under question, as it was wished to put it through the malting process in ita. 

 most natural state, as a guide to us in making a first test of a new class of barley/ 

 both correspondents expressed entire satisfaction on the results of this investigation. 



In conclusion, I may say that great credit is due to both our correspondents for 

 their discreet way in handling an affair of this kind, which might indeed have been 

 seriously compromising to the future growing of this special barley if they had not 

 placed their experiences, samples and cultures at our disposal. 



APPLE DISEASES. 



FRUIT PIT OR BITTER PIT OF APPLES. 



(Plate I 'a'). 



Among the more obscure troubles that may cause annoyance to the apple gvower, 

 the so-called ' bitter pit ' or ' fruit pit ' is worthy of mention. While becoming most 

 noticeable diving cellar storage, it may also often bo detected on the tree before the 

 fruit is full grown. The early stages are visible as sunken spots on the surface of the 

 apple up to a quarter of an inch or more in diameter. At these places, the skin is 



•Duggeli; Zentralblatt fiir Bacteiiologie, Part 2, Vol. XII., pp. 602, 695. Vol. XIII. 

 p. 56, p. 798. 



t Zikes, Dr. Hoiniich, Sitzungsbericht, Kais. Akad. d. Wissensch. in Wien; Math. — Nat 

 Klasse, Vol. CXLX, Part I., January, 1910. 



