NUTRIENT MEDIA. '23 



At the end of five days the decayed portions closely resenil>icd lliilg- 

 way's Broccoli lirown, No. 15, Plate III. It was not quite as dark as 

 Saccardo's Uiiibrinus, No. 9, Tahle I. The inoculated pieces had (he 

 odor of decayino- veoetables and were alkaline to litnuis. 



Ram Kjqplant. — A ripe fruit of the ei;-<^plant was ohtainctl from the 

 market, the surface was washed and sterilized as described above, 

 and it was then cut with a steriie'knife into slices of thickness suitable 

 for placing in petri dishes. In some instances the slices were pared 

 with a sterile knife so as to remove the outside skin, and in other cases 

 the skin was left on. All slices were cut into four pieces, two of 

 which were inoculated with a 2-i-hour-old culture of the g-erni in beef 

 broth and two were left for control. Within eighteen hours at from 

 20-^ to 24° C. the inoculated pieces were discolored, and in forty-eioht 

 hours the discoloration had extended entirely throuoh them. In three 

 da3's some of the inoculated pieces were somewhat split and shrunken, 

 as shown in Plate IV, figure 2. In color the interior — i. e., the part 

 that was the center of the fruit — was Broccoli Brown, No. 15, Plate 

 III, of Kidgway's tables, a little lighter than Saccardo's Umbrinus No. 

 9, Table I. The portion toward the margin was nearly Clove Brown, 

 No. 2, Plate III, Ridgway's tables, or a little darker than Saccardo\s 

 Castaneus, No. 10, Table I. There was no sharp line between these 

 two shades of brown, but one graded into the other. The inoculated 

 pieces at the end of three days had a decidedly soapy odor and the 

 reaction was alkaline to litnuis. The checks remained perfectly sound. 



Rmo caulifloircr. — A large head of caulitlower that had been three 

 weeks in cold storage was obtained from the market. A portion of 

 the main stalk was thoroughly washed with corrosive sublimate, and 

 then with sterile water. ^Vith a sterile knife the outside w^as pared 

 off and the remaining part was then cut into slices that could be con- 

 veniently placed in petri dishes. These were then inoculated with 

 the calla-rot germ from a pure culture in beef broth, leaving a num- 

 ber of pieces for control. The culture used in this case was three 

 days old. In twenty hours at 20° to 24° C. the inoculated pieces 

 began to show a faint discoloration, turning slightl}' brown., This 

 continued until at the end of al)out two and a half days the whole of 

 each piece inoculated had become discolored. At this time the inocu- 

 lated pieces were decidedl}' alkaline in reaction, gave a very strong 

 odor of decaying vegetable matter, and on comparing with Ridgway's 

 plates the color was found to correspond very closely to the Ecru 

 Drab, No. 21, Plate III, or to Saccardo's Avellaneus, No. 7, Table I. 

 The control pieces were still healthy. In several cases the inoculations 

 did not take. Several branches from the head were sterilized and the 

 lower part was inoculated with the same germ. In all these cases the 

 inoculation was successful, with the same characteristic odor, color, 

 and reaction. 



