NUTUIKNT MEDIA. 29 



nii'iiiis of ii i)li()t()*ii":ii)li. riio yrowtli of the oriraiiisin. lioucvci-, wiis 

 u|)})iir(Mitly just as i:i[)i(l in the salsify as in the })arsuii)>, carrots, etc 

 The inoculated pieces were alkaline to litmus aiul had an odor of 

 decay iny salsify. 



Rav iiiiiKiiiKK^ ripe. — Several ripe tomatoes were inoculated with a 

 24-hour-old l)eef-))roth culture of the calla «>erm. Before inoculatintj, 

 a spot about one inch in diameter on the surface of the fruit was washed 

 with a dilute solution of corrosive sublimate and then with sterile water. 

 A loop of the culture wa>i then placed on the sterilized spot and a sterile 

 needle was used to puncture the skin throu<i;h the drop of l>eef-l)roth 

 culture. Some of the tomatoes so inoculated wen^ left in ditluscd li<4ht, 

 some were placed in a dark room, and all were maintained at ti tempera- 

 ture of about 18^ C. Twenty-four hours after inoculation each infected 

 spot was surrounded by a watery area about 1^ inches in diameter. The 

 contents of the inoculated tomatoes softened rapidly, so that at the 

 end of four days after inoculation openings were made in the skins of 

 some of the infected fruits and the contents were poured out. leavinj^ 

 the skins intact. The cell contents of the inoculated tomatoes were 

 apparently acted upon by some substance that dissolved the inter- 

 cellular la\ers and allowed the individual cells to become entirely 

 separated, as in the case of the cucundjers already cited. The cell 

 contents did not seem to Ix) affected, iior did the substance act upon 

 the skin of the tomato. 



Rmo tomatoes^ green. — Some tomato plants growine- in the Depart- 

 ment greenhouse bore a number of unripe tomatoes varying from 1 

 to 2 inches in diameter. Six of these were inoculated on the plants in the 

 same manner as the ripe tomatoes described al)ove. Twent^'-four 

 hours after inoculation (temperature, about 30" C.)allth(» infected toma- 

 toes had small watery spots at the point of inoculation. Twenty-four 

 hours later the watery spots appeared sunken and whitish. In another 

 twenty-four hours the spots began to turn brown, the skin cracked, 

 and the juice began to ooze out. \\\ twelve da^'s after inoculation the 

 contents had oozed from all the inoculated tomatoes, leaving the skins 

 still clinging to the vines, Plate ^TI1, figure 2, shows a photograph 

 of one of the skins (No. 2) and of an uninoculated tomato (No. 1) on 

 a piece of one of the vines. The skins did not cling firmly to the 

 vines, but could be easily removed. The stems to which the skins 

 were attached had a discolored and dead appearance, ))ut were not at 

 all soft. Green tomatoes brought into contact, either artificially or 

 naturally, with a deca3'ed tomato did not take the disease. While the 

 general efi'ect of the organism is the same upon the green as upon the 

 ripe tomato, the progress is much more rapid in the case of the ripe 

 fruits. 



Ravj ajyples (York Imperial). — The outside of the apple was Avashed 

 with corrosive sublimate (1 part in 1, ()()()) and then with sterile water. 



