Apr. i-June 24, 1918 



Illustrations xiii 



Intumescences, with a Note on Mechaxic.\l Injury as a Cause of Their 



Development 



Page 

 Fig. I. Outline drawing, made with the aid of a camera lucida, of a vertical 



section of an intumescence on cabbage 256 



Anthracnose of Lettuce Caused by Marssonina Panattoniana 



Fig. I. Marssonina panattoniana: A, Germination of spores; B, the same 

 spores two hours later; C, after foiir ho-urs; D, after six hoiu-s; E, 

 after eight hotu-s 267 



2. Diagrams representing results (plot i) of watering with the hose and 



(plot 2) by subirrigation 270 



3. Marssonina panattoniana: A, Matiu-e spores; B, immature spores; C, 



spores swollen and constricted at the septa just previous to germi- 

 nation; D, germinating spores on epidermal cells of lettuce leaf, 

 showing method of penetration; E, cross section of an acervulus 

 drawn from a photomicrograph 272 



4. Marssonina panattoniana: Mycelium, condiophores, and conidia pro- 



duced on prune- juice agar 40 hours after the spores were sown 274 



Stemphylium Leafspot of Cucumbers 



Fig. I. Spore formation of Stemphylium cucurhitacearum 302 



2. Spore germination of Stemphylium cucurhitacearum 303 



3. Mycelium of Stemphylium. cucurhitacearum 304 



Yellow-Leafblotch of Alfalfa Caused by the Fungus PyrenopEziza 



medicagi^^s 



Fig. I. Pyrenopeziza medicaginis: Advanced stage of development of the coni- 



dial stage Z'^Z 



2. Pyrenopeziza medicaginis: Conidiophores from an alfalfa leaf 314 



3. Pyrenopeziza medicaginis: Conidiophores from a culture at an early stage 



in the formation of an acervulus 3^5 



4. Pyrenopeziza medicaginis: Conidia-like structures which occasionally 



develop on mycelium from germinating ascospores 316 



5. Pyrenopeziza medicaginis: Semidiagrammatic section of an apothecium. 



The tissue of the leaf has been largely replaced by the fungus hyphse 



and stroma 3^7 



6. Pyrenopeziza medicaginis: Germinating ascospores 321 



Stability of Olive Oil 



Fig. I. Apparatus used in the experiments to determine the stability of olive 



oil 356 



Hydration Capacity of Gluten from "Strong" and "Weak" Flours 



Fig. I . Graph showing the imbibition ciu-ves for the various glutens in different 



concentrations of lactic acid 394 



2 . Graph showing the imbibition cur\^es for the various glutens in different 



concentrations of acetic acid 395 



3 . Graph showing the imbibition ciu-\^es for the various glutens in different 



concentrations of orthophosphoric acid 395 



4 . Graph showing the imbibition curves for the various glutens in different 



concentrations of oxalic acid 39° 



