DISEASES DUE TO BACTERIA 135 
however, in the United States and causes much 
destruction annually. 
Control.—As there is evidence to show that the 
organism enters the plant by means of wounds, every 
care should be taken to prevent injury to the roots, 
and in this respect the possible effects of attacks by 
wireworms, woodlice, and eelworms should be borne in 
mind. Excessive moisture, both of the air and soil, 
favours the disease and should be avoided. Diseased 
plants should be removed and burned immediately they 
are noticed. In badly diseased land, sterilization should 
be resorted to, and reinfection from susceptible host 
plants should be prevented. 
Grand Rapid’s Disease of the Tomato 
This disease was first described by Dr. E. F. Smith 
(45), who attributed it to a micro-organism, Aplanobacter 
michiganense EK. F. 8. 
It has been confused with the wilt or brown rot of 
the tomato, although differing from it in a number of 
ways. The symptoms described by Smith are as follows : 
The leaflets do not wilt, but slowly shrivel one after 
another, and longitudinal cankers are produced on the 
stem petioles, through which the bacteria come to the 
surface. In consequence there is an abundance of 
infective slime on the outside of the diseased plants. 
The disease spreads rapidly, and plants may be in- 
fected through the stomata, wounds, or broken roots. 
There are also indications that it may be seed-borne. 
The tissues within the plant become disorganized and - 
brown, and the entire pith may be hollowed. The 
disease has not yet been reported in this country. 
A Tomato Canker 
Miss Doidge (18) has described a disease of the 
tomato, to which she applies the term “‘ tomato canker,” 
