324 REPORT OF THE COMMISSIONER OF AGRICULTURE. 
The downy. mildew, black-rot, and anthracnose were especially 
prevalent, the two first named causing serious injury to the vines or 
reat losses in the crops in New Jersey, Maryland, Virginia, North 
Corina and in the States south and west from the latter point. 
In California the ravages occasioned by oidium and downy mildew 
have been slight, and it has been discovered that the latter disease 
is at present limited to a few restricted areas in that State. There 
is no evidence that the black-rot, so destructive in Eastern vineyards, 
has yet appeared on the Pacific slope. 
Pourridie or grape root-rot has been discovered at several points— 
Missouri, Texas, and California—and its range will doubtless be ex- 
tended by further observation. 
As a result of field investigations two new forms of grape-rot have 
been discovered—bitter-rot and white-rot. The former is the most 
widely distributed, having been observed in the States in the East and 
as far west as Texas. The-latter has been seen only in the extreme 
southwestern part of Missouri and adjacent parts of Indian Terri- 
tory. 
A.—Bitter-rot of grapes.* 
Although this disease appears to have been known to our viticult- 
urists for several years, its cause was only recently determined. In 
company with Professor Viala, of the National School of Agriculture 
of Montpellier, France, | observed the disease for the first time in the 
vineyard of Hon. Wharton J. Green, at Fayetteville, N. C. From 
the studies there made, and from subsequent laboratory investiga- 
tions, the characters of the parasite causing the malady were deter- 
mined and were made the subject of a communication to the French 
Academy of Sciences. ’ 
It appears that the fungus is both saprophytic and parasitic in its 
habits and occasions very considerable destruction of the fruit, es- 
pecially of certain white varieties, the Martha for example. 
That which especially characterizes this disease in distinction from 
the black-rot is that it begins its ravages at the time when the berries 
commence to ripen, and continues until their perfect maturity. Ex- 
cessive humidity is even more essential to its development than ic 
that of the Physalospora. The importance of this malady is evident, 
for, under favoring conditions, it may destroy the fruit that has es- 
caped the ravages of black-rot. The fungus attacks the shoots, the 
common peduncle of the bunches and itsramifications, but it is upon 
the berries that its action is most conspicuous. A rosy discoloration, | 
brighter on varieties with white fruits than on dark colored sorts, is 
the first manifestation of the disease. This discoloration extends 
rapidly by concentric zones until the whole berry is involved, the 
berries. however, retaining their original contour, or only appearing 
to be slightly wilted, and becoming even more juicy than is normal. 
Soon numerous small, slightly elevated points appear over the surface, 
and in two or three days these little elevations, which are the points 
where the fungus is maturing its fruit, have completed their devel- 
opment. The berry then becomes shriveled, as in the case of black- 
rot, but in a different fashion. The berry remains clear brown or 
deep purple in color, never becoming so black as in black-rot, and 
* Accounts of this disease have been published in Comptes Rendus. Sept, 12, 1887; 
Agricultural Science, vol. I, p. 210; Colman’s Rural World, Oct. 13, 1887; Proceed- 
ings New Jersey Horticultural Society for 1887, p. 114, 
