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entire surface. In less than a week the sHce of cucumber is entirely reduced with 

 an objectionable odor and a yellowish colour. 



Tomato (Green). Rapid softening, but not quite so complete as in the cu- 

 cumber; in 24 hours a depth is reached of 1-2 to i cm. 



The rotted tomato assumes a deep grey colour, and a dark brown liquid 

 exudes. 



Hubbard, Crook Neck and Winter Squash. These varieties of squash have 

 been inoculated and in each case perceptible softening occurs within 24 hours. 

 In 96 hours this has increased to the extent of 2 1-2 cm. in depth. 



10. — Healthy cauliflower plant. 



Onion. Rapid and complete rotting; the onion has a yellowish white ap- 

 pearance and a vile putrid odour. 



Lettuce. In 48 hours the heart of the lettuce is completely rotted. 



Szveet Potato. The organism has a very rapid effect. In 12 hours, at 25-30° 

 C, the potato assumes a yellowish appearance at the point of inoculation and soft- 

 ening has progressed to the extent of i mm. A very strong and agreeable smell 

 or perfume resembling oil of citronella is perceptible. 



In 24 hours the yellow appearance has deepened to a dirty white and the 

 softening has increased to a depth of 2-3 mms., while the odour has become 

 much more pronounced. 



Radish. In 24 hours there is softening of both stem and foliage, and in 48 

 hours a young radish is completely rotted, with a distinctly objectionable and 

 putrid odour. 



