BLIGHTS 955 



is clouded and becomes lime-green in color after ten days. On potato it produces 

 a characteristic transient dark-blue green color which develops promptly and dis- 

 appears on the sixth day or earlier. Growth develops readily in Uschinsky's and 

 Fermi's solutions changing them to a pale green color in three to five days; faint 

 growth occurs in Cohn's solution. Plain milk is cleared without coagulation, the 

 cleared fluid becoming a pale turtle-green color; litmus milk becomes deeper blue. 

 Gas is not produced from the ordinary sugars in Dunham's solution. Nitrates 

 are not reduced, and some indol is formed. 



METHOD or INFECTION. Inoculation experiments indicate that in- 

 fection may take place either through the stomata or through wounds 

 produced by mechanical injury. 



CONTROL. No control measures have been reported. 



BLIGHT OF MULBERRY 

 Pseudomonas mori Boyer and Lambert (Smith) 



HISTORY. The disease was first studied in 1890 by Cuboni and 

 Garbini in Italy, and later by Boyer and Lambert in France who 

 named the causal organism Bad. mori, but did not describe it. In 

 1908, Erwin F. Smith* found a similar disease in some of the Southern 

 States, and described the causal organism. 



SYMPTOMS. According to Erwin Smith, the blight attacks the 

 leaves and young shoots of the mulberry, producing first water-soaked 

 spots, which later become sunken and black; "foliage more or less 

 distorted; shoots soon show sunken black stripes and dead terminal 

 portions. Action of disease rather prompt." In very young shoots, 

 wood, pith and bark are invaded by bacteria; in older shoots the germs 

 are confined mostly to the xylem. 



CAUSAL ORGANISM. The organism is a rod with rounded ends, 3.6/1 by 1.2/1, 

 motile by i to 2 polar flagella, attached to one end. No spores observed; pseudo- 

 zoogloea occur. Stains readily with carbol fuchsin; Gram-negative. 



On agar, spreading, smooth, dull, translucent, shiny, white; medium not stained. 



On potato, spreading, glistening, smooth, white to dirty white, shiny, medium 

 grayed, slight action on starch. Gelatin stab, filiform, no liquefaction. Beef broth, 

 pellicle, strong clouding. Milk, no coagulation, rendered alkaline, becomes clear by 

 solution of fat and casein, litmus not reduced. No growth or scant in Cohn's 

 solution. Uschinsky's solution, copious, pellicle, not viscid fluid, bluish-fluorescent 

 color. No gas from dextrose, saccharose, etc. Aerobic. No indol or slight. 

 Nitrates not reduced. Thermal death-point 51.5; does not grow at 37. 



* Smith, Erwin P.: Bacterial Blight of Mulberry, Science N S.. Vol. XXXI, 803. 



