216 BOTANICAL GAZETTE [SEPTEMBER 
odor has, in fact, come to be the infallible test for brown rot in the 
lemon curing houses, readily distinguishing the trouble from all 
other forms of decay. The rapid spread in the box by contact, 
and the appearance of affected fruit, are also very characteristic, 
though the latter is soon disguised by Penicillium, and the former 
feature is even more true with a rot caused by Sclerotinia. 
When brown rot first appeared in the packing houses, search 
was made in the orchard to locate the origin of the trouble, with the 
result that even upon the tree affected lemons could be found. This 
was only the case during the wet season, which, in fact, is the only 
time when the rot is troublesome. 
It is not the purpose of the present article to describe this trouble 
at length, but simply to place on record a description of the fungus 
and sufficient characterization of its effects to serve to identify this 
form of lemon decay. Lemons affected on the tree show a brownish, 
discolored area on the side or end, free from any mould or appear 
ance of fungus, and without any decided softening of the rind, but 
gradually spreading and soon involving the whole lemon. The 
fruit keeps its size, shape, and solidity, even when totally affected, 
before which time it usually drops to the ground. The orchard 
occurrence is not generally abundant except in wet, warm spring 
weather or under like conditions. Affected lemons have 4 peculiar 
characteristic odor, and are readily identified by one familiar with 
the disease. 
Lemons are usually picked quite green, washed in a machine 
consisting of a tank of water with revolving brushes, and then stored 
in boxes for several weeks to cure. At times of abundant prev® 
lence of rot, great loss is experienced in such stored fruit. In get 
apparently sound when put away, affected spots develop 0? indi- 
viduals here and there in the boxes. These are soon involved, 
and also all those which lie in contact with them. These 2g" 
spread the trouble, and an extremely virulent decay results. Lemons 
affected in this way have the appearance above described, except 
that a rather delicate, white mycelium develops on the surface and 
grows from lemon to lemon, causing the contact infection. The 
trouble never spreads in the mass of stored fruit except by actual 
contact of the healthy lemon with an affected spot. When 4 large 
