Pkthybridge and Murphy — Bacterial Disease of the Pniatn. 29 



At this time it was impossible to secure tubers of the different varieties 

 grown in our plots of similar degi'ees of ripeness and storage, seeing that 

 they had already been lifted at different dates during the month. lu spite of 

 this slight disturbing factor, however, the results of three series of moculation 

 tests of fourteen different varieties, summarized in the following table, are 

 not without interest. A + sign indicates that a decided rot was set up in the 

 tuber ; a - sign, on the other hand, indicates that no rot whatever occurred ; 

 and a + sign shows that the signs of rot were but slight. 



1 Variety. 



Test 



1. 



Test. 



2. 



Test 3. 



Clifden Seedling, 







4 - 



4 



4 + 



+ 



4 4 + 



Black Skerry, . . 







4 4 



4 



- 4 



± 



+ 4 + 



British Piemier, 







± 4 



- 



+ 4 



+ 



4 4 4 



Shamrock, 







4 4 



+ 



4 + 



+ 



± - - 



Irish Queen, 







4 t 



- 



4 4 



4 



4 - - 



British Queen, 







4 - 



- 



4 4 



4 



-} - - 



Scottish Qiieeu, 







4 4 



+ 



± + 



+ 



- - - 



FloiirBall, 







+ ± 



± 



- - 



- 



4 4 4 



Duchess of Corirn-all, 







+ + 



- 



_ + 



- 



4 4 - 



Champion, 







+ + 



4 



4 



- 



- - - 



Beauty of Bute, 







+ 



- 



- - 



- 



- - - 



Brian Boru, 







± ± 



- 



- - 



- 



_ _ _ 



Red Cup, 







- - 



- 





± 



_ _ _ 



Wild Champiiin, 







- - 



- 



- - 



- 



- - - 



VI. Pathogenicity toavaeds Plants other than the Potato. 



When pieces of turnip, swede, carrot, and parsnip, prepared with aseptic 

 precautions, and kept in covered glass chshes, were inoculated with the 

 organism in a similar manner to that described for potatoes, it was found that 

 a rot was readily produced in all eases in a short time at laboratory 

 temperature. Controls showed no signs of rotting. In the case of the turnip, 

 the rot was as rapid and complete as in the potato, or even more so, the 

 tissues being quickly reduced to an evil-smelling brownish pulp. Ou the 

 other hand, all attempts to produce a similar rot in mangels failed. Bacterial 

 rot of the turnip and swede is of course of fairly common occurrence in 

 Ireland as in other countries; and we have occasionally met with cases 

 of rotting in carrots, CA-idently of a bacterial nature. The question naturally 



