CRANBERRY DISEASES 193 
known to Wisconsin cranberry-growers. It also occurs in 
Canada and in Europe. 
The amount of damage done by this disease varies consid- 
erably with the season. In some years seventy-five per cent 
of the crop is destroyed. In New Jersey the annual loss to 
cranberry-growers on account of scald is estimated at about 
one-third of the crop. 
Symptoms. 
The berries, flowers, leaves, stems and roots are affected. 
The first evidence of scald appears as a minute, light-colored, 
watery area on the 
surface of a berry. 
This enlarges until 
the whole berry is 
involved, softens, 
and turns brown 
(Fig. 52). It is 
thought that in the 
East affected ber- 
ries do not turn 
brown, and_ that 
this character is 
influenced by the soil and climatic conditions. Sometimes 
several spots develop on a single berry. Finally, either the 
whole affected fruit assumes a scalded or cooked appearance; 
or, in case only a portion decays, the berry shows a concave 
surface on the affected side. The interior of scalded berries is 
soft and watery. It is sometimes difficult to say whether a 
berry is affected with scald, for although it appears healthy 
it may still be diseased. Berries when affected before they 
are one-half grown usually hang shriveled, and covered with 
black dots — the fruiting bodies of the causal fungus. Dark 
concentric rings often show; however, this is not a peculiarity 
of scald, for it does not occur constantly, and furthermore 
) 
£4 AG 
Fic. 52. — Cranberry-scald. 
