DISEASES OF CULTIVATED PLANTS 361 
dish or pan of adequate capacity by placing one of the materials, as 
the, liquid formaldehyde, in the pan, and adding the other the last 
thing before retiring. Then close tight and allow to remain closed 
24 to 48 hours. 
-Proportionate or multiple unit amounts may be taken for 
smaller or larger enclosed spaces. Applicable to fumigation of seed 
potatoes for scab, sweet potatoes for rot troubles and to newly 
gathered, dry onions before storing for winter. 
For grain elevators to disinfect against conditions there or for 
mass treatment of seed oats and wheatasimilar use is made of 
formaldehyde gas. 
ROT DISEASE LOSSES IN STORAGE 
No sharp Jine can be drawn between diseases of edible plant 
products which usually infect these crops previous to harvest, and 
the rots, molds or decays in such fruits and vegetables during 
storage. It has seemed best, for this reason, to insert here a brief 
discussion of these storage troubles which apply to products grown 
in our region. We can scarcely be called on to present the facts 
concerning the diseases of citrus fruits in storage or in transit. 
All growers of fruits and vegetables in our state are liable, 
_ however, to have had losses from rots of fruits and vegetables during 
storage upon the farm. In the more recent custom of concentrating 
such storage products in cold storage plants, especially constructed 
for that purpose, the prohlem has only been transferred or trans- 
planted: the difficulties have not been entizely overcome.. 
For the fruits known as perishable, namely, for peaches, plums, 
cherries and grapes, the custom of brief storage has become well 
established; the rots or other injuries, such as those that come from 
crushing, are well known. ‘The storage rotsare not different from 
those commonly found in the orchards—indeed, they are usually 
the common soft-rot of stone fruits, Monzlia fructigena. Storage 
or transit losses from it are but an accentuation of orchard con- 
ditions. Also with the stone fruits, as a result of bruising and 
shipment, we have various of the common molds which develop on 
the bruised surfaces. ‘The more usual ones are the common bread 
mold, Mucor, the blue mold, Penzczllium, or the almost equally 
frequent form of green mold, Aspergillus. None of these, how- 
ever, is likely to penetrate very deeply and bea serious enemy of 
these fruits. This arises, however, not so much out of the lack of 
ability toinjure by these mold attacks, as from the very brief period 
of time which these tender skinned stone fruits are held before 
consumption. As has been pointed out by Powell and Smith, the 
