167 
were made on Malaga grapes, three or four berries out of a dozen devel¬ 
oping the fungus, but grapes grown on the grounds were also success¬ 
fully infected. 
The pustules produced by inoculation were exactly like those pro¬ 
duced in a state of nature, and the fungus in apples infected with 
spores from another apple was exactly the same, both as to structure 
and effects produced, as in apples infected with spores taken from the 
grape. 
These experiments leave uo doubt that the fungus found here on the 
grape is the same as the bitter rot of apples. And from a comparison 
of Berkeley’s figures and description there is very little doubt that it 
is identical with his Ascochyta ( Septoria) rufo-maculans. The strict law 
of priority might demand that we now make the specific name rufo-ma¬ 
culans , but since the better known G. fructigcnum is also Berkeley’s name 
it will remain so in this paper. It is perhaps well to say that Professor 
Cavara has kindly compared this fungus with the Tubercularia acino- 
rum described by himself and states that the two are distinct. 
The proper settlement of the whole question depends upon the com¬ 
parison of type specimens not accessible to us, and it is hoped in what 
follows to give a sufficiently full description of the fungus so that others 
who have these specimens within reach may be able, by comparing them 
with the figures and descriptions, to decide whether they represent dis¬ 
tinct species or not. 
The popular name which should be given to the disease on both grapes 
and apples is nearly as much of a question as that of the scientific name 
of the fungus. The old term, bitter-rot, so applicable to the disease of 
the apple, will not do for the grape, as the fungus does not give the latter 
fruit any bitter taste, and the name is already given to auother grape- 
rot, caused by a fungus, which does impart a decided bitterness to the 
ripe berry. The term anthracnose is also preempted, otherwise that 
might be used, as this fungus belongs to the same type as others causing 
this disease. The name ripe rot, which has been finally adopted, may 
answer the purpose in spite of its lack of euphony, as the fungus at¬ 
tacks neither grapes nor apples until they begin to ripen. 
EXTERNAL CHARACTERS.* 
On the apple. —The presence of the fungus is first indicated by one 
or more brown spots somewhere on the surface of the apple. These 
may not be more than a quarter of an inch across at first, but they 
spread very rapidly and in time cover the whole apple. The spots have 
the appearance of ordinary decay except that they are a little sunken, 
and are apt to be somewhat firmer than is natural where this fungus is 
not present. Moreover, after the spot has existed a few days, small 
black pustules make their appearance on the surface. These are often 
so numerous in the center as to give it a black color, and those nearer 
m 
* Colored drawings of the external effects of this fungus will appear iu the Annual 
Report for 1890. 
