Yes. It is possible. A recent paper by Golino et al discussed in detail the root to root transmission of RMV. The abstract for that paper is on line at the link below. Golino works at UC Davis with the collections of grapes, strawberries and roses that are there to provide disease free plant material. The paper on root to root came about because they were seeing RMV where it shouldn't have been. I talked to her several weeks ago and the info in the paper still stands. In addition, there are a lot of papers about other root-to-root transmission of other viruses in other plants in Rosaceae. If you have access to a university library, you should be able to get the full paper from that library. It's well worth the effort. And there is also the possibility that Chamblees might have RMV in some of their roses. RMV in my garden definitely shows in times of stress. Here is a link that might be useful: Abstract :Transmission of RMVs

So where does the red thread end up--is it under the bottom? Did you thread with the foot raised so the thread can go into the tension disks? And lower the foot before stitching? It has almost always been that when the problem is on top, it originates with the bobbin, and vice versa. Looks maybe like you don't have the bobbin thread thru it's tension guide. Otherwise, change weight of bottom thread and try different design (it could 'possibly' be corrupted design)...but I don't think so. Let us know what you are trying.

I have a Zojirushi and it does everything according to a pre-set timer - which was magically determined after lots of testing, I'm sure. On the Zo you can override these pre-set selections and create your own. When you select a particular course, it's because of the bread type and/or yeast type used (active dry yeast or one of the fast-rising yeast products - SAF-Instant, Bread Machine Yeast, Rapid-Rise, or Quick-Rise). Bake time is also according to a timer. I bake in the oven according to the internal temperature of the loaf, not a timer. Bread is done at certain temperatures, and different temperatures for different types of breads. Bread machines are nortorious for over- and under-baking bread. Next time you bake in yours, take the loaf temperature with an instant read thermometer when it's done; and if it's over 200F for a basic loaf of bread, it's over-baked. Internal temperatures of 205°-210°F are best for free-form Artisan breads baked in really hot ovens, not sandwich bread. I like some breads best when they are baked to 195°F. You can also be deceived to the doneness of the bread because of the crust color. Bread is done to internal temperature, not crust color. Most machines will also let your choose your crust color (light, medium, dark). On a Zojirushi-V20: BASIC - This setting is for baking a basic bread using ACTIVE DRY YEAST and this course takes 3:30. BASIC WHEAT - This setting is for whole grain bread using active dry yeast and this course takes 3:40. QUICK - This setting is used for quickly baking a basic bread and you MUST use a FAST-RISING YEAST. This course takes 1:58. It only requires a short rising time because a fast-rising yeast product is used. (I also have a QUICK WHEAT setting.) Personally, I only let the bread machine do the grunt work of the mixing and kneading. I never leave the rise to a machine set on a timer. Dough rises according to the ambient air temperature, the humidity, and the strength of the yeast - NOT a timer. I can develop more flavor by a long, slow, cool rise outside the bread machine. I always remove the dough when the kneading is over and watch the rise in a dough-rising bucket myself. Because I use 100% freshly-milled wholegrain flour, it doesn't have the extensibility to go to "double", or over. If I used "double" as my standard, that is actually over-proofing the dough. Todays unbleached and bleached flours are no longer bromated and they don't have the extensibility they did when flour was bromated and "double" was the rising standard. If you allow dough to over-proof during bulk fermentation, you won't have the "umph" it needs for the oven-spring. I also like to use more methods of bread-making than direct (straight) dough (which is what the bread machine is designed to do). I also use the bread machine for a sponge method and sourdough method, and the pre-set times don't work for those methods, but the bread machine is EXCELLENT for kneading. Better than a stand mixer (which tends to aerate dough) or by hand. This is why the King Arthur Test Kitchens use the Zojirushi for making bread dough - instead of stand mixers or by hand. Sourdough takes much longer to rise than the pre-set times on a bread machine. I leave a sponge set for anywhere between 2-1/2 hours to 12-hours. These long methods develop a lot of flavor you can't get when using a Quick Cycle and get a loaf of bread, start-to-finish, in 1 or 2 hours (some machines in 45-minutes). I also follow other bread-making science that isn't part of a bread machine-style recipe. Such as when you add fat will determine the crumb of a loaf and can affect the rise of the loaf. Add fat early and it will have a shortening effect on the gluten and you'll get a close, almost cake-like crumb. Add fat late in the kneading and you'll get an open crumb and a higher rise. When salt is added early, it takes longer for the gluten to develop. Add the salt later and the gluten will develop quicker and better, but these facts fly-in-the-face of the convenience of dump-and run. I add both fat and salt according to what type of bread I'm making, not according to the loading instructions of the operating manual. -Grainlady

The thing I like best about the T&S is the bobbin feature. You don't have to remove it to fill it. You should see a bulls eye button when you slide the panel where the bobbin goes and you push it to the left to fill the bobbin. I've got a 600 and Mother has countless late 600 through late 700 series; however we don't have the exact model that you do. Get you an online manuel and look at the parts you need to oil and lube before you really start sewing a bunch. Good Luck, SUsan in Bama