The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1879-02-18
AGRICULTURAL.
The Po1ato Rof-some of its Causa.

In the year 1907 there appeared an epidemic
disease among the potatoes near Liege, Ger
many. Two years later it made its appear
ance in Canada, and in 1845 it swept the DO
tato fields Of England and Ireland, destroying
the crop to the extent of not less than $685.
100000. The following year the loss from
this cause was estimated at double this
amount. The loss was so great that it caus-
ed widespread distress and starvation in Ire
land. About the same time the disease raw
aged the potato fields of the United States to
disastrous extent. Since that time the
disease has prevailed to greater or less ex-
tent almost every year, the loss from the
cause being estimated in Great Britain as
high as $150,000 during the single year.
AS matter OF course, cause producing
such extensive loss and widespread distress
would receive the most thorough investga-
ton. The attention of almost every one was
turned to the examination of the subject.
Very naturally, among so many observers,
most OF whom were without experience In
such work, the conclusions arrived at were
exceedingly various and contradictory. By
many 1t was believed TO be the result CT insect
ravages. and many were the different insects
charged with the evil; for an insect to be
seen on or near potato plant, when the rot
was prevailing, was sufficient to bring
against 1t the charge of being the cause of
bhC LudfduJs OtUtlS Ucittcu III W Uc piO-
duced by certain unhealthy chemical changes
produced in the Juice of the plant by unfayor-
able climatic influences. Still others adopt
ed the theory that the disease was caused by
parasitic fungus, and for the past thirty years
It has been generally held by the most intel
ligent observers.
The fungus known as Peron0spdra intes-
tdnS first attacks the leaf of the potato plant,
from which it extends in the stalk and finally
has haf t,hn IA 4. 4.
germs of this disease will lie concealed In the
tuber from one season till the next, and then
II the conditions are favorable, break out
with great virulence and soon destroy the
growing crop. While this fume lis the real
cause OF the potato rot, snch is its nature
that it is greatly affected, aud indeed con-
trolled, by certain surrounding conditions
and influences. Its development is largely
influenced by the condition of the seed, soil,
and the weather which prevails at the lseason
of its appearance. 1t fourishes only IN the
presence of considerable moisture. Hence,
If very dry weather prevails at the time
for its most vigorous development, it will
likely fail to put in an appearance, or,
at the worst, It's ravages will prove to be
comparatively trifiDg. A very wet season,
when the soil is thoroughly saturated with
water, especially II attended with hot, mug
gy weather, is quite apt to cause very ex-
tensive development of this fungus. Accord
ingly we find it is generally during seasons
when such weather prevails thai the rot
commits its most fearful ravages. This points
out the great Importance, if not absoluts
necessity of selecting high, airy situations
for planting the potato crop in. As we can
exert no control over the weather, it makes
1t all the more important that the best locali-
ty and soil accessible should be selected.
But it is to the seed that we are to look for
the cause of this trouble more particularly
than to any other source. 1t has been
found by experiments than there is great
difference in the resisting power of different
varieties, or rather of the liability of different
kinds OF potatoes to be affected by this dis
ease. The smaller the cells and the more
compact the vascular structure of a potato,
the more power it has to resist the attacks of
the potato fungus. 1t is believed that what
ever reduces the vitality of the plant renders
1t more liable to the attacks of the disease.
There are several causes that operate to pro-
duce q weakened vitality and thus increase
the danger of such result. A glance at a
few of these inducing causes will be suffici-
ent at the present time.
The first is the long-continued cultivation
Of the same variety. A variety of potatoes
seem to lose more or less vigor with the ad-
vance of years. This Is seen In its less pro-
which 1t succumbs to disease. Whether this
Is caused be the weakening effect of bad soil
or unwholesome manure, lis impossible to say !;
but there seems to be but little doubt that
such deterioration does take place. An ex-
ample is seen in the old Mercer or Neshan-
mock, which has nearly disappeared since
the invasion of the rot. Another cause of
weakness is planting in soils that are defici-
ent In some of the elements of plant growth.
The ash of the potato contains about fifty
per cent. of potash and twenty per cent. of
phosphates. A lack of an available supply
of these important minerals will result in an
enfeebled growth that will render the plant
more liable to the disease. II there is a lack
OF these in the soil, they must be supplied in
order to secure good growth Of sound,
tubers.
The use of fresh stimulating manure is one
OF the most common causes of such an I'M
healthy growth of the potato. Such applica-
tions are apt to cause large succuent
growth of both vines and tubers that do not
ripen and consolidate their tissues as soon as
those grown under other and more favorable
conditions. The tuber is apt to be watery
and immature, and there is consequently
deficiency of starch, which eventually tells on
the health and vigor OF the plant. The plant
ing of diseased potatoes has also been pro-
life source of the spread of the disease. As
stated above, the germs will live in apparent
ly healthy potatoes from one year to the
next, and then, when circumstances favor,
they will develop and multiply to the de-.
struction of the growing plant. II possible,
seed should be used that has not been ex-
posed to the disease for some years before.
L. j. TempSn in Practical Farmer,
Artificial Fattening.
The fattening of fowls for market has for
a long time occupied the attention of poultry
men in this country, but, while nearly eyery
known natural presses for making the birds
take on flesh has been put in practice, little
or no regard has ever, believe, been paid to
the use OF artificial means for the purpose of
bringing about easier and more rapid results.
In France and some other countries On the
continent of Europe the fattening of poultry
has for years been study, until it has been
reduced to science. Nature is assisted in
her work whenever it is practicable, and
many curious and ingenious instruments for
feeding the birds have been invented. Proba-
bly, one of the most simple as well as the most
effectual OF these machines is now in success
full operation In the poultry EST Adjustment of
. gentleman near Paris. It is constructed in
the form of small rubber pipe about four
feet in length, one end of which is attached
to little pump, while the other is placed i'm
= sSSsSa AotNAne ShS iOoO3 WniCa 10 III u llQulQ
form. The fowls are put in large coop or
cage, which is separated into compartments
holding only one bird each, room enough be-
ing allowed for very little exercise. 1t is
by experiment just how much
food each fowl can comfortably digest, and
the amount is marked on the coop under
each division. The food, consisting of mix
lure of Indian meal, barley meal, milk and
water, is put into the machine, which is rolled
up in front of the nest by means of a light
ruck. and the operator, opening the birds |
mouth, inserts the tube and gently pumps the |
iuid into the crop, a small faucet being |
'urned when sufficient quantity has been |
Introduced. A skillf1l operator will feed |
lb0us 90 fowls an hour, and perform the
york neatly and without cruelty. After hav-
ng been led in this manner for a few times.
he birds become very tractable, and rather
eem to enjoy the operation. The time to
atten poultry. treated as above, is from if
zen to twenty days, according to age and
previous condition. Ercbnnoe