Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1880-10-21
FARM, GARDEN AND HOUSEHOLD.


scabby Potatoes.
Scab on potatoes is producl d by
minute animals, which have not yet
been thoroughly studied. The scab
shows itself first on the surface of the
potato in rough spots, which afterward
become raised like blisters. These col
lapse subsequently,, and leave irregular
holes or pits of various sizes in the sub
stance OF the tuber. They do not seem
TO be confined to any particular age of
the plant, rs they make their appear
ance on very young tubers, and in other
cases not before their full development.
About the predisposing conditions and
prevention of these parasites little is
known. Ashes and lime do not prevent
or destroy them. have found them
plentiful in fields where ashes had never
been applied, and also with and with
out swine, horse, or COW manure, where
potatoes had not been planted for sev-
eral years. In this case, like does not
produce like, for l have seen scabby
potatoes produce splendid scab-free
potatoes on the other hand, some soils,
which seem TO be saturated with scab,
will produce scabby potatoes. no mat
ter what seed is used. Some varieties
are more liable TO scab than others. A
row of Buckeyes were almost eaten up
by scab, while other varieties close by
were free from it. Little is known OF
the nature of the scab. think have
proved to my own satisfaction, at least,
that since the exclusive use OF COM
mercial fertilizers, my potatoes have
become free from scab, and better than
with the use of barn yard manure.-F
III. H., in Tribune.
Effects of Deep Flowing.
Years ago l plowed field that had
been nearly exhausted by long cropping.
The soil was u clay loan with fair
drainage. 1t was plowed TO the beam,
bringing up some five or six inches OF
raw soil. which had not seen the light
since deposited by glacial action, and
which changed the appearance OF the
field, displaying n variety of colors,
with an increased friability of soil,
that made it seem like an ash field. The
crop put upon it (without manure) was
failure. II was some better the next
year, and continued - increase in pro-
ductiveness till, in a few years, it sur
passed its former fruitfulness. without
any manure at all, the crops being gain
and the land yearly plowed, and TO the
same depth. II was then seeded down
to timothy and clover, yielding heavy
crop of clover with plaster) and supe.
rior grazing for many years, other grasses
and white clover working in and thick
ening the set. The field is a hillside
facing the south, and seems permanently
improved.
Since then I have met with similar
cases. On level land, understanding
should precede the deepening of clay
soil, where the subsoil tardily parts with
its water. Before plowing, it would be
good plan to fine the topsoil with a
cultivator and harrow. This turned
down, aired and enriched (by working),
and warm. would have good effect on
the crude earth below.
/ have good instance of the benefit
of turning Of water. Last fall forked
up n spot of ground that had never been
plowed, and had lain unoccupied, save
by few weeds and scant grasses, for
over ifty years. II was mostly COM
posed of clay, and an open ditch, cut
few years ago TO carry of the hill water,
drained 1t, giving n chance for the fresh
rain water to pass through warming,
airing and enriching it, thus correcting
largely its raw character. 1t worked up
mellow. In the spring another forking
was given it. followed in few weeks by
still another, and manm was applied
and mixed with the surface soil. Sweet
corn and tomatoes were planted, and the
growth that followed was astonishing;
no better yield have ever known. The
immediate success is chiefly owing to
the ditch. In connection with ditching,
subsoiiing is an advantage, as you sug-
gest. favoring farther the admission of
air and warmth, thus in n measure cor
recting the under soil before it Is brought
up, and allowing of deeper blowing at
time, 80 that the work of reclamation Is
sooner accomplished. - Correspondence
Country Gentleman.
Recipes.
BAKED CABBAGE BALL Take a
large, firm cabbage, boil whole in salt
and water till tender enough to eat, but
not to fall to pieces; then lay in cold
water till ready for use. or until per-
fecty cold. Take the leaves from the
stalk without breaking them, lay three
or four together open on the table until
vnn have a dozen piles. Fry an onion