The ranch. [volume] (Seattle, Wash.) 1902-1914, 1908-02-15

DenSG OF IrulIlUS. L uS pSlludhShI
leguminous mulch system eliminates
all such evils and fosters the essen
tails required for the successful hy-
gienic soil culture. The decomposi-
ton of the organic matter on the sur
face of the soil is far superior to plow-
ing it under for decomposition, unless
for an emergency effect.
A matured, hardened tissue in the
crop used for mulching contains bet
ter plant food than the immature, and
the tougher the tissue the better it is
to aid in soil aeration because OF
slower decomposition. and to furnish
the material for the looser and sweet
er mulch essential for hygienic soil
conditions. Such natural cultivation
affords a live, normal, hygienic soil
suitable for any climate, location, eX-
posture or soil texture. 1t is scientific
culture, because it is based on first
principles requisite for soil fertility
and natural economic law. The time
is at hand for the orchardist to change
his present plan of artificial cultiva-
ton by substituting the natural --
We are living in an age of surprises
and rapid progress due to the wide diff
fusion of knowledge through the press,
thus stimulating discoveries which
lead to radical but rational changes In
present methods because science is
seeking for truth. New problems must
be met and no doubt the bacter1olo-
gist will be solving for us what breed
of bacteria will work best for the con-
ditions each OrchardiSt must meet,
and we are permitted to assume that
those culturists whose orchards are
scoring high in health and profits will
be displaying their high scoring bac-
terra for competition at our future
horticultural conventions. The plant
psychologist will be solving for us the
congenial physical and temperature
conditions required for each orchard
list.
Have we ever dreamed of the posi-
bility that the bacteriologist may solve
for us the problem of the flavor of
fruit? Has this question ever been
solved? l predict that it will be solved
by soil bacterial action affecting the
flavor, the same as is being done at
the present time in the flavor of wines,
cheese and other food products. Va
rieties of fruit thrive we'll in one
place, but not in another. Fruit has
fine flavor in one place, but no in an
other, regardless of the thrift of the
tree. Is it not possible that the bac-
teriologist will solve these problems,
and make the physical conditions right
for the incubation of the soil with
the species of bacteria needed, the
same as we are doing today to supply
the various leguminOus crops through
the soil incubation with the bacteria
they need.
Does all this mean to drop the cul-
tiyator and substitute it with ease? 1t
means that we shall have to think
twice before we act, and that we shall
have to be better students, because
we must deal with live problems. Inc
soil in good physical condition is just
as much alive as anything is alive and
requires the proper essentials to keep
it alive The most costly and one or
the most essential requisites for the
soil to produce crops is nitrogen, and
as the dir is composed OF three-fourths
of nitrogen audit is necessary constlt-
uent in all live tissue, then why can we
not assume that certain species OF bac-
terra gather nitrogen from the air oil
rect as we'll as the legumes and l1ber-
ate it as plant food, and If this is
fact there may be better affinity for
bacteria to such host plants, which
store a proportionately large amount
of atmospheric nitrogen.
In conclusion I would suggest that
each orchardist for experimentation,
plant a part of his orchard to alfalfa,
if such will thrive on his place, or to
some other legume with the object OF
accommodating a good permanent mulch
at the surface of the soil. l have OBJ
served orchards under all cultural
conditions, and where the permanent
mulch method was practiced 1nteln'