El Paso herald. (El Paso, Tex.) 1901-1931, 1914-05-07
CLIMATE GOVERNS
POTATO CULTURE
IN NEW MEXICO
State College Experiment
Station So Decides, After
Investigation.

state College. y. NJ. May THAT
Innate governs 10 a large extent the
SStGSS,essIul growing OF potatoes in New
- rs the conclusion reached by
LoI. tahian Garcia Of the agrieul-
tural experiment station.
~ Is a Iairly wei known fact that
tllsn potatoes do not yield satisfac-
to,tLy IN the lower and warmer agri-
SuilutoL districts OF this stale. There
mas recently been an increasing in
terest IN Irish potatoes in New Mexico.
ana the experiment station has prob
2pliy received more inquiries about
TINS crop than concerning any other
More questions are asked at our farm
eI5 meetings as TO why potatoes yield
20 poorly than regarding any other
The experiment station has had this
matter under Investigation for a num-
Der OF years Many different methods
OF culture, different systems of frrf-
g1tlon and different amounts Of water,
and large number OF the varieties
that are advertised by the seedsmen.
have been tried; all the ordinary fer
tilizers have been added to the soil
ana soils from potato growing districts
nave been shipped N and tried at the
station; but the results in every case
have been unsatisfactory, as far as
yield IS concerned
Altitude Has No Effect, Is Belief.
Many letters come in from all over
the state, stating that even at an alti
tude OF $500 feet the yields are not
satisfactory On the other hand, we
find potatoes doing well at attitudes
al the way from 1000 to 5000 feet
Whether the trouble IS due to altitude
or not. cannot be definitely said at
this time, but II can hardly be due
TO this. The theory advanced at the
present time is along the line Of eli
mate 1t is believed that the climate
is
ing any larger.
AIknm and Its Treatment.
"AIkalf" is an accumulation OF solu-
bic salts. formed from the Weathering
Of the rocks, and retained in the soil
because OF insufficient rainfall TO leach
them out into the streams and thence
TO the sea. The heavier precipitation
in the mountains and highlands causes
q partial teaching Of these salts and
resulting concentration in low places
in sufficient quantity TO inJure plants
or wholly prevent their growth. Prof.
r. F. Hare, state college chemist,
treats Of this subject extensively in
a recent bulletin as follows;
The term black alkali" is given TO
carbonate and bicarbOnate Of soda (sal
soda and baking soda). They are true
alkalies and because Of this property,
will corrode the stems OF plants. For
this reason they are very much more
Injurious than the neutral salts con-
stituting white alkali. They are called
"black alkalf' because they dissolve
humus and form a black deposit when
brought to the surface during dry sea
sons. Black alkali cannot exist IN the
presence Of gypsum. which is its chem
zeal antidOte. Since gypsum is pres
ent in Rio Grande water. no soil irrl-
gated with this water viii be troubled
with black alkali. The moist greasy
snots in this valley sometimes called
black alkaH, are more likely due 70
some Of the neutral deliquescent salt
called calcium chloride. mixed with the
white alkoh salts named above
Treatment for Aikaii-
No chemical antidote IS known for
white zlkali, as is the case for the
black slkalL II must, therefore. De
removed BY mechanical means. When
the watertable Is so near the surface
remedy is drainage In practically an
the soils Of the Rio Grande valley
that are troubled with alkali. II IS due
to the "subbing' Of the soil from a
rise in the warertable. Experience has
shown that where 'subbed" lands have
been drained they are rendered highly
productive.
Fruit trees, as rule. are quite SEN
sitive to alkali. Pears and rigs are
berries and willows are resistant or
namental trees. Kaffir corn, milo
maize. and all the sorghums are quite
resistant to alkali; as are also Dar-
lev and, apparently, some varieties OF
wheat. Bermuda grass will stand large
amounts Of Hlkal: as Will old alfalfa.
unless the alkali is from ''subbed
land. in whihc case the alfalfa might
die from excess Of water around us