THE HORTICULTURAL SOCIETY OF NEW YORK 



have passed, and under right management and the proper conservation of 

 this, which is to sustain all future life in food requirements, there is 

 sufficient for many ages yet to come. 



While up to the present time we have produced an abundance of cheap 

 wheat that has not only sustained our own growing population, at a mod- 

 erate cost, but, with a large surplus, the millions of other countries, there 

 has been a steady decline in the surplus for export, and if the decline con- 

 tinues, it is only a question of time when we shall be an importer of 

 bread-stuffs instead of an exporter of the same, which as a nation we 

 have been for a long period. 



Every plant, every flower and every tree during its existence, whether 

 it be short or long, takes from the soil mainly the foods necessary for its 

 development, of which a few of the most essential, in their different forms 

 of combination, are nitrogen, phosphoric acid and potash. These are still 

 abundant in the soil, and need not only to be conserved, but added to, 

 which may be done through other sources. 



There have been many forms of blights and diseases that persistently 

 attack trees and plants, that for a long time were unknown. The potato 

 blight, for illustration, hardly known a half century ago, is now universal, 

 while celery, asparagus, tomatoes and many other kinds of plants suffer 

 generally from different kinds of blights. 



Trees also have similar troubles, some species of which are threatened 

 with annihilation, as the chestnut and some varieties of apple trees, with 

 collar rot and canker, while anthracnose is making the culture of the 

 raspberry most difficult. Our chestnut trees are passing out and will be 

 replaced only by those that may be left and immune from the attack. 



Plants are so largely dependent upon the soil for their support and 

 development, that its condition should be such as will most fully meet 

 their requirements. These are plant foods that are not only sufficient but 

 easily available, enough moisture to meet their needs at all times, and 

 humus enough in the soil to insure this. Without a right condition of 

 the plant-food of the soil, such as may be utilized by the plant to its fullest 

 needs, its perfect development cannot be had, and it is then subject to 

 the ills with which every plant grower has to contend. The tissues of 

 the plant become weakened and impaired, when they easily succumb to the 

 steady inroads of disease. 



With the ruthless destruction of vast areas of forest land going on 

 for more than two centuries, the land has not only become exposed to 

 drying winds, but the water-holding capacity of the soil has become im- 

 paired to such an extent that streams and springs fail, and with large 

 surface areas of water reduced, from which evaporation of moisture may 

 take place, the atmosphere becomes dry, and periods of long-continued 

 drouth are being more and more experienced. This is not alone lessening 

 production along many lines, but lowering the vitality of all vegetable life. 

 This is the one main cause of so much disease with which we are obliged 

 to contend in the present times. 



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