

— 51 — 



years in the soil or store-houses by means of black masses of the fungi called 

 sclerotia. These masses may be seen on the surface of the decayed vegetable. 

 Bacteria may also attack healthy vegetables, causing a wet rot with a very un- 

 pleasant odor, which is not present in the rots caused by these fungi. 



4. — Black and Blue Mold Rots. — Sometimes vegetables are infected by 

 fungi such as black mold, often present on stale bread, and the blue mold of 

 bread and preserves. They are serious enemies of stored fruits, but do not gen- 

 erally attack vegetables unlless they are injured or weakened in some way. In the 

 latter case serious losses may resu'lt. 



Control of Storage Rots. — In the case of potatoes select good seed so that 

 no potatoes with a trace of decay may be planted. If possible seed should be used 

 from crops that have not been diseased. Otherwise, the fungi will probably at- 

 tack the crop and the soil will become infected and unfit for susceptible plants 

 for several years. Use only good pllump seed that has not lost vitality or become 

 shrunken from sprouting. Before cutting the potatoes soak them in a solution 

 of formaldehyde (one pint to thirty gallons of water) for two hours — a longer 

 time might injure seed. This will help to prevent dry rots and will also hold 

 scab in check. Spray the potato plants during the growing season with Bordeaux 

 mixture to prevent the late blight rot. In many cases this has been found to in- 

 crease the yield even if no blight is present. 



The following measures will apply to all vegetables: — 



I. — Harvest the crop in- dry weather and place in a cool, dry cellar or storage. 

 Too much importance cannot be placed on the value of proper storage. The condi- 

 tions desirable for such are a uniform temperature, as low as possible without 

 danger of injury from frost. Diseases will make little progress if the tempera- 

 ture is kept low, not above 40»F. If the place of storage is too dry the potatoes 

 will shrivel and lose flavour, but this will not be serious if the temperature is low. 

 Cellars under houses are usually too warm and often too dry. 



2. — Avoid injury to vegetables in harvesting. Many fungi and bacteria can- 

 not make their way through the unbroken epidemmis. and infection takes place 

 more readily when the epidermis is broken. Diseased vegetables should not be 

 placed in storage as they will probably infect the sound ones. 



3. — Olean the storage cellar or house thoroughly, removing all rubbish or 

 decayed matter and burn or bury it so that it wiH not find its way to the manure 

 pile and in that way reach the land. The walls and floor of the cellar may be 

 washed with a fungicide such as copper sulphate (one pound to ten gallons of 

 water). 



4. — Practise crop rotation. Many fungi persist in the soil for several years 

 and if the same crops are grown in the same soil year after year the fungi in- 

 crease rapidly, whereas if grain or plants, not subject to attack, are grown after 

 vegetables, the fungi will die out. 



5.— If rot develops in storage the diseased vegetables should be removed 

 and attention given to the storage conditions. 



Attention to these measures of control will not only prevent storage rots to 

 a great extent, but will pay for the time given by the increased yield. 



