MILDEW. 







dew made its appearance on this particular 

 part of my field, while the straw was quite 

 green, and the grain in a milky state ; notwith- 

 standing the danger that might be apprehended 

 to the wheat itself, from its being thus succu- 

 lent, I ventured to give it a dressing with salt 

 and water ; as a heavy shower of rain fell a 

 few hours afterwards, the dressing was repeat- 

 ed the next morning. The proportion of salt 

 to the water, 1 pound in a gallon, laid on with 

 a plasterer's brush, the operator bearing a pail 

 of the mixture in one hand, and the brush in 

 the other, making his casts as when sowing 

 corn, or else with a common watering-pot, 

 which, being swung with great force, throws 

 the water very rapidly ; 2 men will get over 

 about 4 acres a day the one to spread, the 

 other to supply the mixture, The result was, 

 that the mildew was completely subdued, and 

 the wheat went forward to maturity ; and al- 

 though the sample was not so bold as it might 

 have been, it was sound and marketable. In 

 other parts of the field where the mildew 

 showed itself, not under the aggravated circum- 

 stances described above, but as it usually ap- 

 pears, the wheat was not in the least injured 

 by it after the salt and water was applied ; it 

 was, indeed, as fine a sample as could be 

 grown. Both mine and my neighbour's wheat 

 was examined by many practical farmers, who 

 are so decidedly convinced of the efficacy of 

 my remedy, that they intend never to be with- 

 out a reserve of salt ready to meet the enemy 

 the moment he appears. The effect of the salt 

 upon the mildew, to those who do not consider 

 the manner of its operation, is truly astonish- 

 ing; I believe it to be instant death to the fungus 

 this, however, is certain, in less than 48 hours 

 the straw nearly recovers its original colour 

 and brightness. The certainty and celerity of 

 its operation I account for thus : the mildew, 

 it is now well ascertained, is a parasitical 

 plant of the fungus tribe, the principal con- 

 stituent of which tribe is water; when salt, 

 therefore, is applied to them, the aqueous par- 

 ticles afe immediately absorbed, and their 

 vitality destroyed. The action of salt upon 

 mushrooms, as in making mushroom catsup, 

 confirms this theory." (Johnson's Essay on Salt, 

 3d ed. p. 5254.) 



I can afford decided testimony to the efficacy 

 of the cure recommended by Mr. Cartwright; 

 but I would add these precautions. The safest 

 quantity of salt per gallon is 8 oz., and then 

 the application may be rendered more effectual 

 by frequent repetition, without any danger of 

 injury t^the plants. If the application is not 

 made during a clouded day, it is best to defer 

 it until the evening. Some have recommended 

 a rope, held at its extremities by two men, to be 

 drawn up and down each ridge of the infected 

 crop to remove the fungus ; and there is no 

 doubt that this treatment is partially effectual, 

 for the parasite is removed whenever it comes 

 in contact with the rope, but the points of con- 

 tact necessarily are limited. 



Professor Henslow endeavours to prove (by 

 strengthening with additional evidence his 

 previously expressed opinions) the specific 

 identity of the fungi producing rust and mil- 

 dew. See RUST, EUGOT, DRY ROT, &c. 

 814 



MILK. 



Mr. John Baker of Leeds, in commenting 

 Upon my brother's essay, is of opinion that the 

 berberry has a considerable influence in the 

 communication of the mildew to wheat, and 

 gives several instances which seem to support 

 his view of the case. But the distinction be- 

 tween the parasite of the berberry has already 

 been mentioned, and it is scarcely necessary 

 to repeat that the one cannot produce the 

 other. 



MILE (Lat. Mille pasuum, a thousand paces). 



The following table, given on the authority 

 of Kelly's Cambist, shows the length of the 

 modern mile, and also the league, of various 

 countries, and their relation to the English 

 statute mile. 



Modern Roman mile 

 English statute mile 

 Tuscan mile - 

 Ancient Scotish mile 

 Irish mile ... 

 French posting league 

 Spanish judicial league - 

 Portugal league 

 German short mile - 

 Flanders league 

 Spanish common league - 

 Prussian mile - 

 Danish mile - 

 Dantzic mile - 

 Hungarian mile 

 Swiss mile ... 

 German long mile - 

 Hanoverian mile 

 Swedish mile - 



According to the same authority, the Arabian 

 mile is 2148 yards, the Persian parasang 6086 

 yards, the Russian werst 1167 yards, and the 

 Turkish berri 1826 yards. The English geo- 

 graphical mile is l-60th of a degree of latitude, 

 or about 2025 yards ; the geographical league of 

 England and France is 3 such miles, or 6075 

 yards; and the German geographical mile is 

 equal to 4 English geographical miles, or 8100 

 yards. 



MILFOIL, THE WOOLLY YELLOW. See 

 YARHOW. 



MILIARY. In botany, a term signifying 

 granulated ; resembling many seeds. 



MILK (Germ. Milch). A well-known fluid, 

 secreted by animals for the nourishment of 

 their young. See LACTOMETER, BUTTER, CHEESE, 

 DAIRY, CATTLE, &c. 



Cow's milk is that principally used by Eu- 

 ropeans ; that of the goat, and even of the sheep, 

 is used in some parts of Britain ; that of the 

 mare is a favourite beverage in -Tartary when 

 it is fermented. If milk be left at rest, the 

 fatty globules separate, rise to the surface, and 

 form cream ; if it be long agitated, they attract 

 oxygen, coalesce, and form butter. 



Milk owes its whiteness and opacity to an 

 emulsion composed of the caseous matter and 

 butter, with sugar of milk, extractive matters, 

 salts, and free lactic acid ; the latter of which 

 causes fresh milk to redden litmus paper. 

 Milk, in general, contains from 10 to 12 per 

 cent, of solid matter, on being evaporated to 

 dryness by a steam heat. The mean specific 

 gravity of cows' milk is 1-030, but it is less if 

 the milk be rich in cream. The specific 

 gravity of the skimmed milk is 1-035; and of 

 the cream is 1-0244. 100 parts of creamel 

 milk contain : 



