No. 5. Observations on the Potatoe Disease. — TJie Alpaca. 



143 



For llie Farmers' Cabinet. 

 Observations on the Potatoe Disease. 



Mr. Editor, — Having observed tlie pro- 

 gress of the potatoe disease somewhat more 

 closely this season than heretofore, I have 

 seen much to interest and instruct the stu- 

 dent in vegetable pliysiology. I think it 

 proper to give you some of tiie results of my 

 observations. 



I have noticed that peculiar varieties of 

 the potatoe have suffered less from the dis- 

 ease, and resisted its attacks longer than 

 some other varieties. The mealy kinds of 

 potatoes, by whatever name they may be 

 called — and they have various names in va- 

 rious sections of the country — have suffered 

 much less under the same circumstances, 

 than those of a icaxy nature. This fact has 

 been noticed by several others every year 

 since the disease has been so severe, and 

 has had the effect to make many believe 

 that the disease was caused by a deteriora- 

 tion in the potatoe. I will endeavour to 

 show that this fact goes to prove the truth 

 of my theory. You are aware that I at- 

 tribute the disease to an abundance of car- 

 bonic acid, and recommend the alkalies as 

 the proper remedy for it. 



The cause of some potatoes being mealy 

 and others loaxy, is evidently that the mealy 

 varieties possess more power to assimilate 

 their food, carbonic acid, &c., and convert 

 it into starch, than the loaxy varieties pos- 

 sess. Starch, you are aware, is composed 

 of carbon and hydrogen. Now the carbonic 

 acid which destroys the waxy variety, is 

 apparently assimilated by the mealy variety, 

 and made starch of. But this carbonic acid 

 may, and does sometimes come so abundant- 

 ly, that evenjthe best ?neflZ?/ varieties cannot 

 assimilate all of it, and the surplus, if suffi- 

 ciently great, will destroy them too ; while 

 under more favourable circumstances, when 

 the disease is not very bad, the mealy varie- 

 ty, by using this extra quantity of carbonic 

 acid, which would destroy the waxy variety, 

 escapes the disease, and a larger crop of po- 

 tatoes may be raised. 



You have in your readings seen the views 

 of those who hold that the cause of the po- 

 tatoe disease is a loss of vital power in cer- 

 tain varieties of the potatoe. If it be con- 

 sidered that the waxy potatoe has lost a 

 part of its vitality, which is retained by the 

 mealy variety, then there is some reason, in 

 my opinion, for their views. And, indeed, 

 there is nothing improbable in the matter, 

 for the mealy variety does e.xercise a power 

 that the waxy does not, whether because it 

 has it not to exercise, or something prevents 

 it, is a matter for future consideration. But] 



that the mealy variety has more vitality, I 

 do rot doubt, but nevertheless am inclined 

 to think that by a proper system of cultiva- 

 tion, the waxy variety may be placed in 

 possession of that principle. A close obser- 

 vation, however, in those seasons when the 

 disease is great, will show to those who 

 hold the idea that this deficiency of vitality 

 causes the potatoe disease, that even the 

 best varieties will suffer from the disease, 

 however great tlieir vitality may be. Thus 

 proving that, although the bad varieties of 

 the potatoe may be more exposed to the dis- 

 ease, that this is no evidence that this bad- 

 ness is the cause of the disease. 



Those plants which have been raised from 

 the seed of the potatoe apple, may have 

 more vitality than those which have been 

 raised for years from the tuber; and in fa- 

 vourable seasons, when the disease is not 

 very severe, may escape, when those of less 

 vitality may suffer; but in seasons of great 

 disease, all suffer alike in the end, although 

 those of strong vitality may put off the evil 

 day longer than the others. Therefore it 

 would be best to know and meet the real 

 cause of the evil, and thus ensure a heavy 

 crop, no matter how bad the season is, or 

 what variety of potatoe may be planted. 



It cannot be doubted that if a bad variety 

 of potatoe be planted and cultivated properly, 

 with every favourable circumstance attend- 

 ing it, that its quality may be improved; and 

 that on the other hand the best varieties 

 may be planted, and if improperly cultivated, 

 with every unfavourable circumstance to 

 contend with, that its quality may be depre- 

 ciated. Hence, whatever may be the sea- 

 son, or however bad the variety of the pota- 

 toe, if we know the cause of the disease, 

 and cultivate the potatoe in the very best 

 manner, we may be assured that the result 

 will be more beneficial to us than if we pur- 

 sued an opposite course. 



I had intended to give you the result of 

 other observations in this letter, but perhaps 

 this is sufficient for the present. Chemico. 

 Wilkesbarre, Oct. 30lh, 1846. 



The Alpaca. 



Introduction of the Alpaca into Europe. — 

 The greatest number of llamas that were 

 ever carried to Europe at one time, was a 

 herd that arrived at Cadiz, in ISOS. It ori- 

 ginally consisted of thirty-six individuals, 

 including the sorts called llamas, alpacas, 

 and vicuiias. They were brought from 

 Lima, in Peru, and Concepcion, in Chili, to 

 Buenos Ayres, by slow journeys of two or 

 three leagues. They were fed on the road 

 with potatoes, maize, and hay; but when 



