386 



NEW ENGLAND FARMER 



JUNE 9, 1844. 



THE CURL IN POTATOES. 

 The curl in Potatoes is the effect of an enfeebled 

 yegotntioM, arising from over-ripening of the tubers 

 to be nsed as seed ; and to the same cause is to 

 be attributed the fact of tubers not vegetating at 

 all when planted. Whenever Potatoes are to be 

 used as seed, they require a mode of treatment very 

 different from those destined to be usell as food. The 

 mode which I prffer to all others for seed Potatoes, 

 is this: As soon as the tubers have acquired their 

 full size, and the vegetable tissue in the roots has 

 become perfect,, the skins beginning to set, — that is, 

 when the cuticle can sliil be removed by the pres- 

 sure of the finger and thumb, so that it peels i>fi', 

 — at this stage of their growth they ought to be 

 immediately taken up, and spread on the surface of 

 the ground, fully exposed to the influence of the 

 atmosphere ; by which means, in a short time the 

 tubers will be tanned green. This early digging 

 prevents the cellular tissue of the tubers from bo- 

 coming gorged with solid matter, by cutting off the 

 power of absorption from the roots ; whilst, by the 

 subsequent exposure of the tubers to the atmos- 

 phere, the juices combine with a larger proportion 

 of oxygen, which, in the light, enters into combina- 

 tion with the coloring matter of these roots, n(jt 

 only changing their color from white to green, but 

 also giving to them an increased vitality, as is seen 

 in germinntion when oxygen enters into combina- 

 tion with the juices, and carbonic acid is parted 

 with ; by which moans the starch in the tubers, in- 

 atead of becoming fixed, is retained in the transi- 

 tion state ; so that when those conditions calcula- 

 ted to excite vegetation are present, the organiza- 

 ble matter in the tuber immediately excites the 

 buds or eyes to vigorous growth. 



Similar results, to a certain extent, may be ob- 

 tained by very late planting; so that when the 

 proce-is of vegetation is stopped by the autumnal 

 frosts, the maturation of the secretions of the plant 

 may be somewhat in the transition stale ; that is, 

 they may not have acquired the solidity I have al- 

 luded to. There are, I have observed, some soils 

 calculated to produce the same cBects. Peaty 

 soils, and reclaimed bog, and morasses, aro found 

 to produce an imperfect vegetation, as is observa- 

 ble in the cereal or grain plants, which, when 

 grown on these soils, are greatly deficient in that 

 which constitutes its value as food, namely, starch. 

 In like manner, tlie potato, when grown upon these 

 soils, is always found soft and spungy, and little 

 fitted for table ; while they are found eminently 

 fitted for planting, and that for the reasons already 

 stated. 



The manner of keeping the tubers over the win- 

 ter, must have due attention. It is of the utmost 

 importance that the chance of becoming in the 

 least degree heated, be avoided ; and this is easily 

 accomplished by storing them in pits never more 

 than lliree feet wide, and ten inches to one foot 

 deep. They will have little chance of acquiring 

 heat in a pit of these dimensions, but the narrower 

 the better, and not too thickly cnvercd with earth ; 

 the less of this the better, if sufficient to prevent 

 frost from reaching them. When taken out to be 

 used for planting, and cut, the sets should never 

 be allowed to lie in a heap, as is frequently done, 

 but ought to be spread thinly in an airy place for 

 a few days previous to planting, that ttie cut p.irts 

 may be drid up a little, or healed, as it is termed. 

 Muih has of late been said concerning raising 



that all our esteemed varieties are obtained ; but i over a given part, the more that part increases ii: 

 when once obtained, unless they are preserved in j diameter. The secretions for fruit are iikcwisi 



vigor by the means I have above pointed out, they 

 will in a few years become so enfeebled, that they 

 will appear in the same condition as the finer vari- 

 eties now in cultivation, all of which may be effec- 

 tually restored by proper treatment. — Mr Dtnns, 

 in the Kelso (Eng.) ClirnnicU. 



From the Magazine of Horlicullure. 



PRUNING FRUIT TREES. 

 Hints on the Si/stem of Pruninir Fruit Trees, as 

 Practiced in the London Horticultural Socieli/^s 

 Garden. 



As the raising and cultivation of fruit trees 

 forms one of the principal objects of pursuit by a 

 great mass of people in this enlightened country, I 

 should be pleased to offer a few hints (jfyou should 

 think them worth publishing,) on a proper system 

 of pruning, and a few first principles in connection 

 with it, which may prove useful to some of your 

 readers who are not thoroughly acquainted with 

 that important operation, — important, because on 

 the performance of it, in a great measure, depends 

 the health, vigor, and production of fruit. To 

 have a true knowledge of it, it is necessary that 

 the operator should be in some measure, acquaint- 

 ed with the laws that govern vegetation and know 

 the functions the different parts have to perform; 

 for, unless he does, how can he be sure of the con- 

 sequences that are to follow ; and it is no ways 

 improbable that that which was intended for a ser- 

 vice, may turn out an evil ; hence it is obviously 

 necessary that the operator should be acquainted 

 with vegetable physiology in order to ensure suc- 

 cess ; quite as necessary as it is for the surgeon to 

 know the functions of the human system, in order 

 to perforin a successful amputation. 



I shall now endeavor, and at the same time hope 

 to satisfy your readers, by pointing out the princi- 

 ple thina that is nfcessary to be known, namely, 

 the functions of the haves. It is essential also to 

 know that every part of a plant, from the minutest 

 fibre to the ponderous stem, has its own useful of- 

 fice to perform ; but as the development of all 

 those parts entirely depends on the leaves, it is on 

 that account I consider them the principal organs 

 of the vegetable fabric. 



The roots absorb moisture (containing the food 

 of plants,) by their extremities, and it is transmitted 

 from them through the stem by means of channels, 

 lormed by nature for that purpose, to the leaves, 

 where it undergoes a chemical process. The fluid 

 on entering, contains many different substances, 

 owing to the particles of matter it meets with in 

 its progress through the vessels of the alburnum : 

 this fluid does not become the proper food until it 

 is duly exposed to the sun's rays, which act on the 

 cuticle of the leaves, when what fluid that is su- 

 perfluous passes off by evaporation, and that which 

 is left becomes elaborated and prepared as the 

 proper food, passing into the system, and depositing 

 a new layer of wood to the outside of exogenous, 

 and to the inside of endogenous structures, pass- 

 ing on to the roots, always leaving something after 

 it that adds to the diameter of each part it passes 

 through, and finally elongates the tips of the roots 

 or forms new ones. The matter that does all this 

 is prepared by the leaves, by which alone the great 



prepared by the leaves, and dep<isitcd in the tissui. 

 for llie ensuing year's fruit; hence the more leave; 

 the iiiore secretions for fruit will be formed ; bu! 

 this does not hold good in all cases ; for insiancei 

 strong rank leaves that hold or receive no prope 

 juices and leaves not fully exposed to the sun'i 

 rays, are of no use for the formation of secretions 

 therefore, if the leaves arc not [iroperly exposed t 

 the sun's rays, digestion is prevented and they be 

 come worse than useless. It is highly essentia 

 that the juices are prevented from being lost in th 

 formation of useless wood. 



The system I am going to describe, which i 

 practiced in the London Horticultural Society' 

 garden, and first put into practice in England b 

 Mr R. Thompson, the acknowledged leading pc 

 mologist of Europe, principally <lepciids on sun 

 mer management. It is as follows : 



Allow the young shoots to grow until the leave 

 become too crowded ; then cut off their growin 

 points only : by this means you will stop the 

 elongation and confine the juices to the alread 

 formed leaves, where they will become fully elabc 

 rated for the ensuing year's fruit, which would n( 

 occur so readily, if left to the formatitm of uselet 

 wood ; for, be it remembered, it requires the seers 

 tioiis properly prepared, by the action of the sun 

 rays, in order to produce fruit: this check wi 

 cause the shoots to throw out lateral branche 

 which must be slopped in the same manner, f( 

 the confinement of the juices, as already describe- 



This system of summer pruning will be four 

 to be ot the first importance in the production i 

 fruit, and it requires but little trouble when pro] 

 erly atti'nded to. Winter pruning is only a secoi 

 dary object compared to this system, and I hope 

 will be clearly seen, when the principles here luu 

 down are properly investigated. All that is necen 

 sary in winter pruning is, to remove all uselei 

 and superfluous wood. For peaches, nectarini 

 and apricots, plenty of young wood is required, ai 

 the operator should be guided by the health at 

 vigor of his trees, the soil and situation in wliic 

 they grow ; all these circumstances must he take 

 into consideration, to perform the operation arigh 

 The system I have described will be found to ai 

 swer ihe summer pruning of vines and all fru 

 bearing trees. R. CARMICHAEL. 



JVonuntum Hill, JVewton, April, 1844. 



[For the above interesting communication, v 

 are indebted to Mr Carmichael, recently from tl 

 London Horticultural Society's garden, and no 

 gardener with Mr Kenrick, nurseryman, Newto 

 It is well worth attentive perusal ; and we ho| 

 often to have the pleasure of Inserting communic 

 tiuns Irom .Mr Carmichael. — Ed.\ 



importance of tliein is clearly shown. It is an ad- 

 new varieties from seed, and it is from this source; mitled fact that the greater the quantity of leaves 



To make Fresh Water like Sea Water for drenc 

 ing Asparagus Beds. — To every 100 lbs. weight 

 water add 2 1-2 lbs. of common salt, and it w 

 be about as strong as sea water ; but as sea wat 

 ccmtains the muriate and sulphate of magnesia 

 notable quantity, they too are required to cumple 

 the resemblance; say 1-4 lb. of each to the san 

 quantity of water. Drench the asparagus be 

 two or three times when ihe summer growth 

 about to be made, and is a little advanced. — Lot 

 don Card. Chron. 



JCj^Z/o/je on, and work on. 15e grateful to Gc 



