1905.] Sprouting Seed Potatoes. 673 



the substances which are to be used for making up the solution 

 in which the bacteria are to be distributed : — " To prepare the 

 culture solution, first select the tub or bucket in which you wish 

 to grow the bacteria. Scald it out thoroughly. Then put in as 

 many gallons of water as you wish to prepare of the culture 

 liquid. Rain water that has been thoroughly boiled and allowed 

 to cool is the best for this purpose. Add to each 10 gallons ot 

 water 12 oz. of either brown or granulated sugar, i| oz. of 

 potassium phosphate (monobasic), which can be obtained at any 

 drug store and ^ oz. (30 grains) of magnesium sulphate. Stir 

 until dissolved, then carefully open the small package marked 

 Xo. 2 and drop the enclosed cotton into the solution. Do not 

 handle any more than is absolutely necessary. Cover the tub 

 with a moist cloth to protect from dust, mould spores, &c. 

 Keep in a warm place, but never let the temperature rise above 

 blood-heat. After twenty-four hours add 6 oz. of ammonium 

 phosphate and allow the mixture to stand for another twenty- 

 four hours. The liquid will now be cloudy and is ready for 

 use. To inoculate the seed use just enough culture liquid to 

 moisten the seed — about three-fourths of a gallon per bushel. 

 This inoculating may be done either in a tub or trough, or by 

 pouring the culture liquid on to the seed on a clean floor, and 

 stirring and turning the heaps of seed with shovels until all are 

 thoroughly moistened. After inoculation the seed should be 

 spread out in a clean place until sufficiently dry to handle. If 

 planting is not to be done at once the seed must be thoroughly 

 dried to prevent moulding." 



The success which attended the experiments of the Irish 



Department of Agriculture in sprouting potatoes for early 



markets led the Department to consider 



Sprouting- whether the same method might not be 

 Seed Potatoes. , , , , . , 



advantageously applied to late or main-crop 



varieties. In 1903 trials between sprouted and unsprouted "seed" 

 were carried out by the Agricultural Instructors for Antrim, 

 Cavan, and North Tipperary. The varieties tested were Cham- 

 pion, Flounder, Bruce, Up-to-Date, Black Skerry,and Abundance. 

 The soils varied in character from peaty to poor clay, but the 



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