Report  on  Wheat-Mildew. 
677 
Abstract  of  Replies  received  in  Answer  to  Inquiries  as  to  Prevalence  of 
Mildew,  and  the  Conditions  under  which  it  is  Developed — continued. 
i. 
ii. 
HI. 
IV. 
COCNTT. 
Name  and  Address 
of 
Correspondent. 
Reply  to  Queries  as 
to  Prevalence  of 
Mildew. 
Extracts  from  Replies  to  other  Questions. 
58.  Lincoln 
Hobson,  J.  G., 
contd. 
59.  Do. 
Hopkins,  T., 
Limber 
Magna. 
60.  Lincoln 
Martin,  G., 
Huberts 
Bridge , 
Kirton. 
years’  expe- 
rience. 
Few  years  in 
which  wheat 
on  our 
Wolds  is 
not  attacked 
(more  or 
less)  with 
mildew,  but 
the  attacks 
are  not  so 
malignant 
as  to  cause 
serious  in- 
jury- 
My  farm  has 
frequent  at- 
tacks of 
mildew. 
after  oats,  seeds,  or  potatoes. 
Thin  late  crops  after  clover 
most  disposed  to  disease.  Rough 
chaffed  white  wheat  is  the  most 
sensitive  variety. 
My  farm  is  420  feet  above  sea, 
open  and  exposed.  The  soil  is 
a sandy  loam  on  chalk.  Wheat 
is  mostly  grown  after  seed-pas- 
tures (rag  grass,  white  clover, 
trefoil,  alsyke,  and  rib  grass,  a 
little  of  the  other  clovers  grown 
for  mowing).  On  my  light  land 
I have  invariably  the  worst  crop 
after  mowing.  Thin  wheats, 
whether  from  thin  sowing  or 
from  grubbing,  or  working  out 
in  winter,  are  always  most 
liable  to  attack.  Crops  forced 
with  artificial  manures  are  espe- 
cially susceptible  to  the  disease. 
I attribute  the  little  damage 
generally  occasioned  in  this  part 
of  our  Wolds  by  mildew  to  the 
fact  of  the  soil  being  thinner 
and  drier,  and  more  easily 
affected  beneficially  by  a few 
days  of  bright  hot  weather.  On 
the  Wolds  between  Louth  and 
Horncastle  they  often  suffer 
almost  as  much  as  you  in  the 
Fens,  their  soil  being  deeper, 
stronger,  and  their  crops  gene- 
rally ripening  slowly,  and  a full 
week  later  than  ours. 
The  situation  is  exposed  ; the  land 
level  10  or  12  feet  above  the 
sea.  The  soil  is  silt,  loam,  and 
clay.  Wheat  after  beans,  clover, 
tares,  potatoes,  cole,  and  fallows, 
is  more  subject  to  the  disease 
than  after  oats  or  mangold. 
Scholey’a  Square  Head  is  more 
attacked  than  other  sorts;  but 
white  wheats  are  generally  more 
susceptible  than  red,  excepting 
the  Stand-up  White,  and  the 
Red  Chaff  White ; but  these 
