September 18, 1890. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
2&5 
appears to be most remarkable. Whether this bacillo-coccus is 
one of many having similar power, or whether it stands alone, is not 
known ; but in any case we must regard it for the present as the 
“Nitrate King” among microbes. It has been asserted that fungi of a 
higher class, mould fungi, are also active in producing the disintegra¬ 
tion and oxidation of organic matter in the soil. It is possible, however, 
that the Bacillus mycoides, which forms threads closely resembling 
mycelium, has been mistaken for mould fungus. The Bacillus mycoides 
is one of those which is constantly present, we are told, in garden soil. 
It has been conclusively shown by Fliigge, Koch, and others, that the 
microbes are most abundant in the superficial layers of the soil, and that 
they tend to disappear in the deeper layers. They are practically absent 
in the deeper layers unless the earth has been deeply stirred or trenched, 
or unless sewer or cesspool has conducted filth tr the deeper layers 
without touching the superficial ones. Numerous filtration experiments 
on a large and small scale have shown most distinctly that a layer of 
earth i to 1 metre in thickness is an excellent filter for bacteria, and 
hence the purification of fluids from bacteria must be still more complete 
in cultivated, and especially in clay soil, and where the fluid moves with 
extreme slowness. Further, it has been repeatedly shown that wells 
which are well protected against contamination with bacteria from the 
surface and from the sides of the well furnish a water almost entirely 
free from bacteria; that, further, wells of water containing bacteria 
become the purer the more water is pumped out, and the more ground 
water comes in from the deeper layers of the soil. 
The vegetable living mould on the surface of the earth is, in short; 
a filter of the most perfect kind. It is very rich in saprophytic bacteria, 
whereas the subsoil at a depth varying from 3 to 6 feet is barren of 
bacteria, as well as of other kinds of life. The subsoil is mineral, 
inorganic, and dead ; the mould upon the surface is organic, and teems 
with life. Anything which is thrown upon the surface of the ground 
soon disappears. This is especially the case with water. The absorbing 
power of soil for water varies according to its mineral constitution. 
Loose sand and chalk absorb water very readily, and clay less readily ; 
but the absorbing power of vegetable mould, or humus as it has been 
called, is infinitely greater. Humus is said to be able to absorb from 
40 to 60 per cent, of water, and to hold it very tenaciously. This is 
from two to three times as much as the most porous dead mineral soil is 
capable of absorbing. We all know that in times of heavy rains it is 
infinitely rarely that we see water lying in pools on the surface of culti¬ 
vated soil, whereas it soon collects on roadways and paths, which are made 
of dead mineral matter. The tenacity with which mould retains water 
is due to the fact that the water is absorbed into the interior of millions 
of vegetable cells, and is not merely held by capillary attraction in the 
interstices between small mineral particles. It is the swelling of in¬ 
dividual cells which forms so effectual a barrier to the passage of bacteria. 
Not only water but everything else when thrown upon the soil dis¬ 
appears sooner or later. Such things as pieces of wood, or leather, 
about the toughest of organic materials, become softened and permeated 
by fungoid growth, and finally crumble away. In some parts of the 
country rags of all kinds are largely used for manure. Through the 
autumn and winter these may be seen lying on the surface, but when in 
spring the tilling of the land goes forward, and the fermentation of the 
soil commences, the coarsest of these rags disappear. If wood, leather 
and rags disappear, leaves and animal excrement disappear, as we all 
know, far more readily. The disintegration is forwarded by birds, 
insects, worms and their allies, until finally by the action of saprophytic 
fungi these organic matters become fertile “ humus,” which is the only 
permanent source of wealth in any country, the source whence we derive 
all the materials for our food and clothing. 
The question whether among the bacteria which are found in the 
soil some may not be hurtful to mankind is a question of great interest 
and importance. If disease-causing organisms find their way into the 
soil may they not multiply, or at least continue to live, and then prove 
a danger to health? There can be no doubt that pathogenic organisms 
do exist in the soil, but their power for harm would seem to be practi¬ 
cally very small indeed, and to regard the soil as dangerous because 
some pathogenic organisms may lurk in it would be about as rational as 
it would be to condemn vegetable food because of the occasional dangeis 
of Hemlock, Aconite, or the deadly Nightshade. The workers of the 
soil, agricultural labourers and gardeners, are amongst the healthiest 
classes of the community, and that they are not credited with any 
diseases which are special to their calling. It seems to be a fact that 
the great doctrine of the survival of the fittest holds good for microbes 
in the soil as for all other organised things everywhere, and that 
organisms which flourish in the human body languish and cease to 
multiply in the soil where the conditions are unsuited for their multi¬ 
plication or even for their survival. They^get overgrown by saprophytic 
microbes, and even if they do not die the risk of their finding their way 
into the ground water is practically nil, for we have seen that humus is 
the best of filters. 
Sanitation is purely an agricultural question, and in the country, 
where every cottage has, or should have, a patch of garden, there ought 
to be no difficulty in the daily removal of refuse from the house and in 
applying it to agricultural purposes, without any risk of contaminating 
the water supply. Given the patch of garden, the only thing necessary 
to bring about this, the only complete form of sanitation, is the will to 
do it—the will, that is, to do a profit to one’s self without the possibility 
of damaging one’s neighbour. This, unfortunately, is rarely forth¬ 
coming, in spite of the Christian religion and the Education Act, and 
we go on, even in country places, polluting our streams and wells, with 
our minds agitated, as well they may be, as to when our water will 
become too poisonous to drink, and where we shall turn for a pure 
supply in the future. Sanitation is a purely agricultural and biological 
question. It is not an engineering question, and it is not a chemical’ 
question, and the more of engineering and chemistry we apply to sani¬ 
tation the more difficult is the purifying agriculture. This, ac least, has 
been the practical result in this country. The only engineering imple¬ 
ments which the cottager with a bit of garden requires for the sanitation 
are a watering-pot and a spade, and if his garden be an allotment away 
from the cottage a wheelbarrow may become necessary. The cottager, 
to whom the produce of his bit of land is a matter of consequence, will 
endeavour to fertilise as much land as possible with the organic refuse 
at his disposal, and as long as this endeavour is made there need be no- 
fear of failure, either from the agricultural or sanitary point of view. 
When, however, an engineer, by means of water under pressure, has 
collected the organic refuse of a province at one spot, has diluted it a 
thousandfold, and endeavours to submit it to a mock purification, by 
means of the least amount of land possible, failure is inevitable, both in 
the agricultural and sanitary sense. It was in 1848 that the advice to 
“ drain ” was tendered with a light heart by the pioneers of modern 
sanitation, who thought it would be an easy thing to purify the sewage 
and make a profit from it. The Thames, the Liffey, the Clyde, the 
Mersey, and the Irwell are a standing testimony to the failure of these 
great engineering schemes, and I would remind you that the last engi¬ 
neering scheme put forward with regard to the sewage of London—viz., 
to convey it all to the Essex coast and cast it into the sea—is not only 
a most lame and impotent conclusion, quite unanticipated by the 
pioneers of ’48, but it is an experiment which, like our previous experi¬ 
ments, may be productive of unforeseen results. 
(To be continued.) 
HORTICULTURAL SHOWS. 
ROYAL CALEDONIAN SOCIETY, EDINBURGH. 
The autumn Exhibition of the above Society was held on the 
10th and 11th insts. in the Waverley Market, Prince’s Street, and 
was in all respects a good show. Numerous exhibits came from trade 
growers and others, among which may be noted a group of autumn¬ 
flowering Lilies set up by Messrs. T. Methven & Sons, Prince’s Street, a 
table of fair Tuberous Begonias from Messrs. Ireland & Thomson, Prince’s 
Street, and another table of cut greenhouse plants and Carnations from 
Dickson and Co., Waterloo Place. The latter comprised their new rose 
variety Maggie Lawrie, W. M. Welsh, bright scarlet, but small as shown, 
and Caledonia, bright purple. Many groups of cut flowers were shown, 
Mr. Forbes, Hawick, contributing Phloxes, Pentstemons, Hollyhocks, 
Violas, and extra fine Tuberous Begonias. Messrs. Dobbie & Son, 
Rothesay, set up an extra fine group in which their new strain of 
Violas in bunches, African and French Marigolds, Asters and Dahlias 
were noticeable. Choice strains of Turnips and White and Red Celery 
were also shown by this firm. 
Mr. Campbell of Gourock had a stand of Gladioli, and Mr. Campbell, 
Auchenraith, in addition to a representative collection of Dahlias, Car¬ 
nations, and Picotees, showed a new white Carnation, Mrs. Muir, in 
plants, wreaths, and crosses. A most interesting collection of hardy 
flowers was admirably staged by Messrs. Cocker & Sons, Aberdeen, who, 
in addition, had some stands of the very best Canations and Picotees in 
the Show, and a stand of Tea Roses in bunches, which furnished con¬ 
clusive proof of the hardiness of these beautiful flowers. Fine border 
and Clove Carnations were contributed by Messrs. Laing & Mather, 
Kelso, a novelty in their arrangement being a miniature flower garden 
furnished with Carnations. Messrs. Lamont & Son, Musselburgh, staged 
some fine single Dahlias, of which they apparently make a specialty with 
much success. Ferns were contributed in beautiful order and in the 
greatest variety by Messrs. Birkenhead of Sale, Manchester. This was 
an exhibit of much value, bringing before the gardening public as it 
did all the best forms of this interesting family. Some noteworthy 
examples of high culture in vegetables, flowers, and fruit were brought 
together in a large stand belonging to Messrs. A. Cross & Son, 19, Hope 
Street, Glasgow. These were intended to illustrate the. qualities of a 
manure they are producing for horticultural purposes. Specially fine 
Onions, comprising Cocoa Nut, Ailsa Craig, Anglo-Spanish, Rousham 
Park, and others, were contributed by Mr. J. Wilkins, Inwood House, 
Blandford. 
Of the Show proper the cut flowers and fruit nearly equally divided 
the interest of the visitors. The former are year by year assuming a 
position of greater importance in the northern capital, and a little more 
money judiciously spent by the Society would give an increased im¬ 
petus. Of the latter, Grapes and Apples were represented in the 
greatest numbers. Pears were also well shown, but Peaches, Nectarines, 
Piums, and small fruits were not numerous. 
Taking the collections of fruit first, five were staged for the prizes 
offered for twelve dishes, Mr. McKinnon, Melville Castle Gardens, 
Lasswade, securing first place with extra good Grapes, comprising three 
excellent bunches of Alicante, two of good Muscat of Alexandria, extra 
Gros Maroc, and fair Black Hamburgh. Fine Souvenir du Congres 
Pears, Kirke’s Plums, and Gascoigne’s Scarlet Apples were the most 
noteworthy of the other dishes. The second place was secured by Mr. 
Mclndoe, Hutton Hall Gardens, Yorks, with Gros Maroc, Gro* 
Guillaume, and Alnwick Seedling Grapes, fine Pitmaston Duchess Pears, 
and good Exquisite Peaches. Among other dishes Mr. Hunter, Lambton 
