FROST-BLIGHT.Itis a matter of great importance that all cultivators of fruit unite in making observations on this subject, and that it may be done with some unity of purpose.1. Let the examiner select trees upon which are seen smallwater-shoots, that have evidently grown late in the fall. Usually, a tuft of withered leaves will indicate them. Examine also all the new wood which retains terminal leaves or is winter-killed at the tips.2. The pith will be, in apples, an iron-rust color, and in pears greenish black or pepper color; the inner skin will be discolored, and the wood of a greenish, waxy appearance. On cutting down to the point where these shoots unite with the branch or trunk, the diseased sap will be found to have discolored the whole neighborhood. In many cases which we have examined, half the trunk is affected. We examined a bearing pear-tree, which to the eye has not one sign of unhealthiness, but which, on cutting, is found to be affected throughout, and will, undoubtedly, die in spring.3. Let a comparison be instituted between trees in different circumstances.Is there any difference between slow-growing varieties and those which grow rapidly?Is there any difference between trees in cold, northern aspects, whose sap, in autumn, would not be likely to be excited, and those with southern aspects?Is there a difference between trees upon a fat clay or rank loam of any kind, and those upon a warm, dry, sandy loam. It is supposed that any causes which produce a coarse, watery, flabby tissue in a tree, predispose it to injury by frost, and thus to the blight; and that the fineness and firmness of texture of trees growing in a sand-loam on a gravelly subsoil give them great power of endurance.4. Let trees which are found to be in an injured condition be marked and examined again as follows:(1.) At the breaking up of winter, to see if any change of condition has taken place.(2.) At the breaking of the bud into leaf.(3.) At the full development of leaf and when the downward current of sap is begun.5. It is a matter of great importance to ascertain whether the character of the season which follows such frost-injuries as have befallen fruit-trees in this region, modifies the disease. Some think that blight will follow without regard to the ensuing season; others suppose that adry, and warm season will very much prevent the mischief; but that amoistand warm spring and summer, will give it a fatal development.It is ardently to be hoped that accurate observations will be made, and upon a large scale. We presume that it need not be added that theexact truth of factsis the first step toward any sound explanation; and that our object should be tofind out facts, and then, afterward, to deduce principles.Boiling Potatoes.—Not one housekeeper out of ten knows how to boil potatoes properly. Here is an Irish method, one of the best we know. Clean wash the potatoes and leave the skin on; then bring the water to a boil and throw them in. As soon as boiled soft enough for a fork to be easily thrust through them, dash some cold water into the pot, let the potatoes remain two minutes, and then pour off the water. This done, half remove the pot-lid, and let the potatoes remain over a slow fire till the steam is evaporated; then peel and set them on the table in anopendish. Potatoes of a good kind thus cooked, will always be sweet, dry and mealy. A covered dish is bad for potatoes, as it keeps the steam in, and makes them soft and watery.
Itis a matter of great importance that all cultivators of fruit unite in making observations on this subject, and that it may be done with some unity of purpose.
1. Let the examiner select trees upon which are seen smallwater-shoots, that have evidently grown late in the fall. Usually, a tuft of withered leaves will indicate them. Examine also all the new wood which retains terminal leaves or is winter-killed at the tips.
2. The pith will be, in apples, an iron-rust color, and in pears greenish black or pepper color; the inner skin will be discolored, and the wood of a greenish, waxy appearance. On cutting down to the point where these shoots unite with the branch or trunk, the diseased sap will be found to have discolored the whole neighborhood. In many cases which we have examined, half the trunk is affected. We examined a bearing pear-tree, which to the eye has not one sign of unhealthiness, but which, on cutting, is found to be affected throughout, and will, undoubtedly, die in spring.
3. Let a comparison be instituted between trees in different circumstances.
Is there any difference between slow-growing varieties and those which grow rapidly?
Is there any difference between trees in cold, northern aspects, whose sap, in autumn, would not be likely to be excited, and those with southern aspects?
Is there a difference between trees upon a fat clay or rank loam of any kind, and those upon a warm, dry, sandy loam. It is supposed that any causes which produce a coarse, watery, flabby tissue in a tree, predispose it to injury by frost, and thus to the blight; and that the fineness and firmness of texture of trees growing in a sand-loam on a gravelly subsoil give them great power of endurance.
4. Let trees which are found to be in an injured condition be marked and examined again as follows:
(1.) At the breaking up of winter, to see if any change of condition has taken place.
(2.) At the breaking of the bud into leaf.
(3.) At the full development of leaf and when the downward current of sap is begun.
5. It is a matter of great importance to ascertain whether the character of the season which follows such frost-injuries as have befallen fruit-trees in this region, modifies the disease. Some think that blight will follow without regard to the ensuing season; others suppose that adry, and warm season will very much prevent the mischief; but that amoistand warm spring and summer, will give it a fatal development.
It is ardently to be hoped that accurate observations will be made, and upon a large scale. We presume that it need not be added that theexact truth of factsis the first step toward any sound explanation; and that our object should be tofind out facts, and then, afterward, to deduce principles.
Boiling Potatoes.—Not one housekeeper out of ten knows how to boil potatoes properly. Here is an Irish method, one of the best we know. Clean wash the potatoes and leave the skin on; then bring the water to a boil and throw them in. As soon as boiled soft enough for a fork to be easily thrust through them, dash some cold water into the pot, let the potatoes remain two minutes, and then pour off the water. This done, half remove the pot-lid, and let the potatoes remain over a slow fire till the steam is evaporated; then peel and set them on the table in anopendish. Potatoes of a good kind thus cooked, will always be sweet, dry and mealy. A covered dish is bad for potatoes, as it keeps the steam in, and makes them soft and watery.