WAUPACA REPUBLICAN

October 5, 1883

 

THE POTATO ROT

 

            Potatoes in many sections are being seriously injured by the rot.  This disease scientists say, is caused by the growth of a microscopic fungus of the same genus with the several fungi which make havoc among grapes, lettuce, etc.

            Thee foliage of the potato plant gives first evidence of the presence of this fungus by turning brown; the stems are next affected, and finally the rot is in the tubers, where it works it chief destruction. The rot makes its appearance usually about the 1st of August, when the brown spots begin to show on the leaves of the plants.

            Investigations of this disease have been carried on for years both by botanists and practical farmers, but as yet there appears no certain preventive or cure for rot. Some of our progressive cultivators claim that the disease may be arrested in part at least by mowing off the tops of the plants as soon as these are affected.  The argument for this practice is that no time should be allowed for the fungus to spread to the stems and thence to the roots.  Quick growing varieties can often be harvested before the rot comes.

            There are advocates, both for and against, harvesting the crop when affected by rot.  Some contend that it is better to let the roots remain in the soil; others insist they ought to come out.  It appears there are two sides to this question. Probably in dry, sandy soils it is a good plan to let the potatoes remain in the ground until the disease has run its course, while in wet, heavy soils it is better to dig them out and dry them as soon as the rooms are sufficiently grown.  Exposure of the affected tubers to the light and air increases the diseases and tends to spread it to sound potatoes.  For this reason the dry, sound tubers ought to be carefully sorted out, as soon as dug, from the diseased ones, placed in layers and covered with burnt clay, ashes or similar absorbent to prevent contagion from any that may be imperceptibly affected.  The potatoes should be placed in a cool, dry spot on an open or slotted floor that will admit of free circulation of air.   - N.Y. World