The second and, to my mind, most promising mode of procedure lies in propagating a variety of Ginseng which will be resistant to the wilt disease. In every garden, no matter how badly diseased, there are certain plants which live thru the attacks of the disease and ripen seeds. These seeds should be saved and planted separately, the hardiest of their offspring should be used to propagate seeds for future planting. By thus selecting the hardiest individuals year after year it will be possible in time to originate a variety of parasitic fungi. There seems to me to be more hope in developing such a resistant variety of Ginseng than in discovering some fungicide to keep the disease in check.

Bordeaux Mixture.

It is surprising that any considerable number of farmers, horticulturists, Ginseng growers, etc., are ignorant of a preparation so necessary as Bordeaux for profitable cultivation of many crops.

The following is taken from Bulletin 194 of the New Jersey Agricultural Experiment Station. The advice given in this paper recently by Professor Craig is repeated and emphasized. Every farmer should have the bulletins issued by the experiment station of his own state and have them within easy reach at all times.

Bordeaux mixture derives its name from the place of its discovery, Bordeaux, France. It consists of copper sulfate, which is commonly called blue vitriol or bluestone, fresh lime and water.

Formulas used--Several strengths of the mixture are used under different conditions:

1. (2:4:50) Copper Sulfate 2 lbs.

Quick Lime 4 "

Water 50 gals.

2. (3:6:50) Copper Sulfate 3 lbs.

Quick Lime 6 "

Water 50 gals.

3. (4:4:50) Copper Sulfate 4 lbs.

Quick Lime 4 "

Water 50 gals.

4. (6:6:50) Copper Sulfate 6 lbs.

Quick Lime 6 "

Water 50 gals.

Formula 1 is used for very tender foliage, as peach, plum, greenhouse plants, tender seedlings, etc.

Formula 2 which is a half stronger than the preceding has about the same use but for slightly less tender leaves.

Formula 3 is the formula for general use on apples, pears, asparagus, grapes, tomatoes, melons, strawberries, etc.

Formula 4 is the strongest formula that is often used. It is considered best for potatoes and cranberries. It may be used on grapes, on apples and pears before blossoming and sometimes on other crops. It was once more commonly used, but, except as here quoted, it is generally being displaced by Formula 3.

Normal or 1.6 per cent. Bordeaux mixture:

Copper-sulfate (Blue Vitriol) 6 pounds Quick-lime (Good stone lime) 4 "

Water 50 gallons

Six pounds of sulfate of copper dissolved in fifty gallons of water, when applied at the proper time, will prevent the growth of fungi.

However, if applied in this form, the solution will burn the foliage.

Four pounds of quick-lime to six pounds of copper will neutralize the caustic action. When sulfate of copper and lime are added in this proportion, the compound is Bordeaux mixture.

Weighing of copper and lime at time of mixing is very inconvenient.

Bordeaux mixture is best when used within a few hours after being mixed. Therefore a stock mixture of Bordeaux is impracticable. It is, however, practicable to have stock preparation of sulfate of copper and of lime ready for mixing when required.

The lime should be fresh quick-lime and when slaked must always be covered with water to exclude the air. In this manner a "stock"

mixture of lime can be kept all summer unimpaired.

Sulfate of copper can be dissolved in water and held in solution until needed. One gallon of water will hold in solution two pounds of copper sulfate. To accomplish this the sulfate should be suspended at the surface of the water in a bag. The water most loaded with copper will sink to the bottom and the water least loaded will rise to the surface. If fifty pounds of sulfate are suspended in twenty-five gallons of water on an evening, each gallon of water will, when stirred the next morning, hold two pounds of sulfate. This will form the stock solution of copper sulfate.

If three gallons of this solution are put in the spray barrel, it is equivalent to six pounds of copper. Now fill the spray barrel half full of water before adding any lime. This is important for if the lime is added to so strong a solution of sulfate of copper, a curdling process will follow. Stir the water in the lime barrel so as to make a dilute milk of lime, but never allow it to be dense enough to be of a creamy thickness. If of the latter condition, lumps of lime will clog the spray nozzle. Continue to add to the mixture this milk of lime so long as drops of ferrocyanide of pota.s.sium (yellow prussiate of potash) applied to the Bordeaux mixture continue to change from yellow to brown color. When no change of color is shown, add another pail of milk of lime to make the necessary amount of lime a sure thing. A considerable excess of lime does no harm. The barrel can now be filled with water and the Bordeaux mixture is ready for use.

The preparation of ferrocyanide of pota.s.sium for this test may be explained. As bought at the drug store, it is a yellow crystal and is easily soluble in water. Ten cents worth will do for a season's spraying of an average orchard. It should be a full saturation; that is, use only enough water to dissolve all the crystals. The cork should be notched or a quill inserted so that the contents will come out in drops. A drop will give as reliable a test as a spoonful. The bottle should be marked "Poison." Dip out a little of the Bordeaux mixture in a cup or saucer and drop the ferrocyanide on it. So long as the drops turn yellow or brown on striking the mixture, the mixture has not received enough lime.

"Process" Lime for Bordeaux Mixture.

The so-called "new process," or prepared limes, now offered on the market, are of two cla.s.ses. One consists of the quick-lime that has been ground to a powder. The other is the dry water-slaked lime made by using only enough water to slake the quick-lime, but not enough to leave it wet. Practically all of the process lime on the market is the ground quick-lime.

When the hard "stone" lime becomes air-slaked it is evident to the eye from the change to a loose powdery ma.s.s. Should one of these prepared limes be to any considerable degree air-slaked, its appearance would be no indication of its real condition.

A simple test for the presence of much carbonate of lime in these prepared limes, can be easily performed, a small amount of lime--1/4 teaspoonful--dropped on a little hot vinegar, will effervesce or "sizzle" if it contain the carbonate of lime, acting about the same as soda.

A sample of a new process lime a.n.a.lyzed at this Station showed 30 per cent, magnesia. This came from burning a dolomitic limestone, that is, one containing carbonate of magnesia with the carbonate of lime.

The magnesia does not slake with water like the lime and hence is useless in the Bordeaux mixture. There is no easy way outside a chemical laboratory of telling the presence of magnesia.

As a general rule more "process" lime is required to neutralize the copper sulfate than good stone lime. It is always well to make Bordeaux mixture by using the ferrocyanide of pota.s.sium test--Cornell University.

CHAPTER IX.

MARKETING AND PRICES.

Preparing Dry Root for Market--There are more growers of Ginseng, I believe, according to Special Crops, who are not fully posted on handling Ginseng root after it is harvested than there are who fail at any point in growing it, unless it may be in the matter of spraying.

There are still many growers who have never dried any roots, and of course know nothing more than has been told them. Stanton, Crossley and others of the pioneers state freely in their writings that three pounds of green root (fall dug) would make one pound of dry.

The market does not want a light, corky, spongy root, neither does it want a root that, when dried, will weigh like a stone. Root when offered to a dealer should be absolutely dry, not even any moisture in the center of the root. Root that is absolutely dry will, in warm, damp weather, collect moisture enough so it will have to be given a day's sun bath or subjected to artificial heat. A root should be so dry that it will not bend. A root the size of a lead pencil should break short like a piece of gla.s.s. You ask why this special care to have Ginseng root dry to the last particle of moisture more than any other root. The answer is that Ginseng has to cross the ocean and to insure against its getting musty when sealed up to keep it from the air, it must be perfectly dry.

We know a great many growers have felt hurt because a dealer docked them for moisture, but they should put themselves in the dealer's place. When he disposes of the root it must be perfectly dry. At from $5.00 to $10.00 per pound moisture is rather expensive. The grower should see to it that his root is dry and then instruct the man he ships to that you will stand no cutting.

[Ill.u.s.tration: Dug and Dried--Ready for Market.]

One other cause of trouble between grower and dealer is fiber root.

This light, fine stuff is almost universally bought and sold at $1.00 per pound. This seems to be the only stationary thing about Ginseng.

It would seem that the fine root could be used in this country for Ginseng tincture, but it is not so strong as the regular root, and our chemists prefer the large cultivated root at $5.00 to $7.00 a pound. Now, when your Ginseng root is "dry as a bone," stir it around or handle it over two or three times, and in doing so you will knock off all the little, fine roots. This is what goes in the market as fiber root and should be gathered and put in a separate package. As I said before this fiber root is worth $1.00 per pound and usually pa.s.ses right along year after year at that same price.

Now as to color. It is impossible to tell just now what color the market will demand. We advise medium. We do not think the extreme dark will be as much sought for as formerly; neither do we think the snow white will be in demand. Now, you can give your Ginseng any color you desire. If you want to dry it white, wash it thoroughly as soon as you dig it. This does not mean two or three hours after being dug, but wash it at once. If you want a very dark root, dig it and spread on some floor and leave it as long as you can without the fiber roots breaking. This will usually be from three to five days.

In washing we prefer to put it on the floor and turn a hose on it, and if you have a good pressure you will not need to touch the root with the hands. In any case do not scrub and scour the root. Just get the dirt off and stop. About one day after digging the root should be washed if a medium colored root is desired.

After your root is washed ready to dry there is still a half dozen ways of drying. Many prefer an upper room in the house for small lots. Spread the root on a table or bench about as high as the window stool. Then give it lots of air. Another good method is to subject it to a moderate artificial heat--from 60 to 90 degrees. We have seen some very nice samples of dry root where the drying was all done on the roof of some building, where it was exposed to the sun and dew, but was protected from rain. The slower the drying the darker the root.

Many suppose it is a difficult task to properly dry the Ginseng root, but it is not. The one essential is time. The operation cannot be fully and properly completed in much less than one month's time. Of course it should be dried fast enough so it will not sour, rot or mould. If you take a look at the root every day you can readily see if it is going too slow and, if you find it is, at once use artificial heat for a few hours or days if need be. No diseased or unsound root should ever be dried. After the root is once dry it should be stored in dry place. Early fall generally is a poor time to sell as the Chinese exporters usually crowd the price down at that time.

In the Southern States artificial heat is seldom needed as the weather is usually warm enough to cure the roots about as they should be. In the Northern States, such as Minnesota, Wisconsin, Michigan, New York and New England States, cold and frosty nights and chilly days usually come in October, and sometimes in September, so that artificial heat is generally required to properly dry fall dug roots.