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Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1890 Excerpt: ...field and garden vegetables, as the potato, beet, etc. Vines diseased with Root-rot exhibit no characters above ground which might not appear from any other injury of the roots; the effect upon the vine as well as the manner in which the disease spreads in a vineyard is the same as in the case of the Phylloxera or root-louse. The first effect is the production of an excessively abundant crop. Then the vines exhibit an enfeebled condition; the shoots pushed forth, usually numerous, remain slender and short; the leaves are small and usually more deeply cut than is normal, and within a year or two the vines die. In experiments made by Viala upon young vines in pots, these died six months after being infected with fungus (Dematophora.) The roots become spongy, of a dark-brown color in the interior, and finally decompose. Root-rot appears most frequently in clayey or marly soils where there is standing water, and in those having an impermeable subsoil. It often appears in little depressions in a vineyard where water accumulates and remains for a considerable time, other and dryer parts of the same vineyard being entirely free from the disease. Excess of moisture in the soil is one of the chief conditions favoring Root-rot. In sandy or granitic soils overlying a porous subsoil, or which may be well drained in other ways, the disease rarely appears and never with any great severity. It is most likely to appear in vineyards planted on newly cleared forest lands, especially after oaks, as in the case observed by us in California. The influence of temperature on the development of Root-rot is secondary to that of moisture; however, it progresses most rapidly when the temperature ranges between 70 and 80 degrees F. The mature or fruiting state of Agaricus melleus, sho...
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