The First Book of Farming Part 14

=Experiment.=--(See Fig. 60). Fill a common quart fruit jar or can with soil and plant in it a kernel of corn, a bean, a cotton seed or seed of some other plant. After the plant has grown to be twelve or fifteen inches high, cut a piece of pasteboard a little larger than the top of the jar, cut a hole in the centre as large as the stem of the plant and make a slit from edge to centre. Soak the pasteboard in melted wax or paraffine candle. Cool it and then place it over the jar, slipping it around the plant stem. Now solder the pasteboard to the jar with melted candle making the joints tight all the way around.

Then close up the slit and the hole about the stem. The jar is now completely sealed and there is no way for water to escape except through the plant. The plant should be well watered before the jar is closed. Now weigh the jar and set in the sunlight. Weigh again the next day. The difference in the two weights will represent the amount of water transpired by the plant. The weighings may be repeated until moisture gives out. If it is desired to continue this experiment some time, a small hole should be cut in the pasteboard before it is fastened to the jar. This hole is for adding water to the jar from time to time. The hole should be kept closed with a cork. The amount of water added should always be weighed and account taken of it in the following weighings. While this plant is growing it will be well to wrap the jar with paper to protect the roots from the light.

It has been found that the amount of water necessary to grow a plant to maturity is equal to from 300 to 500 times the weight of the plant when dry.

This gives us an idea of the very great importance of water to plants.

=Experiment.=--Take a few leaves from a plant of cotton, bean, clover or other plant that has been growing in the sunlight; boil them for a few minutes to soften the tissues, then place them in alcohol for a day or until the green coloring matter is extracted by the alcohol.

Wash the leaves by taking them from the alcohol and putting them in a tumbler of water. Then put them in saucers in a weak solution of iodine. The leaf will be seen to gradually darken; this will continue until it becomes dark purple or almost black (Fig. 61). We have already learned that iodine turns starch this color, so we conclude that leaves must contain starch. (Five or ten cents worth of tincture of iodine from a drug store diluted to about the color of weak tea will be sufficient for these leaf experiments.)

=Experiment.=--If a potted plant was used for the last experiment, set it away in a dark closet after taking the leaves for the experiment. A day or two after, take leaves from it before removing it from the closet. Boil these leaves and treat them with alcohol as in the previous experiment. Then wash them and test them with iodine as before. No starch will be found in the leaves (Fig. 62). The starch that was in them when placed in the closet has disappeared. Now paste some thick paper labels on some of the leaves of a plant exposed to the sunlight. After a few hours remove the leaves that have the labels on them, boil, treat with alcohol and test with the iodine. In this case starch will be found in all parts of the leaf except the part over which the label was pasted (Fig. 63). If the sunlight is intense and the label thin, some starch will appear under it.

According to these last experiments, leaves contain starch at certain times, and this starch seems to appear when the leaf is in the sunlight and to disappear when the light is cut off. The fact is that the leaves manufacture starch for the plant and sunlight is necessary for this work. The starch is then changed to sugar which is carried by the sap to other parts of the plant where it is again changed to starch to be built into the plant structure or stored for future use.

=Experiment.=--Take leaves from a plant of silver-leaf geranium growing in the sunlight. If this plant cannot be had, the leaves from some other variegated white and green leaved plant will do. Boil these leaves, treat with alcohol, wash and test with iodine (Fig. 64).

Starch will be found in the leaf wherever there was green coloring matter in it, while the parts that were white will show no starch. The green coloring matter seems to have something to do with the starch making, in fact starch is manufactured only where it is present. This coloring matter is called chlorophyl or leaf green.

We are told by the chemists that this starch is made from carbon and water. There exists in the air a gas called carbonic acid gas; this gas is composed of carbon and oxygen. It is breathed out of the lungs of animals and is produced by the burning and decay of organic matter.

The under side of the leaf contains hundreds of little pores or mouths called stomata. This gas mixed with air enters these mouths. The green part of the leaf aided by the sun takes hold of the gas and separates the carbon from the oxygen. The oxygen is allowed to go free, but the carbon is made to unite with water and form starch.

=Experiment.=--The escape of this oxygen gas may be seen by taking some water weed from either fresh or salt water and placing it in a gla.s.s jar of the kind of water from which it came, then set the jar in the sunlight. After a time bubbles of gas will be seen collecting and rising to the surface. If a ma.s.s of weed like the green sc.u.m of fresh water ponds or green sea lettuce be used, the bubbles of gas will become entangled in the ma.s.s and will cause it to rise to the surface of the water. At the same time prepare another jar of the weed and place it somewhere out of the sun; very few bubbles will be seen to rise and the weed will settle to the bottom of the jar (Fig. 65).

All of the food of the plant, whether taken from the air or from the soil is digested in the leaves, and sunlight and air are necessary for this work.

Another function of leaves then is to digest food for the plant.

Important functions of leaves then are:

To transpire moisture sent up by the roots.

To manufacture starch by combining some of the water sent up by the roots with carbon taken from the air.

To digest the starch and food sent up by the roots.

To do these things well leaves must be connected with a strong, healthy root system and must have plenty of light and air.

We are now ready to give reasons for the facts about leaves mentioned in the first part of the chapter (see page 109).

Leaves are green because the green coloring matter is necessary for the leaf to do its work.

Leaves are flat and thin and broad in order that they may present a large surface to the air and sunlight.

[Ill.u.s.tration: FIG. 61.

To show that growing leaves contain starch. 1. Represents a green cotton leaf as picked from the plant. 2. Is the same leaf after taking out the green coloring matter; the leaf is white. 3. The same leaf after treatment with weak iodine turned to a dark purple, showing the presence of starch. (Drawings by M.E. Feltham.)]

[Ill.u.s.tration: FIG. 62.

To show that starch disappears from the leaf when the plant is placed in the dark. The plant from which was taken the leaf represented in Fig 61, was immediately placed in a dark closet for 24 hours. Then leaf 4 was taken from it; 5 represents this leaf after the chlorophyl was taken from it: it is white; 6 is the same after treatment with iodine. The leaf remains white, showing no starch. (Drawings by M.E.

Feltham.)]

[Ill.u.s.tration: FIG. 63.

To show that sunlight is necessary for starch-making by leaves. Leaf 7 had a paper label stuck to its upper surface a couple of hours while the plant was exposed to sunlight; 8 is the same leaf after the chlorophyl was taken out, and 9 represents it after treatment with iodine. The leaf turned purple in all parts except the part that was shaded by the label. Starch was removed from the portion under the label, but was not renewed because the label kept out the necessary sunlight. (Drawings by M.E. Feltham.)]

[Ill.u.s.tration: FIG. 64.

To show that chlorophyl is necessary for starch formation in the leaf.

10 is a variegated leaf from a silver-leaved geranium; the center is an irregular patch of green, with an irregular border of white. 11, after taking out the green. 12, after iodine treatment, the leaf turns purple only where it was originally green, showing that no starch forms in the white border. (Drawings by M.E. Feltham.)]

Some leaves on the branch are larger than others because in the struggle for light and air they have had a better chance than the others or they have had more of the food which has come up from the root.

Some of the leaves have developed longer stems than others in their effort to reach out after light and air.

Most leaves have the little mouths through which air is taken in and water and oxygen given out on the rough side, and that side is turned down toward the earth probably so that rain and dust will not choke the little pores.

The leaves of the lower branches tend to spread out in a broad, flat plane because in the effort to get light no leaf will grow directly under and in the shadow of another, while on those branches which grow straight up from the top of the tree the leaves can get light from all sides and so arrange themselves around the stem.

Is it of any value to the plant grower to know these facts about leaves? It is, for knowing these things he can better understand the necessity of caring for the leaves of his growing plants to see that their work is not interfered with.

HOW THE WORK OF SOME LEAVES IS INTERFERED WITH

Many people who grow house plants have trouble in keeping them well clothed with leaves, for instance, the geranium and the rubber plant.

The leaves are constantly turning yellow and dropping off or drying up. This sometimes occurs from over-watering or not sufficiently watering the soil in the pot or box. If the watering is all right the trouble may occur in this way: The air of the house is quite dry, especially in winter. As a result transpiration from the leaf may be excessive. More water is transpired than is necessary, consequently more is pumped by the roots and with it more food is sent to the leaf than it can take care of. As the excess of water is transpired the excess of food is left in the leaf. The tendency is to clog its pores and therefore interfere with its work, and gradually weaken and finally kill it. The remedy for this is to spray the leaves frequently so as to keep the air about them moist and so check transpiration.

Keeping a vessel of water near them helps also as this tends to keep the air moist. Dust sometimes chokes the leaves. Washing or spraying remedies this.

Sometimes house plants, and out-door plants as well, become covered with a small, green insect called the plant louse or aphis. This insect has a sharp beak like a mosquito and it sucks the juices from the leaf and causes it to curl up, interfering with its work and finally killing it. Frequent spraying with water will tend to keep these away. A surer remedy against them is to spray the plants with weak tobacco water made by soaking tobacco or snuff in water, or to fumigate them with tobacco smoke. Sometimes the under side of the leaf becomes infested with a very small mite called red spider because it spins a web. These mites injure the leaf by sucking sap from it. They can be kept in check by frequent spraying for they do not like water. If, then, we are careful to frequently spray the leaves of our house plants we will have very little trouble from aphis, red spider or over transpiration. The aphis, or plant louse, is often very numerous on out-door plants, for instance, the rose, chrysanthemum, cabbage, and fruit trees. They vary in color from green to dark brown or black. They are treated in the same way as those on the house plants. Some familiar out-door insects which interfere with leaf work are the common potato bug, the green cabbage worm, the rose slug, the elm tree leaf beetle, the canker worm, the tomato worm.

These insects and many others eat the leaves (Fig. 67). They chew and swallow their food and are called chewing insects. All insects which chew the leaves of plants can be destroyed by putting poison on their food. The common poisons used for this purpose are Paris green and London purple, which contain a.r.s.enic, and are used at the rate of one teaspoonful to a pail of water or one-fourth pound to a barrel of water. This is sprinkled or sprayed on the leaves of the plants.

Another poison used is white h.e.l.lebore. This loses its poisoning qualities when exposed to the air for a time. Therefore it is safer to use about the flower garden and on plants which are soon to be used as food or whose fruit is to be used soon, like cabbages and current bushes. This h.e.l.lebore is sifted on the plant full strength, or it may be diluted by mixing one part of h.e.l.lebore with one or two parts of flour, plaster, or lime. It is also used in water, putting one ounce of h.e.l.lebore in three gallons of water and then spraying it on the plants. Plants may be sprayed by using a watering pot with a fine rose or sprinkler, or an old hair-brush or clothes-brush. For large plants or large numbers of smaller plants spray pumps of various sizes are used. Sometimes chewing insects on food plants and sucking insects on all plants are treated by spraying them with soapy solutions or oily solutions which injure their bodies.

The work of the leaf is also interfered with by diseases which attack the leaves and cause parts or the whole leaf to turn yellow or brown or become blistered or filled with holes. The common remedy for most of these diseases is called the "Bordeaux Mixture." It is prepared as follows: Dissolve four pounds of blue vitriol (blue stone, or copper sulphate) in several gallons of water. Then slake four pounds of lime.

Mix the two and add enough water to make a barrelful. The mixture is then sprayed on the plants.

For more detailed directions for spraying plants and combating insects and diseases write to your State Experiment Station and to the United States Department of Agriculture at Washington, D.C.

[Ill.u.s.tration: FIG. 65.

To show the giving off of gas by leaves, and that sunlight is necessary for it. The jars contain seaweed. _A_ was set in the sun and developed enough gas to float part of the plant. _B_ was left in the darker part of the room and developed very little gas.]

[Ill.u.s.tration: FIG. 66.

Seedling radishes reaching for light.]

[Ill.u.s.tration: FIG. 67.

Elm leaves injured by the "imported elm-tree leaf beetle," a chewing insect.]

The work of the leaves of house plants is often interfered with by not giving them sufficient sunlight. Garden and field plants are sometimes planted so thick that they crowd each other and shut the light and air from each other, or weeds are allowed to grow and do the same thing, the result being that the leaves cannot do good work and the plant becomes weak and sickly. Weeds are destroyed by pulling them up and exposing their roots to the sun. This should be done before the weeds blossom, to prevent them from producing fresh seeds for a new crop of weeds. Some weeds have fleshy roots--for example, dock, thistle--in which food is stored; these roots go deep in the ground, and when the upper part of the plant is cut or broken off the root sends up new shoots to take the place of the old. Some have underground stems in which food is stored for the same purpose. The surest way to get rid of such weeds, in fact, of all weeds, is to prevent their leaves from growing and making starch and digesting food for them. This is accomplished by constantly cutting off the young shoots as soon as they appear above the soil, or by growing some crop that will smother them. The constant effort to make new growth will soon exhaust the supply of stored food and the weed will die.

CHAPTER XIV

STEMS