f
disease could be found on either the herbage or the potatoes
themselves.

This singular result, obtained in three successive years, led to
inquiry as to whether any similar cases were on record. In the course
of the investigation two other facts were elicited. It was discovered
that Mr. Losovsky (living in the government of Witebsk, in the
district of Sebege), had for four years adopted the plan of drying his
seed potatoes, and that during that time there had been no disease on
his estate. It was again an accident which led to the practice of this
gentleman. Five years ago, while his potatoes were digging, he put one
in his pocket, and on returning home threw it on the stove (poele),
where it remained forgotten till the spring. Having then chanced to
observe it, he had the curiosity to plant it, all dried up as it was,
and obtained an abundant, healthy crop; since that time the practice
of drying has been continued, and always with great success. Professor
Bollman remarks that it is usual in Russia, in many places, to
smoke-dry flax, wheat, and rye; and in the west of Russia, experienced
proprietors prefer, for seed, onions that have been kept over the
winter in cottages without a chimney. Such onions are called _dymka_,
which may be interpreted smoke-dried.

The second fact is this:--Mr. Wasileffsky, a gentlemen residing in the
government of Mohileff, is in the habit of keeping potatoes all the
year round, by storing them in the place where his hams are smoked. It
happened that in the spring of 1852 his seed potatoes, kept in the
usual manner, were insufficient, and he made up the requisite quantity
with some of those which had been for a month in the smoking place.
These potatoes produced a capital crop, very little diseased, while at
the same time the crop from the sets which were not smoke-dried was
extensively attacked by disease. Professor Bollman is of opinion that
there would have been no disease at all if the sets had been better
dried.

The temperature required to produce the desired result is not very
clearly made out. Mr. Bollman's room, in which his first potatoes were
dried, was heated to about 72 degrees, and much higher. By way of
experiment he placed others in the chamber of the stove itself, where
the thermometer stood at 136 degrees, and more. He also ascertained
that the vitality of the potato is not affected, even if the rind is
charred. Those who have the use of a malt-kiln, or even a lime-ki