The most striking thing about the ghastly blight that ruined Ireland’s potato crop in 1845 was that the harvest had seemed healthy, even robust, when it was lifted from the ground.
Within a day or two, however, rot set in. Potatoes that had looked firm and edible turned black and then disintegrated into a stinking, liquid mess. No one knew why. John Lindley, the editor of the Gardeners’ Chronicle, guessed that this “wet putrefaction” was a disease borne in from the Atlantic by torrential gales. Others thought that the blight had somehow risen up from underground, so that the soil itself was now infected.
The one certainty was that every measure tried to save the harvest failed. “All specifics, all nostrums were useless,” the historian Cecil Woodham-Smith observed. “Whether ventilated, desiccated, salted, or gassed, the potatoes melted… and pits, on being opened, were found to be filled with diseased potatoes–‘six months’ provisions a mass of rottenness.’” The blight struck everywhere that year, from North America to Belgium, and the Irish had long been distressingly familiar with disastrous harvests; twenty-four previous crop failures had been recorded between 1728 and 1844. Several of these had caused suffering “horrible beyond description,” and it has been estimated that very nearly half a million people died during Ireland’s “Year of Slaughter” (1740-41), when a freezing winter caused the oat crop to fail. But the catastrophe of 1845 was was remembered as the greatest of them all, and it affected Ireland more profoundly than it did anywhere else, with the possible exception of the Scottish Highlands. Continue reading