The prize essay on the cultivation of the potato. Prize offered by W.T. Wylie and awarded to D.H. Compton. How to cook the potato, furnished by Prof. Blot ..

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red, according to Act of Congress, in the year 1870, by W. 'T. Wyre, in the Clerk's Office of the
anos District Court of the United States for the Southern District of New-York. ,

PRIZE ESSAY

ON THE

ATVARION OF THE POTARO,

Prize offered by W. 'T. Wyre and awarded to D. H. pike sna

Maw «©: GceOok THe PP OFrAT O,

Furnished by Prof. LOM

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ILLUSTRATED. PRICE, 25 CENTS.

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No. 245 BROADWAY.

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: PRIZE ESSAY 4 9
“© POTATO AND ITS CULTIVATION.

;

$100.

|
Ne

In the fall of 1868, I offered $100 as a prize for the best Essay on the
Cultivation of the Potato, under conditions then published ; the prize to be
awarded by a committee composed of the following gentlemen, well known

‘in agricultural circles :
Colonel Mason C. WELD, Associate Editor of American Agriculturist.
A. S. FULLER, Esq., of Ridgewood, N. J., the popular author of several horti-
cultural works, and Associate Editor of the Hearth and Home.
Dr. F. M. Hexamer, who has made the Cultivation of the potato a special
study.

In ine month of January, 1870, the committee awarded the prize to D.
A. Compton ; and this Essay is herewith submitted to the public in the hope
of stimulating a more intelligent and successful cultivation of the Potato.

BELLEFONTE, Pa., January, 1870. W. T. WYLIE.

: oon
POTATO: CULL EURE.

BY D. A. COMPTON, HAWLEY, PENNSYLVANIA.
—

THE design of this little treatise is
to present, with minuteness of detail,
that mode of culture which experience

and observation have proved to be -

best adapted to the production of the
Potato crop.

It is written by one who himself
holds the plow, and who has, since his
early youth, been engaged in agri-

culture in its various branches, to the
exclusion of other pursuits.

The statements which appear in
the following pages are based upon
actual personal experience, and are
the results of many experiments made
to test as many theories.

Throughout the Northern States of
our country the potato is the third of

OFFICE OF THE AMERICAN AGRICULTURIST,

New-YorK, January, 1870.

Rev. W. T. WyLtE: DEAR Sir: The essays submitted to us by Mr. Bliss, according

to your announcement, nunbered about twenty.
their brevity, and others were exceedingly incomplete.

and were worthy of careful consideration.

Several could not be called essays from
About twelve, however, required
That of Mr. D. A. Compton, of Hawley,

Wayne County, Pa., was, in the opinion of your committee, decidedly superior to the others
as a practical treatise, sure to be of use to potato-growers in every part of the country, and
well worthy the liberal prize offered by yourself.

In behalf of the committee, sincerely yours, Mason C. WELD, Chairman.

2 | a Potato

the three staple articles of food. It
is held in such universal esteem as to
be regarded as nearly indispensable.
This fact is sufficient to render a tho-
rough knowledge of the best varieties
for use, the character of soil best
adapted to their growth, their culti-
vation and after-care, matters of the
highest importance to the farmers of
the United States.

ae The main object of this essay is so
to instruct the novice in potato-grow-
ing that he may be enabled to go
to work understandingly and produce
the potato in its highest perfection,
and realize from his labors bestowed
on the crop the greatest possible pro-
fits.

SOIL REQUIRED—ITS PREPARA-
TION.

The potato is most profitably
grown in a warm, dry, sandy, or gra-
velly loam, well filled with decayed
vegetable matters. The famous po-
! tato lands of Lake County, Ohio,
HON from which such vast quantities of

potatoes are shipped yearly, are yel-

low sand. This potato district is

as confined to ridges running parallel

\ with Lake Erie, which, according to

geological indications, have each at

different periods defined its bounda-

ries. Thissand owes much of its po-

4 tato-growing qualities to the sedimen-

tary deposit of the lake and to manu-

ral properties furnished by the decom-

position of the shells of water-snails,

shell-fish, etc., that inhabited the wa-
ters.

New lands, or lands recently de-
nuded of the forest, if sufficiently dry,
produce tubers of the most excellent
quality. Grown on dry, new land,
the potato always cooks dry and
mealy, and possesses an agreeable
flavor and aroma, not to be attained
in older soils. In no argillaceous soil
can the potato be grown to perfection
as regards quality. Large crops on

Culture.

such soil may be obtained in favora-
ble seasons, but the tubers are inva-
niably coarse-fleshed and ill-flavored.
To produce roots of the best quality, —
the ground must be dry, deep, and
porous ; and it should be remembered
that, to obtain very large crops, it is
almost impossible to get too much
humus in the soil. Humus is usually
added to arable land either by plow-
ing under green crops, such as clover,
buckwheat, peas, etc., or by drawing
and working in muck obtained from
swamps and low places.

The muck should be drawn to the
field in fall or winter, and exposed in
small heaps to the action of frost. In
the following spring, sufficient lime
should be mixed with it to neutralize
the acid, (which is found in nearly all
muck,) and the whole be spread
evenly and worked into the surface
with harrow or cultivator.

Leaves from the woods, buckwheat
straw, bean, pea, and hop vines, etc.,
plowed under long enough before
planting to allow them time to rot,
are very beneficial. Sea-weed, when
bountifully applied, and turned under
early in the fail, has no superior as a
manure for the potato. No stable or
barn-yard manure should be applied
to this crop. If such nitrogenous
manure must be used on the soil, it
is better to apply it to some other
crop, to be followed the succeeding
year by potatoes. The use of stable
manure predisposes the tubers to rot;
detracts very much from the desired
flavor; besides, generally not more
than one half as many bushels can be
grown per acre as can be obtained by
using manures of a different nature.
Market gardeners, many of whom
from necessity plant on the same
ground year after year, often use fine
old stable manure with profit. Usu-
ally they plant only the earlier varie-
ties, crowd them with all possible
speed, dig early, and sell large and

~ jittle before they have time to rot,
a thus clearing the ground jor later-
growing vegetables. ‘Thus grown,
Hy potatoes are of inferior quality, and
_ the yield is not always satisfactory.
- Flavor, however, is seldom thought
of by the hungry denizens of our
cities, in their eagerness to get a taste
of something fresh.
i Market gardeners will find great
benefit from the use of wood-ashes,
lime, and the phosphates. Sprinkle
FS superphosphate in the hill at the rate
of two hundred pounds per acre ;
; mix it slightly in the soil with an iron
_ rake or potato-hook, then plant the
seed. Just before the last hoeing,
j sprinkle on and around the hill a
large hanflful of wood-ashes, or an
equal quantity of lime slacked in brine
as strong as salt will make it.

But for the generality of farmers,
those who grow only their own sup-
ply, or those who produce largely for
market, no other method of preparing
the soil is so good, so easy, and so
cheap as the following; it requires
time, but pays a big interest: Seed
down the ground to clover with wheat
or oats. As soon as the grain is off,

- sow one hundred and fifty pounds of
plaster (gypsum) per acre, and keep
off all stock. The next spring, when
the clover has made a growth of two

inches, sow the same quantity of plaster
again. About the tenth of July, harrow

down the clover, driving the same di-

rection and on thesame sized lands you
wish to plow; then plow the clover
neatly under about seven inches deep.
Harrow down the same way it was
plowed, and immediately sow and
harrow in two bushels of buckwheat
per acre. When it has grown two
q inches, sow plaster as before; and

when the buckwheat has grown as
large as it will, harrow down and
_ plow under about five inches deep.
- This, when cross-plowed in the spring
_ sufficiently deep to bring up the

) Culture.

clover-sod, is potato ground jirst- class
in all respects.

It is hardly supposable that this
mode of preparation of soil would
meet with favor among all farmers.
There is a parsimonious class of culti-
vators who would consider it a down-
right loss of time, seed, and labor;
but any one who will take the trou-
ble to investigate, will find that these
same parsimonious men never produ-
ced four hundred bushels of potatoes
per acre ; and that the few bushels of
small tubers that they do dig from
an acre, are produced at considerable
loss. ‘“ Men do not gather grapes
from thorns, nor figs from thistles.”

To make potato-growing profitakile
in these times of high prices of land

and labor, it is: absolutely necessary

that the soil be in every way fitted

to meet any and all demands of the —

crop.

previous to the appearance of the
potato disease, and before the soil had
become exhausted by continued crop-
ping, potatoes yielded an average of
four hundred bushels per acre. Now,
every observer is aware that the
present average yield of the same
vegetable is much less than half what
it was formerly. ‘This great deterio-
ration in yield can not be attributed
to “running out” of varieties ; for vit-
rieties are extant which have not yet
passed their prime. It can not lie
wholly due to disease; for disease does
not occur in every season and in
every place. True, we have more in-
sects than formerly, but they can not
be responsible for all the great falling
off. Itis traceable mainly to poverty
of the soil in certain ingredients im-
peratively needed by the crop for its
best development, and to the perni-
cious effect of enriching with nitroge-
nous manures. Any one who will
plant on suitably dry soil, enriched
only with forest-leaves, sea-weeds, or

It is said that in the State of Maine,

4 SA 2,8 Mana PP Ny be He hee

by plowing under green crops until
the whole soil to a proper depth is
completely filled with vegetable mat-
ter, will find to his satisfaction that

the potato can yet be grown in all its

pristine vigor and productiveness.
To realize from potato-growing the

greatest possible profits, (and profits

are what we are all after,) the follow-

ing conditions must be strictly ad-

hered to: First, the ground chosen
must be dry, either naturally or made
so by thorough drainage; a gently
sloping, deep, sandy or gravelly loam
is preferable. Second, the land should
be liberally enriched with humus by
some of the means mentioned, if it is
not already present in the soil in suffi-
cient quantities, and the soil should
be deeply and thoroughly plowed,
rendering it light, porous, and _pul-
verulent, that the air and moisture
may easily penetrate to any desirable
depth of it; and a proper quantity of
either wood-ashes or lime, or both,
mixed with common salt, should be
harrowed into the surface before
planting, or be applied on top of the
hills immediately after planting. And,
finally, the cultivation and after-care
should be pvompt, and given as soon as
needed. Nothing is more conducive
to failure, after the crop is properly
planted, than failure in promptness in
the cultivation and care required.

GENERAL REMARKS ON MANURING
WITH GREEN CROPS.

Experience proves that no better
method can be adopted to bring up
lands partially exhausted, which are re-
mote from cities, than plowing under
ereen crops. By this plan the farmer
can take lot after lot, and soon bring
all up to a high state of fertility.
True, he gathers no crop for one year,
but the outlay is little; and if im the
second year he gathers as much from,

one acre as he formerly did from
three, he is still largely the gainer.

It costs no more to cultivate an
acre of rich, productive land than an
acre of poor, unproductive land; and
the pleasure and profit of harvesting
a crop that abundantly rewards the
husbandman for his care and labor
are so overwheimingly in favor of
rich land as to need no comment.
Besides, manuring with green crops
is not transitory in its effects; the land
remembers the generous treatment for
many years, and if at times lime or
ashes be added to assist decomposi-
tion, will continue to yield remunera-
tive crops long after land but once
treated with stable manure or guano
fails to produce any thing But weeds.
The skinning process, the taking off
of every thing grown on the soil and
returning nothing to it, is ruinous
alike to farm and farmer. ‘Thousands
of acres can be found in various parts
of the country too poor to pay for
cultivating without manuring. Of
the capabilities of their lands under
proper treatment the owners thereof
have no idea whatever. Such men
say they can not make enough ma-
nure on the farm and are too poor
to buy. Why not, then, commence
plowing under green crops, the only
manure within easy reach? If fifty
acres can not be turned under the first
year, put at least one acre under,
which will help feed the rest. Why
be contented with thirty bushels of
corm per acre, when eighty or one
hundred may be had? Why raise
eight or twelve bushels of wheat per
acre, when forty may as well be had ?
Why cut but one half-ton of hay per
acre, when the laws of nature allow at
least three? Why spend precious
time digging only one hundred bush-
els of potatoes per acre, when with
proper care and culture three or four
hundred may easily be obtained?
And, finally, why toil and sweat, ang

,
i
a
,.

have the poor dumb beasts toil and

sweat, cultivating thirty acres for the
amount of produce that should grow,

may grow, can grow, and has grown
on ten acres ?

The poorest, most forsaken side-
hills, cobble-hills, and knolls, if the
sand or gravel be of moderate depth,
underlaid by a subsoil rather retentive,
by turning under green crops grow
potatoes of the first quality. If land
be so poor that clover will not take,
as is sometimes the case, seed to
clover with millet very early in the
spring, and harrow in with the millet
thirty bushels of wood-ashes, or two
hundred pounds of guano per acre;
then sow the clover-seed one peck
per acre; brush it in.

If neither ashes nor guano can be
obtained at a reasonable price, sow
two hundred pounds of gypsum per
acre as soon as the bushing is com-
pleted. This will not fail in giving
the clover a fair foothold on the soil.

Before the millet blossoms, cut and
cure it for hay. Keep all stock off
the clover, plaster it the following
spring, plow it under when in full
bloom ; sow buckwheat immediately ;
when up, sow plaster; when in full
bloom, plow under and sow the
ground immediately with rye, to be
plowed under the next May. Thus
three crops are put under within a
year, the ground is left strong, light,
porous, free from weeds, ready to
grow a large crop of potatoes, or al-
most any thing else.

. Much is gained every way by hay-
ing and keeping land in a high state
of fertility. Some crops require so
long a season for growth, that high
condition of soil is absolutely neces-
sary to carry them through to matu-
rity in time to escape autumnal frosts.
In the Western States manure has
hitherto been considered of but little
value. The soil of these States was
originally very rich in humus. For a

\

Potato Ci ulture.

time wheat was produced at the rate
of forty bushels per acre ; but accord-
ing to the statistics given by the Agri-
cultural Department at Washington,
for the year 1866, the average yield
in some of these States was but four
and a half bushels per acre. It is
evident from this that Mr. Skinflint
has had things pretty much his own
way. His land now produces four and
a half bushels per acre; what time
shall elapse when it shall be four and
one half acres per bushel ? Who dare
predict that manure will not at some
day be of value west of the Allegha-
nies? New-Jersey, with a soil natu-
rally inferior to that of Illinois, con-
tains extensive tracts that yearly yield
over one hundred bushels of Indian
corn per acre, while the average of
the State is over forty-three ; and the
average yield of the same cereal in
Illinois is but little over thirty-one
bushels per acre. In the Western
States, where potatoes are grown ex-
tensively for Southern markets, the
average yield is about eighty bushels
per acre; while in old Pennsylvania
could be shown the last year potatoes
yielding at the rate of six hundred and
forty bushels per acre. There are
those who argue that manure is
never necessary—that plant-food is
supplied in abundance by the atmo-
sphere ; it was also once said a certain
man had taught his horse to live
without eating; but it so happened
that just as he got the animal per-
fectly schooled, it died.

Good, thorough cultivation and
aeration of the soil undoubtedly do
much toward the production of crops ;
but mere manipuiation is not all that
is needed.

‘That growing plants draw much
nourishment from the atmosphere,
and appropriate largely of its consti-
tuents in building up their tissue, is
certainly true; it is also certainly true
that they require something of the

6,

Si besides mere anchorage. All a
-go to show that if the constituents

needed by the plant from the soil are

not present in the soil, the efforts of

the plant toward proper development
are abortive ? What sane farmer ex-
pects to move a heavy load over a

rugged road with a team so lean’

and poverty-stricken that they cast
but a faint shadow ? Yet is he much
nearer sanity when he expects farming
ta be pleasant and profitable, and
things to move aright, unless his land
is strong and fat? Is he perfectly

- sane when he thinks he can skin his

farm year after year, and not finally
come to the bone? ‘The farmer on
exhausted land must of necessity use
manure. Manure of some kind must
go under, or he must go under; and
to the great mass of. cultivators no
mode of enriching is so feasible, so
cheap, and attended with such satis-
factory results, as that of plowing un-

der green crops.

The old plan of leaving an exhaust-
ed farm, and going West’ in search of
rich “ government land,” must soon be
abandoned. Already the head of the
column of land-hunters have “ fetched
up” ‘against the Pacific, and it is

_ doubtful whether their anxious gaze

will discover any desirable unoccupied
soil over its waters.
The writer would not be understood

as saying that all farms are exhaust-

ed, or that there is zo way of recu-

eration but by plowing under green

crops. What he wishes understood
is, that where poor, sandy, or gravelly
lands are found, which bring but small
returns to the owner, by subjecting
them to the process indicated, such
lands bring good crops of the kind
under consideration. And _ further,
that land in the proper condition to
yield a maximum crop of potatoes,
is fitted to grow other crops equally
well. Neither would the writer be un-

: ae
clover snide ‘one ‘af buckwheat haul

be turned under for each crop of po-

p
tatoes; where land is already in high — me
i,

condition, it may not be necessary.
A second growth of clover plowed
under in the fall for planting early —
kinds, and a clean clover sod turned —
in flat furrows in the spring, for the
late market varieties, answer very
well. To turn flat furrows, take the
furrow-slice wide enough to have it
fall completely inside the preceding
one.

Potatoes should not be planted
year after year on the same ground;

trouble with weeds and rapid deterio-—

ration of quality and quantity of tu-
bers soon render the crop unprofita-
ble. Loamy soil planted continuously
soon becomes compact, heavy, and
lifeless. Where of necessity potatoes
must be grown yearly on the same
soil, it is advisable to dig rather early,
and bury the vines of each hill in the
one last dug; then harrow level, and
sow rye to be plowed under next
planting time.

The intelligent farmer, who grows
large crops for market, will always so
arrange as. to have a clover-sod on

dry land in high condition each year,

for potatoes. It is said by many, in
regard to swine, that “ the breed is in
the trough ;” though this is certainly
untrue to a certain extent, yet it is un-
deniable that in potato-growing suc-
cess or failure is in the character of
soil chosen for their production.

Why clover, or clover and buck-
wheat lands, are so strongly urged is,
such lands have in them just what
the tubers need for their best and
healthiest development; the soil is
rendered so rich, light, and porous,
and so free from weeds, that the cul-
tivation of such land is rather a plea-
sure than otherwise, and at the close
of the season the tangible profits in
dollars and cents are “highly a

derstood as arguing that a crop of | ing,

pe
ein

,
a
is

k

States
bushels of potatoes annually, it might
_ be supposed a great many varieties

_ VARIETIES.

From the fact that the United
produce about 109,000,000

would be cultivated. Such, however,
is not the fact. Of the varieties ex-
tant, comparatively few are grown ex-
tensively. ~

Every grower’s observation has es-
tablished the fact that for quality the
early varieties. are inferior to the late
ones. The Early June is very early,
but, its quality is quite indifferent.
The Cherry Blow is early, attains
good size, and yields rather well. In

quality it is poor. The Early Kidney,

as to quality, is good, but will not
yield enough to pay for cultivation.
The Cowhorn, said to be the Mexican

yam, is quite early, of first quality, .

but yields very poorly. The Michi-
gan White Sprout is early, rather pro-
ductive, and good. Jackson White is
in quality quite good, is early, and
a favorite in some places. The Mo-
nitor is rather early, yields large crops;
but as its quality is below par, it
brings a low price in market. Phil-
brick’s Early White is one of the
whitest-skinned and _ whitest-fleshed
potatoes known. It is about as early
as Early Goodrich, is quite productive,
and grows to a large size, with but
few small ones to the hill. Its quality
is excellent. It has not yet been ex-
tensively tested. The Early Rose is
said to: be very early, of excellent
quality, and to yield extremely well.
It has, however, not been very wide-
ly tested. Perhaps for earliness and
satisfactory product, the Early Good-
rich has no superior. It is of fair
quality, and though some seasons it
does not yield as well as others, yet,
all things considered, it is a desira-
ble variety. The old Neshannock, or
Mercer, is among the latest of the

Pade ety
to Culture.

+

standard of excellence of the whole
potato family. But it yields rather
poorly, and its liability to rot, except
on soils especially fitted for it, has so
discouraged growers that its cultiva-
tion in many sections is abandoned.
On rather poor, sandy soil, manured
in the hill with wood-ashes, common
salt, and plaster only, it will produce
in ordinary seasons two hundred
bushels per acre of sound, merchanta-
ble tubers, that will always command
the highest market price. Any potato
cultivated for a long series of years
will gradually become finer in texture
and better in quality ; but its hability,

to disease will also be greatly increas- ©

ed. As an instance of this, it will be
remembered that when the Merino
and California varieties were first in-
troduced, they were so coarse as to
be thought fit only to feed hogs, and
for this purpose, on account of their
great yielding qualities, farmers con-
tinued to cultivate them, until finally
they became so changed as in many

sections to be preferred for the table. —

Their cultivation, however, is now
nearly abandoned.
Of the later varieties, the Garnet
Chili, a widely-diffused and well-
known sort, deserves notice. It is
not of so good quality as the Peach

Blow; but its freedom from disease, |

and the large crop it produces, make
it a favorite with many growers. The
chief fault with it is, the largest speci-

mens are apt to be hollow at the cen-
tre. It ripens rather early; and,even —

when dug long before maturity, it has
a dryness and mealiness, when pre-
pared for the table, not found in many
other sorts. The Buckeye is exten-
sively grown for market; its yield is
not satisfactory, and its quality is only
medium. The Dykeman is yet grown
to some extent, but will soon be su-
perseded.

The Prince Albert is a well-known

early yarieties, As to quality, it isthe | and highly-esteemed yariety, aps

ae

Potato

proaching very near the Peach Blow
in quality. One peculiarity of this
potato is, the largest tubers appear to
be of as good quality as the small
ones. With proper soil and culture,
it yields a fair crop; is quite free from

_ disease ; and its smoothness, high fla-

vor, and fine appearance make it much
sought after in the market.
The Fluke, a very late potato, is a

- great favorite with many who produce

for market. Its yield is very large ;
and its smoothness and uniformity of
size make it altogether a desirable

variety. It is generally free from
disease. In quality it is rather above
medium,

The Harrison, if it should do as
well in the future as it has done in
the past, bids fair to become Zhe po-
tato for general cultivation. It has
yielded in this section, on soil of mo-
derate fertility, with ordinary culture,

one peck to the hill of uniform-sized,

merchantable potatoes. It is a strong,
vigorous grower, and very healthy.
Its quality, though not the very best,
is good. The Willard, lately ongi-

- nated by C. W. Gleason, of Massa-

a

chusetts, is a half-early variety. It is
enormously productive, of a rich rose
color, spotted and splashed with white.
The flesh is white. In form and size
it closely resembles the Early Good-
rich, its parent. It has not been ex-

_tensively tested, but certainly promises

well. The Excelsior is said, by those
interested in its sale, to be very pro-
ductive, and of most excellent qua-
lity, retaining its superior flavor all
the year round, It is claimed that
old potatoes of this variety are better
than new ones of most early kinds,
thus obviating the necessity of having
early sorts. The Excelsior is said to
cook very white and mealy; form
nearly round, eyes prominent. It has
not been much tested out of the
neighborhood where it originated.
But the potato-eater is yet unborn

7 : : aoe Mate si y , ;
CHENG. ahs ee

\

who can justly find fault with a pro-
perly-grown Peach Blow. It is pro-
nounced by many equal or superior
to the Mercer in quality, which is not
the fact. It is emphatically a late
potato; and, though it does not yield
as well per acre as some other-sorts,
it is comparatively healthy; and _ its

| quality is such that it always brings

a high price in the market. In fact,
but few other kinds of late sorts-could
find sale if enough of this kind were
offered to supply the demand. Plant-
ed ever so early, it keeps green through
the heat of summer, and never ma-
tures its tubers until after the fall
rains, and then no potato does it more
rapidly.

Grown on rich argillaceous soil, it
will be hollow, coarse flesh, and ill-
flavored ; but planted on such soil as
is recommended, it is about all that
could be desired. It is a strong, vi-
gorous grower; and one peculiarity
of it is, that insects will not attack
vines of this variety if other kinds are
within reach.

Planted on extremely poor ground,
it will, perhaps, yield more bushels of
tubers, and those of better quality,
than any other variety that could be
planted on the same soil. Among all
the old or new sorts, perhaps, no po-
tato can be found that deteriorates
so little in quality from maturity to
maturity again. And, in fine, where
only high quality with moderate yield
are desired, it has few if any supe-
riors.

Many other varieties might be men-
tioned; but the list given includes
about all of much merit. New varie-
ties are constantly arising, clamoring
for public favor, many of which are
wholly unworthy of general cultiva-
tion. One or two varieties, such as
are adapted to the grower’s locality
and market, are preferable to a greater
number of sorts grown merely for va-
riety’s sake,

=

Potato

INFLUENCE OF SOIL ON SEEDLINGS.

The characteristics of a potato, such
as quality, productiveness, healthful-
ness, uniformity of size, etc., depend
much on the nature of the soil on
which it originated. These charac-
teristics, some or all, imbibed by the
minute potato from the ingredients
of the soil, at its first growth from the
seed of the potato-ball, adhere with
great tenacity to it through all its
generations. A seedling may, in size,
color, and form resemble its parent ;
but its constitution and quality are in

‘a great degree dependent on the na-

ture of the soil, climatic influences,
and other accidental causes.

True crosses are generally more
vigorous and healthy than others ;
and it is probably to accidental
crosses we are indebted for many va-
rieties that differ so widely from their
parents. A cross is most apparent to
the eye when the parents are of diffe-
rent colors, in which case the offspring
will be striped or marked with the
colors of each parent.

HOW TO CROSS VARIETIES.

In order to comprehend fully the
principles of this subject, and their
application to practical operations, it
will be necessary to take a general
view of the generative organs of the
vegetable kingdom, and the manner
in which they act in the production
of their species. If we examine a
perfect flower, we shall find that it
consists essentially of two sets of or-
gans, one called the pistils, the other
the stamens. ‘The pistils are located
in the centre of the flower, and the
stamens around them.
of the pistil is called the stigma; and
on the top of each stamen is situated
an anther—a small sack, which con-
tains the pollen, a dust-like substance,

that fertilizes the ovules or young |

seeds of the plant.

The summit |

CaPube 9

These organs are supposed to per-
form offices analogous to those of the
animal kingdom—the stamens repre-
senting the male, and the pistils the
female organs.

When the anthers, which contain
the pollen, arrive at maturity, they
open and emit a multitude of minute
grains of pollen; and these, falling
on the pistils of the flower, throw
out hair-like tubes, which penetrate
through the vascular tissue of the
pistil, and ultimately reach the ovules,
thus fertilizing them, and making
them capable, when mature, of repro-
ducing plants of their own kind.

The ovules are the rudimentary
seeds, situated in a case at the base
of the pistils, each consisting of a
central portion, called the nucleus,
which is surrounded by two coats,
the inner called the secundine, the
outer the primine. When the hair-
like tube of the pollen-grain passes
through the orifice in the coatings of
the ovule, and reaches the nucleus, or
embryo sack, it is supposed to emit
a spermatic or plantlet germ, which
passes through the wall of the em-
bryo sack and enters the germinal
vesicle contained in it. The vesicle
corresponds to the vesicle, or germinal
spot, in the eggs of birds, and ovum
of mammiferous animals. The germ
remains in the vesicle, and finally be-
comes the embryo, fully developed
into a plantlet, as may be seen in
many seeds.

Flowers of plants are called perfect
when the stamens and pistils are in
the same flower, as the apple; mo-
neecious, when in different flowers
and on the same plant, as the white
oak ; and dicecious, when in different
flowers and on different plants, as in
the hemp. In that class of plants in
which the stamens, or males, are on
one plant, and the pistils, or females,
on another, the males of course must
always remain barren; and the pisti-

_ Potato
lates, to be fruitful, must have the
pollen from the anthers of the stami-
nate brought in contact with its stigma
by wind, insects, or other means. In
plants with perfect flower, the stamens
are generally situated around and
above the pistil, so that the pollen
falls upon the stigma by mere force
of gravity. In the potato, the pollen
is conveyed from the anthers to the
stigma by actual contact of the two
organs.

Cross-breeding in plants consists in

_ fertilizing one variety with the pollen

of another variety of the same species.
The offspring is called a cross-breed,
or variety. The process of cross-
breeding consists in taking the pollen

_of one variety and applying it to the

stigma of another variety, in such a
way as to effect its fertilization. This
is done by cutting away (with scissors)
the stamens of the flower to be fer-
tilized, a short time before they arrive
at maturity, and taking a flower in
which the pollen is npe, dry, and
powdery, from the stalk of the variety
wished for the male parent; and hold-
ing it in the right hand, and then
striking it on the finger of the left,
held near the flower, thus scattering
the pollen on the stigma of the pistil
of the flower to be fertilized. The
utmost care should be taken to apply
the pollen when the flower is in its
greatest vigor, and the stigma is
covered with the necessary coating of
mucus to insure a perfect connection
of the pollen with the pistil, and make
the fertilization perfect. All flowers
not wanted in the experiment should be
removed before any pollen is formed.
It is necessary to tie a thin piece of
gauze over the flower to be fertilized,
before and after crossing, to prevent
insects from conveying pollen to it,
thus frustrating the labors of the ope-
rator. Ifthe operation has been suc-
cessful, the pistil will soon begin to
wither; if not perfect, the pistil will

y oh
Cilinree FOX

continue fresh and full for some days.

This modus operandi is substantially

the same in crossing fruits, flowers,
and vegetables throughout the vege-
table kingdom.

Hybridizing differs fro cross-
breeding only in fertilizing one species,
or one of its varieties, with the pollen
of another species, or one of its varie-
ties, of the same ora different genus.
The offspring is called a hybrid, or
mule. Hybrids, with very few excep-
tions, are sterile, they fail to propa-
gate themselves from seed, and must,
to preserve them, be propagated by
grafts, layers, or suckers. No change
is perceptible in the fruit produced
from blossoms upon which the opera-
tion of cross-breeding or hybridizing
has been performed ; but the seed of
fruits so obtained may be planted with
the certainty of producing a fruit or
tuber commingling the qualities,colors,
and main characteristics of both pa-
rents.

Experience, however, shows that
the characteristics of the male pre-
dominate somewhat in the offspring.
To judicious cross-breeding and hy-
bridizing we owe most of our superior
fruits and vegetables. If the opera-
tion were more generally known and
practiced by farmers, the most gratify-
ing results would be soon obtained,
not only in the production of the
most valuable varieties of potatoes
and other vegetables, but also in fruits,
flowers, and grain of every description.

SMOOTH YS. ROUGH POTATOES.

Other things being equal, smooth
potatoes are preferable to those with
deeply-sunken eyes. The starch be-
ing most abundant near the skin, not
so much is lost by the thin paring of
the former as by the necessarily deep-
er paring of the latter.

Varieties usually well formed some-
times grow so knobby and ill-shaped
as to be scarcely recognized, This is |

4
rks
hf
hd
ve

caused by severe drought occurring

nT when the tubers are about two thirds
_ grown, causing them to partially ripen.
On the return of moisture, a new
: growth takes place, which shows itself
in knobby protuberances.

CUT AND UNCUT SEED.

Many growers argue that potatoes
should be planted whole. The only
plausible theory in support of whole
seed is, that the few eyes that do start
have a greater supply of starch avail-
able from which to obtain nutriment
until the plant can draw support from
the soil and atmosphere. But expe-
‘ riments also demonstrate that if all

the eyes except one or two near the
middle be cut out of the seed-potato,
such seed will push with the greatest
possible vigor.

Many eyes of the uncut seed start,
but the stronger soon overpower the
weaker, and finally starve them out.
A plot planted with three small, un-
cut potatoes to the hill, and another
planted with three pieces of two eyes
each to the hill, will not show much
difference in number of vines during

_the growing season.

The poor results sometimes attend-
ing cut seed are almost always trace-
able to improper seed improperly
cut. Only large, mature, sound tubers
should be used. Cut them in pieces
of two or three eyes each, taking pains
to secure around each eye as much

aL Ge
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BUT Re SLAC Rr te ae gS
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| Culture. | | Ir

_ Much is gained by changing seed.
No two varieties are made up of the
same constituents exactly in the same
proportion ; hence, a soil may be ex-
hausted for the best development of
one, and still be fitted to meet the de-
mands of another. Even when the >
same variety is desired, experience
shows the great benefit of planting
seed grown on a different soil. The
best and most extensive growers pro-
cure new seed every two or three
years, and many insist on changing
seed every year; and undoubtedly the

crop is often doubled by the practice.

PLANTING AND MANURING.

Early kinds should be planted as
soon as the ground has become suffi-
ciently dry and warm.
varieties should be planted about two
weeks later than the early ones. Un-
questionably more bushels can be ob-
tained per acre by planting in drills
than in hills, but the labor of culti-
vating in drills is much the greater. _

Prepare the ground by thorough
plowing, making it decidedly mel-
low. Mark it out four feet apart each
way, if to be planted in hills, by plow-
ing broad, flat-bottomed furrows about
three inches deep. At the crossings
drop three pieces of potato, cut, as
directed, in sections of two or three
eyes each. Place the pieces so as
to represent the points of a triangle,
each piece being about a foot dis-
tant from each of the other two.

Late market

flesh as possible, also under the eye to
the centre of the tuber.

Experiments prove that eyes from
the “seed end” produce potatoes
that mature earliest; they are also
smallest. Those from the large or
stem end are largest, latest, and least
in numbers. Eyes from the middle
produce tubers of very uniform size.

If small, ill-shaped potatoes be
planted on the same ground for three
successive years, the results will give
the best variety a bad name.

Soo 5 Sake

y

If the cut side is put down, it is
better ; cover about two inches deep.
Where land is free from stone and —
sod, the covering may be well and
rapidly done with a light plow. Im-
mediately after planting, sprinkle over
and around each hill a large handful
of unleached wood-ashes and salt, (a
half-bushel of fine salt mixed with a
barrel of ashes is about the right pro-
portion.) If ashes can not be obtain-
ed, as is sometimes the case, apply

| weet es + i

=

SHEARS ES (rok Mee ee MoD
Wey a, ts Hy ey oe Lan
Node Sah Ue aa ae A SENN tan oe

WR, 4

less troublesome.

Potato
instead about the same quantity of

lime slacked in brine as strong as salt
will make it. The potato from its

peculiar organization has a hunger-

ing and thirsting after potash. Wood-
ashes exactly meet its wants in this
direction. Lime indirectly supplies
potash by liberating what was before
inert in the soil, Salt in small quan-
tities induces vigorous, healthy growth.
To obtain the best results, the ashes

or lime should be covered with about

half an inch of soil. This plan of

-manuring in the hill is recommend-

ed only in cases where the fertilizers
named are in limited supply, and it is

- desirable to make the most of them.

Maximum crops have been obtained
by using the fertilizers named in the
manner described; but where they can
be obtained at low prices, it is certain-
ly advisable, and requires less labor, to
apply all three, ashes, lime, and salt,
broadcast in bountiful quantities, and
harrow it in before the ground is
marked out for planting.

CULTIVATION.

If weeds are expected, pass a light
harrow over the rows just before the
vines are ready to burst through ;
this will disturb them and render them
As soon as the
tops are two inches high, run a corn-
plow five inches deep c/ose to the hills,
turning the furrows from the rows.

Plow both ways twice between the
rows, finishing on the rows running
east and west, which will give the
sun’s rays a better chance to warm
the ground properly. Standing on the
squares of earth, warmed on all sides
by the air and sunlight, the potatoes
will grow amazingly. Just as soon as
the tops have attained a height of six
or seven inches, hitch a strong horse
to a two-horse plow, and turn furrows
fully seven inches deep midway be-
tween the rows /@ the hills, Plow

cr

* COBIMDE Mi en a

| twice between the rows both ways;
and if the ground be a side-hill, turn
the first furrow between the rows up-
hill, which will leave the rows in bet-
ter shape. Hoeing is often wholly un-
necessary ; but where, from weeds or
poor plowing, it is needed, draw mel-
low earth to the plants with the hoe,
keeping the top of the hills somewhat
hollow to catch the rains. Then, so
far as stirring the soil is concerned, /e¢
at alone.

After potatoes are fairly up, their
cultivation should be crowded through
with all possible speed, or at least as
rapidly as the growth of the tops will
permit.

If the last plowing be deferred un-
til the vines are large, a large propor-
tion of small potatoes is sure to be the
consequence. After a certain stage
of growth, new tubers are formed
each time the soil is disturbed; these
never fully develop, they rob: those
first formed, and make the crop
much inferior to what it should be.
By the mode of culture described,
the ground is made warm and mellow
close up to the seed-potatoes, the
roots soon fill the whole hill, and
tubers are formed that have nothing
to do but to grow. The writer is
aware flat culture has strong advo-
cates; but, after many experiments, he
is convinced that hills are much the
best.

PLASTER.

However much lime or other fer-
tilizers may be applied to the soil,
still great benefit is derived from the |
use of plaster, (sulphate of lime.)

After all, plaster is the main de-
pendence of the potato-grower, a help
on which he may rely with the ut-
most confidence. Astonishing results |
are obtained from its use, when applied
in.a proper manner. ‘The writer has
seen a field, all of the same soil, all
prepared alike, and all planted with

the same variety at the same time, on

one half of which, that had no plaster,
the yield was but sixty bushels per
acre, and many rotten; the other part,

to which plaster was applied in the

manner hereafter explained, yielded
three hundred and sixty bushels per
acre, and not an unsound one among
them.

The action of plaster is often puz-
zling. From the fact that where land
has been strongly limed, a small quan-
tity of plaster applied shows such
decided benefit, there would seem
plausibility in Liebig’s theory that
its effects must be traceable not to

the lime, but to the sulphuric acid.

The ammonia in rain-water in the
form of carbonate (a volatile salt) is
decomposed by plaster, the sulphuric
acid having greater affinity for it, thus
forming two new compounds, sulphate
of ammonia and carbonate of lime.
But as arable soil has the same pro-
perty of absorbing ammonia from the
air and rain-water, and fixing it in the
same or even a higher degree than
lime, there is only the sulphuric acid
left to look to for an explanation of
the favorable action of plaster on the
growth of plants.

It is found that plaster in contact
with soil undergoes decomposition,
part of the lime separating from the
sulphuric acid, and magnesia and pot-
ash taking its place, quite contrary to
the ordinary affinities.

These facts show that the action
of plaster is very complex, and that
it promotes the distribution of both
magnesia and potash in the ground,
exercising a chemical action upon
the soil which extends to any depth
of it; and that, in consequence of the
chemical and mechanical modifica-
tions of the earth, particles of certain
nutritive elements become accessible
and available to plants that were not
so before.

It is said plaster is of most bene-

Potato Culture

fit in wet seasons; such is not always
the case. It is certainly beneficial tu
clover, wet or dry ; so of potatoes.
A few years since, when the drought
was so intense in this section as to
render the general potato crop almost
a total failure, the writer produced a
plentiful crop by the use of plaster
alone. On examination at the dryest
time, the bottoms of the hills were
found to be literally dust, yet in this
dust the tubers were swelling finely;
the leaves and vines were of a deep
rich green, and remained so until
frost, while other fields in sight,
planted with the same variety, but
not treated with plaster, were brown,
dead, and not worth digging. Tha;
gypsum attracts moisture may be
proved by plastering a hill of corn
and leaving a hill by it unplastered;
the-dew will be found deposited in

greater abundance on the plastered ©

hill. But, according to Liebig, cer-
tain products of the chemical action
of plaster enter into and are incor-
porated with the structure of the

plant, closing its breathing pores to —

such an extent that the plant is er-
abled to withstand a drought which
wouid prove fatal to it unassisted.
Certain it is that plaster penders
plants less palatable to insects, and,
so far as the writer’s experiments ex-
tend, it is fatal to many of the fungi
family. ‘To obtain the best results,
the vines of potatoes should be dusted

with plaster as soon as they are fairly °

through the soil, again immediately
after the last plowing and hoeing, and,
for reasons hereafter given, at inter-
vals throughout the whole growing
season. .The first application may be
light, the second heavier, and there-
after it should be bountifully applied,
say two hundred pounds per acre at
one sowing.

THE POTATO-ROT—ITS CAUSE.
The year 1845 will ever be memo

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a

habte by its giving birth to a disease

which threatened the entire destruc-

tion of the potato crop, and which

caused suffering and pecuniary ruin

to an incredible extent throughout

Europe.

The potato, at the time of the ap-
pearance of the potato disease, was
almost the sole dependence of the
common people of Ireland for food.
oa over-populated country expe-

a: sequence of the potato disease than
has any other from the same cause.
_ Although this disease has never, in

‘this country, prevailed to the same
_ Tuinous extent that it has in some
others, yet we are yearly reminded
of its existence, and in some seasons
and localities its destructive effects are
seriously apparent.

The final or culminating cause of
the disease known as the “potato-
rot” is Botrytis (peronospora) infes-
tans. This may be induced by many

and various predisposing causes, such
as feebleness of constitution of the
variety planted, rendering them an

- _ easy prey to the disease; by planting

on low, moist land, or on land high-

ly enriched by nitrogenous manures,
causing a morbid growth which in-
vites the disease; also by insects or
their larvee puncturing or eating off
the leaves or vines. But by far the
most wide-spread and most common
cause of the disease is sudden changes
of atmospheric temperature, particu-
larly when accompanied by rain.
Drought, though quite protracted and
severe, unless accompanied by strong
drying winds, and followed by sudden
and great reduction of temperature, sel-
dom affects the potato seriously. It is
not uncommon in the Northern States,
during the months of August and
September, for strong westerly winds
to prevail for many days in succession.
These winds, coming from the great

American desert, are almost wholly |

|

devoid of moisture, and their aridity

is often such that vegetation withers
before them as at the touch of fire,

Evaporation is increased in a pro-—

digiously rapid ratio with the velocity
of wind. ‘The effects of the excessive
exhalation from the leaves of plants
exposed to the sweep of such drying
winds are at once seriously apparent.

When these winds finally cease, the
atmosphere has a low relative humi-
dity, not enough moisture remains in
the air to prevent radiation; the heat
absorbed by the earth through the
day is, during the bright, cloudless
night, rapidly radiated and lost in
space, and a reduction in temperature
of twenty to thirty degrees is the con-
sequence.

In the first place, the potato-vines
suffer by excessive exhalation; in
the second, by sudden reduction of
temperature, and, though not frozen,
their functions are much deranged,
and their vitality greatly enfeebled.
To use a common expression, the
plant “has caught a violent cold that
has settled on the lungs.”

The leaves (which are the lungs of
plants) now fail to perform their func-
tions properly. The points of many
of the leaves turn brown, curl up, and
die.

The ascending sap, not being ful-
ly elaborated by the diseased leaves,
oozes out through the skin of the stalk
in athick, viscous state, and the plant
to all appearance is in a state of con-
sumption.

At this stage the ever-present mi-
nute spores of the Botrytis infestans
eagerly pounce on the sickly plant,
fastening themselves on its most dis-
eased parts. The Botrytis infestans
is a cryptogamous plant, and is in-
cluded in the Mucidineous family,
(moulds.) It is a vegetable parasite
preying upon the living potato plant,
hke lice or other animal parasites upon
the animal species.

At first this mould forms webby,
i creeping filaments, known in botanical
language as mycelium. These 1oot-
like fibres then branch out, sending
By out straight or decumbent articulated
stems. \ These bead-like joints fill up
successively with seeds or spores, which
are discharged at the proper time to
multiply the species.

Under favorable conditions of
warmth and moisture, the mycelium
spreads very rapidly. Spores are
soon formed and matured, to be car-"
ried to plants not yet infected. Rains

also wash the seminal dust down the
plant, causing it to fasten and grow

on the vine near the ground. The
roots of the parasite penetrate and
split up the stalk even to the medul-

lary canal. .

t These roots exude a poisonous sub-

- stance, which is carried by the elabo-

rated descending sap down to the

tubers, and as the largest tubers re-
quire the largest amount of elaborated
sap for their development, they will,
consequently, receive the greatest
quantity of the vitiating principle, and
will, on digging, be found a mass of
rottenness, when the smaller ones are
often but slightly affected. The Zo-
trytis infestans can not gain a lodg-
ment on vines that are truly healthy
and vigorous, high authority to the
contrary notwithstanding:

Healthy varieties, growing in a
sheltered situation on dry, new soil, to
which no nitrogenous manures have
been applied, can not be infected,
though brushed with other ves coy-

ered with the fungus. Different varie-
ties, and sometimes different members
of the same variety, are not always
alike affected by the disease, though
growing in the same hill.

As will be noticed, the potato
disease is rather an effect than a cause,
and appears to have been designed
to prevent members enfeebled by ac-
cident or otherwise from propagating

ye ;-

Ry,

Bp

out of existence. Ozone, supposed
to be a peculiar form of oxygen, is
exhaled from every part of the green

surface of plants in health, and effec-

tually repels the attacks of mildew;
but it is found that when the atmo-
sphere is very dry, or, on the other hand,
very humid, plants cease to evolve
ozone, and are therefore unprotected.
Winds from the ocean are strongly
ozonic, and it is asceftained that plants
growing on soil to which salt has
been applied evolve more ozone than
' others.
from the use of salt on potato lands.
The “ Black knot,” another species
of fungus that attacks the branches of
the plum and Morello cherry, operates
very similarly to the potato mildew.
The roots of the parasite penetrate
and split up the cellular tissue of the
branch on which it fastens, and if the
limb be not promptly amputated, the
descending sap carries the deleterious
principle through the whole system,
and the following year the disease ap-
pears in a greatly aggravated form 1%
every part of the whole tree. ‘The
remedy in this case is prompt ampu-
tation of the part diseased on its first
appearance, and a judicious applica-
tion of salt to the soil.
Common salt, to a certain extent, is
as beneficial to some plants as to ani-
mals; and every intelligent farmer

knows that if salt be withheld from -

the bovine gezus for any considerable
length of time, the general health
droops and parasites are sure to
abound. The object of nature in
bringing into existence the large family
of mildews, each member of which
is a perfect plant in its way, and as ca-
pable of performing its functions as
the oak of the forest, was undoubted-
ly to prevent propagation from sickly
stock, and by the decomposition of
feeble plants to make room and enrich
the soil for the better development of

154

their species by putting such members |

Hence the benefit derived “4

healthier plants. But it by no means
follows that, because a plant is attack-
ed by mildew, it must necessarily be
left to die, any more than it follows
that, because an animal is infested with
vermin, it should be let alone to be
eaten up by them.

REMEDY FOR THE POTATO-ROT.

In treating for the potato-rot, “an
ounce of prevention is worth a pound
of cure ;” for when leaves or vines are
once dead, they ever remain so. All
that can be done for potatoes infested
is to stop the mildew from spreading,
by destroying it where it is, and by
strengthening “those things which

remain.” The writer was led to the
_ adoption of the remedy proposed by

experiments made upon fruits.

Every one who has an apple or
pear-orchard must have observed that
mildew of fruit supervenes after some
sudden change of temperature, espe-
cially when accompanied by rain.
Spots of mildew invariably form on
the young fruit immediately after a
cold night, when the thermometer has
indicated a change of twenty to twen-
ty-five degrees. This growth of mil-

_ dew takes place when the apples are

of various sizes, from the earliest for-
mation to the size of large marbles.
These fungous growths appear as dark-
colored spots, which arrest the growth
of the apple immediately beneath,
causing it to become distorted, while
the expansion and contraction bring
on diseased action, which results in the
cracking and general scabbiness of the
fruit.

Knowing that dry-rot (Merulius
Lachrymans, (Schum,) another species
of fungus, was remedied by an appli-
cation of sulphuric acid, I thought
it might possibly destroy the fruit mil-
dew. An application of plaster, (gyp-
sum,) which is composed of lime and
sulphuric acid, was made with the
happiest results. It was found that

16 Potato Culture.

an apple dusted with ground plaster
at its first formation remained free
from mildew and came to maturity,

while apples growing by it, but not so

treated, became scabby and worthless.
It was also ascertained that a thorough
application of plaster destroyed the
mildew after it had formed, and that
such fruit came to maturity. On the
potato mildew, so far as the writer’s
experience extends, plaster, if applied
early, is a perfect prevention, and if
not delayed too long after the disease
appears, is a certain remedy.

The vines should be watched close-
ly, and on the first appearance of the
disease plaster should be applied ; not
merely sowing it broadcast, but dash-
ing it over and under the vines, bring-
ing it in contact with the stalks, using
a handful to three or four hills. Plas-
ter for this purpose should be very
dry and powdery, and should be ap-
plied when the air is still. One appli-
cation is seldom sufficient; it should
be renewed as often as circumstances
require. Examine the vines about
three days after a cold night, or about
the same length of time after a heavy
rain. If the leaves begin to curl and
wither, apply plaster at once; and, in
short, whenever the vines show any
signs of drooping, be the cause bites
of insects, excessive aridity, or exces-
sive humidity of the atmosphere, or
sudden change of temperature, droop-
ing from any cause whatever indicates
the approach of mildew, which should
be promptly met with an application
of plaster. As before stated, plaster
the vines as soon as they are up, again
after the last plowing and hoeing; after
that, one, two, or three times, as cir-
cumstances indicate.

By this method the vines are kept
of a bright lively green, and the tu-
bers are kept swelling until growth is
stopped by frost. Another point gain-
ed is, potatoes so grown are so sound
and free from disease as to be easily

) kept for spnng market without loss by

rot. ‘
Whether the surprising effects of
plaster on the potato mildew is attri-

_ butable to the sulphuric acid, to the

may, it matters not.

lime, or to its simply being a dust, has
not been determined. It is well
known that the fruits of a vineyard or
orchard in close proximity to a dusty
and much frequented highway are
remarkably free from mildew, which
can only be due to dust settling on the
trees and fruit. But in the case of
plaster, the writer is inclined to believe
its efficacy is mainly due to the sul-
phuric acid, probably assisted by the
lime in a state of dust. Be this as it
The result is all
that can be desired; the remedy is
easily applied, costs but a trifle, and a
single season’s trial is all that is need-
ed to convince the most skeptical
grower of its merits.

DIGGING AND STORING

Is full half the labor of growing and
securing acrop of potatoes. Digging
is a long, laborious task. Many small
fortunes are sunk yearly by inventors
in experimenting with and construct-
ing “ potato-diggers ;” but, so far, no
machine has done the work properly
except under the most favorable ch -
cumstances. Stones, vines, and weeds
are obstacles not yet fully overcome.
Many tubers are left covered with
earth, and so lost ; and besides, some
machines so bruise the potatoes in
digging as to injure their appearance
and keeping qualities. Undoubtedly,
the day will come when the great
bulk of potatoes will be dug well and
rapidly by horse-power; but until
that day does come, the potato-hook
must be used.

Much of the back-ache and general
unpleasantness incident to digging is
avoided, or greatly mitigated, by hav-
ing the potatoes large and sound,
turning out a peck to the hill, espe-

ato Culture.

*\

cially if the digger is the owner of the _
crop. ;

Digging should be done only when
the ground is dry, that the potatoes
may come out clean and bright. A
small plow, to turn a light furrow from
each side of the rows, is some help.
Pull up the vines, and lay them down
so that they will be covered by the
dirt dug from the hill. Commence
on one side of the hill; press the hook
or hoe down, so that it will reach a
trifle below the potatoes, and draw
the, implement firmly toward you.
Repeat the operation, each time
placing the tool a few inches further
in or across the hill, until the whole
hill isdug. By this method the pota-
toes will not be bruised ; whereas, if
the digging be commenced in the
centre of the hill, many potatoes will
be sacruxced and much injured. Po-
tatoes should be picked up as soon
and as fast as dug; and immediately
covered with straw or other material,
to protect them from the light. A
few hours’ strong sunshine will ruin
the best potato ever grown. Light
changes the natural color to green,
and renders the potato so bitter and
unpalatable as to be wholly unfit to
eat.

Owing to the inconsiderate way in
which potatoes are often dug, and the
light to which they are exposed while
being transported to and while in
market, the denizens of our cities sel-
dom, if ever, taste this vegetable in its
greatest excellence. If to be stored
in the ‘cellar, the potatoes should be
left in the field, in heaps covered with
straw, until the sweating is over, and
then be removed to the cellar and
lightly covered with dry sand, or
earth, just sufficient to exclude the
light.

If to oe buried in the field, choose
a dry, sideling place; scrape out a
slight hollow, by merely removing the
surface soil with a hoe ; into this, pile

_ of six inches.

18

( :
_ ten to twelve bushels; place the pota-

toes properly, and cover them care-
fully with clean straw, six inches
deep; cover over the straw with four
or five inches of earth, except a small
opening at the top; over this opening
place a board or flat stone, elevated a
little on one side, to lead off the rain.

Let them remain so until the sweat-
ing is completely over, or so long as
prudence will permit; and when cold
weather fairly sets in, add more earth
to keep from freezing, leaving only.a

wisp of straw protruding through: to

carry off any foul air that may be
generated.
Where the winters are intensely

with earth, say five or six inches deep;
and when freezing is becoming se-
vere, spread over the heap buckwheat
straw, or coarse manure, to the depth
There is danger in
covering very deep at first, especially
if the autumn should prove warm.
If kept too warm, rot is sure to ensue.
Experience shows that any vegetable

keeps better buried in pits that con-

tain not more than ten or twelve
bushels each.

Where large quantities are to be
buried, ic is advisable to open a long,
shallow; broad trench, leading up and
down a hill, if possible, to secure good
drainage. Commence, at either end,
by placing a desirable quantity of
potatoes as soon as dug; next to
these put a little straw; against the
straw place about six inches of earth ;
then more straw and more potatoes ;
and so keep on until the trench is full.
A few furrows plowed on each side
assist in covering ; and make a drain
to lead off the rains, which is a mat-
ter of the first importance. By this
method each lot of potatoes is kept
separate; and any section can be
opened at any time to be taken to
market, without endangering the
others. :

cold, it is best to cover but lightly |

See eS EE — ae

|
|

Potato Culture. Pkip

Potatoes buried properly are usually
of better flavor in the spring than it is"
possible for potatoes to be which are
kept in a common cellar.

And here let me add that, if leaves
from the woods be used instead of
straw, to cover potatoes to be buried,
such potatoes will be of better flavor ;
and further, if nothing but dry earth
comes in contact with them, they will
be better still. Straw is used for the »
twofold purpose of securing an air-
chamber to keep out frost, and to
prevent the earth from mingling with
the tubers on opening the pits.

;
INSECTS INJURIOUS TO THE P0-
TATO.

There are ten distinct species of
insects preying upon the potato-plant
within the limits of the United States.
Many of these ten species are con-
fined within certain geographical li-
mits. Their habits and history differ
very widely. Some attack the potato
both in the larva state and in the per-
fect or winged state; others in the
perfect or winged state alone; and
others again in the larva state alone.

In the case of seven of these in-
sects, there is but one single brood
every year; while of the remaining
three there are every year from two
to three broods, each of them gene-
rated by females belonging to preced-
ing broods. Eight of the ten feed
externally on the leaves and tender
stems of the potato; while two of
them burrow, like a borer, exclusively
in the larger stalks.

Each of these ten species has its
peculiar insect enemies ; and a mode
of attack which will prove very suc-
cessful against some of them will
often turn out to be worthless when
employed against the remainder.

The Stalk-Borer,* (Gortyna us
tela, Guenee.)—This larva (Fig. 2,)

* Where no hair-lines are given, the insects arg
represented life-size,

commonly burrows in the large stalks

of the potato. It occurs also in the
stalks of the tomato, in those of the
dahlia and aster, and other garden
flowers. It is sometimes found bor-
ing through the cob of growing In-
dian corn. It is particularly partial
to the stem of the common cockle-

bur, (Zanthium strumarium ,) and if it
would only confine itself to such
- noxious weeds, it might be considered
more of a friend than an enemy. It
is yearly becoming more numerous

and more destructive. It is found

over a great extent of country; and

is particularly numerous in the valley

of the Mississippi north of the Ohio

River. The larva of the stalk-borer

- moth leaves the stalk in which it bur-

rowed about the latter part of July,

and descends a little below the surface

of the earth, where in about three

_ days it changes into the pupa, or

chrysalis state.
The winged insect (Fig. 1,) which

belongs to the same extensive group

of moths ((Voctua family, or owlet
moths) to which all the cut-worm
moths appertain, emerges from un-
der ground from the end of August
to the middle of September. Hence

it is evident that some few, at all

events, of the female moths must live
through the winter, in obscure places,
to lay eggs upon the plants they infest
the following spring; for otherwise,
as there is no young potato, or other
plants, for them to lay eggs upon in
the autumn, the whole breed would
die out in a single year. This insect,
in sections where it is numerous, does
more injury to the potato crop than
is generally supposed.

The Potato-Stalk Weevil,
(Baridius trinotatus, Say.) —This insect
is more particularly a southern species,
occurring abundantly in the Middle
States, and in the southern parts of
Missouri, Illinois, and Indiana, It

ee ———————— ————————————————— —0—000S———— SSS ee

appears to be totally unknown in iy rf

New-England.

The female of this beetle depo- an

sits a single egg in an oblong slit,
about one eighth of an inch long,
which it has previously formed with >
its beak in the stalk of the potato.
The larva subsequently hatches out,
and bores into the heart of the stalk,
alway proceeding downward toward
the root. When full grown, it is a lit-
tle more than one fourth of an inch
in length, and is a soft, whitish, leg-
less grub, with a scaly head. Hence
it can always be readily distinguished
from the larva of the stalk-borer,
which has invariably sixteen legs, no
matter how small it may be. Unlike
this last insect, it becomes a pupa in
the interior of the potato-stalk which
it inhabits: and it comes out in the
beetle state about the last of August
or beginning of September.

The stalk inhabited by the larva
wilts and dies. The perfect beetle,
like many other snout- beetles, must
of course live through the winter, to
reproduce its species the following
spring. In Southern Pennsylvania,
some years, nearly every stalk of ex-
tensive fields is infested by this in-
sect, causing the premature decay of.
the vines, and giving them the ap-
pearance of having been scalded. In

some districts of Illinois, the potato —

crop has, in some seasons, been ut-
terly ruined by this snout-beetle, many
vines having a dozen larvee in them.
This insect attacks no plant but the
potato.

The Potato-Worm, (Spiinx
s-macudata, Waworth.)—This_ well-
known insect, the larva of which
(Fig. 3 i is usually called the potato-
worm, is more common on the closely
allied tomato, the leaves of which it
often clears off very completely in
particular spots in a single might.

When full-fed, which is usually about

}; i

the last of August, the potato-worm
burrows under the ground, and short-

ly afterward transforms into the pupa
state, (Fig. 5.) | The pupa is often
dug up in the spring from the ground

where tomatoes or potatoes were

grown in the preceding season, and
most persons that meet with it sup-
pose that the singular jug-handled
appendage at one end of it is its daz/.
In reality, however, it isthe songue-
case, and contains the long, pliable
tongue which the future moth will
employ in lapping the nectar of flow-
ers. The moth itself (Fig. 4) was

formerly confounded with the tobac-

co-worm moth, (Sphinx Carolina, Lin-
nzeus,) which it very closely resembles,
having the same series of orange-
colored spots on each side of the ab-
domen.

The gray and black markings,
however, of the wings differ percep-
tibly in the two species; and in the
tobacco-worm moth there is always
a more or less faint white spot, or a
dot, near the centre of the front wing,
which is never met with in the other
species. ‘The potato-worm often feeds
on the leaves of the tobacco plant in
the Northern States. In the Southern
States, in Mexico and the West-In-
dies, the true potato-worm is unknown,
and it is the tobacco-worm that the
tobacco-grower has to fight. The
potato-worm, however, is never known
to injure the potato crop to any seri-
ous extent.

The Striped Blister-Beetle,
(Lytta vittata, Fabr.) This insect
(Fig. 6) is almost exclusively a south-
em species, occurring in some years
very abundantly on the potato-vines
in Southern Illinois, and also in Mis-
sourl, and according to Dr. Harris, it
is occasionally found even in New-
England. In some specimens the
broad outer black stripe on the wing-
cases is divided lengthwise by a slen-

>

ulture. Ve

der yellow line, so that, instead of swe, |
there are ‘Aree black stripes on each

wing-case ; and often in the same

field may be noticed all the interme- _ iA

diate grades; thus proving that the
four-striped individuals do not form a
distinct species, as was supposed by
the European entomologist Fabricius,
but are mere varieties of the same
species to which the sixth-striped in-
dividual appertains.

The striped blister-beetle lives un-
der ground and feeds upon various
roots during the larva state, and
emerges to attack the foliage of the
potato only when it has passed into
the perfect or beetle state. ©

This insect, in common with our:

other blister-beetles, has the same pro-

perties as the imported Spanish fly,
and any of them will raise just as
good a blister as that does, and are
equally poisonous when taken inter-
nally in large doses. Where the strip-
ed blister-beetle is numerous, it is a
great pest and very destructive to the
potato crop. It eats the leaves so
full of holes that the plant finally
dies from loss of sap and the want of
sufficient leaves to elaborate its juices.
In some places they are driven off
the plants (with bushes) on a pile of
hay or straw, and burned. Some have
been successful in ridding their fields
of them by placing straw or hay be-
tween the rows of potatoes, and then
setting it on fire. The insects, it is
said, by this means are nearly all de-
stroyed, and the straw burning very
quickly, does not injure the vines.

The Ash-Gray Blister-Bee-
tle, (Lytta cinera, Fabr.)—This spe-

cies (Fig. 7, male) is the one com- |

monly found in the more northerly
parts of the Northern States, where it
usually takes the place of the striped
blister-beetle before mentioned. It

| is of a uniform ash-gray color. It

attacks not only the potato-vines but

‘nah

Ce

si us

oe Posh Ait SER

22

‘males,

‘Potato

also the honey locusts, and especially
the Windsor bean. In particular years
it has been known, in conjunction
with the rose-bug, (Macrodactylus sub-
spinosus, Linn.,) to swarm upon every
apple-tree in some orchards in Ilinois,
not only eating the foliage, but gnaw-
ing into the young apples.

This beetle does considerable da-
mage to the potato crop, especially in
the North-Western States. Like the
other members of the (Zy/a) family,
it lives under ground while in the
lava state, and is troublesome only
when in the perfect or winged state.

The Black-Rat Blister-Bee-

{, tle, (Lyita murina, Le Conte.)—This

species (Fig. 8,) is entirely black.

- There is a very similar species, the

black blister-beetle, (Zyt/a atrata,
Fabr.,)from which the black-rat blister-
beetle is distinguishable only by hay-
ing four raised lines placed length-
wise upon each wing-case, and by the
two first joints of the antennee being
greatly dilated and lengthened in the
of the lath species. It is
asserted by some authors that the
black blister-beetle is injurious to the
potato; but I can not see how it could
do much damage to that crop, as the
perfect insect does not appear until
late in August, when the -potato crop
is nearly out of its reach. Not so,
however, with the black-rat_ blister-
beetle, which is on hand ready for
business early in the season. This
insect does considerable damage to
the potato in Iowa, and neighboring
States ; it is also found, though in not
so great numbers, throughout the
whole of the Northern States.

The Margined Blister-Bee-
tle, (Zytta marginata, Fabr.)—This
species (Fig. 9) may be at once recog-
nized by its general black color, and

the ash-gray edging to its wing-cases..

It usually feeds on certain wild plants,

Culture,

but does not ote to a diet of tap:
tato-leaves. ‘Though found over a
large extent of country, it seldom
appears in numbers large enough to
damage the potato crop materially.
Like other blister-beetles, it goes un-
der ground to pass into the pupa state,
and attacks the potato only when it is
in the perfect or winged state.

The Three-Lined Leaf-Bee-
tle, (Lema trilineata, Olivier.) The
larva of the three-lined leaf-beetle may
be distinguished from all other insects
which prey upon the potato by its
habit of covering itself with its own
excrement. In Figure 10, a, this larva
is shown in profile, both full and half
grown, covered with the soft, greenish
excrementitious matter which from
time to time it discharges. Figure 10,
¢, gives a somewhat magnified view
of the pupa, and Figure to, 4, shows
the last few joints of the abdomen of
the larva, magnified and viewed from
above. The vent of the larva, as
will be seen from this last figure, is
situated on the upper surface of the
last joint, so that its excrement natu-
rally falls upon its back, and by suc-
cessive discharges is crowded forward
toward its head, till the whole upper
surface is covered with it. There are
several other larva, feeding upon other
plants, which wear cloaks of this
strange material.

Many authors suppose that the ob-
ject of the larva in all these cases is’to
protect itself from the heat of the sun.
In all probability the real aim of na-
ture in the case of all these larve is
to defend them from the attacks of
birds and of cannibal and parasitic in-
sects.

There are two broods of this insect
every year. ‘The first brood of larvee
may be found on the potato-vine to-
ward the latter end of June, and the
second in August.

The first brood stays under ground

about a fortnight before it emerges in
the perfect beetle state, and the se-
cond brood stays under ground all
winter, and only emerges at the be-
ginning of the following June.

The perfect beetle (Fig. 11) is of
a pale yellow color, with three black
stripes on its back, and bears a strong
resemblance to the cucumber-bug,
(Diabrotica vittata, Fabr. Fig. 12.)

From this last species, however, it
may be distinguished by its somewhat
larger size, and by the remarkable
pinching-in of the thorax, so as to
make quite a lady-like waist there, or
what naturalists call a “ constriction.”
The female, after coupling, lays her
yellow eggs (Fig.10,@) on the under
surface of the leaves of the potato
plant. The larve hatching, when
full grown descend into the ground,
where they transform to pupz (Fig.
10, ¢) within a small oval chamber,
from which in time the perfect beetle
emerges.

This insect in certain seasons is a
great pest in the Eastern and Middle
States, but has never yet occurred in
the Mississippi Valley in such num-
bers as to be materially injurious.

The Cucumber Flea-Beetle,
(Haltica cucumeris, Harris.) This
nimble minute beetle (Fig. 13) belongs
to the flea-beetles, (/Za/tica family,)
the same sub-group of the leaf-beetles
(Phytophaga) to which also appertains
the notorious steel-blue flea-beetle
(Haltica chalybea, Miger) that is such
a pest to the vineyardist. Like all
the rest of the flea-beetles, it has its
hind thighs greatly enlarged, which
enables it to jump with much agility.
It is not peculiar to the potato, but
infests a great variety of plants, includ-
ing the cucumber, from which it de-
rives its name. It eats‘minute round
holes in the leaf of the plant it infests,
but does not always penetrate entire-
ly through it.

Potato Culture.

23

The larva feeds internally upon the
substance of the leaf, and goes under
ground to assume the pupa state. It
passes through all its stages in about
a month, and there are two or three
broods of them in the course of the
same season. This is emphatically
the greatest insect pest that the po-
tato-grower has to contend with in
Pennsylvania. It abounds through-
out most of the Northern, Middle,
and Western States. Large fields of
potatoes can any summer be seen in
the Middle States much injured by
this minute insect, every leaf appa-
rently completely riddled with minute
round holes, and the stalks and leaves
appearing yellow and seared. Plas-
ter frequently and bountifully applied
is sure to prevent the attacks of this
insect, or to disperse it after it has
commenced operations.

The Colorado Potato-Bug,
(Doryphora 1o—lineata,’ Say.)—This
insect, which, according to Dr. Walsh,
has in the North-West alone damaged
the potato crop to the amount of one
‘million seven hundred and fifty thou-
sand dollars, came originally from
the Rocky Mountains, where it was
found forty-five years ago, feeding
on a wild species of potato peculiar
to that region, (Solanum rostratum,
Dunal.) When civilization marched
up the Rocky Mountains, and pota-
toes began to be grown in that region,
this highly improved pest acquired
the habit of feeding upon the culti-
vated potato. It went from potato-
patch to potato-patch, moving east-
ward at the rate of about sixty miles
a year, and is now firmly established
over all the country extending from
Indiana to its old feeding-grounds
in the Rocky Mountains. In about
twelve years it will have reached the
Atlantic coast.

There is another very closely allied
species, known as the Bogus Colorado

oak,

potato-bug, (coryphora juncta, Ger-
mor,) which has existed throughout
a great part of the United States from
time immemorial. This latter insect,
however, feeds almost exclusively on
the horse-nettle, (So/anum carolinense,
Linn.,) and is never known to injure
the potato. Both insects are figured,

foe). ¢SO that one need not be mistaken for
_ the other.

- Figure 14, 4, 4, 4, gives a view of
the larva of the true Colorado potato-

bug, in various positions and stages

of its existence. Figure 15, 4, 4, of
that of the bogus Colorado potato-
bug. It will be seen at once that the
head of the former is black, and the
first joint behind the head is pale and

edged with black behind cnly ; that

there is a double row of black spots
along the side of the body; and that
the legs are black. In the other larva,
(Fig. 15, 4,) on the contrary, the
head is of a pale color, the first joint
behind the head is tinged with dusk
and edged all round with black ; there
is but a single row of spots along the
side of the body, and the legs are
pale. ; ,
Figure 14, @, d, exhibits the true
Colorado potato-bug ; Figure 15, the
bogus Colorado potato-bug; each of
its natural size. Figure 14, ¢, shows
the /eft wing-case enlarged, and Fig-
ure 15, ¢, an enlarged leg of the latter.
On a close inspection, it will be per-
ceived that in the former (Fig. 14,
é) the boundary of each dark stripe
on the wing-cases toward the middle
is studded with confused and irregu-
lar punctures, partly inside and part-
ly outside the edge of the dark stripe;
that it is the third and fourth dark
stripes, counting from the outside, that
are united behind, and that both the
knees and feet are black.

In Figure 15, ¢, on the contrary, it
is the second and third stripes—not
the third and fourth—counting from
the outside, that are united behind,

Meh A wag ? pa a |
Potato Culture.

and the leg is entirely pale, except

a black spot on the middle of the
front of the thigh. The eggs (Fig.
14, @,a, and Fig. 15, d, @) are yel-
low, and are always laid on the under
side of the leaf in patches of from
twenty to thirty; those of the bogus
are of a lighter color. Each female
of the true Colorado potato-bug lays,
according to Dr. Schirmer, about se-
ven hundred eggs. In about six days
the eggs hatch into larve, which feed
on the foliage of the potato plant
about seventeen days; they then °
descend to the ground, where they
change into pupee at the surface of
the earth, The perfect beetle ap-
pears about ten to fourteen days after
the pupa is formed, begins to pair in
about seven days, and on the four-
teenth day begins to deposit her eggs.
There are three broods of this insect
every year. Neither geese, ducks,
turkeys, nor barn-yard fowl will touch
the larva of the Colorado potato-bug
when it is offered to them, and there
are numerous authentic cases on re-
cord where persons who have scald-
ed to death quantities of these larve,
and inhaled the fumes of their bodies,
have been taken seriously ill, and even
been confined to their beds for many
days in consequence. It is also re-
ported to have produced poisonous
effects on several persons who han-
dled them incautiously with naked
hands. Various plans have been
tried to destroy this persistent enemy
of the potato plant. Powdered helle-
bore is said to have been used with
effect as a means of destroying the
pest. It should be dusted on and
under the foliage when the plant is
wet with dew. MHellebore, however,
is a dangerous remedy on account of
its poisonous qualities. A mixture
of one part salt, ten parts soap, and
twenty parts water, applied to every
part of the plants with a syringe, is
quite effectual. Several cannibal and

Wide ‘ ag
one parasitic insect are known to prey
upon the larva of the Colorado pota-

_to-bug, and the eggs in vast numbers
are eaten by several species of lady-
birds and their larva.

‘GENERAL REMARKS ON INSECTS.

The time is not far distant when
the American farmer will be obliged
to put forth greater efforts to destroy
noxious insects than he has hitherto.
It is a well-known fact that noxious
insects are increasing in a rapid rate
throughout every part of our land.
The country is becoming so “ buggy ”

_ that eternal vigilance is the price of
~ every thing produced from the soil.

Close observers calculate that more
fruits of various kinds and varieties
are annually destroyed or rendered
worthless by insects than are gathered
and used by man. ‘The cotton-worm,
the wheat-midge, the canker-worms,
the potato-bugs, are each every year
increasing in numbers and destruc-
tiveness.

The “curculio” alone destroys
millions of dollars’ worth of fruit an-
nually.

It is a safe estimate, all things con-
sidered, that, if noxious insects of all
descriptions could at once be anni-
hilated throughout our country, and
mildews of various classes be effectu-
ally held in check, the cost of living
to our people would, in a short time,
be reduced to oye third of its present
amount. It is disheartening to see
what ‘a vast amount of grains, fruits,
and vegetables is annually eaten up
by the larvze, or appropriated by the
perfect insects of various classes, mere-
ly for the sake of propagating their
abominable species. Yet, in view of
all the devastation, but feeble effort
is made to abate the evil. Birds,
many species of which nature seem-
ingly designed on purpose to keep
insects in check, are wantonly shot
by lazy boys and indolent men, who

range the fields and forests, killing all,
from the humming-bird to the crow.
Legislative enactments made express-
ly to protect the imsectivorous song-
sters are every day violated with im-
punity. One man plants an orchard
and does all he can to destroy nox-
lous insects; another man near him

also has an orchard, but his orchard /

serves no purpose but to propagate
“ curculios,” “ canker-worms,” “ bark-
lice,” “tent caterpillars,”
moths,” etc., for his neighbors, and,
as a matter of course, the whole
neighborhood swarms with noxious
insects. If all cultivators would act
in concert and with a will, insects
might be reduced in numbers very
rapidly. Most moths of night-flyang
insects are attracted to and destroyed
by small bonfires kindled in still eve-
nings during the summer months.
Bottles half-filled with sweetened
water, hung here and there, will trap
countless bugs. Strong soap-suds ap-
plied immediately after they hatch is
a sure remedy for plant lice. Molas-
ses and water, to which a little arsenic
has been added, placed in shallow
dishes among the vines, is good, medi-
cine for potato-bugs, and all bugs in
general. A lighted lamp placed in
the centre of a common milk-pan,
partly filled with water, the whole
elevated a few feet from the ground,
will, on a still evening, attract and
destroy the wheat-midge and similar
insects in great numbers. The calcu-
lations of the “curculio” and “cod-
ling moth” are brought to naught by
turning hogs into the orchard to eat
the stung fruit as it falls, and the
larva that depastures upon the leaves

of the current and gooseberry is de-
stroyed by syringing the plants with

a mixture of soap, salt, and water.

VALUE OF THE POTATO AS CATTLE
FOOD.

The constituents of the potato are,
.

“ codling |

\
eo

aa MU a Man By ball a LAN.
i te wy SY ved AL AD AT ae
ih: we it )

ss

26 i

i Kis

according to different authorities, as | bules are broken, and one of the most —

A follows: efficient means of doing this seems

“4 er e hin to be by heat.

ah LGD cies sted nate ely atals 2 { Or economically : A : f

i Casein PAS nee a Water........ leks © Boussingault, in speaking of the

aK AT CIA asia lysoi6 elaine 15.5 | Flesh-formers........ 1.4 :

es EOXAGINE) pata le\ne o.eie le 0.4 | Fat-formers......... 18.9 | ECOnomy of cooking potatoes, says,

f PAT sisielelssibis lela sao 3.2 | Accessories.........-. 3-6 | «& j

vs Leia SS ep SAueeaee ber o.2 | Mineral matter....... 0.9 The potato > frequently steamed os

. PER WE ile $c 3-2 boiled first; yet I can say positively
Mineral matter....... 0.9

~~ =

Of the high value of potatoes,
when used in connection with other
food, there is not a shadow of doubt.
All experimenters and observers in
the economy of food agree in saying

‘that they are of the highest utility ;

but they must be used with other
food whose constituents are different
from those of the root.

The analysis shows that potatoes
surpass in the fat-producing princi-
ples the nutritious or flesh-forming in
such proportions that they could not
alone sustain the composition of the
blood; for an animal fed alone on
these tubers would be obliged to con-
sume such quantities to provide the
blood with the requisite proportion
of albumen that, even if the process
of digestion were not discontinued,
there would be a superabundance of
fat accumulated beyond the power
of the oxygen to consume, which
would successively absorb from the
albuminous substance a part of its
vital elements, and thus a check would
be caused in the endless change of
matter in the tissues in the nutritive
and regressive transformations.

Potatoes, then, to be of most value
as food for cattle, should be fed in
connection with grain, or with other
roots in which the flesh-forming ele-
ment predominates. There seems to
be no doubt that the tubers are of
most value when cooked, although
some authors affirm to the contrary.
It seems possible to prove this on
philosophical principles ; for it is well
known that the starch contained in
the potato is incapable of affording
nourishment until the containing glo-

e

that horned cattle do extremely well
uponraw potatoes, and at Bechelbrunn
our cows never havé them otherwise
than raw. They are never boiled,
save for horses and hogs. The best
mode of dealing with them is to steam
them; they need never be so tho-
roughly boiled as when they are to
serve for the food of man. The
steamed or boiled potatoes are crush-
ed between two rollers, or simply
broken with a wooden spade, and
mixed with cut hay or straw or chaff,
before being served out. It may not
be unnecessary to observe that by
steaming potatoes lose no weight;
hence we conclude that the nutritive
equivalent for the boiled is the same
as that of the raw tuber.

“« Nevertheless, it is possible that the
amylaceous principle is rendered more
easily assimilable by boiling, and that
by this means the tubers actually be-
come more nutritious. Some have
proposed to roast potatoes in the oven,
and there can be httle question that
heated in this way they answer admi-
rably for fattening hogs, and even
oxen. Done in the oven, potatoes
may be brought toa state in which
they may perfectly supply the place
of corn in feeding horses and other
cattle.”

The apparent contradiction in the
remarks will be observed ; but the evi-
dent leaning in favor of cooked po-
tatoes shows that Boussingault, al-
though paying some attention to the
theory that cooked food is not gene-
rally attended with the same benefit
to ruminating as to other animals,
was evidently almost convinced that
those which contained an abundance

cet to Fhe action of heat.

ye. Potatoes fed i in a raw State to stock
are, laxative in their effects, and are
often given to horses as a medicine

z ed. benefit. Bots, which have been
known to live twenty-four hours im-
-mersed in spirits of turpentine, die
- almost instantly when placed in pota-
_ to-juice ; hence a common practice
with horsemen, where bots are sus-
pected, is to first administer milk and
_ molasses to decoy the parasites from
_ the coating of the stomach, and then
_ drench the animal with the expressed
_ juice of potatoes. A decoction made

_ by boiling the parings of potatoes in
a smaii quantity of water is oiten
used as a wash to kill vermin on

.
Say

st) cattle.
-| ally and in small quantities, are a

Raw tat bed, fea occasion

good tonic for stock of any kind

which is kept principally on hay; but |

all experiments show that when the —
potato is used for fattening purposes,
the tubers should in some way be
cooked, that the animal to which
they are fed may derive from them
the greatest possible amount of nu-
triment. Repeated experiments de-
monstrate the fact that horned cattle
or hogs lay on as much fat from the
consumption of two thirds of a given
quantity of potatoes yroperly cooked
as they will by eating the entire quan-
tity ina raw state. In point of nu-
triment as cattle-food, two pounds of
potatoes are considered equivalent tu_
one pound or nay.

= HOW TO COOK THE POTATO.

ae tn FURNISHED BY
pat! ‘
Bee PROF. PIERRE BLOT, OF BROOKLYN.
‘Ne AT the suggestion of a number of friends, I addressed the following note to
! _ Professor Blot, which, with his reply, is appended :
au My "PROFESSOR PIERRE BLOT: New-York, Feb. 15, 1870.

-—— . Dear SiR: In connection with a Prize Essay on the cultivation of the potato, I wish to
f a i publish an article ‘on CoOKING THE PorTaTo, to be taken from your Hand-Book of Practical
fase Ete I write this note to ask whether I can do this with your entire approval. Hop-
ph ing that such article may aid our American housekeepers to prepare the potato for the table
ina more palatable and wholesome manner, I remain yours very truly,

W. T. WYLIE. |

as BROOKLYN, CENTRAL KITCHEN, Feb. 15, 1870.

Rev. W. T. Wyte:

DeEaR Sir: You are authorized, with the greatest pleasure.

from the book named:

To Select.—As a general rule, the
smaller the eye the better the potatoes.
‘By cutting off a piece from the larger

_ end, you ascertain if they are sound;
they must be white, reddish, bluish,
etc., according to thespecies. If spot-
ted, they are not sound, and therefore
very inferior. There are several kinds,
and all of them are good when sound or
coming from a proper soil. Use the
kind you prefer, or those that are better
fit for the way they are intended to be
served.

To Boil.— Being naturally watery,
potatoes should never be cooked by boil-
ing except when wanted very white, as
for croguettes. When boiled whole, put
them of an even size as much as possi-
ble, in order to cook themevenly. They

ty are better, more mealy, when steamed

reas or baked ; but those who have no steam-
ag er must, of course, boil them. Cover
them with cold water, set on the fire and

boil till done, then pour off all the water,

t put the pan back on a slow fire for five

minutes and well covered ;;then use the
potatoes.

To Steam.—Place them above a ket-
tle of boiling water, in a kind of drainer

made for that purpose, and adapted to '

PuBrons

In accordance with the above authority, the following selections nave been made

the kettle. The drainer must be covered
tight. They cook as fast as by boiling,
the degree of heat being the same.
When ‘steamed the skin is very easily |
removed.

To Prepare.—If they are to be boiled,
or steamed, or baked, it is only neces-
sary to wash them. If wanted peeled,
as for frying, etc., then commence by
cutting off the germs or eyes; if young
and tender, take the skin off with a
scrubbing-brush, and drop immediately
in cold water to keep them white ; if
old, scrape the skin off with a knife, for
the part immediately under the skin
contains more nutriment than the mid-
dle, and drop in cold water also. If
wanted cut, either in dice, or like carpels
of oranges, or any other way, cut them
above a bowl of cold water, so that they
drop into it ; for if kept exposed to the
air, they turn reddish and lose their nu- -
tritive qualities.

A lAllemande.—Steam, peel, and
slice the potatoes. Cut some bread in
thin slices, and fry bread and potatoes
with a little butter, and turn the whole
in a bowl, dust well with sugar, pour a
little milk all over, and bake for about
fifteen minutes ; serve warm.

A aneue Steate or boil about a

quart of potatoes, and then peel and slice

a

them. Put two ounces of butter in a fry-
ing-pan on the fire, and put the potatoes
in when melted, toss them for about ten
-minutes, add ae pepper, a little grated
nutmeg, and serve hot.

Broiled.—Steam, peel, and slice the
potatoes. Lay the slices on a gridiron,
and place it over a rather slow fire ;
have melted butter, and spread some
over the slices of potatoes with a brush ;
as soon as the under part is broiled, turn
each slice over and spread butter over
the other side. When done, dish, salt,
and serve them hot. A little butter
may be added when dished, according
tg taste.

-Fried—To be fried, the potatoes are
_cut either with a vegetable spoon, in fil-
"lets, i in slices, with a scalloped knife, or
with an ordinary one, or cut in pieces
like carpels of oranges, or even in dice.
When cut, drain and wipe them dry.
This must be done quickly, so as not
to allow the potatoes to turn reddish.
Have a coarse towel ready, then turn
the potatoes into a colander, and imme-
diately turn them in the towel, shake
them a little, and quickly drop them in
hot fat. When done, turn them into
a colander, sprinkle salt on them, and
serve hot. Bear in mind that fried pota-
toes must be eaten as hot as possible.
Fry only one size at a time, as it takés

three times as long to fry them when

cut in pieces as when sliced or cut in
fillets.

To fry them light or swelled.— When
fried, turn into the colander, and have
the fat over a brisk fire; leave the po-
tatoes in the colander only about half a
minute, then put them back in the very
hot fat, stir for about one minute, and
put them again in the colander, salt
them, and serve hot. If the fat is very
hot, when dropped into it for the second

time they will certainly swell ; there is
no other way known to do it. It is as
easily done as it is simple. Potatoes

cut in fillets and fried are sometimes
called @ la Paristenne,; when cut in
slices or with a vegetable spoon, they are
called @ Ja francaise.

Potatoes cut with a vegetable spoon
and fried, make a good as well as a

_sightly mecotatine for a dish of meat or

of fish. They may be fried in oil also,but
it is more expensive than in fat. They
may be fried in butter also, but it is still
more expensive than oil, and is not bet-
ter than fat ; no matter what kind of fat
is used, be it lard, beef suet, or skim-
mings of sauces and gravy, it can not be
tasted.

Lyonnaise.—Potatoes Zyonnaise are
prepared according to taste, that is, as
much onion as liked is used, either in
slices or chopped. If-you have not any
cold potatoes, steam or boil some, let

them cool, and peel and slice them.

For about a quart of potatoes, put two
ounces of butter in a frying-pan on the

fire, and when melted put as much onion

as you please, either sliced or chopped,
into the pan, and fry it till about half
done, when add the potatoes and again
two ounces of butter ; salt, pepper, and
stir and toss gently till the potatoes are
all fried of a fine, light-brown color. It
may require more butter, as no vegeta-
ble absorbs more than potatoes.

Mashed.—Peel and quarter about
three pints of potatoes, as directed ; put
them in a saucepan with more water
than is necessary to cover them, and a
little salt ; set on the fire and boil gently
till done, drain, put them back in the
saucepan, mash them well and mix them
with two ounces of butter, two yolks of
eggs, salt, pepper, and milk enough to
make them of a proper thickness. Set
on the fire for two or three minutes,
stirring the while, and serve warm.
When on the dish, smooth them with
the back of a knife or scallop them, ac-
cording to fancy.

Mashed and Baked.—Put two ounces
of butter in a stewpan and set it on the
fire ; when hot, adda tea spoonful of pars-
ley chopped fine, and a little salt ; five
minutes after, put in it a quart of po-
tatoes, prepared, cooked, peeled, and
mashed, as directed ; then pour on the
whole, littie by iittie, stirring continually
with a wooden spoun, a pint of good
milk ; and when the whole is well mix-
ed, and becoming rather thick, take
from the fire, place on the dish, then set
in a brisk oven for five minutes, and
serve.

Sautees—Take a quart of young and

30 How to Cook the Poiain

tender potatoes, peel them with a brush,
and cut in slices. Put two ounces of
butter in a frying-pan on a quick fire ;
when hot, put the potatoes in, and fry
them till of a golden color ; place them
on a dish without any butter, spr:nkle
chopped parsley and salt on, and serve.
They may also be served without pars-
ley, according to taste.
Soufflees.—Steam a quart of potatoes,
then peel and mash them in a saucepan
and mix an ounce of butter with them ;
set on the fire, pour into it, little by lit-
tle, stirring the while, about half a pint
of milk, stir a little longer after the milk
is in and until they are turning rather

thick; dish the potatoes, smooth or

scallop them with the back of a knife,
and put them in a quick oven till of a
proper color, and serve.

In Cakes.— Prepare and cook by
steam a quart and a half of potatoes,
peel and mash them; mix with them
the yolks of five eggs, half a lemon-rind
grated, and four ounces of fine white
sugar. Put four ounces of butter in a
stew-pan and set it on the fire; when
melted, put the mixture in, stirring it with
a wooden spoon continually ; as soon as
it is in the stew-pan, add the whites of
the five eggs, well beaten ; leave on the
fire only the time necessary to mix the
whole well together, and take off; when
nearly cold, add, if handy, and while
stirring, a few drops of orange-flower
water ; it gives a very good flavor ; then
put the whole in a tin mould greased a
little with butter ; placein a quick oven
for about thirty-five minutes, and serve.

With Butter, or English Fashion.—
Put water on the fire with considera-
ble salt in it; at the first boil, drop a
quart of washed potatoes in and boil till

done, when take off, peel, and put them
whole in a saucepan, with butter, salt,
pepper, and a little nutmeg; set on a
rather slow fire, stirring gently now and
then till they have absorbed all the but-
ter. Serve warm. They absorba great
deal of butter.

With Bacon or Salt Pork.—Peel and
quarter about a quart of potatoes. Set
a saucepan on the fire with about four
ounces of fat salt pork cut in dice in it.
When fried, put the potatoes in. Sea-
son with a bunch of seasonings com-
posed of two sprigs of parsley, one of
thyme, and a bay-leaf; salt and pepper
to taste, and about half a pint of broth
or water. Boil gently till cooked, re-
move the bunch of seasonings ; skim
off the fat, if any, and serve warm. It is
served at breakfast, as well as extremets,
for dinner.

With Cream or Milk.— Peel and mash
a quart of potatoes, when prepared and
cooked. Put two ounces of butter in a
stewpanand set it on a good fire ; when
melted, sprinkle in it a tea-spoonful of
flour, same of chopped parsley, a pinch
of grated nutmeg, and salt; stir with a
wooden spoon five minutes ; then add
the potatoes, and half a pint of milk or
cream ; keep stirring ten minutes long-
er, take from the fire, sprinkle in them
half a table-spoonful of sugar, and serve
as warm as possible.

With White Sauce.— Clean, wash,
and throw a quart of potatoes in boiling
water, with a sprig of thyme, two onions,
a bay-leaf, two sprigs of sweet basil, two
cloves, salt, and pepper, ; when cooked,
take the potatoes out carefully, peel and
cut them in two, place them on a warm
dish, pour on them a white sauce, and
serve warm.

-~

ij 4 t
pide ght ae UN toed SEA Ris RO SEO SEN) EET Fe OE ee,

-

THE POTATO:

JLLUSTRATIONS AND DESCRIPTIONS.

WE propose to add a few pages of illustrations of the new varieties, together
with descriptions of the same. A number of these were given in the pamphlet
jssued last year, and are reproduced from that. In case a new edition is called
for, it is likely that a number of additional cuts will be added to it,

We would call attention to the report of a series pf experiments which have

been made on the farms connected with the Agricultural College of Pennsyl- |

vania.
There are very many questions connected with the cultivation of the potato

which can be answered satisfactorily only by careful and repeated experiments,

Excelsior.

Seedling of Early Goodrich, now six years old, and is claimed to combine
more good qualities than any other potato. D. S. Heffron, of Utica, origi-
nated it. Is said to be productive, early, and of good keeping qualities.

Massasorr.—A new variety from Western Massachusetts, resembling the Hari-
son in appearance, but earlier and of much better quality ; flesh white, cooks dry

and mealy, and altogether a superior variety ; strongly recommended for a general

crop. (See next page.)
31

ake ad SOAP yh Onan |
Viti

fin

| Fas Mie on cas,

Rev. W. T. WYLIE: Want A SCARIER A
Dear SiR: I inclose an extract from the report, suitable, I think, for the pamphlet.

H. N. McALLISTER,

AGRICULTURAL COLLEGE OF PENNSYLVANIA. |

From an interesting and instructive report of the Professor of Agriculture to the Board

of Trustees of the Agricultural College of Pennsylvania, for 1869, in relation to the results

of experiments made upon the three several experimental farms connected with that institu-

tion, we make the following extracts touching the Potato, verifying and illustrating some of
__ the principles set forth in the above essay:

ea
mie

PRO ees
ONTE, February 12, 1870.

aie tee: 1Ist.— Varieties.

ss OF upward of thirty different varieties experimented upon, the Early Gobdvich: Early —
DEAS iii) Rose, and Harrison are among the best and most prolific.

#4
LIKE WEIGHTS OF SEED UPON EQUAL AREAS OF GROUND.
2d.—Different Modes of Preparing the Seed,

CENTRAL FarM.—One fourth of Plot No. 11—Early Goodrich—cut tubers, yields 500

- pounds, equal to 286 bushels per acre; arge and whole tubers, yields 410 pounds, equal to 234

bushels per acre; medium-sized tubers, yields 419 pounds, equal to 239 bushels per acre; and
small tubers, yields 486 pounds, equal to 278 bushels per acre. ee

3d.—Combined Diversity between Soil and Sub-soil and Common Plowing.

es CENTRAL FarmM.—The 4 plots, Nos. 11, 16, 116, and 416—soil and sub-soil plowing—yields
6200 pounds, equal to 221 bushels per acre; the 2 plots, Nos. 216 and 316—common plow-
ing—yields 1845 pounds, equal to but 131 bushels per acre.

4th.—Diversity between Letting all Sprouts Grow and Thinning to Three in each Hili.

EASTERN FARM.—Plot No. 208: Monitors; large and whole tubers, 214 pounds; zot
thinned ; Moro Vhilips’s superphosphate; yield 1174 pounds, equal to 168 bushels per acre.

Plot No. 209: Monitors; large and whole tubers, 23 pounds; ¢Azzmed ; Moro Philips’s
superphosphate ; yield 1042 pounds, equal to 149 ‘bushels per acre.

Plot No. 210: Monitors; large and whole tubers, 15 pounds; wot thinned ; stable
manure; yield 860 pounds, equal to 124 bushels per acre.

Plot No. 211: Monitors; large and whole tubers, 144 pounds ; finned ; stable manure;
yield 839 pounds, equal to 119 bushels per acre.

5th.—Diversity from Time of Cutting the Seed- Potatoes.

Plot No. 222: Monitors; cut two weeks before planting ; yield 580 pounds, equal to 83
_ bushels per acre.

Plot 223: Monitors; cet at time of planting ; yield 819 pounds, equal to 117 bushels per
acre.

Plot 220: Early Shaw; cut tovo weeks before planting ; yield 764 pounds, equal to 100
bushels per acre.

Plot 221: Early Shaw; cut at time of planting ; yield 907 pounds, equal to 129 bushels
per acre.

Massasoétt.
32

Bresee’s Peerless, or No. 6.

Tue latest and best of all Mr. Bresee’s seedlings for the main crop. This
is also a seedling of the Garnet Chili, and originated from the same seed-ball
as the Early Rose ; skin dull white, occasionally russeted ; eyes shallow, oblong ;
flesh white, mealy ; grows to a large size, often weighing from one and a half
to two pounds, and enormously productive. At a trial before a committee of
the Massachusetts Horticultural Society, in September last, this variety obtained
more votes as to quality than any other of Bresee’s seedlings.

TABLE OF EXPERIMENTS.

JERS IT AND REPORT RESULTS.

Ibs.

Two pounds large-sized potatoes, planted whole ...........---++++-+-- , ene 00
a 5 CULINIG QHATLETS 605425 6 <= Ri shni Caeg Ltd ia inle alana Je)

¢ c Gs ey CMEHO, SINGS: YES eof... ws 5 2. 2 heidiote «slain eels ole)

WE as < i Fats cut to single eyes and pianted four in a hill ... 00
ka 5 o: 4 planted in drills, fifteen inches between the sets, oo
Two pounds small potatoes, planted whole ..........66--eee eee e eee eee eee 00
< it h RIED WO) PIECES ob ns oo lene foie oleieisle wie gine sie 00
Two pounds cut to single eye, and worked in ridges.......-- i lactallbr <x ai tate aaa 00
& iy f the suriace kept.flat'.... 5. . seve asies ovahatesn Sahai 00

To these add such other experiments as may be interesting to you. Weigh the
product of each carefully, and report weight, average, size of each lot, and guality.

33

Raised, in 1862, by Albert Brezee, of Hubbardton, Vt., from a ball of the Gar-
net Chili. Vines of medium height, or a little less, and bearing no balls; leaves
large; tubers large and handsome, roundish and slightly flattened ; eyes small, and ,
somewhat pinkish; skin flesh-colored, or dull pinkish white; flesh white, cooks
well, and is of the best quality for the table. Has proven thus far very hardy. The
variety will not be sent out until the spring of 1870.

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Originated in Michigan, in 1866, from a cross of the Peachblow and Brick Eye. Itis of oblong, roundish
shape, flattened at the ends. Skin light pink, with pink blush near the eye. Eyes slightly sunken, flesh
white, cooks dry and mealy, and of superior flavor. Ripens from six to ten days earlier than the Rose, of
uniform large size and but few small ones, and perfectly free from Core or Hollow Heart, and a superior
Winter and Spring variety,

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Brezee’s Prolific.

This variety originated with Albert Brezee, Esq., of Hubbardton, Vt., in 1861.
Mr. Brezee was the originator of the Early Rose, the seed producing both that and
Bregee’s Prolific being from the same seed-ball, and both are seedlings of the Gar-
net Chili.

The vines of Brezee’s Prolific are of medium height, quite bushy, and somewhat
spreading, and with very large leaves; as yet they have produced no seed-balls.
Tubers large, regular in shape, and very smooth, slightly oblong, and very much
flattened ; skin dull white, inclined to be russeted; eyes but little depressed and
slightly pinkish ; flesh white, rarely if ever hollow ; cooks quickly, and is very mealy
and of excellent quality. Yield very large, maturing three weeks later than the Early

Rose.
—_\——_so—___—_

Rules Worth Observing.—An experienced cultivator says, “My experience
leads me to lay down the following as safe rules :

“TJ. As early as possible, /zy your plans for the next season’s planting, and manure
and work your ground accordingly, in advance.

“II. Secure the dest seed, even if it cost you two or five times as much as a com-
mon and less valuabie sort.

“III. Always get a new, improved variety, as soon as it has been tested and proved.
Remember the profit is mainly made by the early cultivators. When it gets se com-
mon that you can buy cheap, you will have to se// cheap, too.

“TV. Buy only from reliable dealers, and de sure you get the genuzne article.

“VV. Buy, or at least ORDER, if you possibly can, in the fall or winter ; you thus
save the spring rise of prices.

eVI. Liberal outlay for seed, manure, tools, and work gives ten-fold the largest re-
‘in in money, as well as satisfaction.”

~ a5

twp YY —YYygy Wi

THE GLEASON-.

Also a seedling of 1860, of the Pink Eye Rusty Coat, No. 15, which it closely
resembles. When two years old, Mr. Goodrich described it thus : ‘* Longish, rusty,
coppery; leaves and vines dark green ; flowers white ; a very hopeful sort.” Sep-
tember 29th, 1863, at digging time, he added: ‘Very nice; many in the hill;
no disease.”” The two seasons, 1865 and 1866, under Dr. Gray’s cultivation, this
variety yielded at the rate of four hundred bushels to the acre, being more produc-
tive than the parent. This variety gives the best satisfaction. The tubrse are not
overgrown, but numerous ; have fine-grained, solid flesh, that cooks white. For
winter use this kind is excellent. It is a good keeper, and has a fine, rich flaver,
especially when baked.

ANA
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Willard.

J. J. H. Gregory says of this potato: “The Willard is a seedling from the Early

Goodrich. It proves to be a half early variety, enormously productive, and is a
It is ofa rich rose color, spotted and splashed with white,

potato of good promise.
The flesh is white ”

36

7

’ ite BARE Yt IAs:

“Itisa seedling of the Gar-
net Chili, that was originated in
— 1861, by Albert Brezee, Esq., an

>
ee

intelligent farmer of Hortonville,
Vt. Ihave experimented with it
for three years, and have been so
well pleased with it that I have
purchased all Mr. Brezee could
spare for the last two years, and
have engaged the whole of his
small crop for another year.

“Tt has a stout, erect stalk,
of medium height ; large leaves ;
flowers freely; bears no fruit.
The tuber is quite smooth, nearly
cylindrical, varying to flattish at
the centre, tapering gradually to-
ward each end. Eyes shallow,
but sharp and strongly marked,
Skin thin, tough, of a dull bluish
color. Flesh white, solid, and brit-
tle ; rarely hollow ; boils through
quickly ; is very mealy, and of
the best table quality. It is as
healthy and productive as the
Early Goodrich, matures about
ten days earlier, and is its supe-
rior for the table. The cut is a
good outline of this beautiful
and excellent sort.

“‘T consider it the most prom-
ising very early potato with which
I am acquainted, and I have tried
nearly all the early sorts of the
country.’

flow to Double Your Crop, when you have New and Rare Kinds.—
In an ordinary hot-bed or cold frame, put some six inches of good, loose, rich soil ;
split your potato, and lay it cut side down about three inches under the surface.
When the sprouts are four or five inches high, lift the potato, slip off the sprouts, and
plant them.

You can then cut the tuber into single eyes, and plant as usual. The crop from
the sprouts will ripen two weeks before the others. I made $40 this year by trying
this with a Aandful of potatoes. Every reader is welcome to it, and may make as
much or more than I did, if he secures a few pounds of the newer and costly but
valuable kinds. WwW.

Early Goodrich.

si A seedling of the Cusco of 1860. In 1862, Mr. Goodrich described it:
é iS: ee sometimes a crease at the insertion of the root; white ; flowers
right lilac ; (produces) many balls; yi : ity i

good. This sort is No. 4 ied way.” hie my ee
He said to me in the spring of 1864: fs
“This early sort gives me more satis-
faction than any other I have ever
grown.” This variety ripens as early SS

as the Ashleaf Kidney; on rich soil BecAW SST =
yields from 250 to 350 bushels per QE EF Ww
acre ; has never shown any disease ;
is white-fleshed, and of superior qua-
lity

The above description by D. S.
Heffron is fully sustained by my ex-
perience.

I noticed at dinner to-day, (Nov.
17th,) every potato in a large dishful
had cracked its skin, and from most
of them the skin had peeled itself
half off. W.

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Rev. W. F. Dixon, of Pine
- Grove, gives the results of his expe-
rience in the following note :

September 20, 1868.

“A year ago last spring, a friend
gave me three early Goodrich pota-
toes, which I planted four eyes in a
hill, and last fall I raised over one
bushel. I had the Buckeye planted
in the same lot. The Goodrich pro-
duced about four times as much to
the hill as the Buckeye,”

“ Pine Grove, Mercer Co., Pa., i

Our country may well honor the memory of Rev. C. E. Goodrich, who, by perse-
vering experiments and patient toil, has produced such wonderful results. His suc-
cess should stimulate every farmer to make a similar line of experiments.

Potato Crop of New York State.—The total potato crop of the State of
New York, this year, is about 25,000,000 bushels. The six great potato counties are
Washington, Rensselaer, Saratoga, Monroe, St. Lawrence, and Genesee. Only one
other county (Oneida) produces 300,000 bushels; three others, 600,000; one,
500,000 ; six, 400,000. New York county returns a crop of 1700 bushels. The en-
tire crop of the State, 25,000,000 bushels, is raised on 254,403 acres of land. The
three counties in the State which produce the most potatoes join each other, viz.,
Washington, Rensselaer, and Saratoga—their aggregate production reaching within
a fraction of 2,500,000 bushels, or more than one-eighth of the total product of the
whole State.—Mew York Observer.

HARRISON.

4 R, HEFFRON gives the following account of this variety: “It is a brother
VE of the Early Goodrich—a seedling of the Cusco of 1860. When two years
old, Mr. Goodrich described it thus : ‘White, large, not so deep eyes as the parent,
nice.’” In 1863, Mr. Good-
rich had eleven and a half
bushels ; and though it was
a bad year for disease, and
this a young and tender seed-
ling, when he overhauled his
seedlings, January 29th,
1864, he made this entry
in his book: ‘All perfect,
fine.”

It has a smooth white
skin, white flesh, and is the
most solid of large potatoes,
having no hollow at the cen-
tre. It is enormously pro-
ductive, yielding as well as
the parent Cusco, and ex-
ceeds all others ; its form is
good, table quality excellent ;
keeps well ; ripens ten days
earlier than the Garnet Chili,
\ y and thus far is as hardy as
\} the Garnet Chili.

Among winter sorts this
potato must soon hold as
high a place as is conceded
to the Early Goodrich among
the early sorts.

= SS OA,

Jo Keep Potatoes during Winter.—As soon as dry after digging, pick up
and handle carefully ; store in a dry, well-aired, cool cellar, free from frost, either in
bins raised a little from the bottom of the cellar, or in barrels having at least two
heles bored through the staves near the bottom, and lay the top head on, over a
lath. so as to exclude the light without preventing a free circuiation of air. Aiso
sprinkle among the potatoes about half a pint of recently slacked quick-lime to eaca
barrel. If bins are used, cover them over sufficiently to exciude the most or te
light. Air the cellar all winter, as often as the temperature outside will admit of it.

49

’

CLIMAX, \ r

1c has a stout, erect stalk, of fuil medium height, internodes of medium length, ©
and very large leaves ; the tuber is above medium in size, quite smooth, in form of a
snort cylinder swelled out at the centre, occasionally slightly flattened, and terminat-
ing rather abruptly ; eyes shallow, sharp, sometimes swelled out or projecting, and
always strongly defined; skin medium thickness, considerably netted or russet,
tough, white ; flesh entirely white, solid, heavy, brittle, and never hollow, and it boils

through quickly, with no hard core at centre or stem, is mealy, of floury whiteness,
and of superior table quality.

tHE Harly Prince is a seedling of the Early York, and was propagated in 1504
It has proved to be from a wee to ten days earlier than the Early Rose, as far as
size and solidity are concerned, and from two to three weeks earlier in quality.

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