192 STATE nORTICULTURAL SOCIETY. 



tined manure fork will answer every purpose. One man will dig as fast as 

 another can pick up, and they are not bruised or cut in any way. For storing 

 potatoes temporarily pits may be jirepared in tiie field holding forty or fifty 

 bushels, covered first with a layer of straw and then with a thin layer of earth, 

 with a length of tile on each side and at the top of tlie pit for ventilation. If 

 we desire these pits to remain over winter tliey may be rendered safe from 

 frost by covering with a layer of four or five inches of iiorse manure or straw, 

 and over all about six or seven inches of earth. The last covering sliould be 

 delayed as late as the weather will permit. For winter storage I prefer putting 

 them in cellars if we have room. They should never be stored in any great 

 quantity, however, in the cellars of our houses, as tlie vapors passing off in the 

 sweating process which takes place, are offensive and probably poisonous. 



If there is a ready sale for tliem at the time of digging it will generally bo 

 best to draw from the field directly to market. Forty cents per busliel will 

 pay better than putting them in pits or in the cellar and taking them out 

 again the same season for fifty cents, and as good as sixty or sixty-five cents 

 in the spring following, as there is a certain amount of shrinkage in weight 

 and more or less risk of loss from freezing or other causes. 



Among the many varieties in common use during the last twenty-five years 

 the Peachblow for a long time took the preference. It was free from rot, of 

 the very best quality, productive, and a long keeper. The tubers grow far 

 apart in the hill and it takes the entire season to mature. Since the Colorado 

 beetle made its appearance at the east the Peachblow has fallen gradually into 

 disfavor, as it fails to ripen thorouglily. The past season it has done well, 

 however, and for quality I tiiink it has not been equaled by any of the new 

 varieties. Among the more recent varieties introduced, the Burbanks Seed- 

 ling is quite prominent. It is a smooth, long, white potato, rather late, and 

 not sufficiently dry and mealy to be popular at the west. It yields well and 

 sells well at the east. The Early Ohio and Early Vermont are both of excel- 

 lent quality, as is also the Snowllake when at its best. The Beauty of Hebron 

 bids fair to become very popular. Its auality is excellent. It is very early but 

 grows soft in spring sooner than it should for a first-class market potato. 

 Bliss Early Triumph is a beautiful very early potato. A few in the garden 

 will not be out of place. The White Elephant and Mammoth. Pearl are 

 promising new varieties. The White Star is said to surpass all others in all desira- 

 ble qualities; I have had no experience with it. Time will tell whether these 

 or some other will take the place of the older favorites. A prominent fault 

 Avith some of the newer varieties is their lack of quality. I prefer something 

 more than dry starch. For eating in autumn I prefer the Beauty of Hebron, 

 Early Vermont, Snowfiake, or Early Ohio, either baked or boiled with the 

 skins on ; for winter and spring the Peachblow, either boiled or baked, and 

 for mashing at any time of the year the old favorite of twenty-five years ago 

 the flesh colored. It is fine grained and smooth and the flesh of a rich golden 

 yellow. But I have no need further to weary you with a description of varie- 

 ties. They are too numerous to describe. Dr. Ilexamer, of New York, a 

 high authority on potato culture, keeps constantly on hand as a means of 

 comparison upwards of 300 varieties, and it is an easy matter to originate 

 others, for a single seed ball may produce a score or more. 



The subject of potato culture is an interesting one, and one wliicli every 

 farmer is prepared to discuss. I do not think I have added anything to the 

 sum total of knowledge upon the subject, but if I have opened the door for a 

 profitable discussion I shall be more than satisfied. It is easy to estimate the 



