﻿194 
  AGRICULTUEE. 
  

  

  varieties 
  succeed 
  the 
  best. 
  For 
  what 
  we 
  do 
  plant 
  we 
  are 
  

   dependent 
  every 
  year 
  almost 
  entirely 
  on 
  those 
  brought 
  

   down 
  the 
  Mississip23i 
  from 
  the 
  Western 
  States. 
  

  

  A 
  course 
  embracing 
  the 
  planting, 
  cultivation, 
  and 
  

   after 
  treatment, 
  which 
  has 
  been 
  tested 
  many 
  years, 
  may 
  

   be 
  confidently 
  recommended 
  as 
  one 
  attended 
  with 
  much 
  

   success. 
  

  

  In 
  suitable 
  weather, 
  soon 
  after 
  the 
  first 
  of 
  January, 
  

   on 
  the 
  even, 
  clean, 
  but 
  unbroken 
  surface 
  of 
  the 
  ground 
  

   appropriated 
  for 
  the 
  purpose, 
  place 
  the 
  cuttings, 
  with 
  

   the 
  eye 
  upwards, 
  three 
  inches 
  apart, 
  in 
  rows 
  two 
  feet 
  

   distant 
  from 
  each 
  other. 
  Cover 
  ivell 
  with 
  light 
  rich 
  

   vegetable 
  compost. 
  Well 
  rotted 
  corn-blades, 
  straw, 
  or 
  

   leaves 
  from 
  the 
  woods 
  are 
  well 
  suited 
  for 
  this 
  purpose. 
  

   Draw 
  over 
  this 
  a 
  moderate 
  ridge 
  of 
  earth. 
  As 
  soon 
  as 
  

   the 
  tops 
  show 
  themselves 
  generally 
  above 
  the 
  surface, 
  

   an 
  inch 
  or 
  two 
  high, 
  ridge 
  up 
  with 
  earth, 
  again 
  covering 
  

   the 
  top 
  entirely, 
  and 
  repeat 
  this 
  in 
  ten 
  days 
  or 
  so, 
  when 
  

   the 
  tops 
  appear 
  the 
  second 
  time. 
  This 
  will 
  give 
  a 
  ridge 
  

   of 
  sufficient 
  size, 
  and 
  com'pletes 
  the 
  cultivation. 
  

  

  About 
  the 
  middle 
  of 
  April 
  the 
  potatoes 
  are 
  fit 
  for 
  use, 
  

   and 
  are 
  to 
  be 
  dug 
  daily, 
  as 
  required. 
  

  

  About 
  the 
  first 
  of 
  June, 
  especially 
  if 
  the 
  season 
  be 
  dry, 
  

   the 
  tops 
  begin 
  to 
  fail 
  and 
  gradually 
  die; 
  the 
  grass 
  and 
  

   weeds 
  which 
  spring 
  up 
  between 
  the 
  rows 
  must 
  not 
  after- 
  

   wards 
  by 
  any 
  means 
  be 
  removed 
  ; 
  otherwise, 
  when 
  de- 
  

   prived 
  of 
  the 
  shade 
  afforded 
  by 
  the 
  top, 
  the 
  potato 
  will 
  

   become 
  partially 
  scorched 
  or 
  baked 
  in 
  the 
  ground 
  by 
  the 
  

   intense 
  summer 
  heat, 
  which 
  makes 
  them 
  watery, 
  and 
  

   causes 
  them 
  to 
  rot. 
  Protected 
  by 
  the 
  grass 
  and 
  weeds, 
  

   they 
  remain 
  fresh 
  and 
  sound, 
  and 
  will 
  keep 
  in 
  excellent 
  

   condition 
  until 
  frost. 
  

  

  It 
  is 
  generally 
  conceded 
  that 
  the 
  Irish 
  potato 
  cannot 
  

   in 
  our 
  climate 
  be 
  kept 
  through 
  the 
  summer 
  out 
  of 
  the 
  

  

  