Book I. FORCING PEAS. 595 



warm back 6hed, and in three months from the time of planting, young potatoes fit for use will be formed. 

 It is to be observed, that the young potatoes thus obtained are much inferior in quality to those prol 

 duced by vegetating plants ; but as it is scarcely possible to bring forward potatoes in beds so soon, this 

 plan is useful, when considered as a means of obtaining a luxury at so early a season." (Hort. Tr vol iii 

 p. 122 ) 



3389. Moffat {Hort. Trans, vol. iii. p. 123.) thus grows early potatoes : — " A compost, consisting of 

 equal quantities of loam, sand, and coal ashes, with an addition of lime in powder, equal to about one fifth 

 of the whole, was formed into a bed, four feet wide, and four inches deep, on the floor of a dark fruit- 

 room. Upon this bed, early in September, large potatoes, of the preceding year's growth, were laid, three 

 inches apart every way, with their best eyes downwards : these produced young potatoes, which became fit 

 for use about Christmas." 



3390. Forwarding to raise a crop in the open garden. For this purpose some spread a 

 layer of sets, on hot dung, or in boxes placed in any warm situation, whether in the 

 light or the dark. After they have sprung three or four inches, they are to be trans- 

 planted in the open ground, which should not be sooner than May, unless they have some 

 protection at nights, such as fronds of fern, spruce fir branches, &c. But the best 

 method is to plant the sets one in each pot, as directed for forcing in a pit, and to plant 

 out with the balls entire. 



3391. Substitutes for forcing potatoes. Dr. Noehden describes Ashworth's mode (3388.), 

 by leaves and layers of earth, at length, and subjoins a method of preserving young potatoes 

 as such, for winter use, which we subjoin, as it may possibly lead some ingenious horti- 

 culturist to make experiments on the subject. 



3392. By young potatoes, " I take for granted, are generally understood those tubers, which have not 

 attained their full age and growth. In this stage, the substance is generally finer grained, and more co- 

 hesive, than when they are farther advanced : they are what is called waxy, and differ, in taste, from 

 those which are full grown. If they could be preserved in this state, through the winter, for the use of 

 the table, it would doubtless be an acquisition : and something of this kind I have seen attempted. When 

 the general crop of potatoes was gathered, at the usual period of their harvest, in autumn, the smali tubers, 

 which are frequently disregarded and left to their chance, were picked out and collected. They were de- 

 posited in a box, between layers of sand, and thus kept till the month of December. At this time, the 

 box being opened, they were found in perfect preservation, and fit to be dressed for the table. To give 

 them all the appearance of young potatoes, in a side dish, the tender skin on them was to be preserved : 

 for peeling them would have destroyed that effect. It was recommended, for that purpose, when they 

 were to be used, previously to soak them, for a certain number of hours, in water, and then to toss or 

 shake them in a piece of rough flannel or baize, between two persons, backwards and forwards, and rub 

 them between the hands ; by which operation, the coarse outer covering is loosened, and the skin 

 remains clean and delicate, so as to exhibit all the exterior of young growing potatoes. Upon trying them 

 on the table, I found, that some had really the fine waxy taste of young potatoes ; but that others, and 

 perhaps the greater part, though resembling the former in size and looks, had entirely the grain, and 

 flavor of the old potatoes. That difference is undoubtedly to be ascribed to the different state of maturity 

 at which the one and the other had arrived. The mealy ones, though equally diminutive with the others' 

 had, in fact, reached their full age, and possessed, accordingly, the qualities which that age would give' 

 Those of a waxy texture were, unquestionably, much younger, and had not come to maturity, when they 

 were taken from the ground. They were in that condition which, by the taste, determines the name of 

 young potatoes. If this be so (and every probability seems to attend the reasoning), it may be concluded, 

 that it is feasible to preserve young potatoes, in the manner described, if they be gathered young : but to 

 distinguish those which are so, in the common harvest, in autumn, from those which only appear so 

 would be difficult. The idea, therefore, presents itself, of planting potatoes expressly for that use ; which 

 must be done at a later period than this vegetable is usually planted ; let us say two months later, in 

 June, instead of April. When the general crop is matured, and' gathered in October, those will be still in 

 their young state ; their grain will be still fine, and their texture close : and if thus taken up, and pre- 

 served, according to the method suggested, it can hardly be presumed, that when brought to the table, in 

 winter, they will be different in quality from what thev were when they were reaped : they will in 

 every respect, be young potatoes, probably not much inferior, if at all, to those raised on a hot-bed. For 

 it does not appear, that this mode of keeping them has any effect in promoting their maturity, at least 

 not to any perceptible degree. The sand employed should be of as barren a nature as may be, and if 

 possible, contain little or nothing of the vegetative stimulus. When the tubers are taken out of the 

 ground, previous to their maturity, they will not readily sprout, or emit roots, which circumstance is a 

 security for the success of the method in question." (Hort. Trans, vol. iii. p. 48.) 



Sect. XII. Forcing Peas. 



3393. Peas are not easily forced. Nicol, however, states, " that they are often raised 

 in forcing-houses, and are brought to perfection very early." 



3394. The best sort of pea to force, is the genuine early frame. 



3395. The temperature may be progressive, " beginning at 40° or 50" and risino- to 

 52° or 66°, from the origin of the plant to the state of flowering, and after flowering in- 

 creased from 55° to 70° ; or, in a regular heat between the latter limits. For hot-beds, 

 the standard temperature may be 50° — 55° for the nursery-bed; and 55° — 65° for 

 fruiting." 



3396. For forcing peas in a pit, sow as directed for French beans in pots or boxes ; 

 and transplant them, when an inch and a half or two inches high, into the pit, at nearly 

 the same distances as those recommended for the kidneybean. 



3397. Forcing in a peach or cherry house. For the earliest crop, some of the true 

 early frame sort may be sown in October in the borders of a cherry-house, peach-house, 

 or vinery, intended to be forced from the beginning of the year. By the time the forcing 

 commences, they will be fit for transplanting, which is to be done in the same borders, 

 either in a single row, or in more rows, according to the room. The distance between 

 the rows may be fifteen or eighteen inches ; and two inches in the line. " In forcing 

 peas," Nicol observes, « they should always be transplanted. They become more pro- 



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