PROCEEDINGS OF THE FARMERS' CLUB. 113 



setting, and produce large, smootli potatoes of uniform size. This 

 practice continued, will make an astonishing improvement in per- 

 fecting the potato. I think it prevents the rot also. I have been 

 surprised that this method has not been more generally known 

 and practiced. Hence this communication. 



Mr. W. S. Carpenter, a farmer of Westchester count}^ N. Y., 

 ivfio has experimented with potatoes for more than thirty years, 

 said such suggestions are all moonshine. Our long experience in 

 growing Irish potatoes, warrants the assertion that it is utterly 

 impossible to raise better potatoes from the stem end of the tuber 

 than from the seed end. That practice is contrary to the order 

 of nature. The first sprouts that sta*'t at the seed end of a potato 

 are the most vigorous, and will produce the best crop; because 

 there are deposited the best elements for promoting the growth 

 and development of the next crop. It is the height of folly, also, 

 to aflirm that potatoes will come up any sooner or produce any 

 better when planted Avith the eyes up. We have tried it till we 

 are satisfied that there is nothing in it. And as to planting in hills, 

 every good farmer knows that an acre will yield the greatest 

 num])er of bushels when the seed is planted in drills, and not in 

 hills. 



Ripe vs. Immature Seed. 

 Mr. Owen, alluded to above, writes also, "in relation to melons, 

 squashes, pumpkins, in order to improve the species, and increase 

 their flavor and size, I take the seed from the stem end. I select 

 while growing, such as I want for seed, and let them remain on 

 the vine till they rot. Then take the rotten mass and lay it upon 

 a shelf to dry. It is a flict that water-melons will never get any 

 riper than the melon was i'vom which the seed that produced them 

 was taken. If j-ou plant the seeds from an immature melon or 

 pumpkin, the product will be the same. But by continuing to 

 select the seed from the stem end of ripe melons, as directed, the 

 green flavor of the melon, squash and pumpkin may be avoided, 

 and their size much enlarged. Though the results spoken of may 

 not be attained i4i a single season, by continuing this practice of 

 selecting seeds from year to yeai-, we never fail, as I have demon- 

 strated by practical experience, to improve the quality of such 

 vegetables." 



[Am. Inst.] H 



