10 Cultivation of the Potatoe. 



The amount of produce of each variety must be taken into 

 consideration, but the value calculated according to the quan- 

 tity of nutritive matter contained in it. This may be judged 

 of approximately by the sensation which the fleshy part of 

 the tuber produces when applied to the tongue ; or more ac- 

 curately by cutting the tubers in pieces, drying them, and com- 

 paring their weight in the dry state with what it was before ; 

 but an accurate estimate is only to be made by chemical an- 

 alysis. Great bulk is by no means desirable, if it be not 

 attended with increase in the quantity of starch : for the pota- 

 toes then take up more room, although their intrinsic value 

 remains the same, and they are more likely to be spoiled. 

 In other respects when potatoes are cultivated for sale, the 

 choice must be directed by the taste of purchasers. 



Potatoes will grow on soils of all descriptions, and in favor- 

 able weather will yield a good crop, even oh moving sand, 

 provided that it has been well manured. On a stony soil, 

 well prepared, and lightened with dung, containing straw, 

 the success of the potatoe is certain ; though a sandy soil is 

 best adapted to it. 



On clearings and marsh lands, provided the soil has been 

 well drained, and especially if the turf has been burned upon 

 it, potatoes thrive particularly well, and sometimes yield a 

 very large produce. 



It is generally admitted that potatoes grow larger after 

 recent manuring ; they will, however, yield a good crop even 

 when raised as a second or third crop ; but the soil will then 

 be greatly exhausted. I have never even thought of assert- 

 ing that potatoes do not impoverish the soil ; on the contrary 

 I have stated that they do so ; they do not, however, exhaust 

 the resources of the establishment in general, but increase 

 those resources to a considerable extent, if they are given as 

 food to the cattle. 



On strong land, fresh dung mixed with straw is most ben- 



