Cultivation of the Potatoe. 17 



tion of the line traced by the marker, with the furrow formed 

 by the plough. It is of importance that the potatoes be set 

 as close as possible to the perpendicular side of the furrow, 

 and not on that where the slice has been turned over ; for, in 

 the former position, the potato is more likely to remain in its 

 place, and not to be disturbed by the horse's foot. 



The best ploughmen must.be employed to trace the fur- 

 row in which the potatoes are set ; first, to ensure that the 

 furrow may be of a proper and uniform depth, three inches 

 on a heavy, and four or five on a sandy soil. If the laborers 

 are \vell practised three ploughs and five planters will finish 

 eight acres per day. 



A week after the setting, the ground is harrowed, an op- 

 eration by which a few weeds are destroyed. Great numbers 

 of them afterwards spring up. Nothing more, however, is 

 done to get rid of them till the potatoes are about to spring up 

 and some of them just beginning to show their leaves above 

 ground. The extirpator is then passed lightly over the 

 whole surface of the field. This may be done without fear 

 of hurting the potatoes. The whole of the weeds are thus 

 destroyed. The soil is left in this state till all the potatoes 

 have come up, and is then harrowed to level it. After this 

 harrowing, the potatoes are as clean as if they had been care- 

 fully weeded, so that it only remains to pass the horse-hoe or 

 cultivator over them. 



The first cultivation is performed with the small hoe, and 

 should be given in the direction followed by the marking 

 plough or furrower ; the second must be performed by the 

 horn-hoe and in the direction of the plough. This will be 

 sufficient in the greater number of cases. If a few weeds 

 should have escaped here and there, by growing close to the 

 potatoes, it will cost but little labor to pull them up while yet 

 in flower. 



By these operations the cultivation is completely finished 

 2* 



