^•i AOm CULT URAL ESS ATS. 



to keep up a due degree of fermentation about the K)ot8. Thig^ 

 process to be repeated sol ong as the condition of the soil may 

 require it, to keep the weeds down, till the tops become so 

 large as to prevent them. This mode of culture in rows, it 

 will be seen, will better admit the plough as a substitute for the 

 hoe, and thereby save much time and labor. 



When potatoes are planted in rows or in hills, before the po- 

 tatoes are taken out of the ground, the tops should be first pul- 

 led and laid in heaps to be carried off for manure. Tf this is 

 not done, they should be covered over with dirt, as the prac- 

 tice of some is ; and the soil thereby becomes gi eatly fertilized, 

 and prepared to rieceive the seed for winter grain. When this 

 latter mode is practised, if the seed of another crop is immedi- 

 ately to follow, care should be taken that the tops should not 

 be disturbed with the teeth of the harrow. 



When the farmer has not sufficient manure to fertilize every 

 part of the soil, it is a good practice to place it in the holes of 

 rows, with the potatoes, the better to secure its efficacy for the 

 present crop. 



The editors of the Agricultural Encyclopedia, have observed 

 that a new variety of potato may be propagated at any time 

 by mixing different kinds in the same hill or furrow, and that 

 if these are allowed to come to maturity, a kind of connection 

 takes place betwixt the blossoms of each, which produces a 

 new race, or variety. In this way, they say the numerous va- 

 rieties of the potato root now prevailing in Britain, have been 

 procreated and introduced. 



This mode of acquiring new varieties is worth the attention 

 of the American farmer, as we have not yet many of those va- 

 rieties in general use, some of which may possess qualities of 

 superior excellence and profit to any which are commonly 

 cultivated. 



In Great Britain, the leading and prevailing variety has been 

 the yellow kidney, which, though it is not the most productive, 

 it is thought to be the most delicious potato that is cultivated. 



The black potato is the next favorite, though it should bf 

 remarked that this kind, being rarely taken- up in a ripe state, 

 is not fit for use till the spring monthsy when it acquires a close- 

 ness of texture and mellowness which it does not possess ata». 

 earlier period. The common red potato is probably a branch 

 of this breed, as it appears to have the same qualities last de- 

 scribed. 



There has been found to have been sixty varieties' of thi» i 

 vegetable, a particular description of which will not comport 

 with the limits of this work. But it is hoped our farm/>r« win 



