168 AMERICAN AGRICULTURE. 



hybridizing, or impregnating the pistils of one flower by the 

 pollen from another ; and in this way, some of the best and 

 most valuable kinds have been procured. Such as have no 

 flowers are more productive of tubers, as there is no expendi- 

 ture of vitality in forming the seed. They may be compelled 

 to flower, by removing the small tubers from the roots as 

 they form. 



The best Soil for Potatoes is a "rich loam, neither too 

 wet nor too dry. Cool and moist soils, like those of Maine, 

 Nova Scotia and Ireland, and especially, if in rich, fresh sod, 

 give the best flavored potatoes, and such as are the least 

 liable to disease. A calcareous soil yields good potatoes, 

 and generally sure crops, and where there is little lime in the 

 soil, it should be added. Ashes, salt and gypsum are excel- 

 lent manures, and in certain instances, have astonishingly 

 increased the product. Crushed bones also greatly improve 

 a potato soil. Fresh manures will often affect the taste of 

 the potato unpleasantly, and when necessary to apply them, 

 they should be scattered broadcast and plowed in. 



Select such seed as experience has decided is best adapted 

 to the soil, and the use for which they are to be appropriated. 

 Some are careful to cultivate the most, mealy for the table, 

 and plant those which give the greatest yield for their cat- 

 tle. This is sometimes mistaken policy, as what are best 

 for man, are generally best for cattle ; and although the 

 farmer may get a much greater weight and bulk, on a given 

 quantity of land of one kind, these may yield a less quantity 

 of fat and flesh-forming materials, than those afforded by a 

 smaller quantity of some other variety. Experiment has 

 shown, that 01 " three varieties grown in Scotland, in 1842, 

 the cups gave 13 tons per acre, containing 2 ^ tons of 

 starch; the red dons yielded 144, tons and 1 T 5 of starch; the 

 white dons, 18 tons, and 2^ of starch, and the kidney has 

 even given as much as 32 per cent, of starch." (Johnston.) 



There is also a difference in the relative proportions of 

 gluten. The potato contains in its new and ripe state, about 

 2i per cent., which diminishes by long keeping. It is im- 

 portant for this, as for an indefinite number of other practical 

 matters, to have agricultural laboratories of unquestionable 

 reliability, where the errors of superficial observation may 

 be detected ; and where the real superiority of one product 

 over another, and their variations induced by soils, manures 

 and treatment, may be established beyond the possibility of 

 a doubt. 



