ROOT CROPS. 205 



potatoes, that keeps them from the light and cold, is sufficient. 

 The great difficulty in raising the potato, is the rot, for which 

 ihere is no remedy. Care in the selection of varieties, and in 

 planting none but the best specimens of those varieties, may be 

 of some value; care in the application of manures, and in the 

 cultivation of the soil and crops, may mitigate the severity of 

 the disease ; care in the harvesting and storing of the crop, may 

 lessen its ravages, but there it remains, a most serious obstacle. 

 The following varieties are especially recommended for cultiva- 

 tion. Buckeye, early and productive. Dykemax, early and 

 productive. Grows better in strong clayey soil, than any other 

 we know. Mercer, early and of the finest quality, but not as 

 productive or hardy as others. State of ]\Iaixe, quite early, 

 of good quality, and moderately productive. Early Good- 

 rich, productive, hardy, and a good keeper. The Early 

 Rose we consider, in some respects, the best of all the early 

 potatoes. It is ten days earlier than the Early Goodrich, very 

 productive, of finest quality, and so far free from disease. Car- 

 ter, once esteemed the finest of all the late varieties. 



Davis Seedling. "As a winter potato, or for extensive 

 cultivation for market, is one of the best of all varieties." 

 Hardy and productive. Jacksox White ; earlier than Davis 

 seedling, commands a high price in its season, free from disease, 

 and a good keeper ; one of the best for general cultivation 

 Jexny Lind, very large, productive, free from disease, and 

 keeps well. Peach Blow, handsome, hard}^, productive, 

 keeps well, brings a good price in market ; but is really not of 

 as good quality as any of the other late potatoes recommended 



Colebrook's Seedling, Pixkeye, and Gleasox, have each 

 viesirable qualities for general cultivation. There arc many 

 other excellent varieties, but none we believe better than those 

 recommended above. As to feeding potatoes to stock, we be- 



