84 



cellent mode in which they are raised, a. The demand 

 for them at market. 3. Their proving so valuable a 

 preparation for crops of wheat ; and, 4. The custom 

 adopted by farmers, of giving portions of land for raising 

 potatoes, both to their own servants, and to the inhabi- 

 tants of any neighbouring town or village. 



i. Nothing can be superior to the mode of raising po- 

 tatoes by the plough, and in drills. The following ac- 

 count of that process, though peculiarly applicable to 

 the neighbourhood of Glasgow, does not vary material- 

 ly from the practice usually adopted in other parts of the 

 kingdom. 



The ground is prepared for a potato crop by plough- 

 ing in winter, or rather in autumn ; and to keep it dry, 

 during winter, the ridges are gathered, and the furrows 

 kept clear. It is sometimes ploughed once, and some- 

 times twice, and well harrowed during the spring, and 

 the drills being formed, the dung and cuttings are put in 

 and covered with the plough. In sandy ground the cuttings 

 are put below, and in heavy soil above the dung. The 

 potatoes are dressed in summer in the ordinary way, the 

 drills being pared or sliced, horse-hoed, hand-hoed, weed- 

 ed, &c. as in other parts of the country. 



In regard to the produce and value, that must va- 

 ry according to the condition of the ground, the time 

 and manner of culture and cropping, the season, and 



on level ground with a hoe ; but if done with a plough as 

 turnips, they would require two feet. 



To those who have peaty soils already in cultivation f, a 

 trial of so promising an experiment, is earnestly recommend- 

 ed, and that they would be pleased to communicate the re- 

 sult, to the President of the Board of Agriculture. 



f When peaty soils arc first cultivated, they ought always to be trenched in 

 the beginning of winter, and exposed to frost. If dug in summer, the heat of the 

 sun hardens them, and converts them into peat for fuel. But old peaty soils, 

 may be trenched for carrots in spring. The produce has amounted even to 16 

 ton per Scotch acre. 



