THE POTATO 501 



After the land is prepared for planting potatoes, 

 the furrows and holes for the potatoes are opened 

 up with a wheeled implement that opens four fur- 

 rows. A spade-like affair on the wheel makes a 

 hole four to five inches deep, and the potatoes are 

 dropped in this. 



The rows are made twenty-six inches apart and 

 the seed is dropped eighteen inches apart in the row. 



The seed is then covered by a horse-drawn 

 "eoverer" consisting of two disks, one working on 

 either side of the row. 



This system of planting 18 x 26 inches gives 

 the greatest amount of room for roots possible 

 with close planting. Planting 10 x 27 makes the 

 roots of one plant encroach on those of its neigh- 

 bors. 



The entire crop goes to the starch factory, so 

 there is no waste all cut, green or rough tubers 

 go in. The tubers are harvested by hand and 

 handled in bulk. 



A narrow gauge railroad track is run to the po- 

 tato field to be used in handling the crop. These 

 tracks are in sections and can be moved to any 

 part of the farm. The cars are pushed by hand. 



The seed for next season's planting is saved 

 from the main crop. 



Whole seed is always planted, but small seed is 

 used so that only about 1,000 pounds per acre 

 are required. 



That part of the crop used for table consump- 

 tion is largely grown on small holdings, while the 

 starch and other factories are supplied from the 

 large estates. 



Travelers in Europe complain of the potatoes 

 served at the hotels lacking in flavor and quality. 

 They are mostly served boiled or pared and are 



