348 



POT 



POT 



in an interval, turning the earth at 

 the first ploughing from, and then 

 at the second towards, the rows. 

 After each ploughing the plants 

 should be weeded, and a littie of 

 the fresh earth drawn close to their 

 stems, uncovering those which 

 char^ce to be covered by the culti- 

 vator, or plough. This operation 

 should be repeated three times, ta- 

 king care not to earth the plants too 

 much, as sonie are apt to do where 

 the ground is light and mellow : For 

 potatoes will not gro.w well more 

 than about five inches under the 

 surface, being too far removed from 

 the influence of the sun. The 

 rid?;es, or hills, should be rather 

 broad than steep ; flat on the top, 

 that the water, which falls in rain 

 may not be too much diverted from 

 the roots. 



The last hoeing should be finish- 

 ed before the plants are in blossom ; 

 and before the branches begin to 

 trail upon the ground. Otherwise 

 a new set of roots will be formed, 

 too late to get their fuil growth, and 

 which will rob the former sets of 

 their nourishment. But if killing 

 weeds be necessary after blossom- 

 ing, it may be done with the hand 

 hoe, observing not to earth up the 

 plants at all. 



Cattle should be kept from a field 

 of potatoes, till the roots have got 

 their full growth, as carefully as 

 from a field of corn. For potatoes 

 will not grow after the tops are 

 browsed. They doubtless receive 

 as much of their nourishment 

 through the tops, as almost any 

 plants. 



As soon as the tops are dead, ei- 

 ther by ripeness or by frost, the 



roots may be taken up. If they lie 

 in the ground till they are soaked 

 by the heavy autumnal rains, they 

 will be the worse ; and the labour 

 of digging will be increased. Those 

 that do not much adhere to the ' 

 tops, may be thrown up by the cul- 

 tivator, or by the horse plough, 

 which will facilitate the digging. 

 But the tops should be pulled out, 

 and the fruit that comes out with 

 them gathered, before the plough 

 is passed under the rows. Some re- 

 commend a four or five pronged 

 fork, as the best instrument to dig 

 them with. 



There is no ditfictdty in keeping 

 them through the winter, in a cel- 

 lar that is free from frost. Caves, 

 dug in a dry soil, preserve them 

 very well. They should be cover- 

 ed with two feet of earth over 

 them. If they are in danger of 

 frost in a cool cellar, they should 

 be covered with a little salt hay. 

 This any farmer may easily do, who 

 has a maritime situation. 



In cellars, they are more forward 

 tosproutin the spring,than in caves. 

 Those which are for summer eat- 

 ing, should be attended to in May, 

 the sprouts rubbed oflf. and put into 

 a dry and dark place above ground. 

 A barn floor is well adapted for the 

 purpose. They do better than in 

 a cellar. They will thus keep 

 well till new potatoes are grown. 

 But if any light come to them, 

 they will send out long shoots to- 

 wards the place where it enters. 



Raw potatoes will keep swine 

 alive through the winter : But they 

 will not grow much with this food 

 alone. Parboiled, they are an ex- 

 cellent food for swine, and will ai- 



