VOL. XII. NO. 33. 



AND HORTICULTURAL JOURNAL. 



261 



No conclusions," lie adds, " can be drawn from 

 die amount of produce of an external row. I 

 mention it only to show the enormous influence of 

 light." 



In this philosophical remark I cordially acqui- 

 esce, because experience has established its truth 

 to in v own satisfaction. I therefore earnestly rec- 

 ommend every cultivator who has theoppoitunity 

 of cropping upon long detached slip.-, in airy. n| en 



situations, I ake the experiment of close plant- 



ipg in single rows, either whole potatoes, or \\ ■■■!; 

 cut sets from very large potatoes, each to contain 

 fwo eyes .-it the least. These sets should be i 

 from tli sr >wn end, or middle of the inner, and 

 not from the lower or root end ; as 1 have found 

 the latter to be comparatively unproductive. , 

 may be planted at still less distances in the rows 

 than whole tubers; and al hough the preference 

 ought in all cases to be given to a southern direc 

 tion, where such can be conveniently given, still, 

 for absolutely single rows, it is not indispensal h 

 required, because air and light will act on each 

 side of the stem and foliage, and there will be no' 

 intervening shadow. . 



The soil ought to be sandy and light, though 

 moderately rich ; that is, if fine mealy and dry 

 potatoes be required. It should not by any means 

 be glutted with manure, and need not be deep. 1 

 have found no particular advantage in trenching 

 for this crop ; in fact, I am credibly informed by 

 an observant gentleman, who has travelled exti n- 

 sively, that in North-America, the finest potatoes 

 are produced in extraordinary quantities upon 

 grass meadows, by simply turning up the turf by 

 placing the grass surface downward upon them. 



• With respect to the properties of this vegetable, 

 and the purposes to which it may be applied, the 

 following observations of an eminent physician 

 may not be deemed inappropriate. I extract them 

 from the " Pharmacologia" of Dr. Pare: — 



" Potatoes are found to produce 



First — Cottony flax from the stalk. 

 ■ ■nd — Sugar from the root. 



Third — Potass by consumption. 



Fourth — Vinegar from the apples. 



Fifth — Soap, or a substitute for bleaching, from 

 the tubercles. 



And finally — when cooked by steam, the most 

 farinaceous and economical of all vegetable food." 



It is also known that much farina, or rather 

 amylum, or starch, is yielded by grinding and 

 washing the pulpy mass. My experiments in 1828 

 led tne to ascertain, that a fine mealy sort yielded 

 from one-eighth to one-seventh of the total weight 

 of the potatoes. This starch may be employed as 

 a substitute for that made from wheat ; and as an 

 article of diet, prepared as Indian arrow root. It 

 can also he introduced in making bread, though 

 there is some difficulty in the manipulation. As 

 food for all cattle of the farm — horses, co ws, pigs, 

 and likewise for poultry — potatoes are all but in- 

 valuable. Every creature appears to relish them; 

 particularly when they are steamed or carefullj 

 boiled. It would be well worth the intelligent 

 farmer's while to pay great attention to the 

 and effects of potatoes, raw and boiled. It is as- 

 serted that a cow may safely eat them in a raw 

 state to the extent of, perhaps, fifty pounds per 

 day, provided the eyes have broken and began to 

 shoot. Whenever they be given raw, however, 

 they should be chopped into pieces to prevent ac- 

 cidents. The. utility of raw potatoes is, however, 

 doubted by many, and, therefore, the experiment 



requires (dose observation; perhaps straw, hay, 

 and chaff, might be employed as a very proper ad- 

 junct, with a few ounces of salt, added to each 

 feed. Whenever steaming in the large way can he 

 profitably employed, it must be an advantage for 

 pigs and poultry particularly ; and in all cases it 

 would greatly lend to prevent the possibility of 

 the danger of suffocation, which has been known 

 ult from the hurry and greediness with 

 which cattle devour the raw roots. 

 I am, Sir, 



yours, respectfully; 



G.'l. T. 



From tile Gi v. ■■■■ ■ Farm > . 

 INDIAN CORN. 



Ai.o.\~ the valley of the Mohawk, two van ities 

 of the yellow corn are principally cultivated ; the 

 one a lightish yellow corn with twelve rows of 

 kernels upon a cob, and the other a bright and 

 deeper yellow, with only eight rows. In con- 

 versing with a very intelligent agriculturist in tie- 

 city of Schenectady, I learned a fact, which has 

 not before come within my own observation; 

 though it may possibly be familiar to some of your 

 readers. 



It has been customary for a long period, for the 

 Dutch settlers on the Mohawk to cultivate 

 twelve rowed corn, believing that as the ears were 

 larger, anil contained one third more kernels, the 

 aggregate yield must be proportionately large. — 

 The Yankees, on the contrary, have rather inclined 

 to the eight rowed. The intrinsic value of these 

 two kinds have been frequently tested, and the 

 result has proved the eight rowed corn to be the 

 most valuable, though it is bard to make a super- 

 ficial observer believe it. 



Two bushels of twelve rowed ears when sin lied 

 will yield only one bushel of corn, and frequentlj 

 will fall a little short. Two bushels of the same 

 length ears of eight rowed., will yield generally a 

 bushel and three or four quarts of shelled corn. — 

 The reason of this is, that although there is our 

 third more kerne's on the twelve rowed ear, yet 

 the cob of the eight rowed is so much smalli rami 

 the I. 'I'm I so much larger, the quantity of shelled 

 corn is considerably in favor of the eight rowed. — 

 Another circumstance in favor of die eight rowed 

 corn is, that there is generally two ears on each 

 stock, while upon the twelve rowed, there is rarelv 

 more than one ; so that on an acre of ground, the 

 number of bushels of ears will be rather in favor 

 of the eight rowed, though the ears are less in 

 size. The • igh.t rowed corn also comes to matu- 

 rity about a fortnight sooner than the twelve 

 rowed, which is a desirable quality, especially in 

 a cold or short season. 



It is an attested fact, though farmers do not 

 seem to practise upon it, that it is necessary to 

 adapt the different varieties of seed to the soil, as 

 it is the breed of rattle or sheep. One descrip- 

 tion of corn is better suited to a particular soil, 

 than another; and so of grain, "dost farmers 

 know that the different varieties of wheat will 

 yield more or less as they are cultivated upon dif- 

 ferent soils. It seem--, then, that in the s; lection 

 of seed corn foryieldand profit, a careful attention 

 should be paid to its nutritive quality; to its 

 adaptoi luess to your soil ; to the size and weight 

 of the kernel, and the size of the cob; to the 

 number of ears usually reared upon a stock; and 

 to the early maturity of the plant. 



It seems to me that sufficient attention has not 



been bestowed upon this subject, as there is doubt- 

 less as much difference in the yield of the differ- 

 ent varieties of corn, as there is in any other grain 

 or fruit. 



From -the Farmer 3 * Register. 

 TREATMENT OP YOUNG TURKEYS. 



The principal remedy necessary in the first in- 

 stance appears to be a stimulant, to counteract the 

 extreme feebleness which attends young l ink. - , 

 more than other fowls, in the earliest stages of 

 their existence ; hence, a grain of pepper, &c. is 

 usually administered as soon as hatched. But in- 

 stinct, their infallible guide, it appears, has more 

 successfully directed them to the wild onion, \\ hich 

 is proved to be a powerful restorative to their na- 

 tures, and in fact, a grand panacea to the race. 

 When they are permitted to ramble, you will see 

 ,i busily cropping the green blades of the onion, 

 with much apparent enjoy ment. 



Small hominy made wet, with the addition of a 

 portion of the wild onion chopped fine, or any 

 other onion tops that can be procured, affords the 

 best and most wholesome food they can have for 

 several weeks at least, or so long as they are con- 

 fined to small enclosures. 



Last spring, I witnessed with astonishment the 

 wonderful efficacy of this article of food on a large 

 Sock Qf turkeys, which had been daily anil rapidly 

 diminishing during the long rainy season in May. 

 The mortality -ceased the first day after their 

 change of food to the above mixture of hominy 

 and onions ; and in two or three days, their rapid 

 growth and improvement was visible to every eye. 



Turkeys are very fond of green food of any kind, 

 particularly lettuce and cabbage, and by the time 

 they have grown off pretty well on the onions, 

 there is plenty of. that sort of provision. Cabbage 

 leases, chopped and prepared in the following 

 maimer, may then be given them twice a day with 

 good effect, morning aud evening. 



After the leaves are chopped, put them in tubs 

 of water, to remain all night, and early in the 

 morning spread the meal on boards before them : 

 in the same way, prepare that for the evening, by 

 times in the morning. Continue- also to feed them 

 on hominy, so long as they may require your care, 

 aud I venture to say that the good housewife, with- 

 out uncommon accidents, will have no reason to 

 complain of the want of a good dish, whilst tur- 

 key is iii season. 



With my best wishes for the prosperity of your 

 valuable exertions in behalf of the general welfare. 

 1 remain yours, respectfully, Hassina. 



From GoodselVs Farmer. 

 PRESERVING GRAPES. 



We have been presented with some fine clusters 

 of American Grapes, from the garden of L. IJ. Lang- 

 worthy, Esq. Mr. L. in order to test the keeping 

 qualities of the different varieties packed them in 

 jars, with well dried saw-dust, late last fall, and al- 

 low.,! them to remain in that situation until the 

 past week, when they were opened. The tender 

 European grapes, as the Chassclas and others had 

 decayed; some of the American varieties had In.-t 

 much of their flavor, but the Catawba was in fine 

 perfection, another quality to recommend this as 

 one of the most valuable for cultivation in this lati- 

 tude. — In a few years we think the Catawba and 

 Isabella will be the only American grapes cultivated 

 in Western New York, being equally hardy, more 

 productive, and producing fruit with more good 

 qualities than any other varieties. 



