WATERING. 



69 



siderable degree more of their dangerous powers dissipates, 

 than would by boiling them, and consequently they are much 

 improved for food. Having paid great attention to the cul- 

 tivation of the potato," observes Dr. Whitlaw, " I may be 

 allowed to suggest something that will be useful to the farm- 

 er. Potatoes ought to be raised on new earth — gravelly, 

 chalky, marly, slaty, and mountainous earths. In such 

 situations they are more mealy and wholesome ; but when 

 grown in rich manure and clayey soils, they are apt to pro- 

 duce disease. During the process of boiling potatoes, the 

 poisonous or night-shade principle is so blended with the 

 starch and gluten, that it never can be separated, so as to 

 produce gluten and flour afterwards. If potatoes were to be 

 raised on low grounds, and eaten in the torrid zone, in the 

 same way they are in England, they would prove a mortal 

 poison. Carrots, beets, and parsnips, should be raised on dry 

 ground ; particularly carrots and parsnips, as a wet soil ren- 

 ders them injurious, as well as all umbelliferous plants ; and 

 as they are frequently made food for cattle, they should be 

 well steamed." 



WATERING. 



Although few pay proper attention to this department of 

 stable management, yet a little reflection will prove of how 

 much importance it is, that the horse should be supplied with 

 such water as is most palatable to him. Horses have a great 

 aversion to what is termed hard water, and have been known 

 to turn away from the filthy stuff found in the troughs of 

 some of our stables : the water of wells and pumps in our 

 seaport towns is usually hard, and possesses a degree of cold- 

 ness not at all congenial with the palate of the animal. 

 The intense coldness of well water, in the summer months, 

 has been known to gripe, and produce spasmodic colic, injur- 

 ing the animal in other ways. 



