MISCELLANEOUS VIEWS ON MANAGEMENT. 71 



in every essential point — earliness, quality and yield per 

 acre. The 'Yellow Rind' is hardy, prolific and good — 

 a fine general utility potato, good for table, stock, or 

 market ; also, a good keeper. A large part of every 

 farmer's patch should be of this variety. 



" Should the young plants look yellow and weakly 

 some time after being set, a sprinkling of plaster will re- 

 store them. But for small patches, where you are trying 

 to have a few very early, the best thing is liquid manure 

 made from stable or barn-yard manure. This should be 

 sprinkled around the plants every day or two, for some 

 days after planting." 



Hakvesting. — The New York '' Farmer's World " has 

 this to say about sweet potatoes : "There are few crops 

 more susceptible to injury by cold and frost than sweet 

 potatoes ; hence, sweet potatoes must be harvested before 

 the weather is sufficiently cold to freeze the ground. In 

 a word, sweet potatoes ought to be lifted from the ground 

 as soon as they are ripe. Care must be exercised not to 

 harvest them, however, until quite matured ; for unripe 

 roots will not keep. A good test is breaking open the 

 potato ; if ripe it maintains its light color when broken ; 

 if still immature, it will exude a gummy juice and turn 

 dark as it dries. There are growers who do not harvest 

 their sweet potatoes just at the period of mature growth 

 and before the the frost has touched the vines, but delay 

 until the vines are killed. This practice cannot be called 

 a safe one, for while slight frosts do not, in many cases, 

 injure the potatoes, it frequently occurs that when they 

 are left in the ground until the vines are destroyed they 

 come out with frosted ends, and the consequence is an 

 ill-flavored and bitter root when cooked. 



"Like Irish potatoes, sweet potatoes should by all means 

 be lifted In dry weather. Sweet potatoes may be rapidly 

 harvested with the plow. Once out of the ground, thej 



