34 



or long red, well known ; and the Chenango, sometimes called the 

 Mercer, or Pennsylvania Blue. These last are early and large 

 bearers ; and command a good price in market. 



The amount of seed varies from 6 bushels to 25 bushels. All 

 are agreed that the seed should be large and fair. The point so 

 much debated, wiiether the potatoes when planted, should be cut or 

 not, remains undecided. The majority of the farmers plant in hills 3^ 

 feet apart ; but most of them admit that they are able to obtain larger 

 crops in drills. Excellent crops have been grown where the whole 

 work was done by the plough ; the land was furrowed, and the seed 

 dropped in the furrow, and then covered with the plough. They 

 were afterwards cultivated with the plough only. When ripe, the 

 plough was passed through the drill, and the potatoes thrown out ; 

 the field was afterwards harrowed, which brought all the remaining 

 ones to the surface ; and was thus left in a thoroughly pulverized 

 and neat condition for a grain or grass crop. 



It is the custom of one farmer to cut the seed end from his pota- 

 toes, in the winter at his leisure, for planting and use the other part 

 for his swine. In this way a considerable saving is made. 



One farmer has obtained three crops of potatoes from the same 

 tubers, by plucking the sprouts, and planting them ; and availing 

 himself of a hot bed to forward the growth. 



By recent exact experiments in Great Britain, it seems decided 

 that no advantage comes from planting whole over cut sets ; and 

 that deep planting is unfavorable to the product ; as a potato planted 

 an inch under the surface will produce a greater number of potatoes 

 than one planted at the depth of a foot ; much earthing up of pota- 

 toes therefore is not approved. The advantage of plucking off the 

 buds of the potato before they unfold themselves, instead of suffer- 

 ing them to remain until the balls are formed, is to increase the pro- 

 duct one sixth. 



" Potatoes may be preserved by being rasped or ground to a pulp, 

 and afterwards pressed with a heavy press, and then dried like cheese. 

 Potato cakes of this sort have been found to keep perfectly sweet 

 for years ; and it is thought that ships bound on long voyages, might 

 find it advantageous to take their potatoes in this form." 



