THE SWEET POTATO. 53 



three plants being allowed to a hill. During the summer, 

 give the vines ordinary culture ; and late in September, or 

 early in October, the tubers will have attained their growth, 

 and be ready for harvesting. 



The slips, or sprouts, are generally obtained by setting the 

 tubers in a hot-bed in March or April, and breaking off, or 

 separating, the sprouts from the tubers as they reach four or 

 five inches in height, or attain a suitable size for transplant- 

 ing. In favorable seasons, the plucking may be repeated 

 three or four times. In setting out the slips, the lower part 

 should be sunk from one-third to one-half the entire length ; 

 and, if very dry weather occurs, water should be moderately 

 applied. 



Keeping. The essentials for the preservation of Sweet 

 Potatoes are dryness, and a warm and even temperature. 

 Where these conditions are not supplied, the tubers speedily 

 decay. By packing in dry sand, and storing in a warm, 

 dry room, they are sometimes preserved in the Northern 

 States until the time of starting the plants in spring. 



Varieties. Though numerous other varieties, less marked 

 and distinctive, are described by different authors, and cata- 

 logued by gardeners and seedsmen, the principal are as 

 follow : 



Tubers red, or purplish-red, of medium Kentucky 

 size ; flesh yellow, dry, sweet, and of good ^MuJ*.* 1 ' 

 quality. A very prolific, hardy variety ; RED NAKSBMOHD. 

 recommended as the best red Sweet Potato for Northern 

 culture. 



Tubers from six to ten inches in length ; Large White, 

 weight from six ounces to a pound, and up- 

 wards ; skin dusky white ; flesh nearly white, but with a 

 shade of yellow. Not so fine-grained or so sweet as the 

 Yellow or Purple, but quite farinaceous and well-flavored. 



It requires a long season in order to its full development ; 



