Proceedings of the Farmers' Club. 373 



as will plant them. I do not know anything about their merits, but, 

 of course, our expert who grows 300 varieties can tell us all about the 

 tuber, its origin and its promise. 



Dr. F. M. Hexamer — The first specimens of the Late Rose I saw 

 were at the New York State fair. I was informed by the exhibitor 

 that they were a sprout of the Early Rose. A farmer in digging 

 his crop of the latter found a hill which was not ripe, and left it to 

 nature. When it was dug at last, the tubers proved larger than those 

 of the Early Rose. They were preserved and planted year after year, 

 and these are specimens of last season's crop. Through all this time 

 they are claimed to have preserved their characteristics. Whether 

 they will keep on doing so when planted in different sections is an 

 interesting but undecided question. In quality, they are about the 

 same as the Early Rose, but appear three to four weeks later, are 

 believed to be better keepers, and preserve their good table quality all 

 through the winter, which cannot be said of the Early Rose. 



Mr. P. T. Quinn — I received some of the Late Rose and was 

 puzzled to decide which was which, when I compared them with the 

 Early Rose. But when cooked I thought I perceived a decided dis- 

 similarity. The Late Rose has the characteristic of the Peachblow 

 when cooked, being mealy on the outside, and not so well done within. 

 If the Late Rose is as good as is claimed, it will be a decided acquisi- 

 tion to the few satisfactory varieties we now have. 



Mr. Wm. Lawton — Speaking of the White Peachblow, I consider 

 it forty per cent better than any of the new-fangled varieties. 



Mr. A. S. Fuller — That depends altogether where you grow it. 



Hon George Geddes — Let me state a fact in this connection. We 

 have a potato station up near my place and the city dealers sometimes 

 come there to buy, and they prefer the Prince Albert, which is so poor 

 a potato that we wouldn't eat it ourselves. Why they prefer this I 

 can't say, and I sometimes wonder if you city people are satisfied. 



Clover, how to Raise and how to Feed it. 



Mr. J. A. Murray, Galloway, Tenn. — How am I to put in clover, 

 and how and when to pasture it, and how prevent animals coming to 

 harm by eating too much of it ? The stand I have is good in some 

 places and poor in others. 



The Chairman — Deep plowing and plenty of manure. 



Prof. Henry E. Colton — He can either plow it in now, and sow 

 again in the spring, or pasture awhile and then plow in. His best 

 fertilizer is the plaster from the Holston Salt Works. If his cattle 



