424 Bicton Gardens, their Culture and Management. 



ground with a quantity of old tan or light earth between them, 

 when numbers of young potatoes of a bad quality form them- 

 selves. It is not much practised now by the London market- 

 gardeners, but it was twenty years ago, when the London pur- 

 chasers soon got tired of them. 



To cook a ■potato well, the following is the best and most 

 simjDle method I know of. An iron saucepan is the best for 

 cooking them in, as the copper ones, if not quite clean, are apt 

 to be dangerous. They should be dressed with the skins on, and 

 not be drowned with water ; done quickly, and the water poured 

 off directly they are about done, shaking a little salt amongst 

 them, leaving them near the fire, with the cover of the saucepan 

 loose, so as to admit of the steam passing off. This wiU insure 

 you a dry mealy potato. 



Exchanging seed, one neighbourhood with another, is very 

 essential ; and a very beneficial improvement will be obtained 

 thereby, both in crop and quality. All seed should be changed 

 once in two years ; not only potatoes but all sorts of corn and 

 vegetables ; the benefit of a general system of exchanging 

 throughout the whole country would be very astonishing. 



I have known, for some years, that it is the opinion of 

 various persons that over-ripeness in the seed potatoes is the 

 cause of their curling. Of this I have no doubt whatever, 

 although in my own practice I have had no proof of it ; liaving 

 always made it a standing rule to take up all kinds of potatoes 

 before getting over-ripe, that is, as soon as they are moderately 

 ripe. I have had practical proof that, if the unripe and imperfect 

 seed potatoes are planted, they cause the curl ; therefore, it 

 appears quite reasonable to me to hear of over-rij)e seed 

 potatoes getting the curl, as well as those which are unripe. 

 The former curl because they have lost part of their properties 

 and substance ; the latter curl through not possessing these 

 properties and substance at all. The same is the case with all 

 kinds of fruit, either under-ripe or over-ripe ; of course, either 

 way, it does not possess its full properties. Corn over-ripe, 

 every one knows, more particularly wheat, loses a considerable 

 quantity of its properties : with all kinds of seeds the effect is 

 the same ; of which I, myself, have in many instances had 

 ample proof, which, at present, I will not enlarge on. 



In a short time I think of giving you a rough sketch of my 

 management of the kitchen-garden, cropping, trenching, hoeing, 

 &c. &c. 



Bicton Gardens, Nov. 1. 1842. 



P. S. — Junei'd. 1843. Having met last week an old expe- 

 rienced farmer, I asked him how his potatoes were looking this 

 season. He informed me that they were very indifferent ; that 



