POTATO. 241 



is necessaxy to store a limited quantity ra the cellar for winter 

 use. In taking tlie roots out of tlie ground, care should he used 

 not to cut or hreak them, for those that are whole retaia their 

 freshness and flavor much hetter than those that are broken or 

 cut with the spade. By diggiug a trench close beside the row 

 as deep as the roots extend, they can he easUy taken out without 

 injuiy. After digging they should he allowed to dry a few hours 

 in the open air, the leaves all removed, and then packed in fresh 

 earth in the cellar or root house. This is a favorite vegetable 

 with most persons. Boiled and served with butter, or sliced, 

 dipped in batter and then fried, it is most delicious for table use. 

 The farmer will also find it a very valuable root for his farm 

 stock, more nutritious than Turnips or White Carrots, and one 

 that they will eat with great relish. 



The varieties of the Parsnip do not seem to be as marked as 

 in most other vegetables. Soil and season seem to make more 

 difference with it than variety. 



The Long Hollow Ckown is thought to grow more smooth 

 and regular, and to be of a finer and sweeter flavor than the com- 

 mon Dutch or Guernsey. 



The Student was obtained from the Wild Parsnip, through 

 successive sowings by Prof. Buckman, of the Royal Agricultural 

 College at Cirencester. We have grown what we obtained for 

 this variety, which has been recommended as being peculiarly 

 sweet, mild and pleasant, but failed to find in it any qualities 

 which make it superior to the Hollow Crown. 



POTATO. 



It is not necessary to give Canadians any instructions in 

 growing potatoes. Every farmer's boy knows that the best soil 

 for this most common and important vegetable is a light loam, 

 that is in good tilth and well drained, though potatoes can be 

 raised on heavier koUs, especially if they are dry. He also knows 

 that the very best manure is a good clover sod turned under with 



