REVIEW QUESTIONS 415 



of it is contributed by the United States ? What is the cotton 

 belt of the United States? 



V. Discuss the adaptation of cotton to soils and climate. 



VI. Discuss its culture with respect to (a) preparing the land, 

 (6) planting and cultivation, (c) harvesting. 



VII. What are the troublesome insect enemies ? 



VIII. What are the distinctive botanical characteristics of 

 flax ? How does it thicken up a stand ? 



IX. What are the uses of the seed ? What articles are made 

 from the fiber ? How is the fiber prepared for market ? 



X. Where is flax grown for seed ? Where for fiber ? Which 

 is the most important use? What are the soil and climatic 

 adaptations ? Discuss the cultural methods employed. 



XI. Discuss hemp with respect to (a) botanical relationships, 

 (6) characteristics, (c) adaptations, (d) distribution, (e) uses, 

 (J) cultural methods, (g) yield. 



CHAPTER XX 



I. Tell of the early history of potato culture in the United 

 States and in Europe. 



II. How does the United States compare with European 

 countries as a producer of potatoes ? In what states are potatoes 

 an important field crop, and what are their acre yields ? 



III. How is the potato propagated ? What is the tuber ? 

 Where is the seed produced ? Why is it not used in propaga- 

 tion ? Compare the chemical composition of the potato with 

 that of corn. 



IV. Discuss the types of soil best suited for growing potatoes. 

 What place do potatoes occupy in the rotation ? 



V. What is sun sprouting ? What are its advantages ? Com- 

 pare Northern grown with home grown seed. 



VI. What is the usual rate and depth of planting potatoes ? 

 What fertilizers may be used to advantage ? 



VII. What are some well-known varieties of potatoes ? Which 

 ones are grown in your locality ? 



VIII. Discuss the "running out" of potatoes. 



IX. When should potatoes be harvested? What sort of 

 machinery may be employed in harvesting them ? Discuss the 

 storing of potatoes. 



