182 KITCHEN GARDEN. 
The forcing. of early potatoes on hotbeds has long been 
practiced ; but it is attended with considerable trouble and 
expense. Small supplies of young waxy tubers are now 
often produced during winter, in boxes placed in a mush- 
soom-house, or in a common cellar, if free from frost. In 
October, old potatoes are placed in layers, alternately with 
a mixture of tree-leaves and light mould. Vegetation soon 
proceeds; and there being no opportunity for the unfold- 
ing of stems and leaves, the energies of the plants are ex- 
panded in the production of young tubers. Before mid- 
winter these often attain the size and appearance of early 
potatoes; but they are much inferior in nee being wa- 
tery and of little flavor. 
Of the varieties known in the United States, the Mer- 
cer, an American Seedling, is almost exclusively the mar- 
ket potato of Philadelphia, where, however, some few per- 
sons fairly appreciate the superior value for eating of the 
Foxite. The Mercer, Carter,and Pink-eye varieties are 
most prized in New York, whilst the two varieties known 
by the names of Blue Jackets and Winnebagoes, are most 
esteemed at the Eastward. Few if any of the varieties 
found to succeed best in England do well in the United 
States, where native seedlings, including such as we have 
named, turn out by far the best crops, both as to quantity 
and quality. The potato yields best in the Northern and 
Eastern States, especially Maine, where it enters largely 
into the farmer’s crops. 
Where the soil is heavy, a compost is recommended to 
lighten and arouse it up, and render it productive, consist- 
ing of well-decayed leaves, fresh stable manure, and ashes, 
well mixed. Unless the land be new virgin soil, it is in 
vain to expect a heavy crop of potatoes without a previous 
heavy manuring. Fresh stable manure is preferred to that 
