April, 1 9 10 



AMERICAN HOMES AND GARDENS 



157 



Arranging the tubers on a shelf. 



ha\"e to be selected a season ahead. To those who wish to 

 save trouble it may be mentioned that it is always easy to 

 buy "old" potatoes in the month of July, and these will be 

 ready for starting the following September. 



It is necessary to find a perfectly dark place in which the 

 potatoes may be stored. The absence of light is an im- 

 portant feature of the culture as a very little illumination, 

 if it is regularly experienced, will make the tubers expend 

 their energies in sending out shoots rather than In the bud- 

 ding of small tubers. \"ery good crops might be produced 

 in a cellar or the corner of a basement; on the other hand, 

 it would be quite a simple matter to fix up a cupboard suit- 

 able for the purpose, some rough shelves on which the po- 

 tatoes may be placed. These should be arranged with a 

 bordering which projects an inch or so above the level of 

 the shelf. 



Now obtain a quantity of fine dry mould and spread 

 this evenly over the shelves to the depth of about an inch. 

 The material should be clean and sweet and free from any 

 stones. 



The early fall is about the best time to start the culture of 

 the potatoes. Even if the tubers have already been sorted, 

 go through them again, making quite sure that none is in 

 any way diseased. As a precautionary measure, wipe each 

 tuber with a slightly moistened sponge, thus removing the 

 germs of any fungoid growths which are so destructive of 

 vegetable tissue. 



If any of the potatoes have started to shoot from the 

 eyes or growing points, the buds must be cut off, care being 

 taken not to bruise the tuber. 



Now take each potato separately and place it on the 

 shelf, so that it is half buried in the mould. Do not allow 

 the tubers to touch one another, and settle them all well 

 down into the soil. There is nothing more to be done now 



save to give an occasional glance at the potatoes to see that 

 none is rotting. After a short while it will be observed that 

 the old tubers are beginning to be covered with tiny white 

 points, which a few days later resolve themselves into little 

 potatoes, increasing very rapidly in size until they are large 

 enough to handle, when the first instalment of the crop is 

 ready for gathering. When all the sizable potatoes have 

 been picked olf, the old tubers may be placed in their former 

 position, where they will go on producing. In a few w'eeks 

 it will be possible to gather another crop, and this will go 

 on through a regular succession of gatherings. 



Now and again it will be found that the old potatoes will 

 endeavor to start outgrowths and these should at once be 

 removed. 



The trouble in this direction will not be great if the apart- 

 ment is really dark, the light only being let in on the few- 

 occasions when it is necessary to examine the tubers. Even 

 then it is better, if possible, to make use of an artificial 

 illuminant, as very little daylight seems to excite the tubers 

 to send out shoots. It will be found that the budding off 

 process will go on until there is nothing left of the old 

 potatoes but dry skin. Indeed, it has been stated that the 

 tubers will send off more than their own weight in little 

 potatoes, though how this can be so it does not seem easy 

 to explain. 



Up to the present time the only way in which new pota- 

 toes out of season could be secured was by the costly and 



i\ew potatoe* grown by a new method 



A group of new potatoes. 



difficult method of forcing the plants in frames. This has 

 never been a satisfactory matter, as many gardeners can 

 bear witness, the crops thus secured not being of particularly 

 good quality or large in amount. Moreover, the season for 

 the forced articles is comparatively restricted. Under the 

 new system it is possible to have a succession of crops of 

 new potatoes from September until about the time when the 

 outdoor grown supply is available. 



As has already been indicated, the chief points about the 

 potatoes produced in the manner described abo\e are that 

 they are of excellent flavor and consistency. Moreover, 

 they have a skin which is so thin that there is no need of 

 scraping or peeling. 



Owing to the manner in which they are produced, very 

 little cleaning is required. 



Por those who are interested in the culinary side of the 

 question, it may be useful to add a word as to the cooking 

 of the potatoes. It is declared to be a desirable feature of 

 the preparing that the little potatoes should be put into cold 

 water, and then kept boiling briskly for about ten minute-. 

 Not more of the potatoes should be gathered than can be 

 used at one time, as they are rather likely to shri\el bv 

 keeping. 



