NORTH HADLEY, MASS. 
Copyrighted. Reproduced from the Rural New Yorker, of March 8, 1890. 
HOWE’S PREMIUM. 
Type of Potato No. 1.— For description and prices, see pages 9 and 11. 
INTERESTING CLIPPINGS. 
Irish potatoes stored in cellars should be looked carefully after. There is more danger in 
their getting too warm than too cold. A temperature of 32’ won’t hurt them if in total darkness, 
as they should be, and probably the best temperature while not so low as 32’ is not over 35’ 
to 10°. An occasional overhauling and picking out of any decayed potatoes is necessary and 
plaster or air-slaked lime sprinkled through them is a good preventive of rot. 
From Orchard and Garden, Nov. '91. 
Don’t Feed Rotten Potatoes. 
S. H. KELLOGG, CLAREMONT, CAL. 
I do not feel quite satisfied with the editor’s position, in one of the late numbers, on the 
use of rotten potatoes. Encouraged by this and the statement of a correspondent in 
the same number, I fed to my hens sound and unsound potatoes, and, within about ten days 
twenty-five of my best laying hens bad died, evidently poisoned by these potatoes. At once 
I turned to the article on potatoes, in Appleton’s Cyclopedia, and found the whole thing ex- 
plained. “The potato is sometimes liable to the presence of an excess of a poisonous principle 
known as solanum, but particularly is sprouted potatoes. A very small quantity of this prin- 
ciple will produce symptoms of poisoning, has been proved by actual experiment. Sprouted 
potatoes, when about to be used as food are better if pared and soaked some hours in cold 
water; and such a precaution may preclude the possibility of any poisonous result from their 
use.” In California we can raise two crops of potatoes in the year. The second crop is plant- 
ed in August, from the seed previously grown. At this season there is a scarcity of vegeta- 
bles and sprouted potatoes being thrown away, mingled with rotten ones, are eagerly gob- 
bled up by the hens. The poisoned bird sits on the ground, with its beak resting upon the 
ground and remains in that position until it dies. Since my loss I have learned of two or three 
other neighbors whose fowls suffered in the same way from rotten and sprouting potatoes. 
[We extend thanks to our correspondent for his kindness in throwing so much light on the 
subject.— Ed .]— From the Poultry Keeper, Dec. ’91. 
