8fi possible. After serving their purpose 
they are carefully labeled and preserved for 
planting, and it seems to me that already 
an inprovement in the product, in com¬ 
parison with those grown in the field of the 
•ame varieties from seed not so carefully 
selected, can be seen. In seed-growing this 
principle is an important one and no one 
who does not recognize and practice it 
should supply seeds of any kind for others 
to plant. 
Ji Six Hundred Hollar Potato, 
WJSL,L,’S OI&JUVGE. 
Knowing the great interest which we have 
for a number of years taken in testing and dis¬ 
seminating the very best new varieties of pota¬ 
toes, many of our friend and patrons in various 
sections of the Union frequently forward samples 
of new seedlings which they think possess unus¬ 
ual merit, for us to try. Among the many 
kinds thus placed in our hands, we have recently 
found one which seems to us to be the greatest 
acquisition of the day. So highly pleased are we 
with it that we have at great expense secured 
the entire stock and control, and wish to an¬ 
nounce that we shall propagate and offer it • for 
sale next season. The variety alluded to origi¬ 
nated with Mr. Lyman Wall, one of the most 
careful and successful farmers and potato grow¬ 
ers of Monroe Co., N. Y. It is a seedling, 
recently grown by him, from a seed-ball of the 
Whipple, which has been known in that vicinity 
for some years, anil highly prized as one of the 
finest, if not the finest table variety in existance, 
but its color alone, a dark blue, was so much 
disliked by shippers as to prevent its coming in¬ 
to universal use. 
The new seedling which is to be called wall’s 
orange, resembles the parent in shape. In 
yielding properties it must greatly excell it, as it 
has during the past dry season produced eighty 
four-fold, with very ordinary farm or field cul¬ 
ture. This was not, as is frequently given, the 
result of a single pound, petted and pampered, 
but the entire amount planted with no unusual 
care or stimulating influence, yielded at this 
rate. A potato of finer cooking qualities cannot 
well be desired and probably never will be at¬ 
tained. Those who think the best is good- 
enough for all, need look no farther. In color 
this new candidate differs greatly from any 
known variety in cultivation, so there will be 
little chance of spurions or counterfeit specimens 
in circulation as has been done with several pop¬ 
ular and high priced varieties, it being of a decid¬ 
ed Orange hue, from whence it derives its name. 
The originator says: “For quality and produc¬ 
tiveness I know of no variety equaling the Wail’s 
Orange. It is about the strongest grower I ever 
saw, vines completely covering the ground and 
as nearly bug-proof as possible. Growing in 
my experimental field beside other varieties 
which were bugged several times, tl^ey took care 
of themselves and were the last to succumb to 
the drouth. 
The originators entire stock of this variety 
last May (1881) wa3 25 lbs. from which we were 
furnished a sample; and after watching its de¬ 
velopment this season, so completely satisfied 
are we of its unusual value that we actually pay 
him $250.00, for his stosk and good will, al¬ 
though this is equivalent to $10. per pound or 
$600. per bushel for all that were in existance 
last May, 
It will be offered by us in the spring of 1883 
at only $1. per pound, and we predict for it a 
more rapid and universal desseminatOn than 
any variety has ever received, at least since the 
days of the famous Early Bose. 
—--- 
GHJEjSrJYJJYGS. 
The cabbage crop is a complete failure in 
many sections and early cabbages are likely to 
prove unusually profitable the coming summer. 
Can you profit by this item? 
Wash your hen roost with coal oil, and 
white wash the walls now and yon will not be 
bothered with vermin in the spring. Fowls are 
capable of paying a greater interest on the cap¬ 
ital invested, than any other stock on the farm, 
if they are properly treated. Or they may 
prove the most unprofitable if wrongly managed. 
Keep a well bred stock, and keep them well. 
The American Garden says that the so-called 
Italian varieties of the onion, which are gaming 
in popularity in this country, originated in 
North Africa, where the onion is held in high¬ 
er esteem than any other vegetable and where 
it has been cultivated since the earliest periods 
of historical record. 
A Paris correspondent of the American 
Farmer, says the cultivation of Parsnips is tak¬ 
ing extensive proportions in France, as a forage 
plant. Its natural home appeals to be Brittanny 
where it continues till the close of December. 
M. De Bian, has made the cultivation of this 
root a specialty, and is in a fair way to substi¬ 
tute it ex te; vely for oats for horse feeding. It 
goes capitally with maise, and hogs accept it as 
a dainty dish. 
