Vermont telegraph. [volume] (Brandon [Vt.]) 1828-1843, 1838-12-05
AGRICULTURAL.
PRESERVATION OF THE POTATO.


ali parts of the country, or at least with
very few exceptions, of the partial failure
Of that crop the present season. We ire
quently hear people when instituting a
comparison between that root and bread,
declare they would sooner part with their
wheat bread, than with their potato; and !
these are not the poorer classes, but re-
spectacle, wealthy people. Now. though |
we do not carry our affection to this escu-
lent as far as this, yet we are "free to
acknowledge" that good potato is good
thing, and an inferior one, the worst OF
bad things. An unripe or defective pota-
to, is one OF the most indigestible and
unwhoiesome kinds of ailments that can
be taken into the stomach, if indeed there
is any aliment about it all and from the
specimens we have seen at numerous
tables this year, we have no doubt that
many of the cases of illness that have
been charged upon hot Weather, bad
water, malaria, and variety OF other
things, are Justly due to the swallowing
potatoes as hard and as heavy. as well as
about the size of ounce balls.
The potato, in its original uncultivated
state, is decidedly poisonous; and when
ever it is used in an imperfect or unripe
state, the result is not widel y different
now. Owing most likely to the hot, dry
weather, potatoes, this year, are generally
Of an inferior quality, and hence more
pains and care should be taken In select
ing those intended for food, and greater
attention paid to preserving them, than in
wears like the last, when among thou
sands of bushels there was scarcely
defective one. Ireland, on the other side
of the Atlantic, and Nova Scotia on this
side, are the most celebrated for tn. excel
lence of their potatoes, and both have
temperature comparatively low, and an
atmosphere moist and humid. If such a
climate and temperature is required for
the perfection of this root, will not the hot
wheather we have had the present year,
account most satisfactorily for its little
value, and also show why its growth is
impossible in our more Southern States,
or still nearer the equinox.
Potatoes almost instinctively shun the
light and air. These things so indispen-
sable to the perfection of many other
things, are most injurious to the potato,
and the grand secret of its preservation
lies in the most perfect exclusion OF these
silent but active agents. To perceive the
difference between roots exposed, and
those secluded, we have only 10 take one
which has grown partially above ground
and one that has ripened in its proper
place. The one will be green on the
exterior, hard, heavy. and bitter in th'
interior, while the other will be OF thu
natural color, farinaceous, and fine flavor
ed. Farmers should take lessons from
these facts, and conform their practice L
the teachings Of nature In England ant
Scotland, where most serious complaint
have arisen from the failures of the plant
ed tubers, it is acknowledged by all, tina
roots which are allowed to remain in tn
ground during the winter never fail c
vegetating, and that those secured by pit
ting are more likely to succeed than thos
put into cellars, and thus partially expose
- to light and air.
The most common method of presery
ing potatoes is to put them into bins in tn
cellar, where they are left without an
covering or other preparation, and use
as wanted. 1t is also customary to get
as little dirt with them as possible, an
one standard of good farming has bee
the clean state of farmers potatoes whe
deposited in his cellar. For the reason
given above, and from our own exper
ence we think both these modes of secu
ing potatoes, or preparing them, errone
Gus. If put into bins they should
covered as clearly as possible from lig
and air; and if there is dirt enoug
thrown into the bin completely to fill a
the interstices between them, so much Il
better for the roots. 1t has been recon
mended by some potato growers, and Il
practice is founded in reason, to line Il
sides of the bins with turf, the lower sid
placed inwards, and when the bin w
filled, to cover it closely in the same wa
and with the same material
Owing to the severity of our winter
potatoes cannot be allowed to rema
where they grow; else their mealine
and freshness, would be much increas
by allowing those that are to be used t
coming season to remain where they a
till the spring opens. Since this canr
be, the method of preservation that q
proaches the nearest to this will be lou
the best, and this method doubtless is r
ting, or as most OF our farmers term
burying in holes in the field: In buryi
in this way care should be taken not
put too many in pit, or in other wor
not make the heaps too large. Tive,
or twenty-five bushels is quite enoue
and some prefer even a smaller numb
The cone should be regular so as to
covered equally The covering of STR
and earth first put on should not be
thick, as otherwise the roots will b,
and be injured: but at the latest per