Vermont telegraph. [volume] (Brandon [Vt.]) 1828-1843, 1839-04-24

i
ground planted would of course be more
extensive with the first than the last. Mr..
Rhoades Of Skaneateles, an observing and
very intelligent farmer, says he would not
use whole pc, toes, could he have them
given him. for seed; and his success with
Sells would seem tojustifv the preference. I
1t was once The fashion among farmers
to make lule mountains of their potatoe
hills; but that seems TO have been useless {
labor. and extra killing is dispensed with.
The ground after planting should be kept
free from weeds, the earth stirred with the
cultivator or the hoe, but after the tubers
have begun to form, the plough should not
be used, as it frequently cuts so deep as to
disturb the young plants. breaking off the
little tubers, or causing the formation of
new roots, processes decidedly injurious
to the crop. The general length of the
vines must determine the distance at which
the rows are TO be planted, and this of
course varies greatly in the several kinds
commonly cultivated. If potatoes are
planted in the rows nearer one wav than
the other, the rows should run north and
south, that the sun may produce its prop
er effect on the leaves of the plant. and
on the surface of the earth between the
rows; and the same remark will hold
good of cora or other plants, the rows of
which should always run north and south
when the make ofthe land will permit
When 1t is found that potatoes Weld
large quantities of balls, it is considered
bty many turner's, a proof that the potatoe
has reached its maturity and begun TO de-
generate; the production Of seeds in all
plants being indicative of this TACT. MIR.
Knight. the celebrated writer and garden.
er, maintained the certainty of the arrival
at maturity, and consequent degeneration
OF all varieties of plants. the potatoe among
the rest, and the necessity of occasionally
renewing them from the seeds, which is
the process nature herself EMPLOYS for
preventing the degeneracy or extinction Of
plants.
! There are few districts in our country
where tavorlle varieties Of the potatoe are
not cultivated. and not unfrequentIy the
same kind is known in different places nv
different names. The Pinkeve, the sar.
DINA, the Mecca or Chenango, the Emo.
llsh and Irish whites, and the several va
rie;ies of the red and black potatoe. are the
best known. The Rohan poiatoe. lately
introduced into this country from France
promises to be great acquisition both far
ProduclIveness and qualify But we have
yet seen no potatoe, that, for the table.
could ne compared for excellence with
the Pinkeye. 1t cannot b. considered a
: great bearer, though it yields well; bul
tor flavor. and amount of nutrition, we
think it unrivaIled.
The production of early potatoes for the
markets OF our cities and villages, is be-
coming yearly a-mater of more interes
to the farmer; by practicing the mod,
adopted in England of selecting the earli
est kinds, and then treating them in The
following manner, described by Loudon
! important Improvements might doubles,
be effected. The cultivators in L,,nca
SHIRE have found that there is fortnight.
difference between the ripening OF pota
! toes grown from opposite ends of the sam,
potatoe; that part to which the root is at
,ached being the latest in ripeninc, Will,
I, those that spring from he nose end, ar,
found much in advance of the others il
vlgor, early maturity, and in size. Eact
potatoe is therefore by the gardeners di
! vlded into three parts, which are nlan,e,
oy themselves, and thus they rpcn ane
are ut Tor the market toge,her.
The Potatoe being in its native state 2
poisonous plant, like many others of the
tropical climates. from which wholesome
nutrlment may be derived, it should moi
be cooked until ripe, or becomes mealv
lhe value OF a potatoe depends in orear
measure on the starch it contains AMI -
course the nutrItlve matter greatly varies
IN the several varieties, and IN the sans
varieties at different times. Perhans ,hsre
IS no method that develops The quality o
potatoe more fully than baking. We
have seen a very fine early variety, and
also some superior specimens ofthe Pink
eye, when exposed to the heat OF the oven
expand and burst like parched corn into a
thousand fragments. Such roots con.
tain little else than pure starch; and the
experiments of Rlspail on the nutri.ive
action of the potatoe, shows that in such
plants it is found in the most abundant
quantity. Next to baking, s,eaniny is
the preferal lie method of preparing this
root, and experience shows that it should
never be given to any animal unless in O
: cooked state, if we would derive from j,
; It's full value.
: Cellars in which the temperature is
out few degrees above The freezno
point. or from 40 to As degrees, are the
best for roots. and particularly for the DO.
latoe; but they keep no where so we'll as
IN pits, covered with just enough earth to
keep out the frost. Light, and exposure
10 the air. are injuiio to roofs, and in
pits these are excluded. To have these
rOOlS then in their excellence in tha sn.;