Wilmington journal. [volume] (Wilmington, N.C.) 1844-1895, 1850-02-22
Agricultural.


This fine vegetable, commonly called Irish Pota-
toe, is a native of South America, and in its wild
state small bitter, unpaltaable root and has been
brought from it's original obScurity and worthless
ness, to be staple article of human food, and to be-
come one of the almost necessary annual crops for
the sustenance of man. Behold the vast benefit Ag-
ricultural science has conferred on mankind in bring
ing this simple root to it's edible perfection -
How few give ught to the fact, that but
for the patient toll and skill of the Horticuturalist
no mealy potatoes would grace their tables, their
meats would go unhashed for the want Of yegeta-
bic exactly suited to mix with it, and the Cod fish
would still sport in his briny element, around New
foundand's rugged banks interrupted by the he
mans bait had not the Observation-Disclosures skill made
vegetable nicely suited to mix with his dry and
inspd flesh. Oh think Of this we lovers of that far
famed Yankee dish. Cod Fish and Fo,atoes and learn
to bless the genius of Horticulture.
The best Irish Potatoes arc made in a cool and
moist climate, and the nearer we can approach that
by artificial means, the more perfect will be po-
tatoes. 1t is not merely the growth of the potato
that we to look to- but its farnaceous qualities
after its maturity No matter what the size or guam
tity of potatoes may be made upon given piece of
ground. If the potatoe is watery and heavy when
cooked they arc worthless, and are unhealthy. To
have the Irish Potatoes in this hot climate in perfec-
ton. plant after the following method and my own
word for it, any person that can either beg borrow,
buy, steal straw will plant after the North
fashion, in open earth AS soon after Christmas
possible pillow spade up the piece of ground de-
signed for the potato patch lay it off in burrows two
feet wide, the burrows ight to ten inches deep
fill the furrow with partially decomposed straw OF
leaves (wheat oat, or pine straw will answer) cut
the potatoes once in two, and place them six inches
apart, the cut side downwardS, on the straw; now
level the top of the ridge, covering the Seed straw
and ALL with earth, and then cart straw scatter
ing it evenly the bed at least eighteen inches
deep two feet will be BETTER the winter rains will
beat the straw down cOmpactly, decomposition COM
mencng in the straw in the burrows, and in the straw
next the ground the potatoe sprouts find their way
up through the straw, and should an untimey frost
nip the tops the tubers not affected by it, as
when planted in the ground the tops will still push
up through thestra and eventually the whole
patch with their dark green foliage. The evenness
of the temperature with the moisture of the deco-
posing straw, will keep the potatoe always mealy.-
No matter how dry the season may be- the yield will
be greater than when planted in the ordinary way
and when once planted it is an end to the culture
until they are taken out for the table. The same
piece of ground will improve in productiveness fol
years, as the straw decomposes. Many have tailed
in this method Of culture from the simple fact thai
they have not ~pplied halfstraw enough. They nei
Their plant in the ground or in the straw, and the
summer sun burns up the fruit of their immature
planting, Pile on the straw: pile on the straw il
you wish mealy pink eyes," or cracking ''yalel
SKINS and the earlier it is done the greater will be
your crop 1t has been considered doubtful policy
to seed of the Irish Poatoe in this climate but
| last summer dined with friend in Greensborough
Ga and found good Irish potatoes upon his table
as ever saw North and he assured me he had rails
ed them from seed of his own saving for ten years
His plan was when his potatoes ripe to dig
them, and spread them in cool dry and airy place
and he has never had any difficulty in keeping a
plentiful supply for his table through the season. and
plenty tor seed try 1t, We who would four dol
lars the barrel for your seed potatoes One half the
Itish Potatoes spoiled in cooking; to boil them
an hour two take off the skins, grease them over
with ransd butter and place them cold the table
is the very of the gastronomic art with many
Shade of Epcurus, protect stomachs from sucE
indigestible stuff To have the potatoe in its great
edible perfection, the water should boil before The
potato put into it, plentiful supply of salt be ad
ded to the water and the skins at the ends othe po
atoes be cut off, this will render them mealy. They
should not remain in water moment after they
are done, twenty or thirty minutes arc enough t
boil ordinary SEED potatoes Peabody.