The Hillsborough recorder. [volume] (Hillsborough, N.C.) 1820-1879, 1856-08-20
CULTURE OF POTATOES.

An interesting uisCussiOu vi thts eu'ycct
was had at a late meeting Of the American
Institute in New York. The experience OF
different persons seems to lead 10 opposite
conclusions on this, as on many other topics.
Our readers will remember very different
course from that here recommended, was
advised by practical writer, who gave his
experience ON the speedy raising Of patatoes.
which was published in one Of our recent is
sues.
in the recent debate, Mr.. Sears, the Pha-
lanx, New Jersey, said ihey experlinented
largely on the best manner Of preventing po-
tatoes from rotting, and found that they kept
best when taken Immediately from the field
as soon as dug, and put in slated bins IN a
cellar. where the air could circulate through
the pile, but no light ever came to them. He
never observed any difference in their keep
ing, whether put up wet or dry. Their po-
tatoes grew IN dry land, the soil Of which did
not adhere much 10 the tubers.
Prof. Nash, Of Amherst, Mas, had long been
satisfied that potatoes never should be ex.
posed to the light. Many farmers are in the
practice Of summing their potatoes all day al
Ter they are dug. II is a bad practice-no
matter how damp they are, or how much dirt
adheres to them. NV father used to raise
large crops of potatoes, and his method was
to have them put in carts as fast as dug and
hauled to the house, and dumped into shute
that led down to the bin cellar. ln the spring
the potatoes under the chute were found
buried in earth, and were always the soundest
and best, and yet had always been in damp
soil. They were often as fresh in MAY, as
when they were dug ia October. Probably the
true economy of growing potatoes is TO plant
them in light land on inverted turf, and only
calculate upon light crup. They are GER
tainly less liable to rot in such land than in
richer soil. would plant them in four-inch
burrows aud cover them with harrow, and
just when the plants begin to Iook out, give
them another narrowing, and after. hoe once,
but raise no hills. A good aiter.dressing may
be made by mixing four bushels of ashes, one
bushci OF plascr, and half busiei OF salt,
and give twelve 10 twenty bushels TO the acre.
Judge Meigs.-lf the soil is wet would
hill il dry, level culture will do.
A Connecticut farmer said he planted a
piece of rndcr-drained swamp, one half in
ridges and one half fiat. and that the first
produced good crop, while the fiat culture
was decided failure.
Robert l.. Pell.-Col. Muir, Of Scotland,
has produced potatoes from clay forty feet
below the surface. This contradlcts the idea
Of the potato being indigenous solely in Anne.
/ rica.
Prof. Nash-Forty years ago the people
Of Deerfeld. Mass, adapted the level system
Of potato culture, because experience taught
them il was Ear preferable yet SO slow are
the farmers TO adopt new systems, that the
plan has not spread out fifteen miles from the
original starting point. do fully believe
that the loss in hlling corn and potates IL
Massachusetts, during the e25 years that I
has been praciiced, both in loss Of labor an,
produCtiyeness, would make sum sufiicien
TO purchase the whole State, both real ant
personal property.
Robert l.. PclI.--I planted potatoes on |
drained swamp. aud found that the rows owe
the drains we're FAR superior 10 others. FrOn
further experiment became satisfied that ID,
effect vas produced BY the circulation OF Al
through the drains and the soil. ] raised AZ,
3 bushels per acre used no manure, becaus
the soil was that Of bcg-swamp. J after
, ward put 600 bushels Of lime per acre. an'
, then hauled out and used the muck, and founl
. il is as good as manure.
Mr.. Lowe said that raw muck put upol
! sandy land makes good manure for potatoes
So does spent tan bark. Er. Paper.
BrrTER.--Will salt preserve butter? No
i that question is easily answered. Salt !
: added TO butter fnr two reasons. One is I
!. assist in its preservation, the dairy wnme
thinking that salt will keep the butter sweet
!. Another set add salt with dishonest motives
with the i,lea that all the salt put 10 the butte
!. Is sold at The full price the butter brings
Il is great mistake. Every pound Of sal
put in butter over what is needed 10 give
flavor, instead &c bringing cash return I
!. I. the butter maker, proves positive loss, be
|, |, cause il reduces the value Of every pound 9
butter so oyersalted, frequently as much a
three cents a pound. Butter is moi preserves
! by salt. That is positive. twill krepjusta q
long and Just as sweet as olive oil, wiihou
salt, if no other substance is incurp otatr
with il. II is the raseine Of milk that spoil
the butter, and unless free from that, no al
can keep Il sweet. Butter should be churnr
nj Csc, and Immediately after reduced 10 40
and the less Il Is touched by human hands d
: better. II must be worked cool. either vii
! or without washing, az that iss mooted guci
i. tion, until absolutely free oi butter milk
u particles Of sour curd, and then just enoug
and no more, salt added 10 suit the taste
Y. the consumer. The salt must be pure, az
one ounce 10 ten pounds of butter will
y sufficient. Then psck the butter sOlidly