Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1880-03-19
FARM, GARDEN AND HOUSEHOLD.
The Potato and It's Requirements.

liable TO disease. A sllgllLly sStnuy SOIL
inclining to be dry rather than wet, fur
nishes potatoes of good quality. A cal
careous soil produces fair grade OF tu-
bers and generally a sure crop. Big |
crops of potatoes can be grown on low |
mucky land provided il is properly |
drained, but the presence of a large |
quantity of organic matter tells upon
the quality of the roots. Heavy soils |
induce watery insipidity Of flavor, and |
render a dry, mealy product impossible.
Wet land which has not been drained is, |
of course, wholly unfit for potato grow
The ground for potatoes should be
carefully prepared. The plan is to plow |
it deeply in the fall, lightly in the spring,
turning under such manure as the soil
lacks, and narrowing it until the earth |
is fine and mellow. Both hill and drill
planting is practiced by successful Guilt
vators. Each method has its merits as
well as advocates. Many farmers cling
to tine older practice of high hills be- /
cause they believe the tubers can be kept
DRYER and warmer, and therefore less
liable to drought than in level culture.
A Pennsylvania correspondent whose
experiments have proven what the
friends to drill planting claim. e.,
larger yield per acre-complains OF
corresponding increase of expense for
cultivation. He contends where land IS
plenty that rows three feet apart and
hills three feet distant in the rows, per-
hitting horse cultivation both ways, is
the most profitable method, the cost OF
growing the crop being thereby greatly
reduced, Tho. distance anart of hot lr-hiile
and drills varies according TO the charac-
ter of the land and the kind of potato
~ tai xyIf TONS
quire little more space, and under any
circumstance there must be room enough
for thorough culture. The usual rule
regarding distances is hills three to
three and a half feet apart each way; or
plant in drills three to three and halt
feet distant, with the seed one foot apart
in the drills.
The relative merits of whole or cut
potatoes for seed agitated the agricul-
tural mind at each recurring season. The
general rule arising from the conflicting
experiences of successful growers is,
select for seed none but the best and
when the tuber is cut leave enough bulk
to insure sufficient sustenance to the
young plant. A very common plan is
cutting the potato in pieces containing
two eyes
Successful culture depends largely
especially On old lands-On the liberal
application of suitable fertilizers. Fine
potatoes in goodly number cannot be
produced without an abundant supply
of proper food. The kind, amount and
condition of the manure applied must
vary greatly with the kind and condi-
ton of the soil. Fresh barnyard manures
are not advised, as they are liable to at
feet the flavor of the potatoes and induce
an undue growth of tops at the expense
of the roots. Undecomposed stable
manure has, however, proved valuable
in exceptional cases when applied broad
cast and plowed under, as in heavy clay
soils. Generally speaking, however,
only well-rotted stable or barnyard
manure should be used, and when the
soil is naturally rich this is best omitted
in favor of other fertilizers, as salt, ashes
and gypsum. A dressing of salt and
unleached ashes applied in the growing
season acts not only as fertilizer hut q
preventive of the grub prevalent in
richly-manured lands. Bone dust also
- greatly benefits potato soil. The value
of wood ashes 10 the potato crop cannot
be too highly estimated.
The cultivation of the potato should
be thorough, from the time the vines
appear above the ground until they be-
gin to bloom, when it should cease, be-
You'd removing any weeds that may
make an appearance. Tho economy in
labor gained by using the plow for hoed
crops is so well understood that it is not
necessary to spend words in its favor.
The practice OF sprouting potatoes for
seed in hot-beds OF baskets and trays set
in some warm place is increasing in
localities where early potatoes are liable
to be overtaken by late spring frosts.
This practice advances the crop about
one tortnight.-N York World.
Recipes.
HAVANA BUTTER One and half
cupfuls white sugar, whites of three
eggs, yolk OF ore; grated rind and juice
of a lemon and half or two small
ones. Cook over, a slow fire twenty
minutes, stirring all the while. Very
nice for tarts or to be eaten as preserves.
MASHED POTATOES = Drowned. -
Whip light with milk, butter and salt;
pile upon a creased pie dish and brown
in a good oven; slip to a hot dish by the
aid of your cake turner.
FRICAssEE OF CALF's ToNGUE.-Boil
the tongue one hour; pare and cut into
thick slices; roll them in flour and fry in
dripping five minutes; put the tongues
into saucepan; add sliced onion,
thyme and parsley; cover with cupful
of your soup OF other gravy; simmer
half an hour, covered tightly; take up
the tongues and keep them warm; strain
the gravy, thicken, put in four OF five
thin slices Of lemon from which the
peel has been taken; boil one minute,
and pour over the fricassee.
BROWN BREAD. One cupful of In
dian meal, one cupful of flour, one cup
full of moiasses, two cupfuls of Graham
meal. three cupfuls of water, one tea
spoonful saleratus, also a little salt
- Steam three hours. 1t is quite thin be-
, fore steaming.
=" STEwED APPLEs.-M clear syrup
=, of half pound of sugar to one pint of
water. Skim it; peel and core the ap-
piles, without injuring the shape Let
them be in cold water till the syrup is
ready; to which add the Juice of q
lemon, and the peel, cut very fine.
Stew the apples in the syrup till quite
done. Quarters of oranges may be
boiled in the same syrup instead of
apples.
About Boiling Eggs.
There is an objection to the common
way ofboiling eggs which people do not
understand 1t is this: The white, I'M
der three minutes rapid cooking, be-
comes tough and indigestible, while the
yolk is left out. When properly cooked
eggs are done evenly through like any
other food. This result may be obtained
by putting the eggs into dish with a
cover, as a tin pail, and then pouring
upon them boiling water, two quarts or
more to dozen of eggs, and cover and
set them away from the stove for fifteen
NJ 4 L