profitable, and this only in a small way, by market gardeners and others, who produce the main crop for other purposes.

SOIL.

The soil best adapted to the growth of the potato is a sandy loam, light and rich, except the Peach blow, and, perhaps, the Monitor, which thrive better in a clay loam. A moist, cool atmosphere is necessary to produce heavy crops-moist, but not wet land' with cool weather, always bringing large crops of this vegetable.

Potatoes cannot be grown profitably, let other circumstances be ever so favorable, in very hot weather. For this reason they cannot be produced in the torrid zone, except on the mountain sides, where the atmosphere is comparatively cool.

VARIETIES.

The Early Rose is almost without a rival among the early varieties of the potato. It has, perhaps, more good qualities for its season than any other potato now grown. It is large, very smooth, the eyes being scarcely perceptible, long and beautiful. Color of skin, while growing, pale red; when fully ripe, flesh color, covered with russet. Flesh white, dry and floury, and of most excellent flavor. It is perfectly sound, having never seen a hollow one, a good keeper, a vigorous grower, and yields abundantly. This variety cooks with comparatively little heat; care should, therefore, be taken that it is not overdone, or its fine flavor will be spoiled. Good until allowed to sprout, when any potato becomes deficient in starch and is then, unfit for table use, as much so as bread made from grown wheat. This variety delights in a light, rich, sandy soil never known it to succeed well when planted late or after nudle of April. Unless it ripens before the very hot weather uly and August, it will be found of inferior quality. As a vary, Jace crop, I think it will not succeed. The Buckeye is a better potato than it has ever had credit for being. It became generally distributed before the speculators got hold of it; consequently it has never been largely advertised. It is round, tolerably smooth, white skin and flesh, dry, mealy, and of good flavor. It is mostly sound, a good keeper, does not sprout early, consequently good all the year round. The foilage is not very large; it can, therefore, be planted close in the row. One of the best early kinds.

Monitor, Quaker Russet, Shotwell, Early Peach-blow. This potato of many names is a tolerably good medium early variety. Its good qualities are: good yielder, large, dry and good tasted; not liable to sprout early, therefore good for winter and spring. It is round, deep-eyed and rough; hollow, when of large size, and apt to rot, in wet season, on clay land.

King of the Earlies. This is a round, rough, white-skinued, white-fleshed early potato. A large per centage are quite small, yield poor. Unworthy of further cultivation. Garnet Chili. This is one of the Goodrich seedlings. It is a very strong grower, abundant yielder, and keeps well. It has a rose-colored skin, almost white flesh, and sometimes very good. It is medium early, and when wanted for winter should be planted last of May. When planted very early, it ripens during the heat of summer, and then is apt to be hard and somewhat clammy. There are enough better varieties, so this had better be discarded.

Early Goodrich is a rapid grower, good yielder, white skin and flesh, long and good looking. On light sandy soils, and when first ripe, very good; on heavy soils, poor quality for table use. Enough better varieties.

Peerless. This, as well as the Early Rose and King of the Earlies, is a seedling from

the Garnet Chili, produced from the same seed-ball, by Mr. Bresee. It is a most vigorous grower, enormous yielder, very large, sound and beautiful, white skin and flesh, medium early, ripening right after the Buckeye. On light soils, and ripening when the weather is cool, very good; otherwise hard, wet, ill-tasted, and poor generally for table use. Unfit for general cultivation.

Jersey Peach-blow. This is a seedling from the Western Red; the White Peach-blow a seedling or a selection from this. They are the same potato, save in color of the skin and flesh, the whiter of the two being indicated by its name. This is a round, rather deep-eyed, white-skinned potato, except some red blotches around the eyes. In favorable seasons, on suitable soils, a very vigorous grower, large yielder, and profitable for a general crop. This variety does not succeed well on light alluvial soils, where there is a large percentage of vegetable mold. On rich clay loams, or rich heavy soils generally, and in favorable seasons, Peach-blows succeed admirably. They are a most excellent winter and spring potato; keep well, and are worthy of general cultivation where soil and climate suit. The objections to them are, large specimens are almost always hollow; they are deep-eyed, and in growing spread over the ground more than any other variety. This last, however, is only objectionable to the producer; it makes them much more difficult to harvest.

There are numberless other varieties that have been tried for a time, and most of them abandoned for some newer or better variety. The Neshannock, for a long series of years the most popular variety grown, is now considered hardly worthy of cultivation by most growers. In fact, the yield is so small as to be unprofitable.

The best of those already named will be found sufficient for any grower, however large. The amateur should, and it is better for the public that he does, keep on trying all the old, and originating.

NEW VARIETIES.

These can be enlarged to any extent by planting the seeds found in the balls which grow on the top of the vines where the blossoms were. Some have an idea that different varieties of the potato mix by being planted in the same hill. This is erroneous. Potatoes that we plant are merely buds from tuberous roots, and can no more mix than buds of different varieties of the apple can mix by being grafted on the same tree. Potatoes can be altered in their appearance by selections. They remain, however, of the same habits and general characteristics. There was an entirely red potato shown at the late meeting of the State Horticultural Society held at Zanesville, obtained by selecting and planting only the red eyes of the Jersey Peach-blow. Still it was a late Peach-blow, and no improvement in any way. I have no doubt, too, by selecting seed from the earliest ripening hills, that the very earliest can be made still earlier, the same as selecting some particular color of animals, after repeated selections we get mostly of the favorite color, or selecting those that mature early, we find them of still more rapid growth.

Some growers, men whose judgment I respect, too, believe that potatoes will sport, so as to produce a different variety. This I think is a mistake. As stated above, their color and shape may be altered, but they remain essentially the same potato. This idea may have originated in the common practice of dealers trying to stick the name of the most popular variety on every potato that resembled it. Thus, in the palmy days of the Neshannock, we had white, blue, red, and black Neshannock, and Neshannock of most all colors and shapes. I have even had men seem to be sorely tried with me for saying the old Merino or Long John, a worthless variety, was not the red Neshannock. Now we find in different parts of our own State, the Buckeye, the Monitor, or Shotwell or Quaker Russet, the Garnet Chili or South American, all called, by those who

happen to have them, Early Peach-blow, because, forsooth, the Peach-blow is now a popular late variety.

Of the untried new varieties, Campbell's Late Rose bids fair to be an invaluable acqui sition to the potato-grower, as well as to the consumer. It is large, beautiful, an abun dant yielder, said to keep well, does not sprout early; consequently will be good late in spring. It has a bright red skin, purely white flesh, is smooth, long and sound; of good flavor, and cooks readily. It grows, like the Peach-blow, all the season, and should be planted early in May. Worthy of trial by all amateurs. Mr. Campbell is a citizen of our own State, and, as like produces like, has shown his good sense by originating this new variety from the seeds of the Early Rose.

Mr. Thorburn, of New York, has produced a potató he calls Thorburn's Late Rose. It is a little darker in color, longer and slimmer, as well as deeper-eyed, and certainly not as handsome as Campbell's Late Rose. Its quality on the table I have never tasted. It is well to test all these new varieties offered to the public. Although not more than one in each hundred that are noised abroad will be found to possess superior merits, still this is the only way we can keep up a supply of first-rate potatoes for our tables. The old sorts, by being raised from tubers, cuttings or buds, are constantly losing their original vigor, and unless we renew from the seed, we will, after a series of years, find our potato crop a failure, just as the old Neshannock and other old favorite varieties have failed.

Any one wishing to try his hand in this direction, should select seed from the best varieties now in cultivation. Remember, like produces like. This is true in vegetable as well as in animal economy.

Rev. Mr. Goodrich produced more seedlings than any other man in the United States. He was not careful, however, to select his seed or balls from the very best sorts-producing the Early Goodrich and the Harrison from an inferior potato, the Cuzco. They both had a short popularity by getting into hands that advertised them liberaliy. Mr. Goodrich's best seedling was the Garnet Chili. Mr. Bresce, from this best seedling of Mr. Goodrich's, produced the Early Rose, better than any of the Goodrich seedlings, and the Peerless, about equal or perhaps a little better than the Harrison. Mr. Campbell has now from this, altogether the best of the Bresee seedlings, produced the Late Rose. From its origin it ought to be good.

These new varieties are much less liable to be affected with the disease known some years ago as potato rot, than the old sorts long produced from tubers. Solon Robinson, in his Facts for Farmers, discusses the question, "Must we give up the cultivation of the potato?" in connection with his remarks on the potato rot. Since these new varieties have been generally planted, the rot seems to almost have ceased. The potato has renewed its original strength and vigor. I have scarcely heard the rot mentioned for the last three or four years. This may be counted as another valuable item from renewing from original sources. Unless, indeed, we are in the condition explained by a cute German at New Orleans, in regard to the yellow fever and General Butler, a kind Providence will not permit us to be afflicted with potato-rot and the Colorado potato-bug at the same time.

This miserable bug has been the greatest pest of the potato-grower for the last two or three years. It is so well known as to need no description, being a familiar acquaintance of all potato-growers. As prevention is better than cure, it is well to destroy the old bugs when they first make their appearance, which will be early in May. Catching and killing them, although tedious, can be done on small patches. On larger fields they can be knocked into pans, with a long paddle, and then killed. There is quite an

advantage in planting the early varieties of the potato as soon as the ground can be worked. The tops then get considerable size before being attacked by this pest. The old bugs themselves do but little, if any, damage, but they beget a most ravenous progeny. The eggs, however, will not hatch while the air remains cold. So by early planting we can get the start and have considerable top to withstand the attack of this bug. When they come I know of but two ways to manage them. One is to catch and kill them, and the other is to poison them with paris-green. Mix with coarse flour one pound of paris-green to twenty of flour, and sprinkle the tops infested with larvæ while the dew is on. Be careful not to put ou too much; very little does.

The bugs are fond of the paste made with the flour and dew, and will quit eating the potato vines for it, which soon uses them up. Or, mix the paris-green with water, and sprinkle the plants any time the bugs are on them. Don't put in too much paris-green, two table-spoonfuls being enough for a three-gallon can of water. Sprinkle lightly. There is an old-fashioned potato-bug, about one inch and one-quarter long. The hind part of the body is heavy; sometimes striped, sometimes brown. Sprinkle this fellow with paris-green and water, and you will soon lay him cold. Or, if your potatoes are not too large, go to plowing and hoeing them, and this pest will leave in a hurry.

SEED.

Medium-sized, smooth, whole potatoes, those of the most perfect growth, unquestionably make the best seed. It takes more bushels to plant an acre, but the yield will be, also, proportionately more. The sprouts from the seed end of a good-sized potato come up strong, grow vigorously, and will produce large, ripe tubers some ten days or two weeks sooner than eyes that are weaker and cut from the stem end of the potato. The tuber, too, is nature's store-house of food for the young plant. It may seem a little expensive to feed the young plant on such food, but it is as natural as the mother's milk for a calf or colt, and will more than repay its cost by increased production. It is not all lost in another view of the case. It is much handier planting. Three hands can drop and keep up with a plow, casily, day after day. Stephens says, in his Book of the Farm, that it requires six to drop after one plow when planting cut potatoes. This I think a little extravagant; but we must remember that our cousins, the Johnnies, take things more patiently than we Yankees do. In planting whole potatoes we save all the time and labor of cutting. This in a busy time is no small item. In early planting the seed is less liable to rot. Should they be killed down by an untimely frost, the dormant eyes will grow and produce a crop, without replanting. Cut-seed, when killed down to the ground by frost, should be replanted. The eyes having exhausted themselves, and these tops being destroyed, cut-seed has not vitality enough remaining to produce a crop worth the tending. In this case better plant over entirely.

PREPARING THE GROUND.

The ground for a crop of potatoes must be plowed not less than eight inches deep; on rich deep soils ten inches will be all the better. The soil must be well mellowed with harrow and roller, if necessary. Then on light, alluvial or sandy soils, furrow from four to five inches deep. On clay or heavy soils a little less depth is preferable. See to it that this furrowing is well done, of even depth all the way. Remember, that if you expect an even, good crop, every hill must be equally well planted. It is the heigth of folly to lose the use of your land, furnish all the seed, do all the labor necessary, or pay for having it done, and then, from careless planting, have your crop more than decimated. Do your own work well, and see that your assistants do theirs equally well. Work well done costs but little more than work only half done. Make your furrows two

and one half feet apart for the small-topped varieties, and three feet for the tall, growing kinds. Drop your potatoes twenty inches apart, and in the bottom of the furrow; allow no one to drop for you on the sides of the furrow, especially first on one side and then on the other. If you permit this to be done, you will have zig-zag rows to contend with during the entire tillage of the crop.

Cover about three inches deep, with a hoe and by hand, for the earliest crop. Just deep enough to be out of danger from freezing, and so as to be most benefited by the heat from the sun, is the proper depth. Later in the season the covering may be done with the plow, if the soil is not too sticky to leave the plow so the work can be well done. This way of planting will require from ten to twelve bushels of seed to the acre. In large fields, especially where weeds may be expected, it is much better to plant in rows both ways, like corn. For the small-topped varieties, twenty-eight inches apart each way is a good distance, others a little wider, say thirty inches. When planting in rows both ways, great care must be taken in dropping, to have the hills placed exactly where the furrows cross each other. By a very little carelessness in dropping, the cross rows will be zig-zag and make very troublesome tending.

The crop will need nothing more till the sprouts begin to break through the soil, when they must be gone over with the harrow, across the ridges, if covered with the plow. Drive the teeth back so as not to injure the sprouts, and harrow all down smooth. This will kill all weeds, if done on a dry day. If covered with a hoe, take your cultivator, close it up so it will run between the rows, and run as close to the hills as you can without disturbing the sprouts or the potatoes planted. If you cover them entirely over, no matter; no injury will be done. They will soon come through, and as soon as the rows can be seen, go over them across the planting with the cultivator, taking out any weeds that are left with the hoe.

Tend, at least once a week, with double-shovel or small shovels till the vines are nearly ready to fall, or if the variety is a blossoming one, till the blossoms appear, when the crop should be laid by with a single shovel plow, care being taken not to run too close to the hills. While tending, work up the ground close to the hills. When laying by, leave a wide hill around the plant on every side, so as to form a little depression in the center of the hill. This will retain the water from light showers, and allow it to run off into the furrow from heavy ones. Be careful not to run so close to the hills as to pack the ground about them, or light showers will do them no good.

DIGGING AND STORING.

Here we feel the need of a good machine. While we have our reapers and mowers almost, it seems to us, in perfection, we have nothing worthy of the name for ɛ potatodigger. Agricultural societies have in vain offered premiums time and again for such a machine. The trouble appears to be to invent a machine that will lift the potatoes, separate them from the dirt, and deposit them in piles. Without this a machine would be worthless. If we must scratch them out from among the particles of soil by hand, or with hand-rakes, we might as well use our large-bladed shovel-plows at once. The best thing we have ever tried is a six-pronged fork. Take up the entire hill and shake out the potatoes from the soil.

When the crop is good, one man will do this as fast as two men can pick up the potatoes. When we get tired of this, or are digging our main crop, we take a large shovelplow and run under the centre of the hills. This will throw most of the potatoes on top of the ground One man can plow out as fast as eight or ten men can pick and load.