VALUE OF THE POTATO AS CATTLE FOOD.

The constituents of the potato are according to different authorities, as follows:

Water 75.2 Casein 1.4 Starch 15.5 Dextrine 0.4 Sugar 3.2 Fat 0.2 Fibre 3.2 Mineral matter 0.9

Or economically: Water 75.2 Flesh-formers 1.4 Fat-formers 18.9 Accessories 3.6 Mineral matter 0.9

Of the high value of potatoes, when used in connection with other food, there is not a shadow of doubt. All experimenters and observers in the economy of food agree in saying that they are of the highest utility; but they must be used with other food whose constituents are different from those of the root.

The analysis shows that potatoes surpass in the fat-producing principles the nutritious or flesh-forming in such proportions that they could not alone sustain the composition of the blood; for an animal fed alone on these tubers would be obliged to consume such quantities to provide the blood with the requisite proportion of albumen that, even if the process of digestion were not discontinued, there would be a superabundance of fat accumulated beyond the power of the oxygen to consume, which would successively absorb from the albuminous substance a part of its vital elements, and thus a check would be caused in the endless change of matter in the tissues in the nutritive and regressive transformations.

Potatoes, then, to be of most value as food for cattle, should be fed in connection with grain, or with other roots in which the flesh-forming element predominates. There seems to be no doubt that the tubers are of most value when cooked, although some authors affirm to the contrary. It seems possible to prove this on philosophical principles; for it is well known that the starch contained in the potato is incapable of affording nourishment until the containing globules are broken, and one of the most efficient means of doing this seems to be by heat.

Boussingault, in speaking of the economy of cooking potatoes, says, "The potato is frequently steamed or boiled first; yet I can say positively that horned cattle do extremely well upon raw potatoes, and at Bechelbrunn our cows never have them otherwise than raw. They are never boiled, save for horses and hogs. The best mode of dealing with them is to steam them; they need never be so thoroughly boiled as when they are to serve for the food of man. The steamed or boiled potatoes are crushed between two rollers, or simply broken with a wooden spade, and mixed with cut hay or straw or chaff, before being served out. It may not be unnecessary to observe that by steaming potatoes lose no weight; hence we conclude that the nutritive equivalent for the boiled is the same as that of the raw tuber.

"Nevertheless, it is possible that the amylaceous principle is rendered more easily assimilable by boiling, and that by this means the tubers actually become more nutritious. Some have proposed to roast potatoes in the oven, and there can be little question that heated in this way they answer admirably for fattening hogs, and even oxen. Done in the oven, potatoes may be brought to a state in which they may perfectly supply the place of corn in feeding horses and other cattle."

The apparent contradiction in the remarks will be observed; but the evident leaning in favor of cooked potatoes shows that Boussingault, although paying some attention to the theory that cooked food is not generally attended with the same benefit to ruminating as to other animals, was evidently almost convinced that those which contained an abundance of starch in their constituents must be rendered more nutritious when exposed to the action of heat.

Potatoes fed in a raw state to stock are laxative in their effects, and are often given to horses as a medicine in cases of "hidebound" with decided benefit. Bots, which have been known to live twenty-four hours immersed in spirits of turpentine, die almost instantly when placed in potato-juice; hence a common practice with horsemen, where bots are suspected, is to first administer milk and molasses to decoy the parasites from the coating of the stomach, and then drench the animal with the expressed juice of potatoes. A decoction made by boiling the parings of potatoes in a small quantity of water is often used as a wash to kill vermin on cattle. Raw potatoes, fed occasionally and in small quantities, are a good tonic for stock of any kind which is kept principally on hay; but all experiments show that when the potato is used for fattening purposes, the tubers should in some way be cooked, that the animal to which they are fed may derive from them the greatest possible amount of nutriment. Repeated experiments demonstrate the fact that horned cattle or hogs lay on as much fat from the consumption of two thirds of a given quantity of potatoes properly cooked as they will by eating the entire quantity in a raw state. In point of nutriment as cattle-food, two pounds of potatoes are considered equivalent to one pound of hay.



HOW TO COOK THE POTATO.

FURNISHED BY

PROF. PIERRE BLOT, OF BROOKLYN.

At the suggestion of a number of friends, I addressed the following note to Professor Blot, which, with his reply, is appended:

PROFESSOR PIERRE BLOT: NEW-YORK, Feb. 15, 1870.

DEAR SIR: In connection with a Prize Essay on the cultivation of the potato, I wish to publish an article on COOKING THE POTATO, to be taken from your Hand-Book of Practical Cookery. I write this note to ask whether I can do this with your entire approval. Hoping that such article may aid our American housekeepers to prepare the potato for the table in a more palatable and wholesome manner, I remain yours very truly,

W. T. WYLIE.

BROOKLYN, CENTRAL KITCHEN, Feb. 15, 1870.

REV. W. T. WYLIE:

DEAR SIR: You are authorized, with the greatest pleasure. P. BLOT.

In accordance with the above authority, the following selections have been made from the book named:

To Select.—As a general rule, the smaller the eye the better the potatoes. By cutting off a piece from the larger end, you ascertain if they are sound; they must be white, reddish, bluish, etc., according to the species. If spotted, they are not sound, and therefore very inferior. There are several kinds, and all of them are good when sound or coming from a proper soil. Use the kind you prefer, or those that are better fit for the way they are intended to be served.

To Boil.—Being naturally watery, potatoes should never be cooked by boiling except when wanted very white, as for croquettes. When boiled whole, put them of an even size as much as possible, in order to cook them evenly. They are better, more mealy, when steamed or baked; but those who have no steamer must, of course, boil them. Cover them with cold water, set on the fire and boil till done, then pour off all the water, put the pan back on a slow fire for five minutes and well covered; then use the potatoes.

To Steam.—Place them above a kettle of boiling water, in a kind of drainer made for that purpose, and adapted to the kettle. The drainer must be covered tight. They cook as fast as by boiling, the degree of heat being the same. When steamed the skin is very easily removed.

To Prepare.—If they are to be boiled, or steamed, or baked, it is only necessary to wash them. If wanted peeled, as for frying, etc., then commence by cutting off the germs or eyes; if young and tender, take the skin off with a scrubbing-brush, and drop immediately in cold water to keep them white; if old, scrape the skin off with a knife, for the part immediately under the skin contains more nutriment than the middle, and drop in cold water also. If wanted cut, either in dice, or like carpels of oranges, or any other way, cut them above a bowl of cold water, so that they drop into it; for if kept exposed to the air, they turn reddish and lose their nutritive qualities.

A l'Allemande.—Steam, peel, and slice the potatoes. Cut some bread in thin slices, and fry bread and potatoes with a little butter, and turn the whole in a bowl, dust well with sugar, pour a little milk all over, and bake for about fifteen minutes; serve warm.

A l'Anglaise.—Steam or boil about a quart of potatoes, and then peel and slice them. Put two ounces of butter in a frying-pan on the fire, and put the potatoes in when melted, toss them for about ten minutes, add salt, pepper, a little grated nutmeg, and serve hot.

Broiled.—Steam, peel, and slice the potatoes. Lay the slices on a gridiron, and place it over a rather slow fire; have melted butter, and spread some over the slices of potatoes with a brush; as soon as the under part is broiled, turn each slice over and spread butter over the other side. When done, dish, salt, and serve them hot. A little butter may be added when dished, according to taste.

Fried.—To be fried, the potatoes are cut either with a vegetable spoon, in fillets, in slices, with a scalloped knife, or with an ordinary one, or cut in pieces like carpels of oranges, or even in dice. When cut, drain and wipe them dry. This must be done quickly, so as not to allow the potatoes to turn reddish. Have a coarse towel ready, then turn the potatoes into a colander, and immediately turn them in the towel, shake them a little, and quickly drop them in hot fat. When done, turn them into a colander, sprinkle salt on them, and serve hot. Bear in mind that fried potatoes must be eaten as hot as possible. Fry only one size at a time, as it takes three times as long to fry them when cut in pieces as when sliced or cut in fillets.

To fry them light or swelled.—When fried, turn into the colander, and have the fat over a brisk fire; leave the potatoes in the colander only about half a minute, then put them back in the very hot fat, stir for about one minute, and put them again in the colander, salt them, and serve hot. If the fat is very hot, when dropped into it for the second time they will certainly swell; there is no other way known to do it. It is as easily done as it is simple. Potatoes cut in fillets and fried are sometimes called a la Parisienne; when cut in slices or with a vegetable spoon, they are called a la francaise.

Potatoes cut with a vegetable spoon and fried, make a good as well as a sightly decoration for a dish of meat or of fish. They may be fried in oil also, but it is more expensive than in fat. They may be fried in butter also, but it is still more expensive than oil, and is not better than fat; no matter what kind of fat is used, be it lard, beef suet, or skimmings of sauces and gravy, it can not be tasted.

Lyonnaise.—Potatoes Lyonnaise are prepared according to taste, that is, as much onion as liked is used, either in slices or chopped. If you have not any cold potatoes, steam or boil some, let them cool, and peel and slice them. For about a quart of potatoes, put two ounces of butter in a frying-pan on the fire, and when melted put as much onion as you please, either sliced or chopped, into the pan, and fry it till about half done, when add the potatoes and again two ounces of butter; salt, pepper, and stir and toss gently till the potatoes are all fried of a fine, light-brown color. It may require more butter, as no vegetable absorbs more than potatoes.

Mashed.—Peel and quarter about three pints of potatoes, as directed; put them in a saucepan with more water than is necessary to cover them, and a little salt; set on the fire and boil gently till done, drain, put them back in the saucepan, mash them well and mix them with two ounces of butter, two yolks of eggs, salt, pepper, and milk enough to make them of a proper thickness. Set on the fire for two or three minutes, stirring the while, and serve warm. When on the dish, smooth them with the back of a knife or scallop them, according to fancy.

Mashed and Baked.—Put two ounces of butter in a stewpan and set it on the fire; when hot, add a tea-spoonful of parsley chopped fine, and a little salt; five minutes after, put in it a quart of potatoes, prepared, cooked, peeled, and mashed, as directed; then pour on the whole, little by little, stirring continually with a wooden spoon, a pint of good milk; and when the whole is well mixed, and becoming rather thick, take from the fire, place on the dish, then set in a brisk oven for five minutes, and serve.

Sautees.—Take a quart of young and tender potatoes, peel them with a brush, and cut in slices. Put two ounces of butter in a frying-pan on a quick fire; when hot, put the potatoes in, and fry them till of a golden color; place them on a dish without any butter, sprinkle chopped parsley and salt on, and serve. They may also be served without parsley, according to taste.

Soufflees.—Steam a quart of potatoes, then peel and mash them in a saucepan and mix an ounce of butter with them; set on the fire, pour into it, little by little, stirring the while, about half a pint of milk, stir a little longer after the milk is in and until they are turning rather thick; dish the potatoes, smooth or scallop them with the back of a knife, and put them in a quick oven till of a proper color, and serve.

In Cakes.—Prepare and cook by steam a quart and a half of potatoes, peel and mash them; mix with them the yolks of five eggs, half a lemon-rind grated, and four ounces of fine white sugar. Put four ounces of butter in a stewpan and set it on the fire; when melted, put the mixture in, stirring it with a wooden spoon continually; as soon as it is in the stewpan, add the whites of the five eggs, well beaten; leave on the fire only the time necessary to mix the whole well together, and take off; when nearly cold, add, if handy, and while stirring, a few drops of orange-flower water; it gives a very good flavor; then put the whole in a tin mould greased a little with butter; place in a quick oven for about thirty-five minutes, and serve.

With Butter, or English Fashion.—Put water on the fire with considerable salt in it; at the first boil, drop a quart of washed potatoes in and boil till done, when take off, peel, and put them whole in a saucepan, with butter, salt, pepper, and a little nutmeg; set on a rather slow fire, stirring gently now and then till they have absorbed all the butter. Serve warm. They absorb a great deal of butter.

With Bacon or Salt Pork.—Peel and quarter about a quart of potatoes. Set a saucepan on the fire with about four ounces of fat salt pork cut in dice in it. When fried, put the potatoes in. Season with a bunch of seasonings composed of two sprigs of parsley, one of thyme, and a bay-leaf; salt and pepper to taste, and about half a pint of broth or water. Boil gently till cooked, remove the bunch of seasonings; skim off the fat, if any, and serve warm. It is served at breakfast, as well as entremets for dinner.

With Cream or Milk.—Peel and mash a quart of potatoes, when prepared and cooked. Put two ounces of butter in a stewpan and set it on a good fire; when melted, sprinkle in it a tea-spoonful of flour, same of chopped parsley, a pinch of grated nutmeg, and salt; stir with a wooden spoon five minutes; then add the potatoes, and half a pint of milk or cream; keep stirring ten minutes longer, take from the fire, sprinkle in them half a table-spoonful of sugar, and serve as warm as possible.

With White Sauce.—Clean, wash, and throw a quart of potatoes in boiling water, with a sprig of thyme, two onions, a bay-leaf, two sprigs of sweet basil, two cloves, salt, and pepper; when cooked, take the potatoes out carefully, peel and cut them in two, place them on a warm dish, pour on them a white sauce, and serve warm.



THE POTATO:

ILLUSTRATIONS AND DESCRIPTIONS.

We propose to add a few pages of illustrations of the new varieties, together with descriptions of the same. A number of these were given in the pamphlet issued last year, and are reproduced from that. In case a new edition is called for, it is likely that a number of additional cuts will be added to it.

We would call attention to the report of a series of experiments which have been made on the farms connected with the Agricultural College of Pennsylvania.

There are very many questions connected with the cultivation of the potato which can be answered satisfactorily only by careful and repeated experiments.



Seedling of Early Goodrich, now six years old, and is claimed to combine more good qualities than any other potato. D. S. Heffron, of Utica, originated it. Is said to be productive, early, and of good keeping qualities.

MASSASOIT.—A new variety from Western Massachusetts, resembling the Harrison in appearance, but earlier and of much better quality; flesh white, cooks dry and mealy, and altogether a superior variety; strongly recommended for a general crop. (See next page.)

BELLEFONTE, February 12, 1870.

REV. W. T. WYLIE:

DEAR SIR: I inclose an extract from the report, suitable, I think, for the pamphlet.

H. N. MCALLISTER.

AGRICULTURAL COLLEGE OF PENNSYLVANIA.

From an interesting and instructive report of the Professor of Agriculture to the Board of Trustees of the Agricultural College of Pennsylvania, for 1869, in relation to the results of experiments made upon the three several experimental farms connected with that institution, we make the following extracts touching the Potato, verifying and illustrating some of the principles set forth in the above essay:

1st.—Varieties.

Of upward of thirty different varieties experimented upon, the Early Goodrich, Early Rose, and Harrison are among the best and most prolific.

LIKE WEIGHTS OF SEED UPON EQUAL AREAS OF GROUND.

2d.—Different Modes of Preparing the Seed.

CENTRAL FARM.—One fourth of Plot No. 11—Early Goodrich—cut tubers, yields 500 pounds, equal to 286 bushels per acre; large and whole tubers, yields 410 pounds, equal to 234 bushels per acre; medium-sized tubers, yields 419 pounds, equal to 239 bushels per acre; and small tubers, yields 486 pounds, equal to 278 bushels per acre.

3d.—Combined Diversity between Soil and Sub-soil and Common Plowing.

CENTRAL FARM.—The 4 plots, Nos. 11, 16, 116, and 416—soil and subsoil plowing—yields 6200 pounds, equal to 221 bushels per acre; the 2 plots, Nos. 216 and 316—common plowing—yields 1845 pounds, equal to but 131 bushels per acre.

4th.—Diversity between Letting all Sprouts Grow and Thinning to Three in each Hill..

EASTERN FARM.—Plot No. 208: Monitors; large and whole tubers, 21-1/2 pounds; not thinned; Moro Philips's superphosphate; yield 1174 pounds, equal to 168 bushels per acre.

Plot No. 209: Monitors; large and whole tubers, 23 pounds; thinned; Moro Philips's superphosphate; yield 1042 pounds, equal to 149 bushels per acre.

Plot No. 210: Monitors; large and whole tubers, 15 pounds; not thinned; stable manure; yield 860 pounds, equal to 124 bushels per acre.

Plot No. 211: Monitors; large and whole tubers, 14-1/2 pounds; thinned; stable manure; yield 839 pounds, equal to 119 bushels per acre.

5th.—Diversity from Time of Cutting the Seed-Potatoes..

Plot No. 222: Monitors; cut two weeks before planting; yield 580 pounds, equal to 83 bushels per acre.

Plot 223: Monitors; cut at time of planting; yield 819 pounds, equal to 117 bushels per acre.

Plot 220: Early Shaw; cut two weeks before planting; yield 764 pounds, equal to 100 bushels per acre.

Plot 221: Early Shaw; cut at time of planting; yield 907 pounds, equal to 129 bushels per acre.



Bresee's Peerless, or No. 6.

The latest and best of all Mr. Bresee's seedlings for the main crop. This is also a seedling of the Garnet Chili, and originated from the same seed-ball as the Early Rose; skin dull white, occasionally russeted; eyes shallow, oblong; flesh white, mealy; grows to a large size, often weighing from one and a half to two pounds, and enormously productive. At a trial before a committee of the Massachusetts Horticultural Society, in September last, this variety obtained more votes as to quality than any other of Bresee's seedlings.

TABLE OF EXPERIMENTS.

TRY IT AND REPORT RESULTS.

lbs. Two pounds large-sized potatoes, planted whole 00 " " " " cut into quarters 00 " " " " cut to single eyes 00 " " " " cut to single eyes and planted four in a hill 00 " " " " planted in drills, fifteen inches between the sets, 00 Two pounds small potatoes, planted whole 00 " " " cut in two pieces 00 Two pounds cut to single eye, and worked in ridges 00 " " " the surface kept flat 00

To these add such other experiments as may be interesting to you. Weigh the product of each carefully, and report weight, average, size of each lot, and quality.



Brezee's King of the Earlies.

Raised, in 1862, by Albert Brezee, of Hubbardton, Vt., from a ball of the Garnet Chili. Vines of medium height, or a little less, and bearing no balls; leaves large; tubers large and handsome, roundish and slightly flattened; eyes small, and somewhat pinkish; skin flesh-colored, or dull pinkish white; flesh white, cooks well, and is of the best quality for the table. Has proven thus far very hardy. The variety will not be sent out until the spring of 1870.



THE EARLY MOHAWK POTATO.

Originated in Michigan, in 1866, from a cross of the Peachblow and Brick Eye. It is of oblong, roundish shape, flattened at the ends. Skin light pink, with pink blush near the eye. Eyes slightly sunken, flesh white, cooks dry and mealy, and of superior flavor. Ripens from six to ten days earlier than the Rose, of uniform large size and but few small ones, and perfectly free from Core or Hollow Heart, and a superior Winter and Spring variety.



Brezee's Prolific.

This variety originated with Albert Brezee, Esq., of Hubbardton, Vt., in 1861. Mr. Brezee was the originator of the Early Rose, the seed producing both that and Brezee's Prolific being from the same seed-ball, and both are seedlings of the Garnet Chili.

The vines of Brezee's Prolific are of medium height, quite bushy, and somewhat spreading, and with very large leaves; as yet they have produced no seed-balls. Tubers large, regular in shape, and very smooth, slightly oblong, and very much flattened; skin dull white, inclined to be russeted; eyes but little depressed and slightly pinkish; flesh white, rarely if ever hollow; cooks quickly, and is very mealy and of excellent quality. Yield very large, maturing three weeks later than the Early Rose.

* * * * *

Rules Worth Observing.—An experienced cultivator says, "My experience leads me to lay down the following as safe rules:

"I. As early as possible, lay your plans for the next season's planting, and manure and work your ground accordingly, in advance.

"II. Secure the best seed, even if it cost you two or five times as much as a common and less valuable sort.

"III. Always get a new, improved variety, as soon as it has been tested and proved. Remember the profit is mainly made by the early cultivators. When it gets so common that you can buy cheap, you will have to sell cheap, too.

"IV. Buy only from reliable dealers, and be sure you get the genuine article.

"V. BUY, or at least ORDER, if you possibly can, in the fall or winter; you thus save the spring rise of prices.

"VI. Liberal outlay for seed, manure, tools, and work gives ten-fold the largest return in money, as well as satisfaction."



THE GLEASON.

Also a seedling of 1860, of the Pink Eye Rusty Coat, No. 15, which it closely resembles. When two years old, Mr. Goodrich described it thus: "Longish, rusty, coppery; leaves and vines dark green; flowers white; a very hopeful sort." September 29th, 1863, at digging time, he added: "Very nice; many in the hill; no disease." The two seasons, 1865 and 1866, under Dr. Gray's cultivation, this variety yielded at the rate of four hundred bushels to the acre, being more productive than the parent. This variety gives the best satisfaction. The tubers are not overgrown, but numerous; have fine-grained, solid flesh, that cooks white. For winter use this kind is excellent. It is a good keeper, and has a fine, rich flavor, especially when baked.



Willard.

J. J. H. Gregory says of this potato: "The Willard is a seedling from the Early Goodrich. It proves to be a half early variety, enormously productive, and is a potato of good promise. It is of a rich rose color, spotted and splashed with white. The flesh is white."



THE EARLY ROSE.

"It is a seedling of the Garnet Chili, that was originated in 1861, by Albert Brezee, Esq., an intelligent farmer of Hortonville, Vt. I have experimented with it for three years, and have been so well pleased with it that I have purchased all Mr. Brezee could spare for the last two years, and have engaged the whole of his small crop for another year.

"It has a stout, erect stalk, of medium height; large leaves; flowers freely; bears no fruit. The tuber is quite smooth, nearly cylindrical, varying to flattish at the centre, tapering gradually toward each end. Eyes shallow, but sharp and strongly marked. Skin thin, tough, of a dull bluish color. Flesh white, solid, and brittle; rarely hollow; boils through quickly; is very mealy, and of the best table quality. It is as healthy and productive as the Early Goodrich, matures about ten days earlier, and is its superior for the table. The cut is a good outline of this beautiful and excellent sort.

"I consider it the most promising very early potato with which I am acquainted, and I have tried nearly all the early sorts of the country."

* * * * *

How to Double Your Crop, when you have New and Rare Kinds.—In an ordinary hot-bed or cold frame, put some six inches of good, loose, rich soil; split your potato, and lay it cut side down about three inches under the surface. When the sprouts are four or five inches high, lift the potato, slip off the sprouts, and plant them.

You can then cut the tuber into single eyes, and plant as usual. The crop from the sprouts will ripen two weeks before the others. I made $40 this year by trying this with a handful of potatoes. Every reader is welcome to it, and may make as much or more than I did, if he secures a few pounds of the newer and costly but valuable kinds. W.

Early Goodrich.

A seedling of the Cusco of 1860. In 1862, Mr. Goodrich described it: "Round to longish; sometimes a crease at the insertion of the root; white; flowers bright lilac; (produces) many balls; yield large. Table quality is already very good. This sort is No. 1 every way." He said to me in the spring of 1864: "This early sort gives me more satisfaction than any other I have ever grown." This variety ripens as early as the Ashleaf Kidney; on rich soil yields from 250 to 350 bushels per acre; has never shown any disease; is white-fleshed, and of superior quality.

The above description by D. S. Heffron is fully sustained by my experience.

I noticed at dinner to-day, (Nov. 17th,) every potato in a large dishful had cracked its skin, and from most of them the skin had peeled itself half off. W.

* * * * *

Rev. W. F. Dixon, of Pine Grove, gives the results of his experience in the following note:

"PINE GROVE, MERCER CO., PA., September 20, 1868.

"A year ago last spring, a friend gave me three early Goodrich potatoes, which I planted four eyes in a hill, and last fall I raised over one bushel. I had the Buckeye planted in the same lot. The Goodrich produced about four times as much to the hill as the Buckeye."

* * * * *

Our country may well honor the memory of Rev. C. E. Goodrich, who, by persevering experiments and patient toil, has produced such wonderful results. His success should stimulate every farmer to make a similar line of experiments.

Potato Crop of New York State.—The total potato crop of the State of New York, this year, is about 25,000,000 bushels. The six great potato counties are Washington, Rensselaer, Saratoga, Monroe, St. Lawrence, and Genesee. Only one other county (Oneida) produces 300,000 bushels; three others, 600,000; one, 500,000; six, 400,000. New York county returns a crop of 1700 bushels. The entire crop of the State, 25,000,000 bushels, is raised on 254,403 acres of land. The three counties in the State which produce the most potatoes join each other, viz., Washington, Rensselaer, and Saratoga—their aggregate production reaching within a fraction of 2,500,000 bushels, or more than one-eighth of the total product of the whole State.—New York Observer.

HARISON.

Mr. Heffron gives the following account of this variety: "It is a brother of the Early Goodrich—a seedling of the Cusco of 1860. When two years old, Mr. Goodrich described it thus: 'White, large, not so deep eyes as the parent, nice.'" In 1863, Mr. Goodrich had eleven and a half bushels; and though it was a bad year for disease, and this a young and tender seedling, when he overhauled his seedlings, January 29th, 1864, he made this entry in his book: "All perfect, fine."

It has a smooth white skin, white flesh, and is the most solid of large potatoes, having no hollow at the centre. It is enormously productive, yielding as well as the parent Cusco, and exceeds all others; its form is good, table quality excellent; keeps well; ripens ten days earlier than the Garnet Chili, and thus far is as hardy as the Garnet Chili.

Among winter sorts this potato must soon hold as high a place as is conceded to the Early Goodrich among the early sorts.



To Keep Potatoes during Winter.—As soon as dry after digging, pick up and handle carefully; store in a dry, well-aired, cool cellar, free from frost, either in bins raised a little from the bottom of the cellar, or in barrels having at least two holes bored through the staves near the bottom, and lay the top head on, over a lath, so as to exclude the light without preventing a free circulation of air. Also sprinkle among the potatoes about half a pint of recently slacked quick-lime to each barrel. If bins are used, cover them over sufficiently to exclude the most of the light. Air the cellar all winter, as often as the temperature outside will admit of it.

CLIMAX.



It has a stout, erect stalk, of full medium height, internodes of medium length, and very large leaves; the tuber is above medium in size, quite smooth, in form of a short cylinder swelled out at the centre, occasionally slightly flattened, and terminating rather abruptly; eyes shallow, sharp, sometimes swelled out or projecting, and always strongly defined; skin medium thickness, considerably netted or russet, tough, white; flesh entirely white, solid, heavy, brittle, and never hollow, and it boils through quickly, with no hard core at centre or stem, is mealy, of floury whiteness, and of superior table quality.



Early Prince.

The Early Prince is a seedling of the Early York, and was propagated in 1864. It has proved to be from a week to ten days earlier than the Early Rose, as far as size and solidity are concerned, and from two to three weeks earlier in quality.

* * * * *

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