in it. The grating must be done in a tub of water, the easiest way being to fix the grater against the side of the tub firmly, and then rub the bulb upon it until it is all torn to pieces, and a thick sediment over the bottom of the tub.
When all the bulbs are done stir up the sediment and get all the fibre and lumps of stuff out, then wash well in ever so many waters, letting the arrowroot settle and then pouring it off, and more on, and repeat the process till it looks as white as snow. Then leave in the sun till every drop of water is evaporated. It is a good plan when washing to use two vessels for the purpose, pouring from one into the other, and nothing is better than two large milk dishes. When all the water is poured off at last, and the arrowroot left to dry, tilt the dish a little. When all the water is gone, break up the white cake in the dish and spread it out on calico in the sun, every now and then stirring it about to keep it perfectly dry, and as soon as possible get it put into tins or bags. The quicker it is made and done with, the better, as if left in water any length of time, it will begin to ferment and go sour.
There are very cheap machines for making arrowroot to be got, but unless you grow a large quantity it can be made just as well, a little at a time, with a common grater, or better still, a rough one made as I have directed.
POTATO GROWING.
In preparing to grow potatoes the soil must be well drained, at the same time the ground must be sufficiently moist to keep the tops of the plants green and healthy, indeed, moisture is of more importance to potatoes than manure, provided the ground is moderately good. Wood ashes mixed with coarse salt will generally keep the ground moist enough without rotting the tubers. Where the soil is well drained it is advisable to plant pretty deep, as this will start the first set of roots or tubers farthest down, and ensure them a more equal temperature than if nearer the surface. The great thing is to look after the growth of stalks and leaves, by so doing you will ensure a good root crop, as these last draw from the top their food and the qualities and ingredients that go towards their formation. If the leaves do not thrive, you may be sure the potatoes won't; and the longer the tops can be kept green and growing, the better.
I once heard of a man (I won't call him a farmer) who cut down all his potato tops to save the tubers from the beetles, and was greatly surprised when he found he had ruined his whole crop.
Once they are dry they should be marketed as soon as possible, and if kept must be stored in a dry, cool place, to prevent the eyes starting.
