Winnebagoes and Blue Jackets, for more eastern countries; but in no part of this country do we find the English, Irish, or Scotch Potatoes to succeed. We must look to our own exertions and industry in raising sorts from seed. If we wish to excel in quality, there is a very extensive field for improvement, and one that we can easily operate upon every year.
The Mercer, in this vicinity, is the universal favorite. The genuine sort is of a longish, flat, kidney form, with a liberal quantity of eyes, and pink-colored on the tapering end. Those covered with knotty protuberances are not considered so pure as those of a uniform shape. It is very early, a good bearer. and a good keeper.
Fox’s Seedling, for garden culture and earliness, will be found preferable to the former. It is a round, white Potato, of good size and excellent flavor, when eaten from the ground, but will not retain its superior qualities for Winter use.
Foxite.—A yellowish-white Potato, with the eyes much sunk It is a great favorite in some situations and soils, as a late variety. It is an excellent keeper, and well flavored.
No vegetable varies more in quality in different soils than this; for a sort that will be pleasant and well-flavored in one soil, will be coarse and rank in another. One fact may be observed, that white Potatoes do best on light soils, while red will be most productive on clayey or retentive soils.
Culture.—The first matter to be considered is the soil, which, if of a sandy loam, is better calculated for the potato than a heavy or very clayey soil. Though any soil will do, it must be observed that the roots produced in a light, are more dry and sweeter than those grown in a heavy soil. The finest potatoes are grown in a new, light, rich loam. If the soil is heavy, the manure used should be composed of well-decayed leaves, horse manure, and ashes, well blended and mixed together before using. A good crop can seldom be raised if this
