... CULTURE OF POTATOES. go THE following experiments, for the better production of this valuable root, will, it is prefumed, be acceptable to our readers.—The fame quantity of fets pro- duced as follows, viz. No manure - - 134 fmall. Coal afhes - rather ...

... fel Le ON THE CULTURE OF Th? itil Cultivation of the Early Potatoe. CUT the fets, and put them on a room floor, where a current of air can be introduced at pleafure; lay them thin, about two or three lays of depth, cover them with oat-fhells of faw-duft ...

... CULTURE OF POTATOES. go ...

... MAKING POTATOE BREAD. THE following method of making potatoe bread has been laid before Mp Bath Agricultural Society, of which a fpecimen was produced, and met é general approbation: * ‘I'o any given weight of flour put balf that weight jy potatoes. Let ...

... METHOD OF RAISING EARLY POTATOES. i L _. “NICATED BY MR BLUNDEL OF ORMSKIRK, TO THE SURVEYOR OF (Sa THE COUNTY-OF LANCASTER. i Wag thig ERE was the firft coun-. 'ngdom in which the potatoe 2d as it is able at this day cultivation in that im- to Nilleg ...

... THE CONSTITUENT PARTS OF THE POTATOE ROOT. BY DR PEARSON. FROM Dr Pearfon's Experiments it appears that 100 parts of potatoe-root, deprived of its fkin or bran, confift of 1. Water, - - 68 to 72 2. Meal, - to 28 100 % The meal confifts of three different ...

... Method of making Bread from the Potatoes. [From Lord Dundonald's Letters.] procefs making flour, or farina, from potatoes, is fimilar what has long been pra&ifed in the Weft Indies, the negroes the preparation of the Caffddo-flour ; viz. by grating down ...

... the croP gt ‘ There was_plante Aye si county of Angus, by pat? . a potatoe ces cut in fets; the when taken up on the at pine th P weld ots laft, was 336 dS 3 otat . twelve p 4 in A potatoe was dus ho iy Fintry, which welé t cab o it. a w 4 bage was neighbourhood ...

... confequences. is every rea- fon to believe, that perhaps 50,c00 addi- tional acres of potatoes have been plant- ed in confequence of that recommenda- tion. As cach acre of potatoes will feed, at an average, from eight to ten people for twelve months, it is probable ...

... wood, chiefly oak, birch, and afh. The principal proprietor is Mr iuamont of Lamont; the ufua crops are, oats, barley, and potatoes. ...

... © from malt diftillation Mb, the potatoes are boiled to ‘ng’, Which js diluted with hot ; the mafs is then barm for about a fort- then diftilled in the ufual tit Yielded a ftrong flavour and perfume of rafpberries, and is not hable to be foiled by what ...

... they remain without ,lI the crop is taken up. The r never been than from excellent potatoes, i( -' h 'shelter bufhels to the boll, and t) '' ; little heaped. le potatoe crop removed, .^Crj' s again formed before • Qii the divifion-furrow clear-1 d' cofts ...