Mr. Southwick,
I have stated in my former communications, the result of my experience in the cultivation of potatoes. So long as I practised setting my crop with small potatoes, the cullings of my potato bins, my crops degenerated, grew less and less for several years, and finally run entirely out.—I changed my practice, and the result has been a continued improvement for near ten years, both in quantity and quality. My practice has been to select the largest, soundest, and best potatoes for seed, to cut them into 4 quarters, and plant 4 pieces in each hill in a square of about 9 inches. The results have been every way satisfactory. My potatoes have been large, constantly improving in size, earlier, better, and more abundant from year to year. I have never been nice enough to weigh my seed, to ascertain exactly whether a potato of one ounce or two ounces be as perfect a root as one of 6 or 12 ounces. My experience both in planting and in distillation has left on my mind a strong impression that small unripe seed is very improper, and very unprofitable. I am aware that many farmers hold firmly that small seed potatoes are as good as large ones; but I also know that I have sold potatoes to these men at 5 and 6 shillings per bushel, and some of them have been convinced that good seed was an object even at those prices. In the south I am aware that it is the practice almost uniformly to plant small sweet potatoes. But I am fully persuaded it is an error. To this cause I think may be justly attributed the decrease and deterioration in the crops of this valuable root.
Middlesex, August 3, 1820.
[Plough Boy.
ECONOMY IN FUEL.
While economy is the order of the day, it may not be amiss to point out an item of which it is believed a general ignorance prevails. It is well known to philosophers that when water commences to boil in the open air no additional fire can make it any hotter. A contrary opinion prevails, and those employed in cooking victuals, in order to accelerate the operation think that they cannot make the fire too intense. The fuel added for this purpose is, in fact, not only a wanton waste, but by causing a violent ebulition, it forces from the victuals, with the steam its finest flavour. How much fuel in families might be saved if, in cooking, no more were used than to keep the water that is used just at the boiling point, and it is certain the victuals would be the better for it.
[Ib.