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4 and 5. Winter Red, both ſorts.

Theſe two kinds of potatoes, though differing in appearance, ſeem to poſſeſs nearly the ſame qualities; they reſemble each other in taſte and flavour, ripen at the ſame time; both of them grow well upon ſtrong clay and heavy loams, and both ſeem to be in the higheſt degree of perfection in the ſpring.

This laſt is no inconſiderable advantage, as they can with little trouble be kept freſh and palatable till after Midſummer; but the circumſtance of their delighting in a clay ſoil, renders them highly valuable in ſituations where the ſoil is moſtly of that kind, and where the other ſorts, if planted, would both be of a watery inferior quality, and would alſo be very un⸗ productive.

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PFOTATOES FOR CATTLE.

Cluſter Potatoe and VNam.

Both of theſe kinds are cultivated only for feeding cattle, for which mhey ſeem well adapted; but from the harfhneſs of their taſte, they are unft for culinary purpoſes. They, however, poſſeſs certain peculiarities which render them highly valuable for the feeding of ſtock.

From the circumſtance of their keeping long, and being caſily preſerved through the winter, they will be found highly uſeful for feeding ſheep and cattle after the turnips are finiſhed. By this means the interval between the turnip and grafs feeding will be in a great meaſure filled up, and the farmer will be enabled to carry on and complete the fattening of both fhee and cattle, which he would otherwiſe have been obliged to diſpoſe of for want of ſpring food. We are perfectly convinced, that this part of rural œconomy has been too little attended to; and from ſeveral ſucceſsful expe- riments which we have ſeen tried, we are enabled to ſay, that either the Cluſter potatoe or Vam can be uſed with ſingular advantage for feeding: and what adds to their value is, that cattle who have made ſome progreſs in fattening upon turnips, thrive amazingly when put upon Yams, or An) of the coarſe potatoes.

here is, however, a very material difference between this root and turnips; for the greateſt benefit of turnips is met with when they are given in a raw ſtate; whereas Yams, and indeed every other kind of potatoes, produce the beſt efftects when boiled. This operation may ſeem to deter many from the practice; but when it is eonſidered that it can be done by Keam, with the aſſiſtance of a very fmall fire, and without any troublè,