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EXPERIMENTS PROM DR. HUNTEWS GEORGICAIL ESSAYS.
A kiln that will coſt 31. will roaſt potatoes ſufficient for the maintenance of
On Tranſplanting Potaloe-Tops. By Mr. Elbray, near Mancheſter.
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On the 18th of May, 1772, finding ſome beds I had ſown very early with onions to be a miffing crop, l was induced to make the following ex- periment: The year before, I had ſet ſome potatocs in another part of my garden, in the common way; and as it is impofſible but ſome will re- main in the ground all winter, 1o0 1 found a number of ſprouts, about three inches high, which I nipped aff cloſe to the ground, and tranſplanted them into the onion-beds, without any farther preparation, about a foot and a half afunder, in the ſame manner that cabbages and caulifiowers are planted. As the ſeaſon became immediately very dry, I was obliged to give my plants a little water for four or five ſucceſſive nights; after which they began to flouriſh, and had the appearance of a promifing crop during all the ſummer. At the uſual time, in October, I ordered them to be taken up; and for fize, quantity, and quality, they exceeded all I ever had in the common way. Had the ground been freſh, properly manured and prepared, and the plants put down at a proper diſtance from each other, I am of opi- nion that the ſucceſs would have been ftill greater.
On Baking ar Kin-dming Potatoes, and feeding Hogs with them. 2 Ry Aär. Chazles Cbaloner-
From an accurate experiment made laſt year, I dare venture to recom- mend baked potatoes as an excellent food fot hogs. The pork produced by this food, was equal to that from barley and beans; but at preſent I cannot exactly aſcertain the comparative experiment with regard to expence: how- ever, I am ofopinion that roaſted potatoes, conſidering the improyement of the hogs, is as cheap a food, if not cheaper, than can be given them. I roaſt my potatoes upan a kiln, ſimilar to what is uſed by oatmeal-fhellers for drying their oats. The difference in expence between boiling and roaſt- ing the potatoes is prodigious, both with regard to the labour and fuel.
more than 20 hogs; and one man will beſtow all the neceſſary attendance upon them, and do other work beſides. The action of the fire, by diſſipat- ing the crude juices that are contained in raw potatoes, reduces them into a ſtate highly wholeſome and nutritious. Boiling does this in part, but not ſo 1 effectually. A potatoe roaſted in the manner above deſcribed, partakes ₰ much of the nature of a cheſnut, and perhaps is not greatly inferior to it.
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