Palate. Beaten.

No. 1498. - The Sweet Potato is a native of the East and West Indies, where it grows natural as a perennial plant, but when cultivated it is always treated as an annual. They thrive well in the Southern States, but those grown in the North are much inferior, as the plants seldom blossom and the tubers never ripen perfectly. Though numerous varieties are cultivated, none can compare with those grown in the South.

Culture

No. 1499. - The Sweet Potato is cultivated much in the same manner as our common potato, and succeeds best in light warm soil, which should be deeply stirred and well enriched. The slips or sprouts are planted twelve inches apart in ridges that are four feet wide. Give the plants ordinary culture in the summer, and early in October the tubers will have attained their growth and will be ready for harvesting. The slips or sprouts are generally obtained by setting the tubers in a hot-bed in March and breaking off the sprouts from them when they are five inches high. For transplanting in a favorable season the plucking may be repeated about four times. In setting out the slips the lower part should be sunk one-half of their depth, and when dry weather occurs water should be applied moderately. Dryness and a warm and even temperature are essential for the preservation of Sweet Potatoes, for if these conditions are not supplied the tubers will decay rapidly, They may be preserved until spring by packing them in dry sand and storing them in a warm dry room.

Nansemond

So. 1500. - This is an early variety that matures in short seasons. It is very productive and succeeds well in almost any tillable soil. It does particularly well in the Northern States. The tubers are large, yellow, dry, unctuous, sweet, and well flavored.

Large White

No. 1501. - This variety requires a long season for its full development, and will succeed well in the Middle States. The tubers are large, the skin of a dusky white color, and the flesh is nearly white, with a shade of yellow, being farinaceous and well flavored, but not finely grained.

Kentucky Early Red

No. 1502. - The tubers are of medium size, with a red or purplish-red skin, the flesh being yellow, dry, sweet and of good quality.

Purple Skinned

No. 1503. - The skin is smooth and of a reddish-purple color, and the flesh is finely grained, sugary and of excellent quality. This variety is early and does not keep well.

American Red

No. 1504. - The tubers are long, slender, and of a purplish-red color. The flesh is yellow, finely grained, unctuous, sugary and farinaceous. It is hardy, and an abundant bearer, but does not keep well.

Rose-Colored

No. 1505. - This variety is hardy, productive, and keeps well. The tubers are large, egg-shaped, and often grooved or furrowed. The skin is of a rose color, shaded with yellow, while the flesh is sweet, and has a pleasant nut-like flavor.