in August and September;
and will keep in excellent condition till May following, without losing
either its mealiness or flavor."

LONG RED.

Form long, often somewhat flattened,--its general appearance being not
unlike that of the Jenny Lind, though of smaller size; color red; flesh
marbled or clouded with red while crude, but, when cooked, becoming
nearly white. The stem-end is often soggy, and unfit for use; and the
numerous prongs and knobs which are often put forth on the sides of the
tubers greatly impair their value for the table.

A few years since, this variety was exceedingly abundant in the market,
and was esteemed one of the best sorts for use late in spring and early
in summer. It was also remarkably healthy and very productive, and was
considered one of the most valuable kinds for general cultivation. It
has somewhat improved in quality by age, although not now to be classed
as a potato of first quality. The Jenny Lind and other varieties are now
rapidly superseding it in most localities.

MEXICAN.

A very handsome white variety, long and smooth, like the St. Helena, but
not quite so large; eyes very slightly depressed. It is of poor quality,
quite unproductive, rots badly, and not worthy of cultivation.

NOVA-SCOTIA BLUE.

This old variety, at one period, was very extensively cultivated, and
for many years was considered the most profitable of all the sorts for
raising for market or for family use. Form nearly round, the larger
specimens often somewhat flattened; color light blue; eyes moderately
depressed; flesh white, dry, and good. It yields abundantly; but, in
consequence of its great liability to disease, its cultivation is now
nearly abandoned.

OLD KIDNEY.

Tubers kidney-shaped, white; flesh yellow, rather waxy, and of
indifferent flavor.

It is neither very productive, nor very valuable in other respects; and
it is now little cultivated.

PEACH-BLOW.

Tubers similar in form to the Davis Seedling, but rather more smooth and
regular; color red, the eyes not deeply sunk; flesh yellow when cooked,
dry and mealy, but only of medium quality, on account of its
comparatively strong flavor.

It is hardy and quite productive; keeps well; and is extensively
cultivated for market in the northern parts of New England and the State
of New York, as well as in the Canadas. It is common to the markets of
most of the large seaport cities; and, during the winter and spring, is
shipped in