eties, the Garnet Chili, a widely-diffused and
well-known sort, deserves notice. It is not of so good quality as the
Peach Blow; but its freedom from disease, and the large crop it
produces, make it a favorite with many growers. The chief fault with it
is, the largest specimens are apt to be hollow at the centre. It ripens
rather early; and, even when dug long before maturity, it has a dryness
and mealiness, when prepared for the table, not found in many other
sorts. The Buckeye is extensively grown for market; its yield is not
satisfactory, and its quality is only medium. The Dykeman is yet grown
to some extent, but will soon be superseded.

The Prince Albert is a well-known and highly-esteemed variety,
approaching very near the Peach Blow in quality. One peculiarity of
this potato is, the largest tubers appear to be of as good quality as
the small ones. With proper soil and culture, it yields a fair crop; is
quite free from disease; and its smoothness, high flavor, and fine
appearance make it much sought after in the market.

The Fluke, a very late potato, is a great favorite with many who produce
for market. Its yield is very large; and its smoothness and uniformity
of size make it altogether a desirable variety. It is generally free
from disease. In quality it is rather above medium.

The Harrison, if it should do as well in the future as it has done in
the past, bids fair to become _the_ potato for general cultivation. It
has yielded in this section, on soil of moderate fertility, with
ordinary culture, one peck to the hill of uniform-sized, merchantable
potatoes. It is a strong, vigorous grower, and very healthy. Its
quality, though not the very best, is good. The Willard, lately
originated by C. W. Gleason, of Massachusetts, is a half-early variety.
It is enormously productive, of a rich rose color, spotted and splashed
with white. The flesh is white. In form and size it closely resembles
the Early Goodrich, its parent. It has not been extensively tested, but
certainly promises well. The Excelsior is said, by those interested in
its sale, to be very productive, and of most excellent quality,
retaining its superior flavor all the year round. It is claimed that old
potatoes of this variety are better than new ones of most early kinds,
thus obviating the necessity of having early sorts. The Excelsior is
said to cook very white and mealy; form nearly round, eyes prominent. It
has not been much tested out of the nei