eak the land deep. Then go over it with an
ordinary harrow until all clods are broken and the soil is fine and well
closed. The rows should be at least three feet from one another and the
seeds placed from twelve to eighteen inches apart in the row, and
covered to a depth of three or four inches. A late crop should be
planted deeper than an early one. Before the plants come up it is well
to go over the field once or twice with a harrow so as to kill all
weeds. Do not fail to save moisture by frequent cultivation. After the
plants start to grow, all cultivation should be shallow, for the roots
feed near the surface and should not be broken. Cultivate as often as
needed to keep down weeds and grass and to keep the ground fine.

Allow potatoes to dry thoroughly before they are stored, but never allow
them to remain long in the sunshine. Never dig them in damp weather, for
the moisture clinging to them will cause them to rot. After the tubers
are dry, store them in barrels or bins in a dry, cool, and dark place.
Never allow them to freeze.

Among the common diseases and insect pests that attack the leaves and
stems of potato vines are early blight, late blight, brown rot, the
flea-beetle, and the potato beetle, or potato bug. Spraying with
Bordeaux mixture to which a small portion of Paris green has been added
will control both the diseases and the pests. The spraying should begin
when the plants are five or six inches high and should not cease until
the foliage begins to die.

Scab is a disease of the tubers. It may be prevented (1) by using seed
potatoes that are free from scab; (2) by planting land in which there is
no scab; and (3) by soaking the seed in formalin (see page 135).

SECTION XLII. OATS

The oat plant belongs to the grass family. It is a hardy plant and,
under good conditions, a vigorous grower. It stands cold and wet better
than any other cereal except possibly rye. Oats like a cool, moist
climate. In warm climates, oats do best when they are sowed in the fall.
In cooler sections, spring seeding is more generally practiced.

There are a great many varieties of oats. No one variety is best adapted
to all sections, but many varieties make fine crops in many sections.
Any variety is desirable which has these qualities: power to resist
disease and insect enemies, heavy grains, thin hulls, good color, and
suitability to local surroundings.

As oats and rye make a better yield on poor land than any other