* * * * * Our country may well honor the memory of Rev. C. E. Goodrich, who, by persevering experiments and patient toil, has produced such wonderful results. His success should stimulate every farmer to make a similar line of experiments. _Potato Crop of New York State._--The total potato crop of the State of New York, this year, is about 25,000,000 bushels. The six great potato counties are Washington, Rensselaer, Saratoga, Monroe, St. Lawrence, and Genesee. Only one other county (Oneida) produces 300,000 bushels; three others, 600,000; one, 500,000; six, 400,000. New York county returns a crop of 1700 bushels. The entire crop of the State, 25,000,000 bushels, is raised on 254,403 acres of land. The three counties in the State which produce the most potatoes join each other, viz., Washington, Rensselaer, and Saratoga--their aggregate production reaching within a fraction of 2,500,000 bushels, or more than one-eighth of the total product of the whole State.--_New York Observer_. HARISON. Mr. Heffron gives the following account of this variety: "It is a brother of the Early Goodrich--a seedling of the Cusco of 1860. When two years old, Mr. Goodrich described it thus: 'White, large, not so deep eyes as the parent, nice.'" In 1863, Mr. Goodrich had eleven and a half bushels; and though it was a bad year for disease, and this a young and tender seedling, when he overhauled his seedlings, January 29th, 1864, he made this entry in his book: "All perfect, fine." It has a smooth white skin, white flesh, and is the most solid of large potatoes, having no hollow at the centre. It is enormously productive, yielding as well as the parent Cusco, and exceeds all others; its form is good, table quality excellent; keeps well; ripens ten days earlier than the Garnet Chili, and thus far is as hardy as the Garnet Chili. Among winter sorts this potato must soon hold as high a place as is conceded to the Early Goodrich among the early sorts. [Illustration] _To Keep Potatoes during Winter._--As soon as dry after digging, pick up and handle carefully; store in a dry, well-aired, cool cellar, free from frost, either in bins raised a little from the bottom of the cellar, or in barrels having at least two holes bored through the staves near the bottom, and lay the top head on, over a lath, so as to exclude the light without preventing a free circulation of air. Also sprinkle among the potatoes about half a pint of recently slacked quick-lime to each barrel. If bins are used, cover them over sufficiently to exclude the most of the light. Air the cellar all winter, as often as the temperature outside will admit of it. CLIMAX. [Illustration]