HISTORY OF THE POTATO. 93 



The potato is now regarded as one of the most important of 

 farinaceous plants for America ; yet it required 200 years of 

 cultivation, ere it obtained its fullest reputation. The most im- 

 portant constituents of the plant are starch and albumen. The 

 amount of starch differs in different varieties, and also in the same 

 variety in difierent months, having nearly four per cent, more in 

 November than in August. It is well adapted to be eaten with 

 lean meat, which contains much nitrogen. 



To this country especially, where every one eats meat, it is 

 invaluable, supplying as it does the elements wanting in that food. 

 The muscle and brain-feeding principle resides chiefly in the seed 

 end about the eyes. The salts of potassa are always found in the 

 ashes of the potato ; and it cannot flourish in any soil however 

 fertile in other respects, which contains no potash ; hence it is 

 sometimes called a potash plant. The tops contain much lime. 



The varieties of the potato are almost numberless. More than 

 a hundred years ago, two hundred varieties were cultivated in the 

 Horticultural Gardens of London. The Rev. Mr. Goodrich is said 

 to have originated more than thirty thousand kinds. 



The duration of the life of a variety is altogether unknown, for 

 it is uncertain whether a variety is capable of being indefinitely 

 propagated, or whether after a certain time it becomes enfeebled, 

 and ceases to live from old age. There is a strong impression 

 among farmers in favor of this latter hypothesis. Among the 

 Germans, the duration is limited to fourteen years. With American 

 farmers, few sorts continue to be cultivated even that number of 

 years. 



The varieties of the potato difler widely in shape of tuber, in 

 foliage, flavor, and in productiveness. The leaves are pinnate, 

 composed of five or seven lancecolate oval leaflets, having lesser 

 ones between them. The blossoms are white, violet or pale. 

 The tubers are rounded or oblong ; their exterior is smooth, rough 

 or warty, and in color, white, yellow, pink, purple, blue, black and 

 spotted. The eyes or buds differ in form, position and color. The 

 manner in which the tubers are arranged is different. Thus in the 

 Gurkin variety the tubers form a pyramid with the apex down- 

 wards. The tubers differ in flavor and quality, varying ft-om 

 waxy to mealy. They differ in period of maturity, and in their 

 capacity for long preservation. Some sorts are prolific in flowers 

 and seed-balls, others are deficient in them. 



New varieties are produced by sowing the seeds from the ball. 



