310 ON THE MATURATION OF GRAIN 



From these physiological facts, we may learn, 

 that as articles of food, potatoes, like grain, are 

 fit for gathering when they have acquired their 

 full size, and when maturation is going on ; and 

 that the changes which take place during matura- 

 tion, are merely such as accommodate them to 

 season and the circumstances which surround 

 them. Farmers have hence a choice of time that 

 they may make subservient to their convenience, 

 and to the state of the weather ; which they 

 cannot have with respect to crops of grain. The 

 only care which they lequire, is in storing them 

 up for future use, and not being induced to 

 gather them before they are fully grown, for fear 

 of wasting their produce. 



By attending closely to nature, and testing at 

 intervals the condition of the tubers of potatoes 

 during the winter months, we shall find that no 

 change takes place in their constituents as articles 

 of food, until the end of March, or the beginning 

 of April. The buds then begin to sprit, and 

 from that moment the potatoes deteriorate in 

 value. The great object in storing them, is to 

 prevent them from spritting prematurely. And 

 this may be done, either by keeping the tubers 

 thoroughly dry in a dark place, and in thin strata. 



