70 Potatoes. —To destroy Insects.—Seed-Corn. 
parted with its red colour, which was succeeded by a yellowish- 
greentint. The smell now somewhat resembled that of train oil. 
Even when heat was used it was found insoluble in alcohol, 
caustic potash, and other menstrua that were tried. Nitric acid 
assisted by heat changed the colour to green; and if concen- 
trated and in excess, decomposed it entirely. When the excess 
of acid was driven off by heat, a greenish-yellow residuum was 
obtained, without any trace of the pink hue afforded by lithic 
acid under similar circumstances. Chlorine instantly bleached’ 
it. Exposed alone to heat, it gave a dense white inflammable 
smoke. The charcoal left, yielded by incineration a minute quan- 
tity of ashes, presenting “‘ traces of lime, iron and. silex, the last 
two of which were probably extraneous.” It is evident then that 
this substance does not owe any of its properties to lithic acid, 
or oxide of iron; but, on the contrary, seems to be an organized 
substance ; and the most probable opinion respecting its nature 
is, that it is “‘a production of some cryptogamous plant.” It 
seems probable, from the red colour disappearing by exposure to 
the air, that it has undergone some change by keeping. 
POTATOES. 
What resources does the potatoe present to us? Its stalk con- 
sidered as a textile plant furnishes in Austria a cottony flax— 
when burned, it yields much potash. Its apples, when ripe and 
crushed, ferment and give spirits by distillation. Its tubercles 
made into a pulp are a substitute for soap in bleaching. Cooked 
by steam, the potatoe is a most healthy food : by different mani- 
pulations it furnishes two kinds of flour—a gruel and a paren- 
chyma, which may be applied to increase the bulk of bread made 
from grain. Treated by a chemist, it is converted into vinegar, 
beer, and spirits. 
TO DESTROY INSECTS. 
A Pennsylvanian farmer has observed that “ the water in which 
potatoes have been boiled, sprinkled over grain or plants, com- 
pletely destroys all insects, in every stage of existence, from the 
egg to the fly.” If so, why should it not have the same effect on 
fruit trees? The experiment we doubt not will be tried by many 
SEED-CORN. 
It has been found in some recent experiments, that there have 
been no failures in a given number of seeds sown after having 
heated, while twelve out of a score of good seed that had not 
heated have failed to vegetate. In consequence, mquiry is on 
foot to ascertain whether heated grain might not be substituted 
with advantage for common seed. 
AMERICAN 
