﻿AGRICULTURE. 
  191 
  

  

  mentioned 
  in 
  the 
  order 
  of 
  their 
  excellence, 
  as 
  generally 
  

   estimated. 
  First 
  in 
  quality, 
  as 
  in 
  extent 
  of 
  cultivation, 
  

   stands 
  the 
  Yam, 
  which, 
  if 
  surpassed 
  by 
  some 
  in 
  average 
  

   size, 
  is 
  approached 
  by 
  but 
  one 
  in 
  delicacy 
  of 
  flavor. 
  Its 
  

   shape 
  is 
  oval 
  or 
  roundish, 
  with 
  a 
  smooth 
  exterior, 
  and 
  

   yellowish 
  tint. 
  It 
  is 
  as 
  prolific 
  as 
  any 
  other, 
  and 
  keeps 
  

   remarkably 
  well. 
  

  

  The 
  next 
  in 
  place 
  is 
  the 
  Spanish, 
  or 
  White 
  potato; 
  it 
  

   is 
  long 
  and 
  crooked, 
  with 
  large 
  veins 
  or 
  nerves 
  running 
  

   lengthwise 
  on 
  the 
  exterior, 
  by 
  which 
  it 
  is 
  universally 
  cha- 
  

   racterized. 
  Another 
  characteristic, 
  which 
  distinguishes 
  

   it 
  from 
  all 
  others, 
  is 
  an 
  aptitude 
  of 
  the 
  flesh, 
  or 
  meat, 
  if 
  

   I 
  may 
  so 
  designate 
  it, 
  when 
  cooked, 
  to 
  divide 
  or 
  separate 
  

   in 
  layers 
  or 
  flakes 
  lengthwise, 
  the 
  fibre 
  at 
  the 
  same 
  time 
  

   being 
  destitute 
  of 
  any 
  stringy 
  property. 
  

  

  Early 
  in 
  the 
  season, 
  it 
  is 
  rather 
  too 
  milky 
  to 
  suit 
  the 
  

   taste 
  of 
  many, 
  but 
  when 
  thoroughly 
  cured, 
  it 
  becomes 
  

   very 
  sweet 
  and 
  rich, 
  difiering 
  somewhat 
  in 
  flavor 
  from 
  

   the 
  yam. 
  It 
  grows 
  to 
  a 
  large 
  size, 
  and, 
  singularly 
  enough, 
  

   notwithstanding 
  its 
  excellence, 
  it 
  seems 
  to 
  be 
  greatly 
  

   neglected 
  of 
  late, 
  and 
  is 
  not 
  now 
  often 
  met 
  with. 
  

  

  The 
  Bermuda 
  potato 
  has 
  a 
  deep 
  crimson 
  or 
  purple 
  

   skin; 
  but 
  the 
  interior 
  is 
  very 
  white. 
  In 
  form, 
  it 
  is 
  more 
  

   cylindrical 
  than 
  the 
  yam, 
  somewhat 
  elongated, 
  and 
  is 
  

   regarded 
  by 
  some 
  as 
  the 
  largest 
  and 
  most 
  prolific 
  va- 
  

   riety. 
  Its 
  flavor, 
  however, 
  is 
  coarse 
  and 
  flat. 
  

  

  The 
  Red 
  is 
  the 
  earliest 
  variety 
  introduced 
  here. 
  It 
  

   was 
  formerly 
  very 
  generally 
  cultivated; 
  it 
  is 
  inferior 
  to 
  

   the 
  foregoing 
  in 
  size, 
  and 
  not 
  now 
  very 
  much 
  in 
  use. 
  

  

  It 
  is 
  rather 
  dry 
  and 
  mealy, 
  and 
  is 
  best 
  early 
  in 
  the 
  

   season, 
  when 
  newly 
  dug, 
  and 
  it 
  is 
  perhaps 
  the 
  earliest 
  to 
  

   mature. 
  

  

  The 
  Poplar 
  Root, 
  which 
  somewhat 
  resembles 
  the 
  yam 
  

   in 
  outward 
  appearance, 
  but 
  not 
  generally 
  so 
  round, 
  with 
  

  

  