332 THE AMERICAN FARMER. 



it, but not very extensively, owing to its being more cheaply made from other products. 

 Previous to the appearance of the disease known as the potato-rot, which occurred in 1845, 

 and destroyed nearly the entire product, this was a very productive crop and was cultivated 

 with little expense, and extensively used in fattening all kinds of stock; but since that 

 period, the varieties then most esteemed have been replaced by others, and the yield has 

 largely decreased. The cost of production has also proportionately advanced. 



About the time of this decline in the crop, Rev. Chauncy E. Goodrich, of Utica, N. Y., 

 imported a number of wild varieties directly from South America, and proceeded to raise 

 seedlings by crossing them with various kinds then in use, and from which a vast number of 

 varieties were produced, some of which were very popular, one ol the principal being the 

 Garnet Chili, from which many of our most valuable kinds have descended. This gentleman 

 devoted more time, zeal, and skill in propagating the potato than any other man. He care 

 fully studied and experimented with regard to it for sixteen years. In 1848 he imported 

 from South America, the home of this plant, some of the native tubers, and from these 

 commenced his experiments in producing new varieties. He succeeded in originating in all 

 about fifteen thousand seedlings, which he divided into seventy-four distinct families. After 

 testing these seedlings for four or five years, he selected the best, rejecting such as did not 

 reach his expectations in yield, habits of growth, health, edible qualities, etc. Mr. Goodrich 

 died in the midst of his useful experiments, but not until he had been successful in establish 

 ing in public favor several varieties, among which were the Garnet Chili, Early Goodrich, 

 Cuzco, Gleason, and Harrison varieties, which for a long time were the leading ones in culti 

 vation in the country, being of fine quality, very productive, and healthy. 



While American varieties often succeed fairly well in England, the English varieties, as 

 a general rule, are not adapted to our soil and climate. Frequent experiments have resulted 

 in a large proportion of the tubers being affected with rot at the time of digging. The 

 climate of the British Isles seems more favorable to the development of the potato-rot than 

 our own, which makes it a matter of great importance there, as well as with us, that such 

 varieties as will resist this destructive malady be procured, as far as practicable, for planting. 

 The potato crop is one for which there is always a demand in the market, and in which an 

 increasing interest is being taken at present by agriculturists in producing constantly new and 

 improved varieties. 



Varieties. In the early period of the cultivation of the potato, it was regarded as a 

 species of vegetable having no distinct varieties. For the introduction of different varieties 

 we are indebted to the market-gardeners near Manchester, England, who, being encouraged 

 by the demand for this product, vied with each other in endeavoring to produce the best and 

 earliest kinds for market. They did this by marking the plants that blossomed earliest, 

 saving and sowing their seeds, and again securing the earliest from their product, until they 

 finally obtained varieties which were two months earlier than those previously cultivated. 

 They also preserved the seed of the most farinaceous and best flavored, most productive and 

 best shaped tubers, and in this manner improved both edible and productive qualities, as 

 well as early maturity. 



The varieties at the present time are almost innumerable, differing in form, size, color, 

 texture, smoothness of surface, flavor, time of ripening, productiveness, hardiness, etc., 

 those being most preferred that are the most farinaceous, fine textured, delicate flavored, and 

 have a smooth surface, combined with the other desirable qualities, such as vigor of growth, 

 hardiness, productiveness, and freedom from disease. A potato that is termed &quot;soggy,&quot; that 

 is, watery and deficient in farinaceous properties, is one of the most undesirable articles of 

 food, and however productive or hardy such a variety may be, it is unprofitable as far as the 

 market value is concerned, except as food for live stock, and even then such kinds are not as 

 nutritious for this purpose as those that are light and flaky when cooked. A deep eyed 

 potato is also objectionable. 



