34 HISTORY OF THE POTATO. 



been almost an antipathy against this root, as an 

 article of food, which can scarcely excite surprise, 

 when we consider what a wretched sort must have 

 been grown, which one writer tells us was very near 

 the nature of Jerusalem artichokes, but not so good 

 or wholesome ; and that they were to be roasted 

 and sliced, and eaten with a sauce composed of wine 

 and sugar ! Even Philip Miller, who wrote his 

 account not quite seventy years ago, says, " they 

 were despised by the rich, and deemed only proper 

 food for the meaner sorts of persons ;" and this 

 at a time when that sorry root, the underground 

 or Jerusalem artichoke (helianthus tuberosus) was 

 in great esteem, and extensively cultivated. And 

 we must bear in mind the disinclination, the 

 prejudice I might almost call it, that this root 

 manifests for particular soils. Most of our es- 

 culent vegetables thrive better are better fla- 

 voured, Avhen growing in certain soils, and under 

 different influences ; but the potato becomes actually 

 deteriorated in some land. And every cultivator 

 knows from experience, that the much-admired 

 product of some friend^s domain or garden becomes, 

 when introduced into his own, a very inferior, or 

 even an unpalatable root. Potatoes will grow in 

 certain parishes and districts, and even remain 

 unvitiated ; but the product will be scanty, as if 

 they tolerated the culture only, and produced by 

 favour; whereas in an adjoining station, possess- 

 ing some different admixture of soil, some change 

 of aspect, the crop will be highly remunerative. 



