POTATO POTEMK IN. 



669 



with some hazard to the operator from the jets of 

 burning phosphorus. Chlorate of potash is decom- 

 posed by the acids, accompanied with the evolution 

 of a dense yellowish-green vapour, which acts with 

 great energy on inflammable substances. In this 

 way a light may be easily obtained, at any time, 

 by placing a few grains of the salt on a piece of 

 paper, dropping a little oil of turpentine on them, 

 and then adding a drop of strong sulphuric acid ; 

 the oil will be immediately inflamed, and will kindle 

 the paper. In the common match bottles for pro- 

 curing light, a mixture, consisting of sugar, like 

 thataoove described, except the presence of a little 

 mucilage to form the compound into a paste, is 

 spread over sulphur matches, which are dipped into 

 a bottle containing a portion of strong sulphuric 

 acid, retained by fibres of amianthus, or spun glass. 

 Chlorate of potash consists of 9.5 chloric acid and 

 6 potash. 



Fluate of potash has a sharp taste, is deliques- 

 cent, very soluble in water, and not easily crystal- 

 lizable. 



Hydriodate of potash is very soluble in water. 

 When dried, it is decomposed, like the other hydrio- 

 dates, and is converted into iodide of potassium. 

 We have alluded to the most important uses of pot- 

 ash in the arts and medicine. It may be added that, 

 besides being produced in the vegetable, it is found 

 in the mineral kingdom, either as a saline combina- 

 tion, or as an ingredient in earthy fossils ; and it is 

 likewise found in several of the animal fluids and 

 solids. 



POTATO (solanum tuberosum). Mankind owe 

 this invaluable root to the continent of South Ame- 

 rica, where it grows wild, and where it was culti- 

 vated long previous to its introduction into Europe. 

 Clusius is the first European writer who mentions it, 

 about the year 1588, and from this period it spread 

 into the different parts of the old continent with 

 greater or less rapidity. The potato has been cul- 

 tivated in Suabia and Alsace only since 1720, and 

 did not reach Switzerland till 1730. Almost every 

 where its introduction met with great opposition. 

 The French, especially, were excessively prejudiced 

 on the subject ; and it was not till a time of scarcity, 

 during the revolution, had fastened it upon them, 

 that its culture became general. Now, however, it 

 is almost universally cultivated within the tropics, 

 and to latitude 64 north, in Sweden ; and it seems 

 to be adapted to all exposures, and almost every soil. 

 The potato has added millions to the population of 

 Europe, and has there rendered unknown those 

 famines which formerly were so frequent and so 

 distressing. The roots are large tubercles, round- 

 ed or oblong, almost always white internally, but 

 differing, in different varieties, in the colour of the 

 skin, which is of various mixtures, of brown, purple, 

 red, yellow, and white. The stems are angular, 

 herbaceous, and from one and a half to two feet 

 high. The leaves are pinnate, composed of five or 

 seven lanceolate oval leaflets, having lesser ones 

 between them. The flowers are pretty large num- 

 erous, and disposed in corymbs upon long peduncles, 

 which are inserted opposite to the superior leaves ; 

 their colour is violet, bluish, reddish, or whitish. 

 The fruit is of moderate size, and reddish-brown 

 when ripe. The potato succeeds best in a light 

 sandy loam, containing a certain proportion of vege- 

 table matter. The usual mode of planting is by 

 cutting the roots in pieces, reserving one eye, or 

 bud, to each piece, and covering these with earth. 

 It is a much more certain crop than any other, 

 having little to fear from storms, or hail, or even 

 from long droughts, or continued rains. It is be- 

 sides, planted the latest of all, and gathered in when 



all others have been disposed of. The varieties of 

 the potato are very numerous, differing in the time 

 of ripening, in their form, size, colour, aid quality ; 

 and, in general, every district has its peculiar or 

 favourite ones ; and their names are quite arbitrary, 

 or local. Some degenerate, and others improve, 

 by removal to another district. New ones are 

 readily procured by sowing the seeds, which, with 

 care, will produce tubers the third year, and a full 

 crop the fourth. In addition to the usual culinary 

 uses of potatoes, bread may be made by mixing with 

 them a nearly equal portion of wheat flour ; and 

 also a kind of cheese, by reducing them to the con- 

 sistence of paste, adding an equal quantity of curd, 

 and, with a little salt, and some other ingredients, 

 mixing the whole together, and forming it in moulds. 

 Alcohol is very extensively distilled from them in 

 Europe. Starch may be made by the simple process 

 of scraping them in water, and well washing the 

 pulp, when the starch settles to the bottom in a 

 heavy and dense sediment. This starch is not only 

 used for the same purposes as that prepared from 

 wheat, but also as a size, which does not putrefy, 

 like that produced from animal substances, and has 

 no disagreeable smell. Yeast may also be prepared 

 from the potato, and even the seed-vessels may be 

 employed as a pickle ; and, when properly pre- 

 pared, are said to be superior to the cucumber. 



POTEMKIN, GREGORY ALEXANDROWITSCH, 

 prince, and Russian field-marshal, was born in 1736, 

 at Smolensk, of a family of Polish extraction. Of 

 all the favourites of the empress Catharine II.. 

 Potemkin was for thirty-two years the only one who 

 gained the complete control of public affairs. Ac- 

 cording to the description which Dohm gives of him, 

 in his memoirs, he was only a bold and artful cour- 

 tier, without solid political knowledge. His rapid 

 success, his great influence, the power which he 

 exercised over the empress, and even his Oriental 

 and affected manner of life, have frequently caused 

 him to be viewed as an extraordinary man, whose 

 faults were merely the results of his great qualities. 

 His rudeness and caprice have been construed into 

 originality, and the free scope which he gave his 

 passions has been taken for greatness. Potemkin 

 was without moral worth ; nay, more he was a 

 a very ordinary man, who, favoured by extraor- 

 dinary circumstances, became engaged in important 

 relations. After the early death of his father, he 

 entered the military service, and, two years later 

 (1762), became an ensign in the horse-guards. As 

 Catharine was riding through the ranks in uniform, 

 for the purpose of gaining the troops to favour her 

 advancement to the throne, Potemkin perceived that 

 she had no tassel on her sword. He immediately 

 untied his own, and presented it to the empress. 

 His form and his attention made an impression upon 

 her. He soon confirmed himself in her favour, after 

 he was admitted to her society. He supplanted his 

 rivals, especially the brothers Orloff, and, in 1776, 

 was the declared favourite. The hatred of his 

 rivals was increased by his arrogance, and in a 

 duel with Alexis Orloff, he lost an eye. This cir- 

 cumstance made him more dear to the empress, and 

 as he retired occasionally, from prudence, he escap- 

 ed becoming tiresome. Catharine appointed him 

 minister of war. He succeeded in persuading the 

 empress that he was indispensable for her security. 

 She was sensible that she was hated by many power- 

 ful men ; she also feared her son, to whom she had 

 engaged to transfer the throne on his majority, and 

 regarded Potemkin as a daring, resolute man, capa- 

 ble of putting down opposition. She committed to 

 him, therefore, unlimited power, before which sh 

 herself, at last, trembled. Nevertheless he main- 



