THE POTATO. 49 



fore, be placed the day they are taken out of the ground ; 

 and it were even better that they were stored in rather a 

 damp state, than that they should be exposed for a day to the 

 light with a view to dry them. Drying has a bad effect on 

 the skin of the Potato ; for, if subjected to this, the skin and 

 part of the epidermis are made to part with their natural 

 juices, which ever afterwards renders them incapable of ab- 

 sorbing moisture, even if present 3d to them. Fermentation 

 is also an important evil to be guarded against, as it changes 

 the whole substance of the Potato, and, so far as seed pota- 

 toes are concerned, destroys their vegetative principle. As 

 security against this, they should be stored either in barrels 

 or boxes, or in long, narrow ridges, with partitions of earth 

 between. Potatoes once dried should never be again moist- 

 ened until just before using. 



Varieties. Messrs. Peter Lawson and Sons describe one 

 hundred and seventy-five, and other foreign authors enumer- 

 ate upwards of five hundred varieties, describing the habit 

 of the plant ; size, form, and color of the tubers ; quality 

 and general excellence ; and comparative value for cul- 

 tivation. 



They are obtained from seeds, which are quite small, flat, 

 lens-shaped, and retain their germinative properties three 

 years ; one hundred and five thousand are contained in an 

 ounce. 



They may be sown either in spring or autumn. If in 

 autumn, collect the balls or berries, and plant them, either 

 bruised or entire, in drills twelve or fifteen inches apart, and 

 cover an inch deep. If in spring, the berries should be 

 gathered in autumn, and the seeds extracted and dried, as is 

 practised with the seeds of the tomato. In April, sow in 

 shallow drills, half an inch deep and twelve or fifteen inches 

 apart, as directed for the sowing in autumn. During the 

 summer, treat the growing plants in the usual form, keeping 

 5 



