THE POTATO. 59 



seed obtained every year or two from Maine, Canada, or the 

 Provinces. When grown for successive years from seed 

 raised in the same locality, the variety becomes less produc- 

 tive, the plants less healthy and vigorous, and the tubers 

 gradually lose the dry, floury character which they possess 

 when in their full perfection, and for which they are so 

 much esteemed. 



A variety of comparatively recent introduc- Jenny Lind. 



RHODE-ISLAND 



tion. Plant very strong and vigorous ; tubers SEEDLING. 

 of extraordinary size when grown in strong soils, long and 

 somewhat irregular in form, thickly set on the surface with 

 small knobs, or protuberances, above which the eyes are 

 placed in rather deep basins, or depressions ; color red and 

 white intermixed ; in some specimens mostly red, while in 

 others white is the prevailing color ; flesh yellow when 

 cooked, and quite coarse, but esteemed by many as of good 

 quality for table use. 



One of the largest of all the varieties, remarkably produc- 

 tive, quite free from disease, keeps well, and, as an agricul- 

 tural Potato, rivals the Rohan. Requires the full season. 

 It sports more than any Potato ; being exceedingly variable 

 in size, form, and color. 



Stem from a foot and a half to two feet high, 

 of straggling habit of growth ; leaves smooth, Ru /,fy RT /^P~ 

 and of a light-green color ; blossoms rarely if ever produced ; 

 tubers white, smooth, long, and slender, and of nearly the 

 same diameter throughout ; eyes numerous, and slightly de- 

 pressed. 



An old variety, of pretty appearance, long cultivated, and 

 much esteemed as a baking Potato ; its peculiar form being 

 remarkably well adapted for the purpose. It is, however, 

 very liable to disease ; and as many of the recently intro- 



