X CONTENTS. 



CHAPTER III. 



CHEMISTRY AND USES OF THE POTATOE. 



Ingredients of potatoe (62). Analyses of'potatoe (63, 64). Sola- 

 nine (65). Starch (66). Albumen (67). Ultimate analyses of 

 potatoe (63). Gerard's description of (69). Evelyn's (70). Use 

 of the potatoe (71, 72). Relative value of potatoe (73). Quantity 

 required for food (74). Phosphorus in potatoe (76, 77). Aphro- 

 disiac properties (78) Iron in potatoe (79). Modes of cooking 

 (81). Use of potatoe for bread (82). Potatoe in wheaten bread 

 (83). Potatoe a medicine (84). Extraction of starch (8587). 

 Uses of starch (88 90). Conversion of starch into dextrine 

 (91) ; into sugar (92). Potatoes used for the manufacture of 

 spirit (93, 94). Frosted potatoes used for spirit (95) ; for wine 

 (96). Potatoes for feeding cattle (97) ; sheep and swine (98). 

 Potatoe apples for salad (99). Preserved potatoes (100). Resume 

 (101). PAGE 17, 



CHAPTER IV. 



ON THE GANGRENE OF THE POTATOE, OR PRESENT DISEASE 

 IN THE PLANT. 



Disease of potatoe (102). Mortification (103). Commencement of 

 and propagation in leaves, stalks (104 107) ; in under-ground 

 stem (108); in collar (109). Modes of proceeding (110 113); 

 in tubers (114) ; in seeds (120). Odor in (121). Dryness of leaf 

 in (122). Diseased plants (123). Plants not injured (124); 

 afterwards die (125). Primary effect (126). Entire plant dis- 

 eased (128). Top of haulm left (129 132). Continuity of dis- 

 ease in future plants (132). Period of growth when affected by 

 disease (134136). Diseased potatoes bad (136). Structure 

 impaired (137). Decomposed (138 141). Irregular cavity (142, 

 143). Shrivelling of (143.) General character of alteration 

 (144). PAGE 28. 



