145 



8. longum, Roxb., S. serpentinum, Desf., 8. undatum, Lam., 

 8. ferox, L., S. pseudo-saponaceum, Blume, 8. album, Lour., 

 which bear all large berries, considered harmless, but may 

 not all represent well-marked species. Absolute ripeness 

 of all such kinds of fruits is an unavoidable requisite, as 

 otherwise even wholesome sorts may prove acrid or even 

 poisonous. Probably many other of the exceedingly 

 numerous species of the genus Solanum may be available 

 for good-sized edible berries. 



Solanum macrocarpum, L. 



Mauritius and Madagascar. A perennial herb. The berries 

 are of the size of an apple, globular and yellow. S. Thon~ 

 ningi, P. Jacq., from Gruinea, is a nearly related plant. 8. 

 calycinum, Moc. et Sess., from Mexico, is also allied. 



Solanum muricatunij 1'Herit. 



The Pepino of Peru. A shrubby species with egg-shaped 

 edible berries, which are white with purple spots, and attain 

 a length of 6 inches. 



Solanum Quitoense, La Marck. 



Ecuador, Peru. A shrubby plant. The berries resemble 

 in size, color and taste small oranges, and are of a peculiar 

 fragrance. To this the S. Plumierii, Dun., from the West 

 Indian Islands is also cognate and the 8. Topiro, Kunth, from 

 the Orinoco. 



Solanum tuberosum, L.* 



The Potato. Andes of South America, particularly of 

 Chili, but not absolutely trans-equatorial, as it extends into 

 Columbia. It is also wild in the Argentine territory. As 

 a starch- plant, the Potato interests us on this occasion par- 

 ticularly. Considering its prolific yield in our richer soil, we 

 possess as yet too few factories for Potato- starch. The 

 latter by being heated with mineral acids or malt can be 

 converted into Dextrin and Dextro-Grlucose for many pur- 

 poses of the arts. Dextrin, as a substitute for gum, is also 

 obtainable by subjecting Potato-starch in a dry state to a 

 heat of 400 F. Alcohol may be largely produced from the 

 tubers. The berries and shoots contain Solanin. 



