550 



THE VEGETABLE GARDEN 



with a broad emarginate stipule at the base of the leaf-stalk ; 



flowers yellow, solitary, in the axils of the leaves ; pods oblong, 



often contracted in the middle, like a Bottle-Gourd, of irregular 



shape, reticulated, yellowish, each containing two or three nuts as 



large as good-sized peas, of an oblong 

 shape, and covered with a brown or red 

 skin. The germinating power of the peas 

 lasts for only one year. A peculiarity 

 of this plant is that the flowers insert 

 their ovaries into the ground, where 

 they complete their growth, and where 

 the seeds or nuts ripen, at a depth of 

 from 2 to 4 in. In America several 

 varieties are grown, differing from one 

 another in the size of the nuts and the 

 number contained in each pod. 



CULTURE. The seeds or nuts are 

 sown in spring, as soon as the frosts 

 are over, and the_ plant succeeds best. 

 in light soils. Being a tropical plant, 



it may sometimes live and ripen its fruit in the west of Europe, 



but cannot be profitably cultivated here. 



USES. In warm countries the nuts are often eaten raw or 



parched. An oil, of the greatest value for economic purposes, is 



also extracted from them. 



POTATOES 



Solatium tuberosuui) L. Solanacece* 



French, Pomme de terre. German, Kartoffel. Flemish and Dutch, Aardappeh 

 Danish, Jordepeeren. Italian, Patata. Spanish and Portuguese, Patatas. Spanish 

 {American), Papa. 



Native of the high mountain regions of South America. 

 Annual, but virtually perennial through its tubers. The history 

 of the discovery and the introduction of the Potato into Europe 

 is rather obscure. It appears certain, however, that towards the 

 close of the sixteenth century the plant began to be generally 

 cultivated and used as a table vegetable. It was first grown in 

 the Netherlands, Lorraine, Switzerland, and Dauphine, and its 

 cultivation extended even to Spain and Italy before it became 

 common in the central and northern districts of France. In fact, 

 it was not until after Parmentier had laboured and written on 

 the subject, that the Potato was appreciated at its true value in 

 the neighbourhood of Paris and the adjoining localities. Almost 

 about the same time, its culture began to acquire some degree 



