

HISTORY AND CULTIVATION. 123 



Revolution, the cultivation was effectually established. The peasants 

 of Italy were offered a reward by the government before they could 

 be induced to cultivate it ; but during a subsequent famine, they re- 

 fused to receive a reward for that which had saved their lives. 



The potato is now generally cultivated in India, China, and the 

 East. But it does not thrive well in tropical climates, below 3 or 4,- 

 000 feet from the level of the sea. 



The potato came into general use on the continent about the middle 

 of the last century. A royal edict brought it into general cultivation, 

 in Sweden, in 1764. In Switzerland it was in use in 1720, and was 

 first made into bread in 1730 ; so that in 1760 it constituted the food 

 of 2-3ds of the people. In Poland, also, it has become a chief article 

 of food, 85,763,700 Ibs. being raised there in 1827. It was intro- 

 duced into India about 40 years ago, and it is there now extensively 

 cultivated. It is said to be the best gift which the natives ever 

 received from their European masters." In Hindostan it is increas- 

 ingly cultivated, as there, it is said, no religious prejudices exist against 

 its introduction, as was the case with their enlightened European mas- 

 ters. But this plant has forced itself into universal use by its valu- 

 able qualities, and is now admitted, even by British writers, as " neces- 

 sary to the Englishman's fare," and as " the plant which seems alone 

 to have been wanted to make the British isles complete." A glance 

 at the products of our country shows the engrossing importance of this 

 vegetable, especially since emigration has become so great. 



The cultivation of the potato on the continent of Europe has been 

 rapid beyond example. In fine, its introduction and consumption has 

 had, and will continue to have, a wonderful effect on the condition of 

 the population of the world. It has added millions to Europe, and 

 seems designed, as well from its nature as from the facility of its 

 cultivation, to render unknown the famines of former years. It ap- 

 pears also to be adapted to almost all climates and soils. 



The appearance and growth of the potato are too well known to 

 need description. The supposed root consists of many tubers connect- 

 ed to the base of the stem by fibres. The points where the rootlets 

 connect with the tubers to convey nourishment to the plant, are the 

 eyes of the potato, and contain germs of future plants. This plant, 

 unlike all grains and leguminous plants, is secure against late rains, 

 an advantage of the highest importance. Uplands and light soil ap- 

 pear to be better adapted to its culture than strong rank lands ; still, 

 new soil produces better potatoes than that which is light and spongy, 

 on account of its moisture, and the large quantity of vegetable matter 

 elaborated so soon, requiring much moisture, and little resistance to its 

 expansion. Side hills and mountains, mostly composed of a mixture 

 of sand and vegetable matter, are therefore best adapted for the pota- 

 to. Even loose and light soils, with a plenty of moisture, are produc- 



