POTATOE. 97 



(which he procured in the autumn from the 

 plantations in the park), and then slightly 

 covering them over with earth. 



It is well known that most vegetables con- 

 sist of nitrous particles, as well as mucila- 

 ginous and resinous matter ; some possess a 

 proportion of oil, or matter analogous to 

 that of animals, and which, while decaying, 

 must afford the best possible nourishment to 

 plants of most kinds, without giving the roots 

 a strong taste, which coarser manures might 

 impart. 



Stable-dung should on no account be used, 

 as the powerful saline quality it possesses 

 not only affects the taste of the root, but 

 also causes it to canker, while any undecayed 

 litter lightens the soil, and gives free scope 

 to the lateral shoots of the plant. 



Each plant, from all its branching roots, 



Amid the glebe small hollow fibres shoots, 

 Which drink with thirsty mouths the vital juice. 

 And to the limbs and leaves their food diffuse : 

 Peculiar pores peculiar juice receive, 

 To this deny, to that admittance give. 



Blackmore. 



The farina, or flour, of which starch is 

 made, is easily procured from potatoes, by 

 simply grating them into clear spring water, 

 when it separates from the other particles, 



VOL. II. H 



