1702 



ENCYCLOPIODIA OF PRACTICAL HORTICULTURE 



what part and when it was first intro- 

 duced into Europe, and by whom, is diffi- 

 cult to settle among several conflicting 

 claims. It is conceded that the plant 

 grew wild in the Andes mountains, from 

 Chili to Columbia and as far north as 

 New Mexico. Also, Sir Walter Raleigh 

 introduced it into Ireland from North 

 Carolina in 1585-6. 



In 1563 John Hawkins introduced it 

 into England from Santa Pe, New Mex- 

 ico. In 1553 it is said that Hieronymus 

 Cardan, a monk, introduced it from Peru 

 into Spain. For practical purposes it is 

 of little consequence to us now who first 

 introduced it into Europe, although vol- 

 umes have been written upon this sub- 

 ject. The potato is here and is now one 

 of the staple articles of food for a large 

 part of the civilized world. 



Peenliarity of Growtli 



The potato owes its value to the pecu- 

 liar habit of developing underground 

 leafless shoots or branches which differ 

 in character and office from true roots, 

 and gradually the swelling at the free 

 end produces the tubers (potatoes), 

 which are the common vegetable food. 

 The nature of these tubers is further 

 rendered evident by the presence of 

 "eyes," which are really leaf buds, in pe- 



culiar forms, and which in due time 

 lengthen into shoots and form the stem 

 called the "top." The cause of the 

 formation of tubers is a subject that has 

 been much discussed and is not definitely 

 settled. Professor Bernard claims that 

 it is caused by the presence of a fungus, 

 Fusarium solani, which, growing in the 

 underground shoots, irritates them and 

 causes the swelling. Tiie result is that 

 an efficient method of propagation is se- 

 cured, independently of the seed, which 

 grows on the top of the vine. Starch and 

 other materials are stored up in the 

 tubers for the nutrition of the young 

 shoots and for food. The theory of Prof. 

 Bernard is not generally accepted. The 

 chemical composition of the potato dif- 

 fers as it is grown in different soils, dif- 

 ferent climates, different degrees of 

 moisture, and on account of different va- 

 rieties. However, there is an average 

 composition, given by Letheby, as fol- 

 lows: 



Nitiosenous matters 2.1 



Starch 18.8 



Sugar 3.2 



Fat 0.2 



Saline matter 0.7 



Water 75.0 



Total 100.0 



Early Freeman 



Netted Gem 



Earl.v Six Weeks 



Gcilfl Coin 



