1/6 Notes and Gleanings. 



Chixese Potato, or Japanese Yam {Dioscorea batatas). — Stem twelve feet 

 or more in length, of a creeping or climbing habit ; leaves heart-shaped, though 

 sometimes halberd-formed ; flowers small, in clusters, white. The roots are 

 club-shaped, about two feet in length, two inches and a half in their largest 

 diameter, of a rusty white or yellowish color without, remarkably white within, 

 very mucilaginous, and so easily broken, that they are rarely taken from the 

 ground in a perfect state. 



Propagation and Cultivation. — The Chinese potato requires a deep, light, 

 rather sandy, and tolerably rich soil ; and this should be thoroughly stirred to 

 the depth of at least two feet. No fresh manure should be used ; but fine, well- 

 decomposed compost applied, and deeply as well as thoroughly incorporated with 

 the soil ; avoiding however, if possible, its direct contact with the growing roots. 

 It is propagated either by small roots ; by the top or neck of the large roots, cut 

 off to the length of five or six inches ; or by the small bulbs, or tubers, which 

 the plants produce in considerable numbers on the stem, in the axils of the 

 leaves. These should be planted the last of April, or as soon as the ground is 

 in good working condition. Lay out the land in raised ridges two feet and a 

 half or three feet asunder, and on the summit set the bulbs, or tubers, with the 

 point or shoot upwards, eight or ten inches apart, and cover about an inch deep. 

 Cultivate in the usual manner during the summer ; and late in autumn, after the 

 tops are dead, and just before the closing-up of the ground, take up the roots, 

 dry them a short time in the sun, and store in the cellar for use. The roots are 

 perfectly hardy, and will sustain no injury from the coldest winter if left unpro- 

 tected in the open ground. During the second season, the growth of the old 

 root is not continued, but gradually decays as the new roots are formed. 



Use. — The roots are eaten either boiled or roasted, and require rather more 

 than half the time for cooking that is usually given to the boiling or roasting of 

 the common potato. When cooked, they possess a rice-like taste and consis- 

 tency, are quite farinaceous, and unquestionably nutritive and valuable for food. 



Though strongly recommended as a vegetable likely to become a substitute 

 for the potato, the cost of preparing the ground for planting is so great, the har- 

 vesting is so difficult and laborious, and the yield is generally so small, that the 

 plant must be classed as one not worthy of cultivation. — F. Bur?, Jun. 



Taking up Tulips, Anemones, and Ranunculuses, after Flower- 

 ing. — The bulbs and roots of these plants may be taken up after flowering, and 

 when the foliage turns yellow, as they are then perfected. They may be dried 

 a little on a shelf in a cool, airy shed, and, when dry, stored away in sand. 

 It does not injure them much, if at all, if they are mature when taken up, and 

 they are planted early in autumn. 



Stuartia pentagynia {Five -styled Stuartid). — This charming shrub 

 pleases us more and more every year. We know not which is more pleasing, — 

 the elegance of foliage, or the beauty of the flower. The bud is very beauti- 

 ful, especially when half expanded. Altogether, it is one of the most valuable 

 ornamental shrubs, and should be extensively planted. 



