280 GARDENING FOR THE SOUTH. 



March or April. The main crop may be put in three or four 

 weeks later, but if they escape spring frosts the early 

 planted crops are best. In colder climates the sets are 

 often kept in a warm room covered with damp moss until 

 they have grown a half inch, and then if planted out with- 

 out being dried, in a warm situation, are considerably 

 earlier. A teaspoonful of gypsum dusted over the plants 

 when they appear above ground is very beneficial. Never 

 work the crop after the blossom buds appear. 



When the tops begin to die, dig the crop, and store in a 

 cool, dry place. Sprinkle them with lime when dug, and 

 they are less in danger of rot. This disease often attacks 

 them while growing, beginning at the haulm, and descend- 

 ing to the tubers, which soon become a mass of rottenness. 

 It is caused by the fungus, JSotrytis infestans, but is 

 thought to be gradually disappearing. If potatoes are 

 allowed to remain in the ground until they begin to grow, 

 they become waxy and worthless, and those that are 

 stored will not remain eatable, unless the sprouts are 

 rubbed oif as they appear. 



Use. The tubers of the Irish potato, consisting chiefly 

 of starch, and having no peculiarity of taste, approach 

 nearer in their nature to the flour of grain than any other 

 root. Hence the potato is almost universally liked, and 

 can be continually used by the same individual without 

 becoming unpalatable. It is a good supporter of respira- 

 tion, and adapted for the formation of fat, but is deficient 

 in nitrogenous or muscle-forming elements. Sustained 

 labor cannot be performed on this diet without the ad- 

 dition of other food better adapted to the formation of 

 flesh. Potatoes are boiled, baked, roasted, or fried. When 

 long kept, the best ones are selected, boiled, and mashed, 

 before going to the table. Starch can be manufactured 

 from potatoes, as may ardent spirits. 



