18 The Potato 



perceived, except the same be pulled open. The whole 

 floure is of a light purple colour, striped downe the middle 

 of every fold or welt with a light show of yellownesse, as 

 if purple and yellow were mixed together. In the middle 

 of the floure thrusteth forth a thicke flat point all yellow 

 as gold, twith a small sharpe greene pricke or point in 

 the midst thereof. The fruit succeeds the floures, round 

 as a ball, of the bigness of a little BuUesse or wild plumme, 

 green at first, and blacke when it is ripe, wherein is con- 

 tained small white seed lesser than those of mustard; 

 the root is thick, fat, and tuberous, not much differing 

 either in shape, colour or taste from the common potatoes, 

 saving that the roots hereof are not so great nor long; 

 some of them are as round as a ball, some oval or egge- 

 fashion, some longer and others shorter; the knobby 

 roots are fastened unto the stalkes with an infinite num- 

 ber of threddy strings. It groweth naturally in Americus 

 where it was first discovered, as reporteth Clusia, since 

 which time I have received roots hereof from Virginia, 

 otherwise called Norembega, which grow and prosper in 

 my garden as in their own native country. The leaves 

 thrust forth on the ground in the beginning of May ; the 

 floures bud forth in August, the fruit is ripe in Septem- 

 ber. The Indians call this plant pappas, meaning roots, 

 by which name also the common potatoes are called in 

 those Indian countries. We have its proper name men- 

 tioned in the title 'Potatoes of Virginia.' Because it 

 hath^not only the shape and proportion of potatoes but 

 also the pleasant taste and vertues of the same, we may 

 call it in English, Potatoes of America or Virginia." 

 il In 1769, the grain crops of France were a failure, threat- 

 llening a national famine. Parmentier, a Parisian chemist, 

 recommended the use of potatoes as food to take the 



