42 



ANALYSES OF THE POTATO 



For the analysis in another specimen, a slice was cut through the middle of the potato 

 from end Co end. The following three proportions were made of the ends and middle* 



Water 



Dry matter 



Ash 



Ash calculated dry 



1. Kose end. 



78-977 



21-023 



0'942 



4-479 



Mean per centum of ash of the two ends 



do whole potato - * 



Mean per centum of ash in two ends - 



do in the whole potato 



Mean per centum of dry matter in the two ends - 



do whole tuber - 



Mean per centum of water in two ends 



do whole potato - 



2 Middle. 



3. Heel end. 



76 328 



74-918 



23 672 



25-0S2 



0-674 



0-577 



2-847 



2-300 



3 3895 

 3-2086 



1 Cafculat* 



0-7595 

 0-7310 



| Moist poi 



23-0525 





23 '2590 





76-9475 





76-7410 



S. 



IV. MERINO POTATO. 



LA PLATA RED, LONG RED, LONG JOHNS, SPANISH RED. 



Pl. 5 B. 

 Color red; flesh white, with reddish circular patches in the direction of the reddish or purple 

 axis ; form greatly elongated ; eyes numerous, and in 14. 



This is one of the largest of potatoes : it has been known to attain a foot in length. It 

 )3 also productive. Though not highly esteemed for the table, yet I believe it is a better 

 potato than many others in common use, when served in its season. It ought not to be 

 Vised till late in winter and early spring. Cattle are fond of them, as its flesh is tender 

 and juicy. Like many other fruits, as apples and pears, this has its period when it is 

 ripened for the table. It has not, however, been customary with the great body of farmers 

 to select their potatoes in their proper periods, or those periods when they become ripened 

 by age. A potato is obliged to be cooked and eaten at any time after harvest. I can 

 not, however, but believe that the time is not far distant, when the different kinds will be 

 used as they attain maturity ; an'd as in the case of fruits, there will be distinguished the 

 early harvest, the fall, winter, spring and summer potatoes. Accurate experiments upon 

 their keeping qualities are needed, and the time when, like greening and russet apples, 

 tViey become fit for use. I have subjected this variety to a careful analysis ; but the ash 

 which was subjected to examination was obtained from potatoes growing on a different 

 soil from those from which the starch, albumen, etc. were obtained. 



