THE POTATO AND ITS COMMERCIAL PRODUCTS. 335 



of the Horticultural Society, obtained, by careful experimental culture, 34 

 tons to the acre. In many parts of Scotland, 24 tons per acre hare been 

 raised. An American author of repute affirms, on good authority, that 

 4,000 bushels of potatoes have been grown in Germany on five acres of land. 

 In the State of New York, 250 to 460 bushels of potatoes have been grown 

 to the acre. The bushel being taken at about 64 lb., this is over 13 tons to 

 the acre. When we find that the average produce in Ireland is about 7J 

 tons per acre, it is evident that, under careful management, with choice 

 selected seed, 9 tons per acre at least might be generally raised, affording a 

 very remunerative return. Nearly 300 varieties of the potato are now 

 grown in this country, besides niany peculiar to America and the Continent. 



A new variety, called the peach-blow potato, has recently been brought 

 into notice in the United States, which combines great productiveness with 

 excellent quality. The average yield of this variety is said to be 250 to 300 

 bushels per acre. 



I have occasionally seen mention made of potatoes which have been 

 grown of the gross weight of 4 lb. and upwards. No doubt, such large 

 potatoes would gladden the sight of many an agriculturist, who prefers to 

 convert his potatoes into flesh before he seeks a market for his industry; 

 but they would not be readily saleable for table use. It is a mistake to 

 seek to grow monster potatoes for such a purpose. The potato, like the 

 turnip, the carrot, the cabbage, and the beet, to be fit for human food must 

 be of moderate size. In form, the nearer the potato approaches the shape 

 of the egg, and the less the number of eyes or tendencies to irregular con- 

 tour, the better. It should not exceed a pound in weight, and be of a dry, 

 mealy flavour and quality. 



Instead of potatoes being lifted from the soil by the fork and hand- 

 labour, they have now potato-digging machines in use in Scotland, which 

 effectually scatter the potatoes above the soil, and separate the tubers from 

 the shaws or stems. But our American brethren have been long before us 

 in this, as in other labour-saving machines. By the year 2000, it is probable 

 that manual labour will have utterly ceased under the sun, and the occupa- 

 tion of the adjective "hard-fisted" will have gone for ever. They have 

 now, in New Hampshire, a potato-digging machine which, drawn by horses 

 down the rows, digs the potatoes, separates them from the dirt, and loads 

 them up into the cart, while the farmer walks alongside, whistling " Hail, 

 Columbia," with his hands in his pockets. . - , 



The composition of the potato has often been made the subject of 

 chemical investigation. The existence of starch in the tuber was discovered 

 about the middle of last century. The different varieties of potatoes con- 

 tain the same ingredients, but the proportions vary considerably. The pro- 

 portion of water ranges from 73 to 81 pier cent ; of starchy fibrin, from 6 to 

 8 per cent. ; of pure starch, from 9 to 15 per cent. ; and of gum, from 3 to 

 4 per cent; — while small proportions of vegetable albumen, acids, and 

 salt3 make up the remainder of the bulk. 



