AMERICAN NATURALIST. 



Vol. IX.-APKIL, 1875. -No. 4. 



ABOUT STARCH. 



BY PROF. M. W. HARRINGTON. 



Perhaps it would be more correct to have our title read "About 

 Starches," for each species of the higher plants seems to have its 

 own characteristic and recognizable sort of starch. 



One of the most easily recognizable sorts of all is the starch 

 from the potato. It is very easily got at, too, and requires little 



Pig. re. 



or no preparation for its examination. Take a fresh potato and 

 cutting it open, take the thinnest possible slice which one can 

 make with a sharp razor. Deposit the slice on a glass-slip, drop a 

 little water on it, cover it with a thin glass, and it is ready for 



Placing the specimen now under the microscope — a magnifying 

 power of 250 diameters d oes very well — we see (Fig. 72) an im- 



