158 
PENTANDRIA MONOGYNIA. 
Class V. 
2528 corymbosum W. 
2529 oliganthum Lk. 
2530 Dulcamara W. 
2531 macrocarpon W. 
2532 aBthiopicum W. 
2533 Zuccagnianum Dun. 
2534 Pseudo-capsicum fV. 
2535 nodiflorum Jacq. 
2536 guineense W. en. 
2537melanocerasum W.en. 
2538 sufFruticosum W.en. 
2539 nigrum W. 
2540 miniatum Bern. 
2541 h6mile Bern. 
2542 villosum W. en. 
2543patulum W. 
2544 crispum Fl. per. 
2545 bombense Jacq. 
2546 Cervantesii Lag. 
2547 verbascifolium W^. 
2548 auriculatum W. 
2549 diph^llum W. 
2550 havanense 
2551 lycio'ides W. 
2552 uniflorum Z,a^. 
2553 stellatum Jacq. 
2554 elajagni folium Cau. 
2555 racemosum fV. 
2556igneum JV. 
2557 subarmatum W. 
2558 bahamense W. 
2559 tomentosum W^. 
2560 lancejefolium Jacq. 
2561 bonariense W. 
2562 subinerme 
2563 lanceolatum Cav. 
2564 giganteum JT. 
corymbed 
it 
1 — 1 
or 
2 
il au 
Peru 
1786. 
D 
CO 
Jac. ic. 1. t. 40 
few-flowered 
1 1 
3 
W 
1824! 
CO 
Bitter-sweet 
B 
P 
3 
in Vl' 
V 
Britain 
hed. 
c 
s.l 
Eng. bot. 565 
large-fruited 
1 — 1 
or 
JJ 
Peru 
1759. 
c 
s.p 
Mill. ic. 2. t. 294 
£th iopian 
r\ 
\J 
or 
ii 
^2 
w 
I^thiopia 
1597 j 
Q 
i.p 
Jac. vind. 1. t.l2 
A^iBter^cherry 
f~\ 
CJ 
1 1 
^2 
jn.jl 
w 
1823. 
s 
Dun. sol. 1. 11 
1 i 
or 
4 
w 
IVIadeira 
1596 
s 
r*m 
Sabb. rom. t. 59 
thick-jointed 
o 
w 
10 
jn.jl 
w 
I. France 
1822! 
s 
CO 
Jacq. ic. 2. t. 326 
large-berried 
o 
P 
4 
jn.s 
G 
Guinea 
s 
s.l 
Di.elt.t274.f.354 
small-berried 
o 
p 
2 
jn.s 
W 
Virginia 
s 
s.l 
Di.elt.t 275.f.356 
fringed-leaved 
m 
L_J 
or 
4 
my.s 
W 
Barbary 
1804. 
c 
l.p 
black-berried 
o 
p 
3 
jn.s 
W 
Britain 
rub. 
s 
s.l 
Eng. bot. 566 
red-berried 
o 
w 
4 
jn.jl 
w 
S. Europe 
1823. 
s 
CO 
green-berried 
o 
w 
1 
jn.jl 
w 
S. Europe 
1823. 
s 
CO 
orange-berried 
o 
w 
5 
jn.s 
w 
Barbadoes ... 
s 
s.l 
Di.elt.t.274.f.353 
spreading 
or 
4 
jn s 
V 
India 
s 
s.l 
Di.elt.t.275.f.355 
f. 
1 
or 
18 
jn.jl 
w 
Chili 
1824. 
c 
CO 
Fl. per. 2. 1. 158 
Bomba 
1 1 
12 
w 
Mexico 
1822. 
c 
CO 
Cervantes's 
L_J 
or 
4 
my.jn 
w 
Mexico 
1818. 
c 
CO 
Mullein-leaved 
*S 
□ 
or 
7 
jn.jl 
w 
W. Indies 
1749. 
s 
p.l 
Jac. vind. 1. t.l3 
ear-leaved 
□ 
or 
4 
V 
Madagasc 
1773. 
s 
pi 
Scop, insub.3. t.8 
two-leaved 
□ 
or 
3 
jn.jl 
w 
W. Indies 
1699. 
c 
s.l 
Jac. ic. 2. t. 322 
Havannah 
m 
□ 
or 
5 
jl.au 
B 
W. Indies 
1793. 
c 
CO 
Jac.amer.49.t.35 
spiny 
■St 
□ 
or 
4 
my.jn 
Pa.B 
Peru 
1791. 
c 
s.p 
Jac. ic. 1. t. 46 
one-flowered 
l_J 
or 
3 
my.jn 
B 
N. Spain 
1820. 
D 
CO 
stellate 
1_J 
or 
6 
jn.jl 
B 
1822. 
c 
CO 
Jac. ic. 2. t. 325 
Oleaster-leaved 
1 
or 
6 
in il 
B 
Chili 
1823. 
c 
CO 
Cav. ic. 3 t 243 
wave-leaved 
1 — 1 
1 1 
or 
4 
il au 
W 
"W. Indies 
1781. 
c 
CO 
Jac. amer .50. t. 36 
red-spined 
1 — 1 
1 1 
or 
3 
nir n 
W 
S. Amer. 
1714. 
c 
Jac. vind. 1. 1. 14 
half-armed 
□ 
or 
6 
my.jn 
W 
1820. 
c 
CO* 
Bahama 
or 
6 
jn.jl 
V 
Bahama 
1732. 
s 
p.l 
Di.elt.t.271.f.350 
woolly 
1 1 
or 
2 
jn.jl 
B 
C. G. H. 
1662. 
c 
p.l 
Bocc. sic. 8. t. 5 
lance-leaved 
a 
or 
10 
jl.au 
W 
W. Indies ... 
c 
CO 
Jacq. ic. 2. t. 329 
Buenos Ayres 
<t 
L_J 
or 
10 
jn.s 
W 
B. Ayres 
1727. 
c 
s.l 
D.e.36t.t272f351 
spear-leaved 
i& 
□ 
or 
7 
jl.au 
B 
W. Indies 
1752. 
c 
l.p 
Jac. amer. t.40.f.3 
lanceolate 
jfe 
□ 
or 
7 
jn.jl 
Pa.B 
Mexico 
c 
S.1 
Bot. mag. 2173 
tall 
1 
or 
15 
jn.jl 
V 
C. G. H. 
1792. 
c 
s.p 
Bot. mag. 1921. 
L 2533 
Ul 25 
39 
2542 
2535 
History, Use, Propagation, Culture, 
in his Herbal, published in 1597, gives a figure of the potatoe, under the name of Potatoe of Virginia, whence 
he says he received the roots ; and this appellation it appears to have retained, in order to distinguish it from 
thebattatas or sweet potatoe (Convolvulus battatas) till the year 1640, if not longer. " The sweet potatoe," Sir 
Joseph Banks observes, " was used in England as a delicacy long before the introduction of our potatoes ; it 
was imported in considerable quantities from Spain and the Canaries, and was supposed to possess the power 
of restoring decayed vigor. The kissing comfits of FalstafF, and other confections of similar imaginary quali- 
ties, with which our ancestors were duped, were principally made of these and of eringo roots." Gough says 
the potatoe was first planted by Sir Walter Raleigh on his estate of Youghall near Cork, and that they were 
soon after carried into Lancashire. Gerrarde and Parkinson, however, mention them as delicacies for the 
confectioner, and not as common food. Even so late as Bradley's time they are spoken of as inferior to skirrets 
and radishes. 
The use of potatoes, however, became more and more known after the middle of the 18th century, and has 
greatly increased in all parts of Britain within the last thirty years. It is also very general in Holland, and 
many parts of France and Germany, and is increasing rapidly in Russia. In Spain, and the East and West 
Indies they are not much cultivated, owing to the heat of the climate ; but in all the temperate parts of North 
America, Australasia, and South America they are grown by the colonists. In China they are cultivated, but 
not extensively, owing to the slow progress which every thing new makes in that country. Indeed, no root 
hitherto discovered is so well adapted for universal use as the tubers of the potatoe ; for, having no peculiarity 
of taste, and consisting chiefly of starch, their farina is nearly the same as that of grain. Hence, with the 
flower of potatoes, puddings, and such preparations as do not call the gluten of wheat-flower into action, may 
be made equal to those of millet or rice, and excellent bread with a moderate proportion of good wheat-flour. 
Potatoe starch, independently of its use in the laundry, and as a hair powder, is considered an equally delicate 
food as sago or arrow-root. As starch and sugar are so nearly the same, that the former is easily converted 
into the latter, the potatoe yields a spirit equal to that of malt by distillation, and a wine or beer by the ferment- 
ative process. 
The varieties of the potatoe are very numerous, difFering in earliness, lateness, form, size, color, and quality. 
The names for these are quite arbitrary or local. In general, every district has its peculiar or favorite varie- 
ties. Some of these degenerate, and others improve when removed from one district to another. New varieties 
