42 
ANALYSES OF THE POTATO; 
For the analysis in another specimen, a slice was cut through the middle of the potato? 
from end to end. The following three proportions were made of the ends and middle* 
W ater - 
1. Rose end. 
78-977 
2 Middle. 
76-328 
3. Heel end. 
74-918 
Dry matter 
- 
21-023 
23-672 
25-082 
Ash ... 
- 
0-942 
0-674 
0-577 
Ash calculated dry «■ 
■ 
4-479 
2-847 
2-300 
Mean per cetittfm of 
do 
Mean per centum of 
do 
Mean per centum of 
do 
Mean per centum of 
do 
ash of the two ends 
whole potato 
ash in two ends - 
in the whole' potato 
dry matter in the two ends 
whole tuber 
water in two en'ds 
whole potato - 
3'3895 
3-2086 
0-7595 
0-7310 
23-0525 
23-2590 
76-9475 
76-7410 S. 
| Calculated dry. 
Moist potato. 
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 
is 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 
used 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; and 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, 
they 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 starchy albumen, etc. were obtained* 
