Pomme de terre. Kartoffeln.

No. 1132. - The Potato is an esculent and farinaceous plant, and a native of South America. In its wild, natural state, the tuber rarely exceeds an inch in diameter, and is comparatively unpalatable, but owing to cultivation they have greatly increased both in size and variety. There are over two hundred varieties, some of which are far superior to others, much depending on the culture and the soil in which they are grown. They are considered the most important of all the esculent roots, and a valuable article of human subsistence. The Potato is a healthful and nourishing vegetable, being-agreeable to most all constitutions. It can be obtained throughout the year, and may be prepared without much trouble. The Potato is also used for other preparations. The Potato flour (fecula) is used by invalids and confectioners, and is mixed into the preparations of the common sorts of chocolate.. The Potato blossom is used in making paint, and the leaves when dried are used by tobacconists,

Culture

No. 1133. - The soil best suited for the Potato is of the drier and lighter description; pasture land or new land with the turf freshly turned, producing the most abundant as well as the most certain crop. When grown in land of a stiff clayish texture, or in wet soils, they are not only extremely liable to disease, but the quality is also very inferior. If the soil is good but little manure will be required. In highly enriched soil the plants appear to be more liable to disease than when grown in soil that is naturally good. The best fertilizers are those of a dry or absorbent nature, such as plaster lime, superphosphate of lime, and bone dust. For wet soil these are particularly beneficial, as they not only promote growth, but prevent disease. The Potato is propagated from tubers, which are either divided into sets, or planted entire. "Whichever practice may be adopted, experience has proven that plants from well ripened tubers are not only more healthful and more productive, but actually come to perfection earlier than those produced from immature sets. Potatoes are usually planted either in hills or ridges, the former method being the most common in this country. If planted in hills they should be made three feet apart, on light warm soil. They require covering nearly four inches deep, but in cold, wet situations two and a half inches will be sufficient. Cultivation should be commenced as soon as the young shoots are fairly above the surface, and as the season advances gather the earth gradually about the hills or long drills, adding a little at each successive hoeing for the support of the growing plants, and to encourage the development of the rich roots, for it is at the extremity of the roots that the tubers are found. After the appearance of the blossoms cultivation should be discontinued, and no further attention will be required until the time for harvesting. The season of maturity of the earlier sorts will be indicated by the decay of the plants. The later sorts will continue their growth until checked by frost, previous to which time they will not be ready for harvesting. New Potatoes may be had in the Southern States and in California in February and March, and in the Northern States as early as May or June, when the weather is practicable.

The table should be supplied from day to day directly from the field or garden, as the tubers rapidly deteriorate after being taken from the ground, especially if exposed to a warm, light atmosphere, or when kept in a warm, dry cellar. In the preservation of potatoes it is of the first importance that they be excluded from light (if this is neglected they become injured). Fermentation is also an important evil to be guarded against, as it changes the whole substance of the Potato. Of the many old and new varieties that claim public favor the following are selected: