Mealy And Waxy Potatoes. An examination of the potato with a microscope baa proved the relative worth of the mealy and waxy kinds of this useful vegetable. On examining a thin slice, it is Been to be almost entirely composed of cells, which are sometimes filled with, and sometimes eon-tain clusters of, beautiful little oval grains. These grains remain unchanged in cold water; but when it is warmed they dissolve In it, and the whole becomes a jelly, and occupies a larger space than it did in the form of grains. When a potato is boiled, then each of these cells of which it is com-d becomes a little vessel full of jelly ; and, if there be not a great quantity of starch in the cells, it may be gelatinized without bursting them. But, if the number of grains or their size be very great, the cells of the potato are broken on all sides by the expansion of the little masses of jelly, and the appearance of mealiness is produced. Hence we see that mealy potatoes are the most valuable, and waxiness denotes a deficiency of starch or nourishing matter.