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After potato plants flower, some varieties produce small green fruits that resemble green [[cherry tomato]]es, each containing up to 300 true [[seed]]s.  Potato fruit contains large amounts of the toxic [[alkaloid]] [[solanine]] and is therefore unsuitable for consumption. All new potato varieties are grown from seeds, also called "true seed" or "botanical seed" to distinguish it from seed tubers. By finely chopping the fruit and soaking it in water, the seeds separate from the flesh by sinking to the bottom after about a day (the remnants of the fruit float). Any potato variety can also be [[vegetative propagation|propagated vegetatively]] by planting tubers, pieces of tubers, cut to include at least one or two eyes, or also by cuttings, a practice used in greenhouses for the production of healthy seed tubers. Some commercial potato varieties do not produce [[seed]]s at all (they bear imperfect flowers) and are propagated only from tuber pieces.  Confusingly, these tubers or tuber pieces are called "seed potatoes".

After potato plants flower, some varieties produce small green fruits that resemble green [[cherry tomato]]es, each containing up to 300 true [[seed]]s.  Potato fruit contains large amounts of the toxic [[alkaloid]] [[solanine]] and is therefore unsuitable for consumption. All new potato varieties are grown from seeds, also called "true seed" or "botanical seed" to distinguish it from seed tubers. By finely chopping the fruit and soaking it in water, the seeds separate from the flesh by sinking to the bottom after about a day (the remnants of the fruit float). Any potato variety can also be [[vegetative propagation|propagated vegetatively]] by planting tubers, pieces of tubers, cut to include at least one or two eyes, or also by cuttings, a practice used in greenhouses for the production of healthy seed tubers. Some commercial potato varieties do not produce [[seed]]s at all (they bear imperfect flowers) and are propagated only from tuber pieces.  Confusingly, these tubers or tuber pieces are called "seed potatoes".

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Solanum tuberosum, Linn. Potato. Low, weak-stemmed, much-branched perennial with tender, herbaceous tops, and perpetuating itself asexually by means of thickened or tuberous underground sts., glabrous or pubescent-hirsute: lvs. unequally pinnate, the 5-9 oblong-ovate lfts. interposed with much smaller ones: fls. variable in color, white passing through various tints and shades of purple, violet, and blue, in long-stemmed dichotomous clusters: fr. a globular berry 1/2- l in. or more in diam., usually through lack of viable pollen not produced in the highly developed modern varieties except in favored localities and in the case of certain varieties, but fruiting abundantly in S. Chile and in Peru. Temp. Andes of Peru and Bolivia. See Potato.

Solanum tuberosum, Linn. Potato. Low, weak-stemmed, much-branched perennial with tender, herbaceous tops, and perpetuating itself asexually by means of thickened or tuberous underground sts., glabrous or pubescent-hirsute: lvs. unequally pinnate, the 5-9 oblong-ovate lfts. interposed with much smaller ones: fls. variable in color, white passing through various tints and shades of purple, violet, and blue, in long-stemmed dichotomous clusters: fr. a globular berry 1/2- l in. or more in diam., usually through lack of viable pollen not produced in the highly developed modern varieties except in favored localities and in the case of certain varieties, but fruiting abundantly in S. Chile and in Peru. Temp. Andes of Peru and Bolivia.  

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The potato is a native of the elevated valleys of Chile, Peru, and Mexico, and a form of it is found in southern Colorado. It probably was carried to Spain from Peru early in the sixteenth century. It seems to have been introduced into Europe as early as 1565. Sir Walter Raleigh, in 1585, is said to have brought back the potato from the "new country." Recent investigations, however, seem to give the credit of introducing the potato into England to Sir Francis Drake, in 1586. As Batatas virginiana, it was figured and described by Gerarde in 1597. It is probable that these circumstances led erroneously to giving the credit of introducing the potato to Raleigh instead of to Sir John Hawkins. The wild varieties in their native habitat still bear a close resemblance to cultivated varieties except for the enlarged vine and abnormal development of the tubers in the latter. In the seventeenth century the potato was cultivated in gardens in several European countries. It was recommended by the Royal Society of London in 1663 for introduction into Ireland as a safeguard against famine. The cultivation of the potato as a field crop became somewhat common in Germany soon after 1772, at which time the grain-crops failed and potatoes were a welcome substitute for the bread-corn. It was near the middle of the eighteenth century before it acquired any real importance in Europe, outside of Ireland and a few restricted localities in other countries. As late as 1771 only a white and red variety were mentioned in one of the most important English works on gardening.  

The potato is a native of the elevated valleys of Chile, Peru, and Mexico, and a form of it is found in southern Colorado. It probably was carried to Spain from Peru early in the sixteenth century. It seems to have been introduced into Europe as early as 1565. Sir Walter Raleigh, in 1585, is said to have brought back the potato from the "new country." Recent investigations, however, seem to give the credit of introducing the potato into England to Sir Francis Drake, in 1586. As Batatas virginiana, it was figured and described by Gerarde in 1597. It is probable that these circumstances led erroneously to giving the credit of introducing the potato to Raleigh instead of to Sir John Hawkins. The wild varieties in their native habitat still bear a close resemblance to cultivated varieties except for the enlarged vine and abnormal development of the tubers in the latter. In the seventeenth century the potato was cultivated in gardens in several European countries. It was recommended by the Royal Society of London in 1663 for introduction into Ireland as a safeguard against famine. The cultivation of the potato as a field crop became somewhat common in Germany soon after 1772, at which time the grain-crops failed and potatoes were a welcome substitute for the bread-corn. It was near the middle of the eighteenth century before it acquired any real importance in Europe, outside of Ireland and a few restricted localities in other countries. As late as 1771 only a white and red variety were mentioned in one of the most important English works on gardening.  

The plants were enormously productive, but the tubers were poor in quality, so poor in fact that their chief use was as a food for domestic animals; and only when the bread-corns failed were they used to any extent, and even then only as a substitute. By 1840 the potato had been largely substituted in Ireland for the cereals and other similar food-crops, as the yield of potatoes in weight exceeded by twenty to thirty times the yield of wheat, barley, or oats on an equal area of land. This large dependence on a single food-crop finally resulted in a wide-spread famine. The potato blight which appeared in the United States in 1845 devastated Ireland in 1846. During two years, 1846 and 1847, a conservative estimate places the numbers who perished for want of food or from diseases caused by a meager diet of unhealthy and unnutritious food at 600,000. By 1848 the plague had virtually disappeared.

The plants were enormously productive, but the tubers were poor in quality, so poor in fact that their chief use was as a food for domestic animals; and only when the bread-corns failed were they used to any extent, and even then only as a substitute. By 1840 the potato had been largely substituted in Ireland for the cereals and other similar food-crops, as the yield of potatoes in weight exceeded by twenty to thirty times the yield of wheat, barley, or oats on an equal area of land. This large dependence on a single food-crop finally resulted in a wide-spread famine.  

The roots of the potato are distinct from the tubers. Usually, two to four roots start from the stalk at the base of each underground stem which, when enlarged at the end, forms the potato. (See Fig. 3152.) Roots may also start where underground stems are wanting. The potato is a perennial plant. The accumulated starch in the tubers furnishes an abundant supply of nourishment for the plants growing from the eyes or buds until they are well above the ground. So much food is stored that not infrequently small young tubers are formed on the outside of the potatoes left in the cellar during the summer. Potatoes grow from 2 to even 3 feet high, have smooth, herbaceous stems, irregularly pinnate leaves, and wheel-shaped flowers, varying in breadth from 1 to 1 1/2 inches and in color from bluish white to purple. They bear a globular purplish or yellowish fruit or seed-ball of the size of a gooseberry, containing many small seeds. As many as 297 seeds have been found in a single seed-ball.

The roots of the potato are distinct from the tubers. Usually, two to four roots start from the stalk at the base of each underground stem which, when enlarged at the end, forms the potato. Roots may also start where underground stems are wanting. The potato is a perennial plant. The accumulated starch in the tubers furnishes an abundant supply of nourishment for the plants growing from the eyes or buds until they are well above the ground. So much food is stored that not infrequently small young tubers are formed on the outside of the potatoes left in the cellar during the summer. Potatoes grow from 2 to even 3 feet high, have smooth, herbaceous stems, irregularly pinnate leaves, and wheel-shaped flowers, varying in breadth from 1 to 1 1/2 inches and in color from bluish white to purple. They bear a globular purplish or yellowish fruit or seed-ball of the size of a gooseberry, containing many small seeds. As many as 297 seeds have been found in a single seed-ball.

The cultivated potato of today has undergone a remarkable change since its first introduction into Europe by the Spaniards. Some of this change has been brought about by better cultivation, but most of it is due to breeding. The tubers of the wild S. tuberosum were small and attracted little attention. Heriot, in his report on Virginia, describes the plant "with roots as large as a walnut and others much larger ; they grow in damp soil, many hanging together as if tied on ropes." The modern potato has been bred so that the hills contain four to six tubers of uniform size, weighing, perhaps, two pounds. (See Fig. 3153.)

The cultivated potato of today has undergone a remarkable change since its first introduction into Europe by the Spaniards. Some of this change has been brought about by better cultivation, but most of it is due to breeding. The tubers of the wild S. tuberosum were small and attracted little attention. Heriot, in his report on Virginia, describes the plant "with roots as large as a walnut and others much larger ; they grow in damp soil, many hanging together as if tied on ropes." The modern potato has been bred so that the hills contain four to six tubers of uniform size, weighing, perhaps, two pounds.

 

 

 

 

The nutritive ratio of wheat is 1 to 5.37, almost perfect; that of potatoes 1 to 18.29, much too wide. Many foods in their natural state, as potatoes, are more or less deficient in mineral matter. Notable among these are rice and wheat flour ,the former containing but 0.4 per cent and the latter 0.5 per cent of ash.

The main potato industry in the United States is confined to several potato-growing sections in widely separated parts of the United States. The most important of these are Aroostook County, Maine; the Norfolk and Eastern Shore trucking regions of Virginia and Maryland; the Red River Valley of Minnesota and North Dakota; the Kaw Valley of Kansas; the Greely and Carbondale districts of Colorado; the Twin Falls country of Idaho, and the San Joaquín and Sacramento valleys of California. In these regions, the climate and soil are perfect for the best potato- production.

The main potato industry in the United States is confined to several potato-growing sections in widely separated parts of the United States. The most important of these are Aroostook County, Maine; the Norfolk and Eastern Shore trucking regions of Virginia and Maryland; the Red River Valley of Minnesota and North Dakota; the Kaw Valley of Kansas; the Greely and Carbondale districts of Colorado; the Twin Falls country of Idaho, and the San Joaquín and Sacramento valleys of California. In these regions, the climate and soil are perfect for the best potato- production.

After the plants are mature, the tubers are dug either by hand or with an elevator digger drawn by two or more horses.

After the plants are mature, the tubers are dug either by hand or with an elevator digger drawn by two or more horses.

Enemies.

Enemies.

The most common enemy to the potato plant, the Colorado potato-bug, is easily destroyed by applications in a powder or in a liquid of paris green or arsenate of lead to the vines when the bugs first appear. The fungus, Phytophthora infestans, causes the true blight (Fig. 3155), which results in potato-rot. The true blight may be kept in check by frequent and thorough sprayings with bordeaux mixture. It is always well to incorporate arsenicale with the mixture, that any remaining bugs may be destroyed. The bordeaux mixture is also useful in protecting in part the plants from the flea-beetle. Two or three applications are usually made during the summer. The early blight is more common than the true or late blight. It causes the shriveling and death of the foliage (Fig. 3155). It is usually the combined result of several causes, chief amongst which are fungi, flea-beetle, drought. Thorough good care and spraying with bordeaux mixture are the best treatments. A good potato field is shown in Fig. 3156 (adapted from "American Agriculturist"); and the picture also shows a good hand-praying rig.

The most common enemy to the potato plant, the Colorado potato-bug, is easily destroyed by applications in a powder or in a liquid of paris green or arsenate of lead to the vines when the bugs first appear. The fungus, Phytophthora infestans, causes the true blight (Fig. 3155), which results in potato-rot. The true blight may be kept in check by frequent and thorough sprayings with bordeaux mixture. It is always well to incorporate arsenicale with the mixture, that any remaining bugs may be destroyed. The bordeaux mixture is also useful in protecting in part the plants from the flea-beetle. Two or three applications are usually made during the summer. The early blight is more common than the true or late blight. It causes the shriveling and death of the foliage. It is usually the combined result of several causes, chief amongst which are fungi, flea-beetle, drought. Thorough good care and spraying with bordeaux mixture are the best treatments.  

                                    Potatoes as a market-garden or truck crop.

                                    Potatoes as a market-garden or truck crop.

Potato, air: Dioscorea bulbifera. P. Onion: Onion. P., Sweet: Sweet Potato, and Ipomaea Batatas.

Potato, air: Dioscorea bulbifera. P. Onion: Onion. P., Sweet: Sweet Potato, and Ipomaea Batatas.

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==References==

==References==