ith the potato,
though not equally productive. On his authority, upwards of six tons
have been produced on an acre; an amount which he states may be greatly
increased by a judicious selection of the best roots for seed.

The roots, which are eaten boiled, are of a gray color, and nearly of
the size and form of an Early Horn Carrot. The flesh is white,
farinaceous, and of a flavor intermediate between that of a chestnut and
a potato.

* * * * *

CHINESE POTATO, OR JAPANESE YAM.

Dioscorea batatas.

Stem twelve feet or more in length, of a creeping or climbing habit;
leaves heart-shaped, though sometimes halberd-formed; flowers small, in
clusters, white. "The root is of a pale russet color, oblong, regularly
rounded, club-shaped, exceedingly tender, easily broken, and differs
from nearly all vertical roots in being largest at the lower end."

[Illustration: Chinese Potato, or Japanese Yam.]

_Propagation and Cultivation._--The Chinese Potato requires a very deep,
light, rather sandy, and tolerably rich soil; and this should be
thoroughly stirred to the depth of at least two feet. No fresh manure
should be used, but fine, well-decomposed compost applied, and deeply as
well as very thoroughly incorporated with the soil; avoiding however, if
possible, its direct contact with the growing roots. It is propagated
either by small roots; by the top or neck of the large roots, cut off to
the length of five or six inches; or by the small bulbs, or tubers,
which the plants produce in considerable numbers on the stem, in the
axils of the leaves. These should be planted the last of April, or as
soon as the ground is in good working condition. Lay out the land in
raised ridges two feet and a half or three feet asunder; and on the
summit set the bulbs, or tubers, with the point or shoot upwards, eight
or ten inches apart; and cover about an inch deep. Cultivate in the
usual manner during the summer; and late in autumn, after the tops are
dead, and just before the closing-up of the ground, take up the roots,
dry them a short time in the sun, and store them in the cellar for use.
The roots are perfectly hardy, and will sustain no injury from the
coldest winter, if left unprotected in the open ground. During the
second season, the growth of the old root is not continued, but
gradually decays as the new roots are formed. A well-grown root will
measure about two feet in length, and two inches and a half