Potato
(Solanum tuberosum). The product of this valuable and well-known plant may safely be designated, as an article of food, one of the most important and essential of any obtained from the vegetable kingdom; indeed, it would be difficult to imagine how the present population could, for any length of time, be adequately fed and provided for without it. The species from which the extremely numerous varieties have originated is a native of South America, chiefly Chili and Peru, where it is found under variable conditions regarding soil and climate. The date of its introduction into Britain is a matter which has undergone much discussion, but the plant is generally believed to have been brought from Virginia to Ireland, in 1585 or 1586, by Thomas Herriott, who accompanied Sir Walter Raleigh in several voyages. The Potatoes introduced by Herriott were planted near Cork; but the value of the tubers for food does not appear to have been recognised for a very long period afterwards. In some French works, Parmentier is given the credit of having introduced the Potato, but his role in the matter was simply that of rendering its cultivation more popular. There are six tuberbearing Solanums out of the total of 700 which Bentham and Hooker estimate as distinct species. Mr. Baker's investigations, however, in Sutton's trial grounds, led him to believe that "all the numerous varieties in cultivation had originated from S. tuberosum. . . . As far as climate is concerned, it cannot be doubted that S. Maglia (or the Darwin Potato, as we might suitably christen it in English) would be better fitted to succeed in England and Ireland than S. tuberosum, a plant of a comparatively dry climate. We have indisputable testimony that S. Maglia and S. Commersoni yield readily an abundant supply of eatable potatoes. What I would suggest is, that these should be brought into the economic arena, and thoroughly tested as regards their economic value, both as distinct types, and when hybridised with the innumerable tuberosum forms." The following are the most important contributions to the history, &c., of the Potato: "A Review of the Tuber-bearing Species of Solanum," by J. G. Baker, F.R.S., F.L.S. in Linnean Society's Journal, Botany, Vol. XX.; "On the Cultivated Potato," by Earl Cathcart, in the "Journal of the Royal Agricultural Society of England," Vol. XX., s.s., Part I.; and "Nouvelles Recherches sur le Type Sauvage de la Pomme de Terre," by Alph. de Candolle, in the "Archives des Sciences Physiques et Naturelles," Tome XV. (Geneva, 1886).
Potato culture seems to owe its extension more to the industry and attention paid to it by the poorer classes of Irish inhabitants for the provision of food in a time of sheer necessity, than to the recommendations of professional men respecting a new source of food supply. In Scotland, a state of great destitution and famine prevailed about the middle of the eighteenth century, and this had the effect of calling general attention to agricultural subjects, and causing Potato cultivation to receive considerable impetus. It progressed rapidly afterwards, as farmers began to include Potatoes amongst their field crops, and the plant's requirements soon became better known, and new varieties began to be raised. About the middle of the seventeenth century, measures were taken by the Royal Society to encourage the general cultivation of Potatoes throughout the kingdom for preventing famine; but still their enormous value for food was only imperfectly recognised until about a century later, when attention was devoted to the subject which has since become of such vast importance. Potato crops received a serious check when the destructive disease (a full reference to which will be found subjoined) appeared amongst them. This has never been altogether eradicated, but much has been done, by way of raising new varieties, and growing only such as are, to a certain extent, disease-proof. Much also depends on the seasons being favourable or unfavourable to the development of the disease, regarding the crop that may be annually expected; but, notwithstanding these drawbacks, the Potato must still be regarded as one of the most valuable commodities for food supply, more especially in the British dominions. Besides the value of Potatoes for this purpose, the constituent parts of the tubers may be turned to account in other ways, as, for instance, in making Potato starch, which is applicable for use as true arrowroot, and is often called English arrowroot. A powerful spirit is produced by distillation, and wine by a process of fermentation. The Potato may be cooked as a vegetable in an endless variety of ways, in all of which it is usually much esteemed.
