The Western Democrat

The Western Democrat.

CHARLOTTE, N. C.

For the Western Democrat.

THE IRISH POTATO.

Its Origin, with Hints upon its Proper Culture.

The history of the Irish, or common potato,
(Solanum tuberosum) since its discovery as an
edible root, until the present time, is invested
with considerable interest. To elucidate this
statement, it is proposed, in the present com-
munication, to point out briefly a few facts con-
nected with its early introduction, dispersion
over the civilized world, and best mode of culti-
vation not generally known.

The Potato belongs to an extremely valuable
and extensive natural order of plants, species of
which are found in all parts of the world, except
the frigid zone. The first definite account of the
Potato is by P. Cieza in his "Chronicles of
Peru" in 1553. He says, the natives of Peru,
have, besides Maize or Indian Corn, a tubercular
root they call Papas. Some confusion has arisen
among early writers by confounding this with
the Batatas, or sweet Potato (Convolvulus batatas which
belongs to a very different order of plants.
After this it is noticed by Gomara in 1554, and
by Cardan in 1557. It is usually stated that
the Potato was carried to England from the
coast of North Carolina by some of the returning
adventurers under Sir Walter Raleigh in 1586;
but this is not satisfactorily ascertained. It is
probable the Indians, from whom we derived
our first knowledge of nearly all the alimentary
and medicinal properties of American plants
now in use, cultivated the Potato prior to Ral-
eigh's expedition of discovery. It is known a
considerable coasting trade was carried on at
that time between the Indians and the Spaniards
of the West Indies. Foreign vessels also occa-
sionally visited our shores for the purpose of ex-
changing their commodities for those of the
New World, then rapidly rising into estimation.
But whether the Potato was transported across
the ocean by some of Raleigh's followers, or by
other parties connected with coasting vessels, it
certainly had a rapid dispersion over Europe,
and attracted much curious attention.
In an old work, "History of Plants," by
Bauhin, published in 1596, may be found the
first accurate description of the Potato, which he
informs us was then cultivated in Italy. In
another old work, Gerard's "Herbal," published
in 1597, he speaks of receiving Potatoes from
"Virginia," which then included North Caro-
lina. We are also informed that in 1588, P. de
la Torre sent Clusius, Professor of Botany at Ley-
den, two tubers which were carefully cultivated,
and from the grown plants, Clusius described
and gave the first representation of the Potato
in 1599. Upwards of half a century ago the
Potato was found in its wild state by Humboldt,
and since that time by other botanists, of the
best quality, near Bogota, a city of New Gran-
ada, situated upon the mountains, 8,500 feet
above the level of the sea. In the same locality
were also found cabbage, nasturtium, several
varieties of pepper, &c., which continue to grow,
with little interruption, throughout the year.
The thermometer, it is said, never rises above
81 degrees, nor sinks to the freezing point. The
Potato has been discovered in Peru; and on
nearly all the elevated table lands of South
America some of its species may be found. In-
cluding that valuable esculent the Tomato (S.
lycopersicum) now so extensively used in the
United States as an article of food, and believed
to have a corrective agency over the biliary sys-
tem. It will thus be seen that the specific title,
Irish, is a misnomer; it should more appro-
priately be called the American, or common
Potato, as we find has been done in some of the
volumes of the Patent Office Reports. But the
adjective Irish is, perhaps, too firmly fixed to
be easily removed. In the moist, cool, and
moderate climate of Ireland it finds a soil pecu-
liarly adapted to its profitable growth. If it is
true, "the rose will smell as sweet with any other
name," then surely we can enjoy the exquisite
delicacy of eating a healthy, mealy Potato, not-
withstanding it may bear, in part, a broguish
appellation. Besides the uses of the common
Potato as an article of food, the stalks furnish a
large quantity of potash, and it is believed, if
they were appropriated to this manufacture, they
would contribute greatly towards supplying the
demands of commerce.
From the preceding remarks we learn that
the Potato is indigenous to mountainous, tropi-
cal localities, and flourishes best in a cool, airy,
uniform atmosphere. It is for this that the
Potato has been found to grow well in Iceland
and even in portions of Siberia. In its culture
we should endeavor to imitate artificially its
natural requirements. It requires more air,
moisture and coolness than most other tropical
plants for its full development. To secure this
vigorous condition of the plant, it is advisable,
in all situations remote from the mountains or
alpine latitudes, and where the heat of the sun
becomes intense, to adopt a mode of treatment
similar to the following, to be modified, or im-
proved upon, as experience may suggest to the
intelligent observer:
Break up the ground thoroughly in January,
then lay it off into rows about two feet apart,
open these with a small plow, and partially fill
the drills with manure, stirring into it, at the
same time, all the leached ashes that can be
possibly procured. Wheat bran, from the gluten
which it contains, is an excellent, mild fertilizer.
All the hair, from the killing of hogs, should
also be carefully saved and scattered in the drills.
Then divide the large Potatoes, plant them with
the cut face down, and cover lightly with earth.
At the first planting which, in the Southern
States, is generally in winter, in order to obtain
an early crop, it is not advisable to cover the
ground heavily with leaves or straw, as it is
still cold, and needs the warmth of the sun's
rays to stimulate vegetation. After the plants
have come up, and attained the height of five or
six inches, the whole surface should be more
abundantly covered with leaves, carefully work-
ing them around the tender plants with the
fingers or rake, and pressing them down. At
subsequent plantings, as the warm season ad-
vances, a more early and abundant application
of leaves should be made. The leaves, straw, or
other covering material, may be held to their
place by a layer of green pine tops, which pre-
vents the wind from blowing them away, and
still further assists in maintaining the soil in
that state of moisture and coolness so essential
to the vigorous and profitable growth of the
Potato. By pursuing this mode of cultivation,
we will succeed, under ordinary circumstances,
in raising as large tubers as ever grew in the
mountains, or "ould Ireland" itself. The Potato
now ranks as an article of food in the United
States, next in importance to corn and wheat,
and is rapidly extending its superiority over
other coarser alimentary substances in almost
every portion of the civilized world. The moun-
tains of North Carolina are peculiarly adapted
to the successful growth of the Potato. The
soil is there sufficiently cool and moist, without
any artificial covering for the production of lar-
ge and remunerative crops.

In warmer localities
we must consult the native habits, and produce
the proper degree of coolness and moisture, as
previously indicated, to exclude
the rays of the sun.
If our efforts are thus directed,
we may always expect in a good soil, and ordi-
nary season, a vigorous growth and profitable
yield of this mountainous, tropical plant. The
root crops should receive a more enlarged culti-
vation in the South, and there is no one of this
class of vegetables so well repays a little extra
trouble and pains-taking as the common Potato.

Lincolu county, N. C.

C. L. H.