The Richmond Indiana palladium. [volume] (Richmond, Ind.) 1854-1855, 1855-09-06
From the Northern Farmer.
THE NEW CHINESE POTATO:
IN prneC0REa IAPOSICA
OR DIosCoREA JAPoSIt

dit;on 10 the names above given, 1t has been
called by some the japanese Yam, and the
Chinese Igname. AS we have read the ac-
counts which European papers, agricultural
and scientific. now abound, our mind has
reverted to the early history of the common
potato, the solanuD tuberosen; and we would
ask the question whether, like its progenitor,
the introduction of the new conner will be op-
posed for some two hundred years? Espe-
cially, will the Epicurean Frenchman. who
dimes so daintily on fried and stewed and
roasted unmentionables, require the horrors
of threatened famine to drive him to the
eating of the Chinese potato. as 1t did the
South American? We have lately seen that
certain French savens have discovered by an
aysis, some in furious prophecies IN the com
mon potato, and that they ascribe the physi-
cal degeneraracy of modern Europe to the
eating Of this vegetable. Physical degen-
eracyl" What nation is more hearty and
rugged IL an that which is most devotedly
fond of the potato? Aye The Frenchman
likes good living. and variety; and he is
plainly trying to smooth his way, scienuheal-
ly, to the enrolment Of this new vegetable
on his bill of fare. We would like to know,
also, whether the Irish population viii relish
this foreigner? Will it sit as well on their
stomachs as the old fashioned root does, on
which the very image of st. Patrick seems
inscribed? Will they not say It smacks Of
frogs aud rats and mice and heather idols?
Viii il, like our acq uaintance. bake and boil
and stew and fry; will it help to make bread
and even yeast and starch and cheese
and pickles? And, not the least i'm
portant. can any of its properties be perverted
into intoxicating liquor? That must be a
great acquisition, indeed, which can supplant
the common potato, or even come IN competi-
ton with it.
l. Let US proceed to gather up the princi
pal facts in the history Of the famous Diosco
Iea. Ii is a native of Japan and has been
long cultivated there and the North of China.
in great quantities, and forms the common
food Of ali classes during the entire year 1t
was first introduced into France in the year
1919, by M. Montigny, French Consul at
Shanghe 1t was presented to him by a mis-
sonary. 1t was then sent to the Jardsn DIES
Plants, for experimental cultivation, but as it
did not flower, it remained untouched until
the year 1858. when NJ Montigny returned
10 France. Surprised to find this valuable ar
ticle as yet comparatively unknown, he began
at once 10 enlist in its behalf the attention Of
NJ Pallet. a jealous horticulturist, who prop
ogated $50, 900 plants the first year. In
June last. he sent package. of roots to the
great horticultural exhibition in Paris. and
gained the award for the introduction of the
most useful plant" and received besides from
the "Mnistrie dc Agriculture, present Of
5000 francs "Some Of the roots weighing
two and half pounds each, were presented
to his Majesty the Emperor. by whom and
his Court they eaten. and pronounced
excellent; after which NJ Pallet received an
order for 10000 plants to be distributed
throughout France Mr.. J. Henderson soon
after introduced it to culuvators In England;
and we learn, it is now for sale in small guam
titles by Mr.. D. Ball. Of New York city
~ 2. A few words to its qualities and me
its. In growth and outward appearances it
resembles the sweet potato, but it excels that
in hardness and keeping qualities. 1t is in
fact a yam. 1t is finer grained. and more nu-
tricious than the common potato. The roots
white, and in the interior they contain no
apparent fiber; and when well cooked. they
tender as to form paste like the finest
wheat flour. They possess another quality
which housewives highly prize. viz: that of
cooking rapidly. An average sized Dioscorea
will boil in fifteen minutes. while the common
potato requires from twenty five to forty min
utes. This saving in time and fuel is small
consideration. Itmay also be preserved long
err it has been kept in cellars whole year.
without any starting Of shoots or loss of
weight. 1t suffers neither from heat nor cold;
if left in the ground all winter, it comes out
fresh and sound in the spring. and is fit for
eating and planting.
3. In conclusion let us add something re-
specting the cultivation of the Chinese pota-
to. The ordinary mode practiced in China is
the following: 1.-The earth is formed into rid
ges, when small tubers or portions of large
ones are planted on the top, at about three
feet apart After the plants have attained
Eft', 81 he Il.
sides of the ridges. and pegged down at the
leaf end, six eigh, ches from each other,
(care being taken to cover the joints so peg
ged down. with a portion Of earth, when
they soon strike root and throw out tubers.
BY this means immense quantities of roots,
of the size of kidney potatoes. raised on
a comparatively small piece of ground. But
10 obtain them of large size, small tubers or
portions are planted on ridges at ten inches
to one foot apart. The vines may be trained
on poles, eight or ten feet high, like beans, or
they may be left to run over the ground In
September they will turn yellow, showing the
maturity Of the tuber. The root will now be
found TO weigh pound and upwards. and
may be taken up and stored away for use"
From facts like these. it appears that the
Dioscorea possesses the following excellen-
cies:
1. In flavor and nourishng proprieties, it
is superior to the common potato.
2. 1t yields greater product.
5. 1t is free from the disease Of the COM
mon potato.
4. 1t will grow and flourish on a poorer
soil.
5. 1t is cultivated with greater ease.
6. 1t may remain in the ground during
winter without harm from frost.
Z. 1t may be kept in cellars without sprout-
I,,l Il g
an entire year.
Surely. this is enough to say in favor of
any new thing at one time. Whether these
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