Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1891-01-23
THE POTATOES SUCCESSOR.
Sew Vegetable That North west erners
Are Going to Cultivate.


Are Going TO Cultivate.
Albert Myer, the chemist, of Still
water, was in st. Paul recently. says
the Globe, and in the course of con-
versation on the potato crop and the
good price to farmers gave an interest
ing talk of . new tuberiferous plant that
he thought wonld be introduced in Min
nesota and become as much, of q staple,
as the potato.
will it flourish in this sod and cli-
mate? ?"
Undoubtedly. I will tell you about
it. A few years ago . scientist discov-
cred in Japan plant resembling the.
potato, and sent samples of it to Berlin
and Paris to be experimental on.
Vhese experiments have been favorable
successes, and the new potato has been
extensively introduced in Berlin and
Paris, especially in hotels ana restau-
rants. A number Of farmers in OFT Vi
cinity, with whom I have conversed
upon the subject, are willing to expert
ment on the plant next season. The
Royal Prussian Society of Berlin has
taken plans to- make experiments With
the plant. The scientific name of the
plant is 'Stach3s tuberifera,' but as to
their form they might be. called pine
cones. 'Stachys affinis is another
name, aud lately they have given it the
name 'Stachys Sieboldii.' The cultiva-.
tion is the same as the old potato, ana !
there have been found over 100 knolls
in one hills: some say as many as 800. -
but this is probably exaggerated. They
are, of course, not as large as our COM
mon potato, According to the Garden
Flora, the organ Of the. society, the
analysis of the fruit is:
water. 1888
Protein. $50
~.
carbonhyd rate lPrincipi gaiactan1 1851
Celulose. NEUTRALITY-SUSPICIOUS.. O.7S
"There is neither starch nor sugar,
but galactan, substance between
both. Stachys affinis oftuberifera is an
agreeable tasting vegetable when boiled
in salt water and served with butter
and parsley sauces.. Some people like
them seethed in oil, but that is merely
a matter Of taste. Prepared like
'pommes de terre frites' potatoes cut in
small slices and fried in butter they
are claimed to be delicious dish. The
| OtoeO oo AA&St 10 Alho G1Stu VI SWccG
potato, but one will soon feel very
fine plquant taste. They do not need
to be peeled, but are only washed clean
in water, which is another blessing to
the housekeeper.. They arekept in the
ground as late as possible, and pre-
served packed in sand, in, the cellar dur
ing the winter months.
Exposed to the air they will shrink
and lose their nice, white mother-of-
pearl like color. The. plant is winter
hardy. and thrives in any soil. Frost
does not hurt them, and to have them
always fresh they are left in the ground
and dug as. wanted. In our climate it.
is best to keep them in a ditch or in
sand in the cellar, w. Perring, in
spector of the Royal Botanical Garden
in Berlin, informs me that the produc-
: ton is very large, and that there are
s many enthusiasts in favor Of the new
? plant in that city, which prophesies the
' plant great future. Tie expectations
\ of high prices and large yields will in
. duce good many farmers to make a
trial with the new plant. 1 have al
! ready quite a number Of orders for
I seed"