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Show THE POTATO'S SUCCESSOR. " A Nfw Vegetable Thai Northwesters farmers Are doing to Cultivate. Alliert Meyer, of Stillwater, Minn., chemist, during a conversation on the jKitalo crop and the good price to farmers, farm-ers, gave an interesting talk of a new tulxTifernus plant that he thought would be introduced in Minnesota and become as much of a staple as the potato. "Will it flourish in this soil and cli-luatc'r'' cli-luatc'r'' Undoubtedly. ' will tell yon about it. A few years ago a scientist discovered discov-ered in Japan a plant resembling tho potato, po-tato, and sent samples off to Berlin and Paris to be experimented on. These experiments ex-periments have been favorable successes, and the new potato has been extensively introduced in Ilerlin and Paris, esjiocial-ly esjiocial-ly in hotels and restaurants. A number oi lanncrs in uur vu:uiny, wn.u wmuu i I conversed on tho subject, are willing to : experiment on tho plant wt season. "Tl.o Royal Prussian soe. ,y of Berlin has taken pains to make experiment . with the plant. The scientific name of . this plant is 'Stachya tuherifera,' but as , to their form they might be called pina cones. 'Staoliys atlinia' is another name ami lately they have (riven it the name : 'Ktaehys SieboldiL' The cultivation is the same as the old potalo, and there havo lieen found over 100 knolls in one hill; some say as many as !100, but this is probably exaggerated. They are, of course, not as large us our common potato. po-tato. 'According to The Garden Flora, j the organ of the society, the analysis of tho fruit is; W'aler fS.M Protein I.'.J Anilil.i 1.1.7 1'nt 0 !1 I'urhonhrdrato (Prioelpi uni .ictan) Ifi.07 Cellulose 0.n Anliea 1.(11 'There is neither starch nor snjear, but, galactan, a su'ostance between botlu Stachys nffinis of tuberilera is an agreeable agree-able tasting vegetable when boiled in Halt water and served with buttor and parsley sauce. Some people like them seetneu in on, mil mat is merely a mat-, mat-, ter of taste. Prepared like 'pommes da ! terre friW (potatoes cut in small slices I and fried in butter) they are claimed lo be a delicious dish. The hu;te is at first like that of a sweet potato, but one will soon feci a very fine picjuant taste. They do not need to be peeled, but are only washed cleau in water, which is another blessing to the housekeeper. They are kept in the ground as late as possible, and preserved packed in sand in the cellar during tho winter months. I "Exposed to the air they will shrink i 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 tho ground ami dug as wanted. In our climate it is best to keep them in a ditch or in sand in the cellar. VV. Perring, insieotor of the Royal Botnnical garden in BerHn, informs me that the production is very large, and that there are many enthusiasts enthusi-asts in favor of tho new plant in that city, which prophesies the plant a great future. The expectations of high prices ami large yields will induce a good many fanners to make a trial with the new plant." St. Paul Globe. |