Yields per hectare of certain cereals etc., in various departments of France, in 1888 and 1889, as shown at the Exposition-Continued.

NOTE.-1 hectoliter = 2.8375 United States bushels. 1 hectare 2.4710 acres. Therefore 1 hectoliter per hectare is equivalent to 1.148 bushels per acre.

Yields per hectare of certain cereals, etc.. in various departments of France, in 1888 and 1889, as shown at the Exposition-Continued.

Yields per hectare of certain cereals, etc., in various departments of France, in 1888 and 1889, as shown at the Exposition-Continued.

These were shown at the Exposition in three different ways. First, several fine exhibits of potatoes and also several of sugar beets, with their products in all stages, were shown among the collective exhibits in the agricultural galleries; tables of the yields of these, as set forth by the explanatory cards, will be found with those of cereals. In addition there were numerous collections of dried farinaceous vegetables and of various roots included in the collective exhibits of Class 74. Secondly, the seedsmen's exhibits contained every variety of farinaceous vegetable known in France, with many other seeds of grains, vegetables, fruits, grasses, and even those of forest trees, together with catalogues and descriptive pamphlets, and wax or plaster models of vegetables or fruits. Thirdly, during the 26 weeks that the Exposition was open, eleven competitive shows of vegetables were held under Class 80 upon the Trocadéro. These shows, generally lasting a week at a time, comprised vegetables of almost every known description, freshly gathered and therefore shown at their proper seasons, and most tastefully arranged upon long low beds of earth under open tents, the whole making a most notable display. (See Frontispiece, Plate v.)

The cultivation of the potato has long been of extreme importance in France and is constantly acquiring further development, as

not only is the potato extensively used for food among all classes of society, but it also finds application for the nourishment of animals and is used in starch-making or in distillation. In 1879 potatoes were planted upon 1,250,000 hectares in France, and the harvest amounted to 80,000,000 quintals; in 1888 these figures had increased to 1,500,000 hectares, producing 115,000,000 quintals; yet this culture is not what it might be, and, although during the last ten years the average yield has risen from 55 to 75 quintals per hectare, the latter figure is much below what it ought to be; in certain rare cases 200 and even 300 quintals have been produced upon French fields, although in many foreign districts such would be considered as only the normal yield. It is to be hoped, however, from recent researches, that such large yields may yet be regularly obtained in France.

FIG. 12.-The Marjolin Potato. as sold ready germinated. (From Vilmorin).

The varieties of potato cultivated in France are generally of medium quality and do not exceed 13 to 14 per cent in starch; in fact they have been chosen not so much for their starch-making properties as for their resistance to the potato disease. Chemical fertilizers have hitherto not been much used, but in all probability their adoption in the future, together with improved methods of cultivation, will bring about better results.

Over fifty varieties of potato were shown at the Exposition, most of which were grown in kitchen or market gardens and gathered for consumption. The principal varieties were as follows:

The Marjolin or Kidney Potato, a very old variety, and the best for cultivation under glass on account of its low stature and the compact way in which its tubers grow together. A custom prevails of selling these potatoes for planting already germinated (Fig. 11). It is a very early variety.

Royal Ash-leaved Kidney resembles the Marjolin, but is less adapted for forcing. Of English origin and quite precocious.

Victor, also of English origin. It has perfectly yellow flesh, a point which seems to be appreciated by the French. As precocious as the Marjolin, if not more so. All these three varieties are excellent po

tatoes.

Joseph Rigault, new in 1885; precocious and of yellow flesh.

Lapstone, half early. It is perfect in form and smooth and pale of skin, but has the curious property of becoming violet-colored on exposure to light. It is a good summer potato and its culture is increasing in the south of France.

Marjolin Tétard, a particularly large and fine variety, but not always giving a large yield.

Quarantaine de Noisy, Holland, or Late Marjolin. This is, of all potatoes, the one most cultivated around Paris, and is sold at the Halles Centrales from August until the spring. It has replaced the old Holland yellow potato, killed off some years since by the potato disease. It keeps perfectly well throughout the winter.

Snowflake, a most beautiful potato of American origin; delicate and easily subject to the potato disease, and so limited in use. Magnum Bonum, large, vigorous, and productive, but not very early; not liked by the Parisians on account of the pale color of its flesh. It strongly resists the attack of the potato disease.

Kidney Red, a good summer variety, of yellow farinaceous flesh. Early Rose, the longest known and one of the best varieties of American origin in France. Precocious and prolific, but requires rather a dry soil for perfect qualities. Does not keep well.

"Pousse-debout," essentially a Parisian variety and rarely to be found far from the environs of the city.

Violet-Kidney, Quarantaine Violette, a garden variety, early, yet of slow development, so that it keeps well, making a good winter potato. Saucisse, probably the potato of which the greatest quantity is consumed at Paris, and for sale there from November until June, seeming to improve in quality as the season advances. Very slow to germinate.

Vitelotte or "Mille-z-yeux," a long, thin potato with many eyes, which are deeply sunk, giving it a very curious appearance.

Blanchard, early, vigorous and very productive; keeps well. Violet Round, much cultivated about Paris, and a very good winter potato; flesh yellow and very farinaceous.

La Bonne Wilhelmine, one of the oldest and best French varieties. It is not cultivated around Paris, but in Provence. Small in size,

but good.

Yellow Round, a subvariety of the Chave, and somewhat earlier than this; one of the best of the commonest potatoes.

Modèle, a potato of almost spherical form, pale flesh and ordinary quality, but presenting two peculiarities, namely, of resisting the potato disease better than any other variety, and of not germinating until the moment of planting.