“Let us now look at a potato. What do we see on the surface? Certain small cavities or eyes; that is to say, so many buds, for these eyes develop into branches if the potato is placed in favorable conditions. On old potatoes, late in the season, the buds are seen to send forth sprouts which need only a little sunshine to turn green and become stalks. Agriculture makes good use of this peculiarity: to propagate the plant it is customary to put into the ground, not the seeds, which would yield no harvest before the lapse of several years, but the tubers, which produce abundantly the same year. Or else the potato is cut into pieces and each piece, planted in the ground, sends up a new plant on condition that it has at least one eye; if it has none it rots without producing anything. “Furthermore, you can see on the eyes tiny little scales, which are leaves modified to adapt them to an underground life, leaves with the same right to the name as the tough scales of an ordinary bud. Since it has leaves and buds the potato is therefore a branch. Should there remain any lingering doubts on this subject, it might be added that by earthing up the plant, that is to say by heaping soil around the stalk, the young branches thus buried can be converted into potato-bearers; and it might also be added that in rainy and cloudy seasons it is not rare to see some of the ordinary branches thicken and swell up in the open air, and thus produce potatoes more or less perfect. Accordingly the potato is to be regarded as an underground branch swollen with nourishment—in short, a tuber. “Many other plants produce similar branches that grow under ground. In this number is the Jerusalem artichoke, the tubers of which have buds arranged two by two on opposite swellings, from front to back and from right to left in turn, exactly as are leaves and buds on the stem. “The potato feeds it buds on a farinaceous substance called fecula or, in less learned language, starch. It is the very material that makes the vegetable so rich in nutriment for us. We turn to our own account what the plant has stored up for its young shoots. Starch is contained in the extremely small cavities with which the flesh of the tuber is all riddled. These cavities are called cells. They are microscopic sacs made of a fine membrane and having no opening. Crammed full of starch grains and crowded one against another, they compose the fleshy substance of the potato. But these cavities are so small that a person would strain his eyes in vain in any attempt to see them in the cross-section of a potato. A magnifying glass is necessary. So minute are the cells that in a piece of potato no larger than a pin’s head there is room for dozens and dozens of them. This picture shows you, but much larger than in nature, a potato cell with the grains of starch it encloses.”