The average potato consists of seventy-five per cent. water and twenty-five per cent. dry matter, almost all of which is starch. Now starch is a very important article from a manufacturing standpoint, but only one-fourth of the potato is available for manufacturing, the other three-fourths, being water, is practically waste matter. Now if the water could be driven out to a great extent and starchy matter increased it is easy to understand that the potato would be much increased in value as an article of manufacture. Burbank has not overlooked this fact in his potato experiments. He has demonstrated that it is as easy to breed potatoes for a larger amount of starch, and he has really developed tubers which contain at least twenty-five per cent. more starch than the normal varieties; in other words, he has produced potatoes which yield fifty per cent. of starch instead of twenty-five per cent. The United States uses about $12,000,000 worth of starch every year, chiefly obtained from Indian corn and potatoes. When the potato is made to yield double the amount of starch, as Burbank has proved it can yield and more, it will be understood what a large part it can be made to play in this important manufacture. Also for the production of alcohol the potato is gaining a prominent place. The potato starch is converted into maltose by the diastase of malt, the maltose being easily acted upon by ferment for the actual production of the alcohol. Therefore an increase in the starch of the potato for this purpose alone is much to be desired. Of course the chief prominence of the potato will still consist in its adaptability as an article of food. Burbank does not overlook this. He has produced and is producing potatoes with better flavor, of larger and uniform size and which give a much greater yield to the area. Palatability in the end decides the permanence of a food, and the Burbank productions possess this quality in a high degree. Burbank labored long and studied every characteristic of the potato before attempting any experiments with the tomato. Though closely related by family ties, the potato and the tomato seemed to have no affinity for each other whatever. In many other instances it has also been found that two varieties which from a certain relation might naturally be expected to amalgamate easily have been repellant to each other and refused to unite.