Elements of agriculture, for use Elements of agriculture, for use in schools elementsofagricu00mcbr Year: 1901 EOOT AND TUBER CROPS, ETC. 173 taproot it has clustered roots which are enlarged. The enlarged portions of the roots are called tuberous roots. Fig. 6 (page 40) shows the enlarged roots of the sweet potato. The enlarged portions are provided with small rootlets which draw food from the soil. The tubers of the Irish potato, on the other hand, are not true roots; they are the enlarged parts of under- ground stems. Fig. 23 shows the tuber of the Irish 230tato, and you will notice that t
Elements of agriculture, for use Elements of agriculture, for use in schools elementsofagricu00mcbr Year: 1901 EOOT AND TUBER CROPS, ETC. 173 taproot it has clustered roots which are enlarged. The enlarged portions of the roots are called tuberous roots. Fig. 6 (page 40) shows the enlarged roots of the sweet potato. The enlarged portions are provided with small rootlets which draw food from the soil. The tubers of the Irish potato, on the other hand, are not true roots; they are the enlarged parts of under- ground stems. Fig. 23 shows the tuber of the Irish 230tato, and you will notice that the tubers, unlike the tuberous roots of the sweet potato, have no rootlets. Both of these crops are per- ennials; but since they are grown for their tubers a fresh crop must be planted each year, and as cultivated crops they are practically annuals. Sweet 2^o^^^c>es are sometimes grown for ing from photograph.) cattle food, but Irish potatoes are used almost exclu- sively for human food. The soil best suited to the sweet potato is a warm, well-drained, sandy loam. This crop will not do well in a heavy or wet soil. The Irish potato requires for its best development richer soil than the sweet potato. For both crops the soil must be well drained and cultivated, and well supplied with moisture, though not wet. The sweet potato does best in a temperate or warm climate, and makes but Fig. 23.—Tubers and roots of the Irish potato. (Original draw-
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