There is now much interest manifested in regard to some of the recently introduced vegetables and plants from China and Japan. As I have had several of them in cultivation two and three years, it may, perhaps, not be amiss to give my views and experience as to the adaptability of some of them to our climate.

The Dioscorea batatas I have had for two years, and have ventured to test my small stock as an esculent. Possibly, some of your readers would be encouraged to try it, who have kept aloof for fear of "multicaulis," did they know its real merits. Farmers and horticulturists have been so often "humbugged" that they fear to venture on a new thing, and more particularly as regards this root, from its high price, and also on account of several writers in different papers trying their best to frighten the timid.

A correspondent of the Dollar Paper last summer cried " humbug" even before he saw the plant grow, because his tubers rotted on the way, and he had to pay express charges for rotten tubers - so, of course, it is a "humbug".

A lady, in the Homestead, gives the following receipt for making it: " Take," she says, " a small Irish potato, wet and weedy; add to it a turnip tolerably stringy, and not too rank; splice them together lengthwise, with a morning-glory vine on top; cultivate strenuously for two years, puffing it in agricultural papers; then dig up one root (large crop!) six inches long and three round 1 (immense size 1); boil, and eat - if you can".

In the Farm Journal for November - again copied from Homestead - -a wag (probably the Editor!) says: "Some twenty years since, France - that land of beautiful things and Mississippi bubbles - brought out the Rohan Potato, and, from a coarse, rank, yellow-fleshed vegetable, made a dish the gods might have envied. After a long gestation, and with exemplary patience, prophetic of the coming prodigy, this mother of rare things is again parturient, and the world looks on with admiration and astonishment while the offspring is baptized Dios-corea batatas; a bubble more injuriously framed and carefully nurtured than the Rohan, but just as truly filled with wind." He continues on in this strain, but it is useless to copy. Then, the Rev. M. S. Culberson, who was ten years in China, says: " It is never eaten, except by some of the very poorer classes, etc., as an accompaniment to rats and young puppies, etc. etc".

Now, Mr. Editor, can you tell me what is the meaning of all this twaddle? Have these persons'cultivated and eaten of it from their own raising? or, is it because they haven't got a stock of it for sale? I am strongly of the opinion that, had these very writers - these wiseacres! - the article on. sale, they would laud it to the skies as a dish the gods might envy! But, as I intended to give my own opinion of its merits, "without fear or favor," I will briefly say that I-pro-cured a single root, or sprout, in May, 1855, and, for fear of accident, kept it in a small pot the first year, where it made no progress. Last spring, it was barely a slender root, less than the size of a finger. I planted it out, in May last, here, and, although the season was very dry till the last of August, it commenced grow- ing vigorously; run up a pole some six feet, and then spread out, producing some four or five dozen of small tubers at the axillas of the leaves. The root I took up in the fall; it was over twenty inches in length, and some three inches in diameter at the lower end. In digging it up, I broke off about three inches of the thickest part; this I had cooked.

In flavor, it is not like an Irish or sweet potato, but, in my estimation, superior to either; pure white; no stringiness or toughness about it - more like pure starch than anything I can compare it to. I should suppose, so long as " the very lowest classes" in China have an abundance of this root, starvation will not " stare them in the face," though they may use this root as an accompaniment to the other " fixings," according to the Rev. gent, above quoted. I should prefer the Dioscorea without the other addenda, but you know, Mr. Editor, "there is no accounting for tastes." It appears perfectly at home in our climate, if planted in the spring, and, judging from its habits of growing straight down, may be planted very close, and, in this way, will, I think, yield full as large a crop as the Irish potato, and, should it withstand our winter's cold, in the open air, as it is said to do in France, and continue increasing in size for two or three years, its yield must be enormous. All the small tubers I shall plant next season, with every prospect of great success.