Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1857-07-15
for tbe farmer.
POTATOES THEY SHOULD BE KEPT
IN THE DARK.

Al The last meeting OF the american
Institute Farmers Club, in New York
City, there was an interesting discussion
on potatoes:
Scion Robiuson-There are ten times
as many potatoes spoiled in this city by
light, as are spoiled by frost. IL possible,
a potatoe never should see light. 1t should
be taken direct from the dark cell where
it grows, to a dark cell for preservation,
and, if possible, always keep it in the
dark and in an even temperature until it
is taken out 10 put in the pot.
DIR. Smith, have often observed in
Lancashire, England, with what as,idious
care The coItagrrs--many of whom are
very dependent upon their little crop of
potato, s-cover their potatoes as soon as
possible after they are dug. II is not TO
keep them from freezing, but to keep them
from lie light, as these people well know
that nothing is more injurious, particular
ly if the sun is shining no: upon them
when taken from the ground.
Prof. Nash-The common practice Of
farmers leaving potatoes on the ground in
a hot Ociuber sun, is one Of the most inju-
rious things tha, could be done to the crop.
Some of them are half cooked, and all are
injured by light and heat.
Why so MANY POTATOES r USED.
Mr.. Bergen said he had ofen been as
ionished at The quantity Of potatoes con-
sumed 10 New York. We raise now fifty
times as maay as formerly, and get three
or four times as much per bushel. There
must certainly be something very valua-
ble in potatoes as food. or there would not
be so many eaten.
Scion RobinSon-No, Sir, that is not the
reason potatoes are so largely consumed
in this city. will tell you why the peo-l
pie eat SO many potatoes, al time, too, when
lhev are the dearest Of all kinds of food.
1t is because nine-tenths of those we en-
ploy 10 cook our food don't know how 10
cook anything else but potatoes; and that
particular being that the proverb says
sends us cooks, must be pretty well aware
that they don't know how to cook Them,
and consequently we commit a deal of sin
in finding fault with the potatoes, when
the principal fault is chargeSble to the
stupid cooks, and The more stupid dolis
who have had the care and the consequent
spelling of these valuable fruits of the
earth. | certainly look upon it as a great
boon, if We could once more see the day
lha; we could sitiown 10 a meal of mealy
poialocs.
HOW TO COOK POTATOES.
DR.. Smith-Do the people ever think
of the immense waste of potatoes as they
are treated in this city? LIT me tell you
how potatoes are cooked in Lancashire,
England. They are peeled first and boil
d gently ill nearly soft, ana then the Wa
Ter is poured off and all the steam evapo-
raIed, when they are poured into a dish
and a few slices of bacon laid Oh the top
and brought hot TO the table, where they
are eaten with a relish, and for good rea-
son, they are ,suly good. Such people DO
eat much bread. The potatoes are SO
dry and mealy that they are an excellent
for bread, and very unlike the
miserable waxy things that we eat here.
POTATO MEAL
Prof. Nash-lt is evident 10 me that
great care must be used in the prepare
ion of the PotAloe TO meal, so as not 10 gel
any ~dtcayed parts of iubers into the mass,
,r it will be injured and VI suitable.
lon't see any reason why il will no, keep
IS well as -four. i,
Scion Robinson-Ifi it is ma lie perfect
dry, it will keep of course; and -four
will not keep bccau>e it is not dry. ,
Mr.. Siarbuck-The machine will make ,
he meal perfectly dry; and coin meal
could be- better dried by it than by the or
kiln. A gentleman inquiries if t
meal can be prepared by the .
anne process. answer, yes, very east
y; and an excellent article Of foo it is.
The Chairman-lf the plan proves sue
;cssfnl il will lessen tie consumption Of
lour, which is now a barrel Per annum
o. each person, or It's equivalent. c