Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-05-17

LII u muCu uocu 1OI Cul1utIy I1laQS
famed gravies, sauces, and soups, are largely
Indebted TO 1T for their excellence, as also are
bread and pastry. 1t is sometimes called pota-
their starch is destitute Of gluten, substance
which Is necessary for the production OF dough,
which, after fermentation and baking, becomes
Dreaa; In certain proportions the iecula OF the
produce good bread. 1t Is stated that II the pro-
portion OF potato starch exceeds one fifth Of the
weight Of the Hour, a peculiar flavor Is eommu-
tity OF oily matter which Is supposed to be
Identical with fusel Oil. This Is sometimes
called oil Of potato. spirit, and has been extract
powerful odor, at first rather agreeable. but
afterwards exceedingly nauseouS. This matter
Is believed to be product OF the fermentation
Of the potato, and not to pre-exist In the tuber
A SUBSTANCE CALLED DKxTRINE
or starch gum Is prepared either by terrifying
potatc-staTch, or by the action Of heat aided by
small portion OF nitric acid. DexUrine Is pro-
solution, or as gum. Powdered dextrine Is
used as substitute for gum in calico printing,
sn6 BY to give body to thss
wide mesheS which are filled up with starch.
1t Is also employed for adhesive labels and
postage stamps, and for many other similar
purposes. Dextrine In the form Of sirup is eul.
ployed In the preparation OF various alinentary
substances. The gum Is made by boiling the
strip and then running IL into fat vessels
S1stence; 1t Is then cut into small pieces which
are rolled out fat, and then dried. This gum
1s easily dissolved, and makes clear solution.
1t Is more easily packed than powdered dex-
trine, and over liquid gum 1t has the advantage
of not fermenttng.
OTHER PREPARATIONS
Polenfa Is prepared from potatoes, which are
sifted, and separated into coarse grains. It
keeps for long time II stored In a dry place; it
y used to give to and for
sugar, Is prepared from potato starch; this sub
stance Is employed In the manufacture of beer
and for mixing with grape juice In the manu-
duee brandy, and cognac, so-called, Is thus
made and substituted for that distilled from
grape juice. In the manufacture OF brandy
from potatoes peculiar alcohol is formed
which Is variously called potato spirit, ruse
OIL, or amylic alcohol. This gives disagree
able flavor to the brandy, and is separated by
OIL OF vitr1ol it yields the volatile ethereal liquid
called potato-spirit ether, or amylic ether
which, when compounded with various acids
sac Oh Many the s aTa as sweet e s@s fGg
ethers are chemical productions from potato
ether, and under chemical treatment produce
perfumes. Potato cheese Is made by reducing
boiled potatoes to pulp. To five pounds Of
this pulp are added one pound Of sour milk and
gether and the mass allowed to lie for q day or
two, when It Is further worked and made into
small cheeseS which are hung up in bags or
ture, they are then dried In the shade, and kept
In closed vessels In dry place till used.
POTATO PICTURE FRAMES, BILLIARD BALLS, HTC
The pulp remaining after the extraction OF
1t Is employed In the manufacture OF various
ornamental articles as picture frames, snuff.
boxes, ana toys OF the paper mache character.
tain time In water to which has been added
eight per cent. Of sulphurtc acid, and afrer-
wards submitted to pressure, will form into q
design, and. when made into pipes has resem-
blance to meerschaum; billiard balls have been
made OF it, so hard does it become.
they embrace, In addition to the tuber "a an
esculent, starch, or potato arrow-root, saQo.
Eem0ia, poienta, vermicelh, and maccaroni.
sences, gum, bread Gomez, cheese, pasteDoard
and paper mache; and, In addition, a pecuiar
principle called solanine Is found In the permI-
mating shoots, and the leaves OF the plant may
are sometimes used to adulterate.
MEDICAL PROPERTIES OF THE POTATO
Aeolcinany, the stem and leaves have slight
obtained from them which has been employed
to allay pain in coughs and rheumatism Raw
potatoes. scraped, are used as cooling poul-
t1ce applied to burns and Scalds Although the
potato comes from tropical latitude iG does
not come from tropical climate. 1t is grown
TO perfection at Quito, In Eucador, place said
TO be upwards or 10, 900 feet above sea level. 1t
Is one Of the most cosmopolitan OF plants, and Is
cultivated with more or less success from PAN
tagonia to Labrador, and from the Good Hope
to Iceland.
TEE POTATO CosMopoIIrg
1t also grows In variety OF soils, from those
composed principally OF Clay, to those mostly OF
sand. In regard to the mechanical condition Of
the SOIL its swelling tubers meet less resistance
In light, lOamy, friable soils, or those In which
there Is pTedominatiDg proportion OF sand In
all cases the soil should be rich and properly
drained; wet soils are especially pernlcfous and
poor soils win not sustain a respectable crop.
In chemical parlance, the potato Is potash
plant There are some subjects which
foremost Of these Is .sHow to cure eap Ss
In chickens" and second only in importance to
this Is the question as to which end of q potato
produces the most prolific plant. That cele-
brated naturalist, Josh Billings, has determined
Ia q perfectly satisfactory and unquestloned
hornet. have not seen his decision in regard
to the potato, but when it does come it win be
equally luminous and decided. SO we Will leave
crop, as far as present knowledge extends. ia
not much Influenced by the size or nature of the
tuber. Fine crops have been produced from
made OF portions Of the potato stem inserted In
sand and rooted In a manner similar to CUTTINGS
OF Verbenas or geraniums.
ITS CULTIVATION.
To come to essentials. The soil cannot be ton
deeply stirred, or too finely divided and pulver-
Eed Tor potatoes. To prepare field for thei :
sua II sno1d 6e tnoroqghly wen ploughed
ploQghed In spring. Then apply well rotted
manure az the rate OF twenty tons to the acre,
s Hn0 .wenIy-nv bushels OF hard wood ashes to
the same area. Spread these ingredients evenly
oyer tne surface and harrow twice In opposite
directions TO further disintegrate and eu1alfZe
the manure, then plant in shallow drills about
thirty inches apart, so that the plants Will h =
ABOUT one foot apart In the rows and cover
with about four inches OF soil -~ 0O'o'
AS soon as the plants appear pass the smoo,h-
ing harrow over them once or twice: thia viil
cneck the growth OF weeds and pulverize the
sudiace, TWO essential points at this period of
Inc cultivation of the potato after the p,ants
aS"en "oose ground, can scarcely be oyer