Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1879-06-19
FACTS ABOUT THE POTATO.
Its Many Uses-Its Cosmopolitan Charae-


ter.
At a meeting of the Washington Horti-
cultural Society, Prof. VIM. Saunders
made the following interesting remarks
upon the potato:
The potato Is n native of various parts
of South America, particularly OF Chill,
Peru and the Argentine territory. IL is
stated that IL was sent TO Spain early in
the sixteenth century; from thence 1t
spread to Italy and Germany. II was
introduced into England from Virginia
about the year 1886. II was slow 20
gain popularity, for 1t is stated TO have
been rare as n field crop in 1850, but after
that time its culture seems To have
steadily increased; and it is now con-
sidered by political economists us being
next TO wheat in Importance IA nm arti-
Gle of food. although, as compared To
wheat, its nutritiIe properties are very
low, yet one acre of potatoes gives more
food for man than two acres Of oats
Approaching in its composition To rice
and the plantain, II is said To be superior
to these in nutriment.
The composition of the potato varies
very greatly in the different varieties 4:
the ingredients are the same, but the
proportions vary considerably. The
proportion of water ranges from seventy
two to cighty-two per cent. Of starchy
iibrine from six TO eight per cent Of
pure starch from nine to fifteen per cent. (;
and Of gum from three 10 four percent, a.,
while small proportions of vegetable
albumcn, acids and salts make up the
remainder OF the bulk.
THE POTATO AS 4 TAELE VEGETABLE.
As n vegetable, the potato is esteemed
in whatever manner il may be prepared
II is recommended that potatoes should
be wcll-cookcd, with considerable de-
gree of heat. If intended to be boiled
they should be placed ut once In hot
water. but differences of opinion prevail
on this point, some claiming that they
should be placed in cold water. which is
slowly brought To the boiling point.
When peeled and soaked in cold water.
n portion of the fccula will he extracted,
and If placed in slow oven the skin will
he hardened and thickcncd. The water
in which the potatoes have been boilcd
is nearly destitute of nutritivc matter.
and Is said to contain substances which
are deleterious Ia health.
Potatoes are deficient in mineral matter.
so that they are unfit To- be sole food
but that defect Is supplied by the addi-
ton Of hard water, milk and other elc-
ments Of food. New and waNy potatoes
are said to be less digcstible tl.an those
that are old and mcaly. and which CON
tain n greater amount Of starch. when
cooked. the starch cells burst and mcnli-
ness Is the result.
~ OTHER FORMS Or FOoD.
Besides their use rs table vegetable.
potatocs furnish large quantity of
starch. which Is employed FOR various
purposes in the arts. and forms the basis
OF variety Of inrinaCeous foods. such rs
artificial tapioca, sAgo, vcrmicclli. etc
II Is much used for culinary purposes.
and many famed gravice, sauces and
soups arr largely indebted to il for their
excellence, as also are ~ 4 and pastry.
II IS sometimes called potato flour. but
the tuheT- contain no proper -four. their
starch is destitute OF z.@en. a substance
which is necessary sEhe production of
dough. which. ~ frrmcntation an
baking. becomes i5yad In certain pro-
portions the feculi of the potato may be
mixed with wheat flour 50 as to produce
good bread. II is stated that If the pro.
portion Of potato starch exceeds onc-iifth
Of the weight Of the flour. q peculiar
flavor Is communicated TO the bread.
arising from q small quantity Of oily
matter which Is supposed To he identical
with fusel oil. This is sometimes called
oil ofpotato spirit, and has been extracted
~ a colorlcss. oily liquid, possessing q
very powerful odor. at first rather agree
able, but aftcrward exceedingly nausc-
Gus. This matter is believed to be n
product of the fermentation of the po-
tato, and not to prc-eNist in the tubcr.
A D.,tat..s... ILL 4
gum, j. prepared either by terrifying
potato starch, or by the action Of heat
aided by small portion Of nitric acid
Dextrinc is produced in the forms Of n
pearly powder. syrupy solution. or ~
gum. Powdered dcxirine IL used as a
substitute for gum in calico printing and
by manufacturers Ia give body to their
woven fabrics which are made slim and
with wide meshcs which are filed up
with starch. II is also employed for
adhesive labels and for postage stamps.
and for many other similar purposes.
Dextrine in the form Of syrup Is en-
ployed in the preparation Of various ali
mCntary substances The gum IL made
by boiling the syrup and then running it
into flat vessels where IL remains until 1t
assumes pasty Consistence; IL Is then
cut into small pieces which are rolled out
fat and then dried. This gum il easily
dissolved and makes clear solution. II
is more easily packed than powdered
deNtrine and over liquid gum IL has the
advantage Of not fermenting.
OTHER PREPARATIONS.
Polenta Is prepared from potatoes,
which are first boiled or steamed. then
bruised. dried. sined and separated into
coarse grains. II keeps for a long time
If stored in a dry place; 1t is used to
give consistency TO soups and for other
culinary purposes. Glucose. or grape
sugar. Is prepared from potato starch
this substance Is employed In the manu-
facture Of beer and for mixing with
grape juice in the manufacture Of wine.
Potato pulp is distilled to produce
brandy, and cognac. so called, is thus
made and substituted for that distilled
from grape juice. In the manufacture OF
brandy from potatoes n peculiar alcohol
Is formed which Is variously called
potato spirit. flisel oil or amylic alcohol'
This gives n disagrceable flavor tn the