Savannah morning news. [volume] (Savannah) 1868-1887, 1886-05-13
THE POTATO IN FRANCE.
A Novel Centenary Celebration to be
Held at MOntdtdier.
From the Neao Yorh World.

From the Ne1o York World.
PARIS, April 29.-This is an era of cen
tennlal celebrations. and the Frenchmen
have natural penchant for commemo
rating men or events that they may deem
worthy of honor or remembrance. just
now the town of Montdidier is preparing
TO celebrate, with all the eclat possible,
what Is termed the Parmentier centena-
ry, but which is in reality the centenary
OF the Introduction of the potato into
France. All the most distinguished men
In france are invited to the fete,
which will last for about ten days.
NJ. Pasteur writes that he could not think
OF abandoning his ''chers enrages'' for
such length of time; NJ. DeLesseps ex-
presses his regrets, but has induced the
Institute to appoint Baron Larrey TO rep
resent him on the occasion, and M. Chew
reul,th centenariaa scientist, laments mis-
Inability to be present, and adds with
naive pathos: Though l may not be
with you in person. my heart will be there,
as M0ntdidier is the natal spot o the dear
girl, Mile. Sophie Davalette, whom mar
RED in 1878"
M. Parmentier, who was born in 1877,
in Montdidier, and died in 1913, led a
checkered life and made great sensation
in his day. he was at one time a chemist
in the army of Hanover, and subsequently,
prisoner in the Seven Years war. A
disciple of Noliet, Rouele and Jussien,
be finally turned his attention TO the study
of the potato. and obtained he authorize
ton Of Louis XVI. to cultivate the tuber
in the PLAIN OF Sablons, NJ ar Paris. The
potato was at that epoch held in utter
contempt in France, and was con-
sidered only as food for hogs. Par.
mentier struggled for years against count
Inaa elias in of IN
make the despised 'apple of the earth"
an article OF food. but his ingenuity
finally triumphed. He prepared a ban
quet to which he inv ted he leading sa-
wants of France. in order to prove to them
the excellence of the potato and the
variety of ways in which it could be rem
dered palatable. The potato, to the great
astonishment of the sayants, was served
up in thirty-three different styles, aud
when the banquet was finished it was de-
clared to be the most delicious OF
esculents, and NJ. Parmentier was
famous. 1t may be Of interest to
know the first course on the
menu on that historic occasion was
styled pOmnles de terre en- chensl Sc, com.
monty called in England potatoes served
up In their Jackets" and which on the
other aide of st. Georges Channel is YER
nacularly known as ''praties Billed"
LIS uAoJEHby AOHAS n l. buOu bUOk u
the cause of NJ. Parmentier and the
potato. NJ. ParmentIer visited the King
at Versailles, holding bunch of potato
flowers in his hand. LOUIS offered him
his right hand to shake; Marie Antoinette
permitted him to kiss her on both cheeks,
and in the evening, at a gala party given
in the palace, His Majesty appeared wear.
ing bunch of potato flowers in the royal
buttOn-hOle. The triumph of the
potato, says the chrOnicler of the
day, was thus cOnsecrated. The
thirty-three styles in which it was in tro-
duced by NJ. Parmentier to the French
cuisine have now-so says Alexandra
Dumas-reached $50, aud the capabilities
of the humble tuber from Virginia have
not yet been exhausted in the hands OF the
French cook. A statue,was9rected to NJ.
Parmentier in his native city in 184S, in
which he is represented standing erect
holding IN his hands aahuge potato stalk
His body repOses in Pefe la Chase, Paris
in a handsome plot surrounded by an iron
railing, and beautiful monument stands
above it, erected by the chemists Of
France. Every year the members of the
agricultural societies visit this spot aud
plant the grave and its surrounding par.
terre with potatoes.