The Globe-republican., 1896-04-16
Starch from Potatoes.

Starch from Potatoes.
Starch is made principally from two
things. corn and potatoes In the west
most of the starch is made from corn,
but in New England potatoes are ex-
tensively employed In Aroostook
county, Maine, immense quantities OF
potatoes are thus used, and we are OF
the impression that the potatoes are
paid for at fair price. We know that
some years the factories have paid as
high as so cents per bushel for them.
We are glad to see that the matter is
being taken up in the west, where po-
tat0es have been sold this year at a
price as low as cents per bushel. simp-
ly because there was no other way OF
disposing of them. Factories have been
started in Minnesota, Wisconsin and
the Dakotas. There is one great advant-
age in making potatoes into starch: the
starch can be held indefinitely. while
the potato in its natural state cannot
be. The same advantage does not ac-
crue to the farmer when corn is made
into starch for the corn can be kept for
years If need be. If any reader Of the
Farmers Review has been selling his
potatoes to one of these new starch fac
tories We would like to hear from him
as to prices paid.-Farmers' Review.
We cannot overestimate the value Of
the reports being furnished every
month hv o,,r coDculc Tboy ORR nov
ticularly valuable to the agricultural
interests. A great many good things
have been reported during the last two
years. Some of these reports have been
printed in large volumes, like the con-
sular report on cattle, issued some
yeaTs ago. This was a volume of over
a thousand pages. illustrated with sew
eral hundred full-page cuts 1t was a
revelation to those people that sup
posed that the chief breeds of the world
could be comprised in score of titles.
The monthly reports are issued in
pamphlet form. They have given US
information of the style OF living in all
foreign countries. with opportunities
for the sale CT American goods. Be-
sides that We have received informa-
ton OF the latest inventions. 1t is to
be hoped that the consular service will
suffer no deterioration.
Velvet SOup.-Make stock with a
fowl weighing four or five pounds and
two quarts of water; strain and when
cold free from fat; return to the fire
and when it boils add three thick slices
from loaf of stale bread. tied in
cheese cloth, slice each of carrot and
onion. several stalks Of celery, and a
bunch OF parsley: simmer for an hour
In the meantime pound the breast of
the chicken fine with a vegetable mash
er and set aside. Now rub the stock
and bread through a sieve. add the
pounded chicken meat. and salt and
pepper: when it boils up poGr it slow
ly over two tablespoonfuls of butter,
melted and stirred with one of flour,
and pass all again through fine sieve:
lastly. add quart of hot cream or
milk.
government is trying to conserve the
forests Of India and is having q hard
time Of it. The people do not take
kindly to the idea and set the woods
on fire whenever they can do so and not
get caught. This makes it necessary
for the English to keep on hand a
large number of guards for the forest
1t protects. OF the total forest area
very little has as yet been placed un-
der government protection. In the |
province Of Bengal alone 1889 square
miles are protected by guards and has |
been for eighteen years, yet last year |
fires swept away $50 square miles. and
most of the CONGREGATIONS were Of in |
origin.
At Mexican home potatoes were
cooked and served in the following
way: Peel large potatoes and then cut T
n halves, scoop out the center and fill
he space with mixture made as fol-
ows: Take two eggs boiled hard and
hen mash fine, one tablespoonful of
chopped parsley, one of onion and one
II melted butter; add one raw egg beat
N light, and make the mixture thick
With finely chopped cooked chicken or
neat. Heap the mixture in the pota.
oes and sprinkle over the top crumbs
md grated cheese. Bake to a brown
md pour tomato sauce around them
G serve.
Non-Worked Butter.-Wi:h the pro-
,ress of dairy science there is q con-
tant change In the methods of hand
ing butter. The latest innovation f.
he process Of making butter by which
IL working is avoided. The cream ia
burned until the butter has appeared
n granular form. Then the butter IA
aiken out. sailed with brine, put into q
Machine that throws out most of the
1oisture and buttermilk by centrifugal
notion, put into molds and shaped for
Sc. 1t is thus made to retain all its
elicious flavor.
rhA I Of |