Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-10-27
THE WHITE POTATO.
The Much MaIigncd Though Popu-
lar Tuber.

THE WHITE POTAIO.
The Much MaIigncd Though Popu-
| lar Tuber.
| In many sections this vegetable is known
bear the distinction OF fIibernian origin
We 40 not know. as old English Negetaple
virginia. Perhaps no other article iliit OF
! fouu has been so thoroughly discussed and
Fm ma as this Xyeeetaole. Some so SO
I terror that is utterly unht for human
| consumption. While no doubt under GER
! ter eliminated from the list of foods, it
| is We'll to apply a little. of the salt OF
common sense 10 all radical assertions in
regard 10 diet The ready productivenesS
/ in almost any SOIL coupled with the fact
for any other purpose other than food for
man. lead US to conclude that nature fur
alShed them for that purpose.
| Compared with Rice and Flour.
| While white potatoes are the most val
liable OF the fresh vegetables. because most
in nntgii, they 40 not 6eaTS 1dIat rice
compared with flour. Therefore. unless the
consumer can grow them by his own labor
ana IN his own ground they are much
dearer than bread for the reason that
large bulk must be eaten in order to
nlSh much greater percentage of nutri-
matte influences and soil will not produce
rice. The supply, therefore. is much
4 Popular Vegetable.
1t is interesting to, note in the history
OF this tuber how it has gradually passed
dishes TO a more useful stage, as accom-
panlment TO meat and fish dishes. This is
que. DOUBTLESS, to the discovery of their
anti-scorbNtic properties. which make
them very lit associates with the highly
heterogeneous foods, such rich, heavy
meats. They are acceptable to almost
everyone and their advantages recommend
them above other vegetables They retain
their freshness a long time. bear long trans
portaton and by reason of their counter
acting the effects of too heavy d meat
diet they are the most valuable winter
vegetable we have, being available when
an abundance of green salad vegetables
Is impossible, and fresh fruit out of
market On the potato. therefore, We
must mainly depend for our supply OF
potash salts to keep the blood in good
condition. as well as to furnish a form of
farinaceous element in which meat is diff
hcult-
Why They Disagree.
Many claim that they are too frequent
~ INDUCED in, forming they do the
staple article of food in many families.
This may doubtless be true; as we have
shown that 1t requires a very large guam
ity to furnish any considerable amount
OF nourishment. in order to satisfy the
demands of the appetite too great a guam
tity of this class of food, unaccompanied
by meat, fish, milk or fats of any kind,
will Inconvenience the digestive organs.
The poor must not entertain the idea
that potatoes are a cheap substitute for
place of heterogeneous foods, as they are
in their nature fitted for very different
not agree with individuals, may be at
tributable to other causes than the ma
sistS of a large bulk of potatoes, doubt
less badly cooked, and fat pork, the slow
process of assimilation these substances
require as well as the most robust di-
gestion, render the consumer unfit for
ton for some hours If necessity, which
knows no law. require them to exert
muscle If not brain, while the process of
digestion is incomplete - nature. whose
laws are unyielding, soon calls the hap
less one to account. But the chief diff
Guilty lies in not understanding the ma
ture of the vegetable and proper meth
DDS to employ in converting it into a suit
able as well as palatabIe material for |
sustaining life.
Various Kinds of Potatoes.
There are as many varieties of pota- |
toes as ways of cooking them. The two |
principal divisions are the starchy or |
mealy and the waxy or watery potato |
Most persons prefer the former, though |
the decided sweet flavor of the latter |
is enjoyed by some The waxy potato is |
always selected for salads and hashing, |
shape. This variety, however, should not
be eaten by persons with weak digestion. |
Williams explains the Difference in the |
tato is constituted that all starch |
granules may be separated and broken |
amount of starch is converted into dex- |
trim; while the starch of the waxy po-
into dextrin, no doubt by the |
presence of diaStaSe, and large pro- |
portion becomes gummy or waXy before |
all the granuleS are broken up and po-
tato thoroughly Softened throughout. 1t /
Is the presence of this dextrin that gives
sweetness to the potato. If a mealy pO- /
tato is preferred, choose those heavy in |
to their size: weighing in the |
hand as you would Judge orange.
Poison in Potatoes.
The statement made that potatoes con-
tain a poisonous narcotic called saIanin, |
has diSmayed many of the timid ones,
whose minds are continually harassed
by the knowing ones who turn the search
light of science on common daily things
with startling results. Potatoes belong
to the "Solanum' family, and being full
brother to the deadly niShtshade. contain
a certain amount of this element But
not to harmful degree. unless exposed |
to the sun. When buying, bear this in |
mind. The poison when developed, gives |
the potato an acrid, bitter and biting |
taste. BuryinE them in the earth will
remove this and restore their fresh, |
wholesome flavor. Deep pairing will also |
remove the dangerous element; but that |
much of the valuable properties |
as well.
Cooking Potatoes.
1t is conceded that the only proper |
method is to cook the potatoes in their |
Jackets. steaming or baking them. This |
avoids loss of the potash salts which are |
freely soluble in water and consequently |
lost when the potato is peeled and boiled. |