Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1902-01-09

Ing United states government,
through the department of agriculture.
has made thorough scientific in
yestigation of the potato with a view
TO determine the exact food value of
the familiar vegetable and the re-
suit as given in a portion of the year
book of the department shows the
murphy to be perhaps the most
valuable member of the root family.
The investigation has shown that
the practice, which has become so
general, of serving potatoes with
meat and other similar foods which
contain liberal amounts of protein. is
based upon correct principles, one
1000 supplying the deficiencies of the
other. Potatoes and other foods con-
tanning carbohydrates are sometimes
objected to on the ground that they
are starchy foods and do not supply
much heterogeneous material. 1t should
be remembered, however, that the DO
tato does contain a by no means in
considerable amount of protein and
further that carbohydrates are an es-
sential part of well-regulated diet.
The digestion experiment referred to
shows that potatoes properly cooked
furnish s:-:ccs material in a digestible
form. They have been a staple article
OF diet for many years without harm
full results and therefore the conclusion
that under ordinary circumstances
they are other than a useful and
wholesome food seems unwarranted.
The potato, called in different
regions white potato, Irish potato
English potato. or round potato, was
first introduced into Europe between
1880 and 1855 by the Spaniards and
afterward by the English about the
time of Raleigh's voyage to Virginia
1t is commonly believed to be native
of Chill. Wild potato plants closely
resembling those cultivated today are
still found there. though it is a fact
worthy of mention that as the potato
has been modified by cultivation it
has largely lost the power of pro-
ducing seed-bearing fruits.
When first visited by Europeans the
aborigines in Chill and adjacent
regions cultivated the potato for its
edible tubers and had apparently Ions
done so. It was probably introduced
into the United States. especially
Virginia and North Carolina. toward
the end of the sixteenth century. 1t
is not surprising that the new food
stuff should have grown rapidly into
public favor when we remember its
prolific yield. superior keeping
qualities. ease of propagation and
agreeable flavor
The potato tuber is in reality a
modified stem. being shortened and
thickened to serve as a storehouse
for reserve material for the propaga-
tion of new plants. The outer skin
which is dry IL appearance and
usually gray or brown in color, cor
responds to the bark Of the rest nj
the nlant. The portion underneath
the skin when exposed to the sun
light turns green and gives the plant
inner skin are USUALLY removed when
the rotato is neeled. The flesh makes
I'm the hulk of the notato
The valuable Qualities of the potato
were speedily recognized and there
are early records Of attempts to de-
terninN IFS food value nv means of
chemical analyses. In 1875 Pearson
renorted experiments and observa-
tions on the coaetituert parts of the
rctoto root" Finhof in 1905 pub
lished ANALYSES Of the potsto. as did
aleo Vauouelin in 1917 In America
analyses If the notato were reported
como 1ftv veare ago nv Emmons
These investigations vera useful ut
tho +'nn althouoh thew were not
made bv the method rsrn1iv followed
today This was necoccariIv the case
pc tho euhieo4 If tho chemistry nf
NUTRITION is of comparatively recent
Growth
In latar wears ranv Studies of th.s
rom ~oeit'On nnd food valre If Two
rOtoto howe heen mode in this and
othc- cnr,~tri~e As ~hown nv recent
aralveee the skin Of tho nntato cnn-
e4i+,,~~ - IN 400 : r,a-. cenf ~
.ho --hc'a and tho cortical layer SIS
~ cont
" - diaiorl+ ~ rcnl nota+no~ CO that
thn eti~ nnlv &c rarnnv whethe ct
both el,in and co-tical lava- or only
tho former should ho called refuse in
our cr,rrort ee-ea If the word is per-
hons . nunstio1. As potatoes are
commonly eate1 oNoa doal of tho
a~-l, ar oaihlo -ortion &c rejected
With Tho ely'ne WHOM thew are bakn'
witch tho ekir~ m the amount ~
fijhla NORTON thr- thrown awav NAV
80 wall When thew are pared for
boiling the au,o-'-' waeted NAV ~
much larcar When thev arc rnu"h
fror, defects in ~rowth or from
ehrinkirg or shrivelin0 after keepine
o-er wir-a- the amount NJ flesh cut
off 8, -eeling Is larger stir. lust how
-,,tich THE loss NJ +ha eiihle NORTON
- --o.atnez will average in tho or.
ai-~--- household m nne ran sav
e~ac+Iv II nav no estimated al 20
- IL