Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1902-08-02
BAKED POTATOES.
Experiments Looking to Production
OF New Commercial Food.

Experiments Looking to Production
or New Commercial Food.
The South Carolina experiment sta
ton. located at Clemson collge, which
is under the charge Of Prof. ]. s. New
man, has lately issued bulletin that
ought to interest every farmer In the
south. The bulletin describes new
method Of preserving sweet potatoes,
which has been tested and proven to be
decided success, and We give herewith
the substance of the report:
Three years ago the solution Of the
problem Of how to introduce the sweet
potato to commerce was undertaken.
There were two difficulties to be over
come:
1st To render the potato less per-
ishable, and
End. To reduce it's weight and thus
render its shipment to distant markets
practicable.
The question of varieties, fertiliza-
tion and cultivation has been exhaus-
lively studied. That large crops can
be produced at small cost has been de-
monstrated.
That they furnish cheap and nutri.
tious food, not only for man, but FIR
all classes Of domestic animals is not
questioned.
AS a market crop they have thug
far fallen far short Of success. Why Is
this?
First, they are too bulky to bear
transportation, even to our own large
cities.
Second, they are too perishable to
bear rough handling and exposure to
freezing weather.
The problem, therefore, which we un-
dertook to solve was to reduce the bulk
and weight, by drying off surplus
moisture, to sterilize the product as to-
exempt them from the fungus disease
to which the green product Is subject,
and to accomplish these ends without
impairing the edible qualities Of the
dessicated product.
In 1899 the roots were peeled ana
sliced and dried in a movable evapo-
rator. This resulted in removing the
excess of moisture and consequently re-
ducing the weight to one-fourth that
Of the green roots, and rendering the
product non-perishable, but this was
accompanier by practical destruction
Of the flavor. The surplus moisture
was removed, but the re-absorption OF
the moisture was not satisfactory, and,
hence, when cooked, they did not re-
semble in consistency nor flavor Of the
fresh potato.
In 1900, Mr.. ]. Sam Pickett, foreman
Of the station work, learned that Mrs.
E. F. Mcdowell, of Franklin, N. c., had
succeeded in producing a satisfactory
article by boiling the potatoes before
evaporating them. Acting upon this
suggestion fairly good results were OBJ
tanned, and a merchantable article pro-
duced by boiling in an open kettle, and
using again the fruit evaporator. The
work, however, was irregularly done,
many of the slices being overlooked
and hard.
A sufficient per cent. Of the output
was properly prepared to demonstrate
the correctness Of the method, and that
satisfactory success was attainable with
suitable outfit skillfully handled. To
test the keeping qualities Of this out
put, a part of the product has remain
ed in ordinary cloth sacks for seven
teen months, having passed through
two winters and one summer In per-
feet state of preservation.
In the fall Of 1901 experiments were
made with thirteen different varieties
to test their comparative adaptation for
the purpose. A box of each of these Is
now included in the Clemson college ex-
hibit at the Charleston exposition.
A room was equipped for steam heat
ing in connection with the cannery IN
the horticultural division of the expert
ment station, by means of which the
work of boiling, peeling and evapora-
ting could be more expeditiousiy ana
economically performed.
Rv means of a derrick used in the
cannery, several bushels Of green pota-
toes were lowered in an iron basket into
q large boiler in which the water was
heated by steam. To secure uniform
cooking the roots should be nearly of
the same size. Those weighing from
one to two pounds required one hour
for thorough cooking. Six to eight
hours were required for evaporating ,
them at a temperature of $50 F. An or
dinary laborer peeled and sliced one
bushel per hour.
Under this system there can be no
loss from rotting during storage On
the contrary the evaporated product Is
not only not perishable, but contained
only 3.42 per cent. of moisture will keep
for an indefinite time and bear trans
portation to any part Of the world at
any season.
To prevent hardening Of the product
1t should be packed in close boxes as
ksoon as practicable after removal from
the hot room.
Soak the slices in warm water for an
hour and prepare as dressed or can
died potatoes The dessicated pota-
toes may also be used as are the fresh
roots for puddings or custards.
In commenting upon the discovery
of which the foregoing bulletin treats,
the Charleston News and Courier makes
the following timely observations:
The value of the process which has
been devised by the station may be
estimated from this account Of 1t. 1t |
;nsures 10 the farmer the perfect pres |