The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1902-07-02
PRESERVING POTATOES.
A Metz Method That Has Proved Ne
ridctl Auecess.
Clemson College Bulletin.

cidcti Auecess.
Clemson College Bulletin.
Three wears ago the solution ofthe problem
nj hov IN introduce the sweet potato I'D com
mere. was undertaken. There were Two o'ih'
culties to he Overcoine: ,,s,.
list. To render the potato lew pe''"n"''e'
ID To reduce It's weight and thus render
It's sbipmcDt To distant markeiH prsctIcAnIe:;
The question OF varieties ,e,,, ,..,~ Ended
That large crops can he produce" ~ "'""''
cost has been demonstrated ,-,.,,
That they furnish cnsap ana nu.I.,oas ns ",
food. uni nniy fnr "a man, but for a'i ciAssos w
domestic animals IL not questioned: ,
AS n ,narkel crop they have tnns 'a"en
far short Of success. Why IN ihis:
First. they are too bulky 10 ber 'rahsPo'"'
,Iou, even lo our own large elites.
Spcond, they are too perisnaole W a.. o.
rough hnndling and exposure I'D Iree%'"s
weather. ,,, -. n,de,.
,ook 10 solve WAS To reduce the ouiR eno
weight, by drying OF surplus nonture. .o
ster,iize the product as TO exempt then no na
the fungous disease To when tbe 49, 49," .pas
duct is subject, and la accomplish theHe enus,
without i'm pa ring the edible quaNtie" VI '"'
dessicRted product.
THE FIRST EFFORT ONLY PARTIAL
SUCCESS.
In lsg9 the roofs were peeled aud SLICED ann
In remoy ing the excess of moisture. ana con
srauentry reducing the weight to one-'oo,Msn ~
that Of the green roots. aud rendering .ne
prohuct nnu- -perishable. but this was acc"'m ~,
,,anied nv practical deHtTuction OF the
flavor The surpius moisture WAS removeu,
hut the re absorption OF Tue mois'u.s VI
not satisfactory. and. hence, when cookeu.
they did not resemble In cohssteneS "o'
flavor the fresh potato.
DIscovERY OF A WOMAN.
In 1900, Mr.. J. Sam Pickett, foreman OF IN the
station work, learned that Ms. n. =. ms =,
producing satisfactory article oy oo'ling tns
potatoes before evapornting them. Actlns
upon this suggestion fniriy GOOD reeuiH weIs
obtained, and . merchantao!e alucio ~
| duced BY boiling In IN open Kettle. sna nslne
again the fruit evaporation. The Work, no~
ever, was irregularly done. many oi the si'ce'
being overlooked and hard.
A sufficient per cent oi the outpn. WI. WI
| properly prepared 10 demonstrate the cnI
RICHNESS of the method. and that aatisiAc.ory
ruccess wan attainable with u suitable ouln'
skillfully handled. To test the Keeping quaI.
itiex OF this output. a part o. the product na'
remained IN ordinary cloth sacks for seven
| teen months, having passed tnrousn wv
winters aud one summer In perfect state o.
preservation.
COMPLETE SUCCESS.
| In the TALL OF 1901 experiments were made
with thirteen different varieties 10 Jest tneii
coin pa rative adaptation for the purpose. a
| box of each OF these IL now incldded le the
Clemson exhibit at the Charleston EXPOSE
tiop. ., ,-
COM eciion with the annery In the nofticui
| tural division OF the experiment station. ny
means of which the work OF The ooihng
| neeIine upd evaporating could be more eS
| pediously and economically performed.
| Ry means Of derrick used Ia the cAnnerS
| several bushels Of green potatoes were lower
| ed In an iron basket into large ooiler =, nn
| " vbich the water was heated oy steam. &c
| sscure uniform cooking the roots should Or
nearly of the same size. Those weignint
| from one to two pounds required one houi
| for thorough cooking. Six 10 eight hoors
| were r. tauIred for evapOratlng them st TEN
perature Of l50 +. An ordinary laborer 2ee'et
and siiced one bushel per hour.
| Under this ny stem there can oe no losa iroh
| rottinR dnrlng storage. On the contrary tns
eyn porated product IL not only pertsnaoie
but containing only 80. per cent OF moisture
| will keep for IN Indefinite time and pea
| Transportation IN any part of the worio ~
any season. .., I,
| TO prevent hardening of the product y
| should be- y,ack ed In close 6Oxea a. soon ~
practIcnoIe after removal from the hOt room
PREPARATION FOR USE.
Soak the slices Ia warm water for m hou
| and prepare as dressed or candied potat
The oessicated pOtstaes may also be used si
are the lresh roots for puddings or custards.