The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-10-25

favor. Germany, to-day. rivals ireland in its
use of the potato An eighth of the German
empire is planted in potatoes, half for hu-
man food, half for fattening stock. Germany
also exports largely its manufactured pota-
to products-starch, glucose, potato -four,
dextrin and starch sugar. The most valu-
able and wonderful German product. how
ever. is potato alcohol. which lights streets
and houses. is used for warmth and cook
ing. to run locomobiles, threshers, and for
other mechanical appliances.
On its native heath, the potato had no
fight for acceptability. The American In
dams lived by the potato, and the early Vir-
ginians, as we'll all other pioneer peoples
of this vast country, grew potatoes next TO
maize. In the earliest agricultural records.
after wheat, barley. oats. rye, Indian corn.
and before hay, tobacco, cotton and rice.
came the important potato The surplus po-
tato crop all along the Ohio and Wabash
rivers was shipped for years by fiatboat
load every autumn to New Orleans. then
called the Southern market. Fifty years ago.
in Indiana, potatoes were probably too COM
mon to merit public attention: as tabular
records noted pork, in Marion and other
counties, as worth 2 cents per pound: beef.
211 cents; eggs, 6 cents per dozen; fowls. s
cents each; apples, is cents per bushel; but
ter. 1919 cents per pound: beets, % cents per
bushel; carrots, BY; turnips, 12hs-and pota-
toes ignored. At the first Indiana state fair,
Sterne Brunson won the only premium on
this vegetable, S., ION acre of potatoes"
paid Oct. ., 1852. In 1s4S, at 80 cents per
bushel, the United States potato crop was
estimated as worth something over $4,000
co., while the crop of Great Britain and Ire
land, of same date, was valued at $4,000, 900.
Some of the early names of potatoes are
now of interest. Jordan Hall says that old
time Kentucky potatoes were called Neshan-
DC and Poor Mans Blue. Others on record
were the Nova Scotia (white, with specks of
red). Chenango. Long Johns. Red Leopard.
Mercer (oranse, with pink eyes,, Jersey yell
low, Baltimore Blues, Murphy Blues, Span
ish and Carolina Reds. Black Kidneys. Ear
| ly Cottage, Prince Albert, Rough and Ready,
the Calico. Early Samaritan, Cuzco. z.
Goodrich, English Pluke, Shakers Fancy,
General Grant Jenny Lind, Jerusalem.
Andes. Nutmegs. Harrison. Farmers Glory,
Peach Blow, Pink-eye. Rusty Coat Monitor.
Buckeye, Blush and Belle. Potatoes now are
almost numberless in varieties as to form,
size, color, quality and earliness or lateness
Of crop. Among the ruling names are the
Beauty of Hebron. Early Ohio. Norther
Rose. Puritan. Queen, Ideal. Sir Walter
Raleigh. Uncle Sam, Mammoth. Bug-beat-
er, North Pole, Cambridge Russell Tri-
umph, White Star. Empire State. Rural
| New Yorker, Green Mountain, Bonanza,
Prolific, Pats Choice, Commercial and
| Thorburn. With all Americas own great
yearly imported from Germany. Scotland
Ireland and the Bermudas. Cinnamon pre-
fer to import their own Chinese potatoes;
and the German potato is said to excel the
| American a salad ingredient.
blooms will be arranged on moss covered
tables, which will lean against the walls Of
Tomlinson Hall.
| Three new roses from the Hill green
houses will compete for the special prize
offered by Mrs w. E. English. the flower to
| be named for her daughter. Mr.. Hill will
send several Seeding carnations and will
! also compete for gold and silver medals
offered by the Society of American Flor
lists for the best seeding chrysanthemums.
z. T. Graves. of Richmond, is a compare
/ lively new exhibitor that competition in the
| Indianapolis show will be wary Of His
famous Mckinley carnation won first prize
| at the last Kansas City show, and his
| Dorothy is famous among the wholesale
| growers of carnations over the country.
| Charles Knopf & Co., of Richmond, will
| next month be an exhibitor at the Indian
apolis show for the first time, and will
| compete in numerous classes for chrysan-
| themum awards. The company's green
| houses are said to be loaded with good
| stock. and il does not expect to leave In
dianapolis with its hands empty of pre-
miums.
! Potatoes on the table almost benumb pass
ing consideration, so wide is the field. An
| English cook book of 1900 gives the lowly
| potato one mention, to be fried with onions
Ito nice brown A mashed potato pud-
ding, however, is presented seasoned with
nutmeg and brandy The Cooks Oracle"
London, 1917, commends the potato as next
to bread. in deserving intelligent cookery.
Sixteen methods of serving the potato are
| set forth. including potatoes boiled and
broied. fried whole. mashed with boiled
onions, mashed potatoes busted with
! bread crumbs" baked in ''scallop shells.
patty pans. teacups or saucers" "Coican-
non'' is an English dish. made OF cooked
| greens mixed with mashed potato and
| baked in mold Potatoes roasted under
meat" sounds English. and is followed by
/ potato balls. potato balls ragout. "a good
| vegetable relish and supper dish," seasoned
| with chopped parsley. onion and nutmeg.
| Potato snow is rubbed through a wire
| sieve. for lightness. and potato pie" or
/ Gypsy pie" has alternate layers OF potato
| and chopped onion, baked in a crust one
/ hour and a half. When baked. add yolks OF
| four hard-boiled eggs. and tablespoonful
of mushroom catsup. poured in through a
| funnel" Old English cooks also stewed DO
tatoes in ale. or baked them with behring's
| and sprats Potatoes were boiled in vinegar.
water and sweet herbs; and were baked In
layers with mutton and spices. Potato mu-
cilage' is offered a substitute for arrow
root" an old Irish stew calls for mutton
| chops and potatoes; and Hunters Pie" of
old Dublin. requires a neck OF mutton and
two dozen potatoes. baked in mold To
keep potatoes for sea provisions. old Eng
fish way. ''slice and bake them slowly. and