The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1910-09-10

ASiu crop W0Tk uGVOLlHB large dILci-
ton to alfalfa breeding Mr. Clark
will begin work in his new field about
, Oct. l. This position gives Mr.. Clark
an excellent chance to distinguish him
self in plant breeding work His spec
ial training in breeding at the college
under Dean Shepperd and his expert
ence at the Dickinson sub station COM
pose the training that brought him the
place. This is a very attractive posi-
! tion and choice Of the recent gradu-
! ates of the colleges of the county was
really open to the Arizona people. This
should certainly encourage the under
graduates of the college to complete
their courses of study and to apply
themselves to their work The agri-
cultural graduates of the college are
being sought regularly and none who
are worthy have had trouble In secur-
ing excellent positions.
| The matter of foods is a very inn
| portant one. 1t is being given more
attention for our live stock than it is
for ourselves. The stock men make
| quite a study of how best to prepare
food and also is selecting the ones
that answer the purpose the best. He
feeds bran to an animal to make
growth and frame; he feeds nitro
geneous food to produce muscle, and
when he feeds for fat and to create
heat and energy he feeds a car
bonaceous food. The other day as the
editor stepped into the food labora-
tory in the domestic science building
he found the class was being in
structed in potatoes. They were
cIassed as a starchy food To prove
this each member Of the class was
required to CRATE a potato, putting
the grated portion into cheese cloth
and thoroughly washing in a bowl;
the coarse fiber which holds the po-
tato together was left in the cloth,
while the starch went to the bottom
of the bowl. When it had settled it
was divided into two portions, one
was dried and the other was treated
with hot water and boiled slightly.
This made a fine grade OF laundry
starch. A drop of iodine was added
which gave a rich blue color which
is the test for starch. The class then
took the dry portion of starch and
put it on the hot stove; a cloud of
steam passed off, showing that the
dry starch contained water, and the
heap of starch diminished in size fin
ally turning to a black char showing
that carbon was present. Finally the
charred starch glowed slightly and
then practically all was gone. During
| the experiment heat was given off by
the starch which proved that potatoes
and starchy foods are heat producers
The cooking of potatoes was next con.
sidered and Miss Hoover declared tina
potatoes, usually cheap and so good
! a food was worthy Of much consider
alton: that the housewife should know
many ways of preparing potatoes
Simply boiling, drying and MASKING
gets monotonous after awhile. She thei
stated that the class were to cook po
tatoes in sixteen different ways tina
day. One Of the methods was as fol
lows and was called panned potatoes
Put lump of butter or dripping
from ham in dripping pan and hea
slightly Pare the potatoes, chop then
into fine bits, put into the dripping
pan, add milk to almost cover them
put on the lid, put in the own am
bake. When the potatoes are tender
remove the lid and let them cook unit
+ the milk is absorbed and the potatOe
/
toes certainly came out fine and hat
flavor that would tempt the palat'
of any epicure. This was recommend
ed as being very good dish for iron
ing day. as the top Of the stove woult
be in use while the oven would b.
empty. The others came out fine too
but the editor chose the panned po
tatoes This was only one of tn
many lessons on potatoes. Az tn
foods are taken UP and studied as t.
food value and as to best methods o
the work. One thing apparent wa
the practical nature of the work. TIL
- conditions in the home was the thini
: kept in mind. Too often the study o
: foods is made the prominent thing an
: no thought given to the practical sid
of it, l. e.. to the home and the con
ditions This is one of the things tina
has in some sections raised som
It prejudice against making a study Q
II foods.