The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-04

h"NO UNCH rihoh UpVtS VI ury Tot vs.
show spots caused by late blight should
not be sent: barrels must be well
ventilated with Q liberal number "
holes in their sides; In shipping. the
exporter should insist that potatoes
should have q cool and we'll ventilated
part OF the vessel.
Eat Potatoes with Meat.
Potatoes and meat may he a better
food combination than bread and meat,
according to the diet experts Of the
home economics department OF Cor
nell University. They point out that
at this time. when potatoes are cheap
and when meat and flour are noto-
riously dear, the average family
could profitably dispense with a great
many wheat foods and substitute po-
tatoes. They say further that pota-
toes, oven when selling at a dollar a
bushel, furnish considerably more en-
ergy and valuable mineral matter for
the Same cost than bread at five cents
a loaf. With flour as high as 1t Is
now. and with potatoes as cheap rs
they ought to be. considering the big
overproduction in New York state. the
use Of potatoes IL advocated as q
means of reducing the cost of living.
Food valae OF Potatoes.
Tho use Of potatoes with meat has
other Justification besides that OF be-
ing pleasing to the taste and OF fur
nishing starch. The authorities say
hat xr.hn
bread. rice. macaroni. corn meal or
any other Of tho cereal foods may
take the place Of the potato with meat
may perhaps need TO readjust their
ideas. While II is Acknowledged that
starch foods should accompany meat.
the mere fact that such foods are
starchy may not be sufficient reason
for their being introduced as the only
accompa niment Of roast or steak.
These s,archy foods are added by the
wise housewife to keep the family
from being wholly dependent upon
protein for their energy. and while all
are said to have the same amount OF
starch in an average helping they are
widely different as to the mineral con-
tent
Eject 81 Minerals.
Minerals are present In foods In
very small quantities, according to the
lietitians, but their influence on health
is important. Some OF them yield
acids. and others basic substances
which neutralixe acids. Meat. eggs
and cereals contain mineral elements
xs-Ht aA fxtxsA 10 at xv,l, ttA
vegetables. fruit and milk have an ex.
ress Of bases. Unless this base form.
.ng material is present In the diet. so
the experts say. the results may bs
injurious to health.
Acid Forming Foods.
Meat produces an excess Of acid and
the food to accompany II. therefore.
should give an excess OF alkali. For
this purpose rice. bread. macaroni and
corn meal are unsuited, because they
too produce acid. and adding them TO
meat without the liberal use OF neu-
Trailing foods increases the acid con-
tent OF the body. Potatoes are the
natural accompaniment of meat. he
cause they produce bases. and one
medium sized potato makes just the
right accompaniment for an average
helping OF lean beef. Further IL Ia
probably safer TO have too much OF
the base forming foods In the diet
than too little. The mineral base sup
piled by one potato is said about To
balance also the acids from three
average sized cakes OF pork sausage or
two generous servings Of smoked ham.
IL two slices OF bread are eaten with
the beef. at least one and one-half
medium sized potatoes should be eaten
to balance the acids furnished by both
bread and meat.
The verdict Of me expert. Il. there
fore. that most persons should make II
a point To eat more potatoes than they
are now consuming. In another re
spect potatoes have still further nd .
vantages. Experiments In nutrition
show that they possess certain i'm
portant properties which refined prod
ucts such as white -four, macaron!, or
polished rice have lost
In Germany a considerable amount
II potato -four Is used TO add TO the
wholesomeness and flavor Of bread II
II Is mixed with white -four IN proper
tons OF one and fve. Potato -four Is
MT yet commercially obtainable In this
country. but equivalent results can he
Obtained ny using finely mashed pntn-
turs in bread making