Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-11-23

Presumably we have a great surplus
OF sweet potatoes in the southeastern
states. Naturally every one is concerned
IS TO how We shall handle and dispose
OF ;his crop to advantage. If this is not
done il is felt that the people will not
grow as many potatoes next year as
will be necessary to properly feed and
nourish our population. No doubt there
is some truth in this statement. but
IN view of the general shortage or food
crops throughout the world, il viii be
suicidal policy for the people of the
south 10 cut down the production of any
crop. and especially that of sweet po-
tstoes. In spite Of the enlarged yields
we have produced a careful study of the
situation indicates that there should be
good market for all of these potatoes
at nome. They can be used as substi-
tutes for many other forms of food to
advantage. and they are just as desira-
HE and nourishing as Irish potatoes OF
which we import millions of bushels
each year. This being true, what sense
is there i'm shipping sweet potatoes
to some other sections of the country
and buying Irish potatoes with which, to
replace them. 1t is evident that we
have not given as much consideration
to this question as its Importance mer-
it's. ana so Il would seem TO be appro-
pirate ut this time to enlarge upon the
merits of the sweet potato in order tina;
our people may be induced to use as
large a proportion of them as possible
IN the dietary this winter
In the first place, the sweet potato
crop should be harvested and handled
with the utmost skill and care. Exclude
all broken and bruised potatoes from
those put away IN storage. Diseased
M elDrfd alSn - searnff1lN climb
mated. Potatoes should be handled much
as peaches. though unfortunately the
public does not seen. to appreciate this
fact. When first harvested they coz
tain an abundance of water Get rid OF
;his by any process which VIII cause
n part OF = to evaporate. Then keep
he potatoes at a reasonable temperature
and they can be preserved for use
throughout the fall and winter anc
spring No doubt there will be some
waste which Snder ideal condi lions
could be largely eliminated. Until we
are able to have storage houses. how
ever. on every farm and handle potatoes
with greater care and skill. there viii
De considerable percentage OF waste.
Let US reduce this by every possible
means at our command. At the SAINT
time We should understand that other
crops show considerable percentage or
waste. Even Irish potatoes spoil in
large quantities from various causes,
though they are probably easier to keep
than sweet potatoes. We should NOT
be discouraged from growing and utiltz-.
ing sweet potatoes, however. by the facI
that they are not as easy to handle as
Irish potatoes or because of the con-
siderable wastage which occurs lin deal
in- with this crop.
The sweet potato offers this advan-
tage to the southern home in that it
may be used in great variety of
ways. What is better. for instance,
than a baked sweet potato enriched
with the natural supply of sugar it
contains? IL is one of the most
economical foods from the standpoint
OF conservation which we can use be-
cause Il does not require the use of fat
TO put il i'm an edible and appetizing
condition. Sweet potatoes can be used
I'm such a great variety of other ways
that il seems useless to enumerate
them. as practically every housewife in
the south is familiar with the prepare
tion of this delight of the epicure in at
least half dozen different ways: AT
this time we are asked to save fats.
however, and so we should not fry
sweet potatoes, but use them in any
other way which will conserve this i'm
pOrtant element.
OF course il is desirable that potatoes
I've served i'm as great variety of ways
as possible. This adds to their palata-
bility and the human being enjoys and
appreciates change Potatoe bread OF
the very finest quality may be had by
adding one-fourth potatoes to three
fourths flour. Biscuits may also be
made in the same way. If, for instance.
no flour were used in the south except
where diluted in. this manner, We would
make il go one-fourth further. and
would fully conform to the wishes of
the food administration I'm the saving of
this important and essential cereal. Let
us bear this in mind this winter, and IL
we use sweet potatoes in the making
of bread and biscuits. which is both
wholesome and practical, we will have
rendered a most important service work
a. our country. In the second place,
we will have provided a profitable and
desirable market for the entire crop OF
sweet potatoes produced in the south. I
There will be another advantage 1ow-
ing out of this arrangement in that
some millions of dollars sent to other
sections of the country for Irish pota-
toes will be kept at home and circulated
to the benefit of our own industries.
If we have no other use for it we can
put IL in Liberty bonds and thus help
our country beat down the autocracy of
Germany. We will also save the move
ment of many thousands of cars of
Irish potatoes from the north to the
south and OF sweet potatoes from
the south to the north. This will
tend to lessen the congestion Of
our railroads. which is very
severe at this time. In consum-
ing sweet potatoes we are therefore
utilizing one of our healthful and de-
sirabI crops. performing a patriotic
duty. helping our country in the matter
OF transportation, and keeping at home
A part of the wealth we have produced
and which we will need for many pIr-
poses before the war is over.
Some people seem to be OF the opin-
ion that the Irish potato is a more de-
sirable product than the sweet potato
and that IL is inadvisable to urge our
people to use sweet potatoes to the ex-
clusion of Irish potatoes. An average
sized sweet potato when boiled and
found to weigh 100 grams contains APP
proximately grams Of protein, FL
| grams OF fat and AL grams of carbo-
hydrates. II contains 204 calories or
! No.. and energy units. 4 baked Irish
/ potato Of medium size Weighing 100
grams contains 3.77 grams of protein, 2
/ gram of fat, 80 grams of carbohydrates
and las calories The sweet potato con-
tains from to 6 per cent of sugar and