Gunnison news-champion., 1917-12-14
II GENE GRUBB TRIES
To TEACH THE WOMEN
Turn. From the Men A. Hopeless
Numb skulls and Appeals to Fem
mime Intellect.

For something less than a hudUad
years Eusrn, Guubb has be'H timing
70 pound spud sens into the heads OF
the men. and now. - II he had totally
failed. D., has appealed 10 feminine
intelligence and has pguducrd a Ntyy
carefully vu;tcn article which l.
clearly directed 20 women and the few
pcuyI. Of the wor4cT gender who some
.rr'os cook potatoes,
How Is his potato loru as prepared
for female consumption.
In o1irr 10 produce 4 potato of tho
highest favor the growers must thor
ousa.. understand "hai a potato Is,
.nd H., structure, 4 potato Is neither
"a -rrd nor a root. It is a strm that
rpry- underground The eyes arg
buds. similar 20 ;ho=c on the small
branches ot . tr,.,. In long. slender
potatoes th.-r buds are arranged ln
spr-a.> running around the potato.
Like other stems the potato has 4
nth, center and u0ry sohd material
IN rhr. outer PORTIONS @, "a thin ~.Irr
acDass a potato ~ rs center and hold
this -hrr up 90 tho light !; vll b"
seen tha, tho potato Is built UP OF four
distinct. i'm gu.ar portions
Starting from the outside the skin
comes hrst. neat is 4 Clrrl, from ono
tenth % ouc-hALf inch UIdr 81 ma
teral MON. dcn-r and sugd than the
center portion. This oatrr circle next
10 ,hr skin is called thr cortIaI layer.
Il Is the uchcst part ~ the potato and
contains the large portion OF the fla
,urluC material In q choice potato
:hls layer Is vsdr and translucent. In
poorly favored potato u Is narrow
and has . heavy. dvu~Ht appearance.
The third portion ~ H.. potato, starr
tnr from the outside. appears lighter
IN color than the cor;tcaI layer and
forms the bulk Of the potato. Il should
appear uniform throughout, showing
that the tubeF has maIuDed well and
that this layer has an even dlStrthu-
tIon Of starch cells.
In the middle Of the tuber Is the
plthy portion with arms extending out
10 every eye. This part Of the potato
has the least food value and the most
water. In q good potato it IS small.
In poor potato II Is large, sometimes
forming the bulk of the potato, The
portion Of the potato next TO the skin
has the greatest food value and the
food value decreases regularly from
outside 20 middle. In n rough potato,
or one with deep eyes, the gUcater part
or even the whole OF the rich center
layer is taken off in pairing, leaving
chiefly the watcry, flavorlesS pIth.
Not only half Of the food value Is lost
in pairing such potatoes, but the part
that mainly gives the flavor goes IN
the parngs. with the rcSlilt Ghat peo-
pie do no; relish the cooked potatoes
and do not eat many.
Potato growers can easily INCREASE
the quantity Of potatoes eaten by pro
ducing tubcrS having 4 large proper
ton Of the rich outer layer and small
center pith. The potatoes must be ma
turrd. 50 that the outer layer Will be
Of the highes; quality, and the pota-
toes must be smooth and regular with
shallow eyes. that the least possible
part Of the rich outer layer Will be
wasted in pairing. Potatoes do no: de
velop fully in favor, appearance and
odor when cooked, until they are ripe,
Immature potatoes are deficient in
fcoi value and are likely 70 be sogcy
and have an undesirable favor. They
do net keep well. The consumption of
potatoes is always the greatest when
the spads have thoroughly ripencd be-
fore being dug