Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1918-11-28
POTATO FLOUR
ANDITS VIRTUES

Milwaukee, Wis., Nov 25-The man
ufacture of potato flour, a new indus
try in the United States which prom
ises tremendous development in the
next few years, was fully exploited
at the Wisconsin Potato Exposition
which was held here last week clos
ing yesterday. The possibilities and
the value of potato flour and dehy-
drafted vegetables were explained by
Major S. c. Prescott, Chief of the
Dehydration Bureau, Chemistry Divi-
sion, Department of Agriculture.
Potato -four" said Major Prescott
is destined to become one of the
staple food products of the country.
It will ipen new markets for the farm
er as bakers and housewives all over
the country are becoming familiar
with its virtues. It is economical and
more dainty and inexpensive dishes
can be made with the potato than with
any other vegetable. Capitalists are
awakening to the possibilities of its
manufacture and soon every big po-
tato growing district will have its
potato mill AS it is a war-created
industry here there are only eight
mills in operation SO far, Dehvdration
If vegetables not only saves shipping
but they only require one
sixth tn shipping space of fresh veg
etables. These methods will be the
means of saving thousands of bushels
Of potatoe that now go to waste thru
long shipments necessary. thru hack
Of nearby markets. Il was thru these
wonderful methods that we. were able
to send 10000 tons of food to the boys
N France.
Lou D. Sweet, president of the po-
tato Association of America also spoke
Of the value of these industries "Po-
tato flour is not substitute for wheat
said Mr.. Sweet, ''but a valuable sup
pleent and when used in, connection
with wheat flour not only improves
he flavor of the article but also gives
it greater moisture, great asset in
bread making. Thru government
it has been proven that
potato flour runs two per cent higher
IN food value than wheat. Ti1e flou1
is also more nutritious than cooked
potatoes as the skin is used in its
''Dehydration and the manufacture
If potato -four" aid F. H. Douhitt of
secretary of the Potato
Association Of America, 'have done
more for the farmer than anything
Else has in fifty years. 1t will revo-
utionize the food situation both in
he United States and Europe. Many
demonstrat tions of the
uses of dehydrated vegetables and po
tato flour were given at the exhibit,
for instance; An expert from Wash
ington took a cupful of something
curly that looked like singed twine
and after boiling it, adding salt and
pepper and a dash of vinegar it was
transformed into relishing dish Of
spinache that tasted as if it had been
freshly gathered from the garden.
Other vegetables such as dehydrated
beets, onions, green peas and carrot
we're as successfully demonstrated
Potato soup made from dehydrated
potatoes and thickened with potato
flour was exceptionally good while
potato pancakes, pies, buns and bis
cults made with 10 per cent potato
-four added to the wheat were excel
lent. Sweet potatoes ar also used for
potato -four and the pies, cakes and
batter cakes made with it are a cul-
mary revelation. These new indus
tries are going ahead with giant
strides and will become one Of the
leading industries Of the nation in the
next few years"