POTATO; 577 
New Potatoes do not as yet furnish citric acid; their starch 
is immature, and not readily acted on by the saliva in the mouth 
during mastication. “The man of superior intellect,” said 
Tennyson (justifying his love of boiled beef with new Potatoes), 
‘‘ knows what is good to eat.” Likewise “ think of the said new . 
Potatoes! Our cook when dressing them puts into the saucepan 
a sprig of green mint. This is genius! No otherwise could the 
flavour of the vegetable be so perfectly, yet so delicately empha- 
sized! The mint is there, and we know it; yet our palate 
knows only the young Potato ” (H. Ryecroft). By fermentation 
fully-grown Potatoes, through their starch undergoing conversion 
into sugar, yield a wine from which may be distilled Potato- 
spirit, with a volatile oil therein called by the Germans Fuselol. 
This is nauseous, and causes a heavy headache, with indigestion, 
and biliary disturbance, together with nervous tremors. Chemi- 
cally it is amylic ether, being oily in appearance, with a strong 
smell, and an acrid taste. Because Potatoes, when coming into 
contact with yeast, undergo fermentation, they are employed 
by bakers in making bread, and increasing its aeration,—one 
peck of the ‘‘ fruit’ to each sack of flour. By the Bread Acts 
of 1822, and 1833, which are still in force, it remains imperative 
that “every person who shall make for sale, or sell, or expose 
for sale any bread made wholly, or partially of peas, or beans, 
or Potatoes, or any sort of corn or grain other than wheat, shall 
cause all such bread to be marked with a large Roman M, 
signifying ‘ mixture,’ (also ‘ mysteries’). “It would be well, 
therefore,” says The Lancet (1903), “to occasionally examine 
all loaves for this imprint.’’ Sydney Smith wrote alliteratively : 
* Two large Potatoes passed through kitchen sieve 
Unwonted softness to a salad give.” 
And Sir Thomas:-Overbury said wittily about a dolt who took 
credit for the merits of his ancestors, “ Like the Potato, all that 
was good about him was underground.’ 
For making Stovies, or Stove Potatoes, called in Scotland 
Stove-tarties: ‘“‘ Peel a dozen Potatoes, and cut them up, not 
too small, but as near as may be into equal pieces; in a flat 
stewpan put two tablespoonfuls of good, clear beef dripping ; 
add two large onions (sliced), then the Potatoes, pepper, and 
salt, and a spoonful or two of cold water; shut down tightly ; 
shake occasionally ; and if they become too dry add a little 
more water. The Potatoes should not be allowed to mash, but 
37 
