214 



Bulletin 230. 



for conditions in this country; but in France and some other parts 

 of Europe potatoes are grown directly for starch manufacture and 

 for stock feeding as well as for table consumption. 



It is true, however, that the starch content must be considered 

 in any estimate of the quality of potatoes; for when this is deficient 

 or falls below a certain standard (about 17 per cent), the indications 

 are that the tubers have not developed properly, have not ripened, 

 or they have grown under adverse climatic or soil conditions; and 

 such potatoes prepared for food will not meet the standard set for 

 table potatoes in this country. The analyses of a number of samples 

 of four different varieties, Hebron, White Elephant, Delaware and 

 Carman, grown in Aroostook Co., Maine, by the Maine Experiment 

 Station, showed a variation in starch from 15.96 per cent to 20.36 

 per cent, most of them ranging from 18 to 19 per cent. H. W. Wiley 

 states that although potatoes grown in Maine are less rich in starch 

 than those grown in foreign countries, yet those grown in Maine 

 are more palatable than those grown in Germany.* The figures 

 in the following table include those quoted by Dr. Wiley, to sub- 

 stantiate his belief, along with others which bear upon this subject: 



Analyses of Potatoes from Different Sources. 



In studying the statement above, the fact must be taken into 

 account that the culinary value of potatoes varies with the tastes 

 and estimation of different persons. In the United States a tuber 

 of a starchy flavor, white and floury in color and mealy when cooked, 

 is considered more desirable than one which is strong, colored or 

 soggy after boiling. This mealy condition is usually found in pota- 

 toes with a starch content ranging from 18 to 20 per cent, though 



* Bul.[58, Div. of Chem., U. S. D. A. 



t Aimales de la Science Agronomique, 2 ser. 1397, p. 276. 



