PoTATOlCS IN rill' iJllCTARV 1555 



Edward M. East. A study of Ihc factors iiinueucin<j; the miprovement 

 of the potato. Bulletin 127, Illinois University Agricultural Experi- 

 ment Station. 1908. 



The cooking quality of potatoes and factors which affect it. Farmers' 

 Bulletin 244, U. S. Deijartment of Agriculture. 1906. 



H. C. Shemian and A. (). Getller. The balance of acid-forming and 

 base-fonning elements in foods, and its relation to ammonia metabo- 

 lism. The Journal of Biological Chemistry, Vol. XI, p. 323. 1912. 



Henry C. Shennan. Food products. 191 5. 



Josephine Thorndike Berry. Losses in the cooking of vegetables. Jour- 

 nal of Home Economics, Vol. IV, No. 5. 1912. 



