No. 6. DEPARTMENT OF AGRICULTURE. 767 



tatoes by boiling in different ways were tested not long ago at the 

 Minnesota and the Connecticut (Storrs) Agricultural Experiment Sta- 

 tions. The potatoes were boiled in distilled water, limewater, and 

 alkaline water; part were boiledi in water hot at the start and part 

 in water, cold at the start. In some cases the potatoes were peeled 

 before boiling and in some cases this was not done. In two tests the 

 peeled potatoes were soaked before boiling. The total loss of ma- 

 terial (dry matter) ranged from 6.5 per cent, of the total amount pres- 

 ent in the casi of the peeled potatoes soaked before boiling to 0.2 or 

 0.3 per cent, in the case of the potatoes boiled with the skins on. 

 The greatest loss of total nitrogen and ash were also found when 

 the peeled potatoes were soakedi before boiling; least when this 

 was not done. Whatever the method of boiling, little of the carbo- 

 hydrates was lost. From the experiments as a whole, it may be 

 said that when potatoes are boiled with the skins removed there is 

 a very considerable loss, not only of organic nutrients, but also of 

 mineral salts. To obtain the highest food value, potatoes should 

 not be peeled before cooking. When potatoes are peeled before 

 cooking and placed directly in hot water and boiled rapidly, less loss 

 of materials is sustained than when they are cooked in water cold 

 at the start. If potatoes are peeled and soaked in cold w-ater before 

 boiling, the loss of nutrients is quite considerable; in the case of 

 proteids, being equal to one-fourth of the amount present. The 

 loss in a bushel of potatoes thus cooked would be equivalent to the 

 albumen in a pound of sirloin steak. When potatoes are boiled with 

 the skins removed the greatest actual loss of nutrient seems to be 

 due to the mechanical abrasion of some of the soft outer portions 

 while cooking. In the experiments at the Connecticut (Storrs) Agri- 

 cultural Experiment Station it was found that nearly three per cent, 

 of the carbo-hydrates and four per cent, of the albuminoid material 

 were lost when potatoes were thus cooked. When the potatoes were 

 boiled with the skins on. the loss of nutrients was very slight, con- 

 sisting chiefly of non-albuminoid nitrogenous substanct-s and mineral 

 matter. It is, therefore, evident, if it is desired to boil potatoes with 

 as little loss as possible, that the skins should be left on. 



''Comparatively speakfng, there are probably few cases in which 

 it is necessary to take account of the losses due to diPferent methods 

 of boiling potatoes and where the possibility of loss would out- 

 weigh the liking for them prepared in some particular way; but in 

 institutions where a large number must be provided for, and, in 

 fact, under anv condition where rigid economv is necessarv, the mat- 

 ter may assume considerable importance. 



"An extended study of the relative composition of large, medium, 

 and small potatoes, and of the different parts of the tubers and of 

 the taste and culinary properties, was recently reported by Condon 



