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Vol. VIII. DETROIT, JANUARY. 1888. No. 1 



ORIGINAL COMMUNICATIONS. 



THE MORPHOLOGICS OF COOKING.— POTATOES. 



EPHKAIM CUTTER. 



M. A. YALE, M. D. HARVARD, ET UNIV. PENNSYLVANIA, LL. D. IOWA, CORRESPONDING MEMBER 



SOCIETE BELGE DE MICROSCOPIE, ASSOCIATE ME.MBER PHrLOSOPHICAL SOCIETY OP 



GREAT BRITAIN, MEMBER AMERICAN SOCIETY MICROSCOPISTS, AMERICAN 



MEDICAL ASSOCIATION, ETC.. AUTHOR BOYLSTON PRIZE ESSAY, 185^, 



CLINICAL MICROSCOPE PRIMER, GALVANISM UTERINE FIBROIDS, 



DIET IN CANCER, THYROTOMY MODIFIED, VERSIONS AND 



FLEXIONS OP THE UNIMPREGNATED UTERUS, ETC. 



INTRODUCTION. 



TN this paper it is not intended to give an exhaustive state- 

 -*- ment of the subject, as the potato is an underground stem 



that contains a compendium of all the structures that enter into 

 plant histology ; but to make brief allusions to some of the points 

 in which the microscope is an insti-ument of precision in relation to 

 the effect of cooking upon potatoes. 



The idea that the microscope has any place in a kitchen meets 

 with some ridicule from those who have not looked into the subject 

 and who forget that aesthetics govern the subject of food so that 

 thousands are destroyed by bad food simply because it is pleasant 

 to the taste and " good to the eyes." 



Following out this line of conventional thought, if by the use 

 of the microscope it is shown that there are real aesthetic beauties in 

 the things ordinarily thought to be divested of any beauty, as the 

 potato, one thing will be accomplished. 



Say what we may, there are queens in our kitchens who govern 

 the whole house. The foods prepared by them form the staple of 



