POTATOES FOR STOCK FEEDING. 191 



overcharged with water, of which they already contain too 

 much over 70 per cent., as we have show^n. In the 

 steamed article a maximum percentage of nutriment is 

 served with a minimum of water. Not that the vegetable 

 cannot be cooked in a nice mealy state by boiling; but, we 

 repeat, it very often is not, and, seeing that such is the 

 case with the dish brought to our own tables, it is not 

 likely that Giles, with his hundred and one jobs to do, 

 is likely hardly ever to boil the tubers well. In steaming 

 there is practically no trouble, very little attention being 

 needed, because the vegetable does not come into imme- 

 diate contact with the water. Thirdly, cooked potatoes 

 should be served promptly, and made to warm up a lot 

 of other feed, which is all th3 better not taken into the 

 stomach in a chilly state on a cold winter's day. In fact, 

 by this warming up of other foods the value of the cooked 

 potato is considerably enhanced as stock food. 



