502 THE POTATO 



often very small — about the size of a walnut 

 with the hull on. 



The potato is a favorite ingredient for soups and 

 salads, a special soggy potato that does not cook 

 '' mealy" being grown for salad making. The Pabst 

 Brewing Company of Milwaukee, Wis., imports 

 some of these every year for their customers. These 

 have been grown at Mt. Sopris Farm. The potato is 

 thin-skinned, yellow, and often seven or eight inches 

 long, tapering at both ends. It is about an inch 

 in diameter, very waxy and holds its form well. 



A great may Russians are imported into Ger- 

 many during potato harvest. They work for low 

 wages, but are required to return to Russia after 

 the harvest season. The German laws rigidly pro- 

 tect local farm labor. 



The following about the manufacture of potato 

 flour in Europe is from the reports of the following 

 representatives of the Government of the United 

 States — Consul-General A. M. Thackara, Berlin, 

 Germany, and Vice-Consul D. P. De Young, 

 Amsterdam, Netherlands: 



"The great bulk of the so-called potato flour 

 (kartoffelmehl) that is sold at retail in the gro- 

 ceries of Germany for cooking purposes is simply 

 fine ground and sifted potato starch. There is, 

 however, a flour obtained by grinding and bolting 

 dried potatoes that is a comparatively new product. 



"In 1901, when the potato crop of the countrj'^ 

 reached the enormous total of 53,682,010 short 

 tons, efforts were made to discover practical and 

 economical methods of preserving the potatoes, 

 so that the surplus could be stored and utilized 

 in supplying future demands. Prizes were of- 

 fered and a number of processes were submitted. 



