THE POTATO 11 



3 pints skimmed milk 



8 eggs 



9 ounces baked beans 

 7 ounces bread 



If pints oatmeal or corn meal mush 



1J pints hominy (cooked) 



1 pint boiled rice 



1 pound of bananas 



2 pounds parsnips (cooked) 



1 pound green peas (cooked) 



3 pounds beets (cooked) 



4 pounds boiled cabbage 



4 pounds radishes 



5 pounds tomatoes 



5 pounds turnips (cooked) 

 6J pounds cucumbers 



"From the above table it will readily appear 

 that the potato is one of the most nourishing of 

 our common foods. Its value is still further 

 emphasized by the fact that steamed or mashed 

 potato digests in two or three hours, whereas roast 

 beef requires four to five hours, or double the time 

 (Gautier). 



"As already noted, the potato is not rich in 

 protein, although the amount of this element in the 

 baked potato reaches the Chittenden standard 

 of 10 per cent, of the total nutritive value, a pro- 

 portion which in feeding many thousands of per- 

 sons, those in health as well as invalids, at the 

 Battle Creek Sanitarium, we have found amply 

 sufficient. The writer adopted personally a very 

 low protein standard in early life and has adhered 

 to it for more than forty-six years, and with great 

 benefit. Nevertheless, if a larger amount of pro- 

 tein is required, it may easily be obtained by 

 the addition of milk or eggs, substances which 

 while increasing the proportion of protein also 

 add the fat necessary to render the potato a com- 



