304 THE POTATO 



A considerable amount of heat is generated by the 

 fermentation of the green material in silos, and it 

 was thought this could be utilized and the pota- 

 toes could be cooked as well as preserved. 



"In one test the potatoes were buried in a silo 

 filled with crimson clover. They acquired the 

 characteristic color of the plant and the odor 

 developed in fermentation. The tubers were 

 flattened by the heavy pressure to which they had 

 been subjected. When removed from the silo 

 they were comparatively soft. They were exam- 

 ined microscopically and chemically, and it was 

 found that they had been cooked by the heat of 

 fermentation, and that they were rendered more 

 digestible by the process; that is, the percentage of 

 soluble material was increased.. 



"Another silo was filled by surrounding about a 

 ton of potatoes with corn (whole plant). Upon 

 opening, the corn and potatoes were both found in 

 good condition. The tubers were found somewhat 

 flattened, as in the previous experiment, but were 

 more cohesive. The potatoes were not as thor- 

 oughly cooked, since the temperature and pres- 

 sure were less than in the previous case. 



"As shown by analysis, the potatoes ensiled 

 with crimson clover had lost less water than those 

 ensiled with corn. The most striking difference, 

 however, was the high percentage of cooked starch; 

 or in other words the increased assimilability of 

 the potatoes ensiled with clover. The crushed 

 potatoes when removed from the silo lost weight 

 very rapidly on exposure to the air, and formed a 

 hard mass, containing only 15 to 20 per cent, of 

 water. In this condition they could be kept for a 

 long time. When required for feeding purposes 

 they were soaked in water, which they readily 



