17 



CHAPTER III. 



CHEMISTRY AND USES OF THE POTATOE. 



Ingredients of potatoe (62). Analyses of potatoe (03, 64). Sola- 

 nine (65). Starch (66). Albumen (67). Ultimate analyses of 

 potatoe (63). Gerard's description of (69). Evelyn's (70). Use 

 of the potatoe (71, 72). Relative value of potatoe (73). Quantity 

 required for food (74). Phosphorus in potatoe (76, 77). Aphro- 

 disiac properties (78) Iron in potatoe (79). Modes of cooking 

 (81). Use of potatoe for bread (82). Potatoe in wheaten bread 

 (83). Potatoe a medicine (84). Extraction of starch (8587). 

 Uses of starch (88 90). Conversion of starch into dextrine 

 (91); into sugar (92). Potatoes used for the manufacture of 

 spirit (93, 94). Frosted potatoes used for spirit (95) ; for wine 

 (96). Potatoes for feeding cattle (97) ; sheep and swine (98). 

 Potatoe apples for salad (99). Preserved potatoes (100). Resume 

 (101). 



(62.) THE potatoe plant in a state of health contains several 

 ingredients, the most important of which are starch, albu- 

 men, and solanine. These, however, do not exist in a con- 

 centrated form, but are united with a large quantity of 

 water. 



(63.) I have extracted from Dr. Ure's " Dictionary of 

 Chemistry" the following table of 



ANALYSES OF THE PLANT. 



Fibrin. Starch. Veg.Album. Gum. Acids and Water. Analyst. 



Salts. 



5-1 75*0 Einhof. 



730 



93-0 



81*3 



78-0 



