126 CHARACTER OF THE POTATO. 



them in considerable quantities in Europe and they are believed to be 

 cheaper for this purpose than barley. In Prussia, where they are 

 greatly cultivated, many uses are made of them. Starch, molasses and 

 sugar are produced from them, the two first being of superior quality. 

 Mixed with wheat flour, curd and salt, potatoes make a light and 

 wholesome bread. Starch is manufactured both here and in Europe, 

 in large quantities by scraping them in cold water. Yeast is also pre- 

 pared from them, and the seed vessels are said to make a pickle 

 equal to the cucumber. 



Potatoes do, indeed, furnish flour without a mill, and bread with- 

 out an oven." They are most wholesome and palatable when cooked 

 by steam. They make two kinds of flour by manipulation, gruel and 

 a parenchyma to be used in bread ; and chemically, they are made 

 into beer, vinegar and spirits. Cheese may also be made of the flour, 

 reduced to paste, with salt and an equal amount of cheese curd, and 

 formed in moulds. The Germans eat potatoes by slicing, boiling and 

 pouring gravy over them ; they are used for salads, with a mixture of 

 anchovies. 



The starch makes an excellent paste. Potatoes eaten raw are said 

 to be among the best remedies for and preventives against scurvy. 

 Mashed, mixed and distilled with malt, the spirit afforded is abundant 

 and strong, and by vinous fermentation a good wine is produced. 22k 

 Ibs. of starch are yielded by 100 Ibs. of potatoes, and this yields 

 ]| gals, of proof spirits. 



The tissue of potatoes is cellular and each cell contains 10 or 12 

 grains of starch. In the cells and intercellular spaces is an albu- 

 minous liquid. Boiling separates the cells, the starch absorbs this 

 liquid, and the albumen coagulates in fibres between the grains of 

 starch. When this takes place the potato is mealy ; but when im- 

 perfect it is doughy or watery. 



This cut shows the difference of character and 

 appearance between a raw and boiled potato, which 

 is here represented as cut in two. a. shows the 

 cells and the particles of starch, as seen by a mag- 

 nified power before boiling, with concentric spiral 

 and irregular rings ; and also the cells broken with 

 the particles entire, b shows the state of the pota- 

 to and its cells after boiling, as noticed above. The 

 substances of potatoes are starch, starchy fibrin., albu- 

 men, gum, acids, salts and water. A salt (solarind) 

 has been discovered in the potato, particularly in 

 the bud which is the cause of the bad effects of 

 germinating potatoes when eaten by cattle. Diastase 

 is also found near the bud. The starch in a potato 

 varies with the season. 100 Ibs. of potato yield in 



