USES OF THE SWEET POTATO. 15 



color. The meal had a slight, yellow-ljrown tinge. The- 

 following is a part of the result of the analysis : 



Average of Two Analyses. 



Moisture 7.95 



Organic Matter 88.90 



Ash- 3.15 



Organic Matter =89. 



Cellulose 6.750 



Starch 65. 290 



Albumen 1.214 



Sugar 14. 830 



Fat .810 



88.894 

 (We omit the balance of the analysis). 



*'No fermentation of any kind appears to have Ijeeu 

 set up in the potato during or since the act of dryit:g ; 

 the vegetable acids are quite readily distinguishaole. 

 The grains of starch are irregularly rounded, and smaller 

 even than those of wheat starch. This capability of being 

 dried without alteration, is a feature of great im})ortance, 

 as this material can be a source of food for cattle during 

 the winter months, and, indeed, during times of scarcity, 

 might be used by man. Another point of interest con- 

 cerning this root, is the large amount of sugar which it 

 yields in the dried state, over fourteen per cent. This 

 sugar is altogether in the form of cane sugar ; if the flour 

 be mixed with cold water, no glucose can be detected in 

 it, and if the dialysing fluid be not heated above one hun- 

 dred degrees Fahrenheit, no glucose is affoided ; when 

 boiled it begins to appear, and gradually augments. On 

 account of the abundance of the sugar contents, and its 

 condition as cane sugar, this tuber might possibly become 

 a source of sugar manufacture." 



Sweet Potatoes, especially those with red skins, yield a 

 considerable quantity of farinaceous matter, which forms 

 a fine, nutritious Jelly when mixed with water. "■ Bow- 

 en's Patent Sago " is the powder, which was prepared by 



