280 



The Potato 



is soured by the addition of some acids (lactic acid is best) which will 

 suppress organisms which infect starchy materials. It will take be- 

 tween 24 and 48 hours to reacli the right acidity, which is 2.5 or 3 cubic 

 centimeters. Then heat and then cool. When temperature is about 

 90° F., add the yeast (about 10 per cent of volume of mash). Then 

 reduce the temperature to 60°-70° F. Allow to ferment for 24 hours, 

 diu"ing which time the temperature will rise, but never allow it to get 

 above 90° F. Then this can be used in needed quantities to be added 

 to the main mash. 



USE AS STOCK FOOD 



The value of the potato as a food is great, for it is a 

 very concentrated starchy food. When fed alone, it is in- 

 capable of supplying all of the wants of the body. Ex- 

 periments by Girarde showed that the feeding of too 

 many potatoes to stock would decrease the digestibility 

 of the protein, the fat and the crude fiber : 



(From S. Fraser. "The Potato.") 



It was also found to have increased the time of churn- 

 ing butter from 36 to 86 minutes. There was no effect 

 on the milk composition, but it did affect its behavior 

 towards rennet, injuring the milk for cheese-making. 



Potatoes when fed to pigs have been shown to be al- 

 most entirely digestible. 



