Results of Evaporating Potatoes 153 



bushels of green potatoes were lowered in an iron 

 basket into a large boiler, in which the water was heated 

 by steam. To secure uniform cooking, the roots should 

 be nearl\' of the same size. Those weighing from one 

 to two pounds required one hour for thorough cooking, 

 Six to eight hours were required for evaporating them 

 at a temperature of 150° Fahr. An ordinary laborer 

 peeled and sliced one bushel per hour. 



The accompanying tabulated statements present the 

 following facts, viz. : First, yield per acre of each variety 

 in bushels; second, yield of evaporated potatoes per 100 

 pounds, green; third, number of pounds sound green 

 potatoes stored and the pounds of sound roots taken 

 out. 



Yield per Yield per Per cent of Yield per acre 



Name of Variety acre in acre in evaporated of the evapo- 



bushels pounds product rated product 



Pumpkin Yam .... 232 13,920 24 3,340 



Hanover Yam .... 329 19,740 26 5,132 



Extra-Early Caroline . 146 8,760 25 2,190 



Red Nose 238 14,280 24 3,427 



Nansemond 222 13,320 22 2,930 



Bunch Yam 165 9,900 18 1,782 



Georgia Sugar Yam . . 211 12,660 23 2,911 



Vineland Bunch Yam . 136 8,160 22 1,795 



Jersey Big Stem ... 357 21,420 29.5 6,318 



Pierson Yam 328 19,680 22 4,329 



Jersey Red 261 15,660 29 4,542 



Under this system there can be no loss from rotting 

 during storage. On the contrary, the evaporated prod- 

 uct is not only not perishable, but, containing only 

 3.42 per cent of moisture, will keep for an indefinite 

 time and bear transportation to any part of the world 

 at any season. 



