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toes — slice them thin — wash them thoroughly — then 

 put them in a can, pouring- boiling water over them 

 to take out the black liqiior or acid ; after they have 

 remained in that state for an hour, pour off the water, 

 and put them on the fire until they are brought into 

 a mass or solid body — then add the yeast and a hand- 

 ful of flour, switching the whole together ; then lay 

 it into a sponge, make it into dough, and put it into 

 the oven for baking. But bread with boiled or 

 steamed potatoes can only l)e good for four or five 

 months in the year, while they continue in a whole- 

 some state ; whereas made with the jelly of the 

 farina it can be had in equal perfection, at all seasons 

 of the year, and when potatoes are abundant and 

 cheap as at present, the saving in a large family by 

 using one part of potatoes, or of potato flour, with 

 two parts of wheaten flour, is very considerable. 

 There are only two hints more on the subject of 

 potato food, which I shall now press upon your atten- 

 tion — the necessity of always boiling potatoes suffi- 

 ciently when you use them in the usual way ; and the 

 importance of using salt with them. Working men 

 entertain an idea that it is better to have them only 

 half-boiled, the outside mealy, but the inside hard 

 and under done. They say that a potato thus boiled, 

 tvith a bone or stick in it, stays longer in the stomach 

 that when the potatoes are thoroughly boiled; and 

 so they do — the stomach cannot easily digest them. 

 But this difficulty of digestion should be guarded 

 against, as it becomes an ailment difficult of cure, 

 as many of you well know. Most of the stomach 

 complaints and windy cholics, for which such num- 

 bers visit the dispensary doctors, have their origin in 

 eating hard potatoes, w wet washy ones, for which 

 the potato jelly is such a good substitute. 



As to salt, the frequency of worm attacks, among 

 your children in particular, is caused by not using 

 it freely. Eat salt abundantly with your potatoes well 

 boiled — [or roasted, if you take my advice,] and 

 you will seldom hear either oi indigestion or of ivorms. 



