EXTENSION COUKSE IN VEGETABLE FOODS. 25 



on account of their more or less juicy character, as succulent roots. 

 Such distinctions, though inaccurate, will aid in understanding the 

 nature and food value of the tubers and roots referred to in the fol- 

 lowing lesson. 



WHITE OR IRISH POTATOES. 



The potato is the most important vegetable of the group in the 

 United States. Two distinct vegetables are commonly used in the 

 United States under the name potato, i. e., the white or Irish potato 

 and the sweet potato or yam of the Southern States. The prominence 

 of the white potato in the daily diet of most Americans justifies 

 special attention to it in these lessons. Though a native of America, 

 it became so generally adopted in Ireland that it is now often termed 

 the Irish potato. 



One reason why the potato has become such a favorite vegetable 

 is doubtless its lack of pronounced flavor. It harmonizes with foods 

 having a more positive taste, and one does not tire of it as one would 

 of the continuous use of turnip or squash. It is easily grown, gives 

 an abundant yield, and may be stored for winter use. Mankind 

 almost universally uses starchy food, and potatoes abundantly supply 

 this in palatable form. 



Potatoes should weigh 60 pounds to the bushel, or 15 pounds to 

 the peck. As three or four average potatoes will together weigh 

 1 pound, a peck should number from 45 to 60. 



The oftener potatoes are handled in their transit from producer to 

 consumer the poorer their quality and the greater the percentage of 

 refuse. When received from the market it is desirable to sort them 

 carefully, that those of the same size may be cooked together — 

 smooth, medium ones to be baked, large ones to be steamed in their 

 skins, and imperfect and inferior ones to be pared before boiling. 

 Any dark-colored or green portions should be removed, as they may 

 impart a bad flavor to the rest. Sprouts should be broken from 

 potatoes before cooking. 



Langworthy (ref. No. 2) 1 states that cases of poisoning from 

 potatoes are not unknown, which were attributed to the use of 

 sprouted or very old potatoes or those which have turned green on 

 exposure to the light. The poisoning which has been noted not in- 

 frequently after eating potato dishes of different sorts is now gen- 

 erally conceded to be due, like much other similar illness, to the acci- 

 dental presence of bacteria of specific sorts and shows contamination 

 with filth, even if the amount is too small to be recognized by ordi- 

 nary means. 



1 The references in the text relate to the reference library specified in the Appendix 

 which is to be supplied by the extension departments of the agricultural colleges. 



