utilization of the Sweet Potato 45 



removed by a single pressing. The total quantity of 

 water used should be two or three times the weight of 

 the potatoes. The sweet-potato sirup can be boiled 

 down to as thick a consistence as desired. The pulp 

 which remains can be dried and used for feed, or it can 

 be fed while fresh." 



Canned sweet potatoes. 



The commodity in this form is now finding a wide 

 and ready sale over the entire country. There are 

 many canning factories in the South and Southeast, 

 especially along the coast lines where fish products may 

 be obtained during the season when potatoes are scarce. 

 These industries are opening up an extensive trade 

 which has not been developed before. Practically every 

 town along the Gulf Coast has one or more canning fac- 

 tories which handle sweet potatoes exclusively during 

 a large part of the year. The commercially canned 

 product appears in two- and three-pound tins. They 

 may be cooked in any way except baked, as they are 

 peeled and somewhat mashed in the canning process. 

 The red or yellow varieties are preferred for canning 

 because of the dark color assumed by the white po- 

 tatoes after cooking. 



J. H. Barrett and Son, manufacturers of canned 

 goods at Westminster, South Carolina, who are among 

 the most successful canners of sweet potatoes in the 

 South, have given the following method for steam can- 

 ning: 



" I have been packing sweet potatoes for over ten 

 years and I lose very few cans, not over one or two to 

 the thousand. I peel the raw potatoes on an Imperial 

 machine, cutting the large potatoes in several pieces. 



