USES OE THE SWEET POTATO. 15 



color. The meal had a slight, yellow-brown tinge. The 

 following is a part of the result of the analysis : 



Average of Two Analyses. 



Moisture 7.95 



Organic Matter 88.90 



Ash 3.15 



Organic Matter =89. 



Cellulose 6.750 



Starch 65.290 



Albumen , 1.214 



Sugar 14880 



Fat 810 



88.894 

 (We omit the balance of the analysis). 



"No fermentation of any kind appears to have been 

 set up in the potato during or since the act of drying ; 

 the vegetable acids are quite readily distinguishaole. 

 The grains of starch are irregularly rounded, and smaller 

 even than those of wheat starch. This capability of being 

 dried without alteration, is a feature of great importance, 

 as this material can be a source of food for cattle during 

 the winter months, and, indeed, during times of scarcity, 

 might be used by man. Another point of interest con- 

 cerning this root, is the large amount of sugar which it 

 yields in the dried state, over fourteen per cent. This 

 sugar is altogether in the form of cane sugar ; if the flour 

 be mixed with cold water, no glucose can be detected in 

 it, and if the dialysing fluid be not heated above one hun- 

 dred degrees Fahrenheit, no glucose is afforded ; when 

 boiled it begins to appear, and gradually augments. On 

 account of the abundance of the sugar contents, and its 

 condition as cane sugar, this tuber might possibly become 

 a source of sugar manufacture." 



Sweet Potatoes, especially those with red skins, yield a 

 considerable quantity of farinaceous matter, which forms 

 a fine, nutritious jelly when mixed with water. "£cw- 

 en's Patent Sago " is the powder, which was prepared by 



