Rensselaer Journal, Volume 11, Number 13, Rensselaer, Jasper County, 5 September 1901 — UNCLL SAM INVESTIGATES THE POTATO [ARTICLE+ILLUSTRATION]

UNCLL SAM INVESTIGATES THE POTATO

- Uncle Sam has been prying into the inner life of the humble potato and after a most thorough and rigid investigation declares in the year book of the Department of Agriculture that the potato is a deserving and extremely valuable member of the community. Just at this time when the country is in the throes of a potato famine, the deductions of Uncle Sam will be of social interest. Scientific investigation on the part of the government has shown that the practice, which has become so general, of serving potatoes with meat and other similar foods which contain liberal amounts of protein is based upon correct principles, one food supplying the deficiencies of the other. Potatoes and other foods containing carbohydrates are sometimes objected to on the ground that they are starchy foods and do not supply much nitrogenous material. It should be remembered, however, that the potato does contain a by no means inconsiderable amount of protein, and further that carbohydrates are an essential part of a well regulated diet. The potato called in different regions white potato, Irish potato, English potato, or round potato was first introduced into Europe between 1580 and 1585 by the Spaniards, and afterwards by the English about the time of Raleigh’s voyages to Virginia. It is commonly believdd to be a native of Chile. Wild potato plants closely resembling those cultivated today are still found there, though it is a fact worthy of mention that, as the potato has been modified by cultivation, it has largely lost the power of producing seeds, and

the cultivated potato differs from the wild in seldom producing seed bearing fruits. The edible portion of the potato is made up of 78.3 per cent water, 2.2 per cent protein (total nitrogenous matter), 0.1 per cent is made up of crude fiber and materials which in some of their modifications constitute the cell walls of plants and give them a rigid structure. These figures, like others for composition of food materials, represent general averages, from which there are wide variations in individual specimens. Though the skin, cortical layer, and flesh differ somewhat in composition, they all resemble more or less closely that of the who'e tuber. When potatoes are stored they undergo a shrinkage. According to tests made at the Michigan agricultural experiment station, this amounted to 11.5 per cent when they were kept iu storage from Sept. 30 to May 1. This shrinkage is probably due to the loss of water by evaporation. To obtain the highist food value potatoes should not be peeled before cooking. When potatoes are peeled before cooking and placed directly in hot water and boiled rapidly less loss of material is sustained than when they are cooked in water cold at the start. The wholesomeness of potatoes cooked in different ways is largely a matter which each must decide for himself, the general experience being that for men in health most of the methods followed are satisfactory. Although under ordinary circumstances potatoes are unquestionably a wholesome food for most persons, illness is sometimes caused by eating

them. There are undoubtedly some persons in health with whom potatoes do not agree, just as there are those who cannot eat strawberries without distress. This 1b due to personal Idiosyncrasy, and not to the harmful character of the food.

Composition of the potato: A, fat; b, trade flber and other carbohydrates, exelusive of starch; e, protein; d. ash.

Changes of starch cells in cooking: A, cells of rew potato wit h starch graire in natural comdition; b, cells of partially cooked potato; e, cells of a thoroughly