Bryant, in his " What I saw in Cali fornia," describes a root which he met with on the great prairie, and which he calls prairie potato, which he considers in many respects superior to the common potato, and which it might be useful to introduce into cultivation. It is not grown in Europe, for food.
Potatoes are not as much used in this country as in Europe, yet the crops raised over the whole country appear to be very great. Potatoes are grown more abun dantly in Canada and the Northern States, than in the Middle and Southern States. The produce there is also greater, but the tubers are more subject to the rot. In Maine potatoes are raised largely for export. The estimate of the potato crop in 1848 over 32 States was equal to 114,475,000 bushels, of which the State of New York grew 27,000,000 bushels. The disease and failure of this crop of late years has been a great drawback to its more extensive cultivation. The crop varies from 50 to 200 bushels per acre.
According to Dr, the fol lowing is the chemical composition of po tatoes obtained from the seed.
Potatoes From From from Albert. Krouse. Grego r.
Water 714.4 756.2 810.9 Starch 115.9 110.5 107.0 Fibrins 70.9 524 50.0 Substances solu ble In water 98.8 80.8 82.1 1000.0 1000.0 1000.0 The following analysis by Dobereiner, is given of a large sort grown in the year 1845.
Water 740.9 Starch 120.0 Fibrine 48.9 Albumen 90.2 Gum $ 1.0000 From other analyses, it appears that, of this valuable root, 72.6 parts in 100 are water, 15 starch, 7 fibre, or gluten, and albumen, and mucilage. Two Hoar and 1. potatoes make excellent
bread. The starch is superior to wheaten starch. With some gum trugacanth it is commonly sold for arrow-root, and, perhaps, is its erinal.
In 100 lbs. of potatoes only 25 parts are solid, or nutritive, while the remain ing 75 consist of liquid. It contains, also, a dark acid substance, and it is highly important to get rid of this, which nu./ be accomplished by repeated wash ings, after the root is grated. The nutri tive parts of the potato consist—I, of flour and starch ; and 2, of fibre. These, when the potatoes are grated, can bo separated by a common strainer. The flour, which will be accumulated at the bottom of the tub, must be repeatedly washed, to clear it of the acid substance with which it is impregnated.
It can be converted into a jelly, in the same manner as arrow-root. For that purpose, it must be moistened with cold water, then put into a bowl, and boiling water gradually poured on it, constantly stirring it with a spoon, for a few min utes, till the jelly is formed. It will he improved by a little salt, or a little sugar, before the boiling water is poured on it. A wholesome and nourishing food is thus produced, which, with the addition of a little milk is extremely palatable.
The quantity of flour, or starch, in a potato differs considerably, according to the sort, and the season. It varies from a fourth to a seventh part of the weight of the root. In regard to the fibrous part, it is a most valuable article of food, whether dried for horses, or boiled for cows and pigs.