VALUE OF THE POTATO AS CATTLE FOOD.

The const.i.tuents of the potato are according to different authorities, as follows:

Water 75.2 Casein 1.4 Starch 15.5 Dextrine 0.4 Sugar 3.2 Fat 0.2 Fibre 3.2 Mineral matter 0.9

Or economically: Water 75.2 Flesh-formers 1.4 Fat-formers 18.9 Accessories 3.6 Mineral matter 0.9

Of the high value of potatoes, when used in connection with other food, there is not a shadow of doubt. All experimenters and observers in the economy of food agree in saying that they are of the highest utility; but they must be used with other food whose const.i.tuents are different from those of the root.

The a.n.a.lysis shows that potatoes surpa.s.s in the fat-producing principles the nutritious or flesh-forming in such proportions that they could not alone sustain the composition of the blood; for an animal fed alone on these tubers would be obliged to consume such quant.i.ties to provide the blood with the requisite proportion of alb.u.men that, even if the process of digestion were not discontinued, there would be a superabundance of fat acc.u.mulated beyond the power of the oxygen to consume, which would successively absorb from the alb.u.minous substance a part of its vital elements, and thus a check would be caused in the endless change of matter in the tissues in the nutritive and regressive transformations.

Potatoes, then, to be of most value as food for cattle, should be fed in connection with grain, or with other roots in which the flesh-forming element predominates. There seems to be no doubt that the tubers are of most value when cooked, although some authors affirm to the contrary. It seems possible to prove this on philosophical principles; for it is well known that the starch contained in the potato is incapable of affording nourishment until the containing globules are broken, and one of the most efficient means of doing this seems to be by heat.

Boussingault, in speaking of the economy of cooking potatoes, says, "The potato is frequently steamed or boiled first; yet I can say positively that horned cattle do extremely well upon raw potatoes, and at Bechelbrunn our cows never have them otherwise than raw. They are never boiled, save for horses and hogs. The best mode of dealing with them is to steam them; they need never be so thoroughly boiled as when they are to serve for the food of man. The steamed or boiled potatoes are crushed between two rollers, or simply broken with a wooden spade, and mixed with cut hay or straw or chaff, before being served out. It may not be unnecessary to observe that by steaming potatoes lose no weight; hence we conclude that the nutritive equivalent for the boiled is the same as that of the raw tuber.

"Nevertheless, it is possible that the amylaceous principle is rendered more easily a.s.similable by boiling, and that by this means the tubers actually become more nutritious. Some have proposed to roast potatoes in the oven, and there can be little question that heated in this way they answer admirably for fattening hogs, and even oxen. Done in the oven, potatoes may be brought to a state in which they may perfectly supply the place of corn in feeding horses and other cattle."

The apparent contradiction in the remarks will be observed; but the evident leaning in favor of cooked potatoes shows that Boussingault, although paying some attention to the theory that cooked food is not generally attended with the same benefit to ruminating as to other animals, was evidently almost convinced that those which contained an abundance of starch in their const.i.tuents must be rendered more nutritious when exposed to the action of heat.

Potatoes fed in a raw state to stock are laxative in their effects, and are often given to horses as a medicine in cases of "hidebound" with decided benefit. Bots, which have been known to live twenty-four hours immersed in spirits of turpentine, die almost instantly when placed in potato-juice; hence a common practice with hors.e.m.e.n, where bots are suspected, is to first administer milk and mola.s.ses to decoy the parasites from the coating of the stomach, and then drench the animal with the expressed juice of potatoes. A decoction made by boiling the parings of potatoes in a small quant.i.ty of water is often used as a wash to kill vermin on cattle. Raw potatoes, fed occasionally and in small quant.i.ties, are a good tonic for stock of any kind which is kept princ.i.p.ally on hay; but all experiments show that when the potato is used for fattening purposes, the tubers should in some way be cooked, that the animal to which they are fed may derive from them the greatest possible amount of nutriment. Repeated experiments demonstrate the fact that horned cattle or hogs lay on as much fat from the consumption of two thirds of a given quant.i.ty of potatoes properly cooked as they will by eating the entire quant.i.ty in a raw state. In point of nutriment as cattle-food, two pounds of potatoes are considered equivalent to one pound of hay.

HOW TO COOK THE POTATO.

FURNISHED BY

PROF. PIERRE BLOT, OF BROOKLYN.

At the suggestion of a number of friends, I addressed the following note to Professor Blot, which, with his reply, is appended:

PROFESSOR PIERRE BLOT: NEW-YORK, Feb. 15, 1870.

DEAR SIR: In connection with a Prize Essay on the cultivation of the potato, I wish to publish an article on COOKING THE POTATO, to be taken from your _Hand-Book of Practical Cookery_. I write this note to ask whether I can do this with your entire approval. Hoping that such article may aid our American housekeepers to prepare the potato for the table in a more palatable and wholesome manner, I remain yours very truly,

W. T. WYLIE.

BROOKLYN, CENTRAL KITCHEN, Feb. 15, 1870.

REV. W. T. WYLIE:

DEAR SIR: ~You are authorized, with the greatest pleasure.~ P. BLOT.

In accordance with the above authority, the following selections have been made from the book named:

~To Select.~--As a general rule, the smaller the eye the better the potatoes. By cutting off a piece from the larger end, you ascertain if they are sound; they must be white, reddish, bluish, etc., according to the species. If spotted, they are not sound, and therefore very inferior. There are several kinds, and all of them are good when sound or coming from a proper soil. Use the kind you prefer, or those that are better fit for the way they are intended to be served.

~To Boil.~--Being naturally watery, potatoes should never be cooked by boiling except when wanted very white, as for _croquettes_. When boiled whole, put them of an even size as much as possible, in order to cook them evenly. They are better, more mealy, when steamed or baked; but those who have no steamer must, of course, boil them. Cover them with cold water, set on the fire and boil till done, then pour off all the water, put the pan back on a slow fire for five minutes and well covered; then use the potatoes.

~To Steam.~--Place them above a kettle of boiling water, in a kind of drainer made for that purpose, and adapted to the kettle. The drainer must be covered tight. They cook as fast as by boiling, the degree of heat being the same. When steamed the skin is very easily removed.

~To Prepare.~--If they are to be boiled, or steamed, or baked, it is only necessary to wash them. If wanted peeled, as for frying, etc., then commence by cutting off the germs or eyes; if young and tender, take the skin off with a scrubbing-brush, and drop immediately in cold water to keep them white; if old, sc.r.a.pe the skin off with a knife, for the part immediately under the skin contains more nutriment than the middle, and drop in cold water also. If wanted cut, either in dice, or like carpels of oranges, or any other way, cut them above a bowl of cold water, so that they drop into it; for if kept exposed to the air, they turn reddish and lose their nutritive qualities.

~A l'Allemande.~--Steam, peel, and slice the potatoes. Cut some bread in thin slices, and fry bread and potatoes with a little b.u.t.ter, and turn the whole in a bowl, dust well with sugar, pour a little milk all over, and bake for about fifteen minutes; serve warm.

~A l'Anglaise.~--Steam or boil about a quart of potatoes, and then peel and slice them. Put two ounces of b.u.t.ter in a frying-pan on the fire, and put the potatoes in when melted, toss them for about ten minutes, add salt, pepper, a little grated nutmeg, and serve hot.

~Broiled.~--Steam, peel, and slice the potatoes. Lay the slices on a gridiron, and place it over a rather slow fire; have melted b.u.t.ter, and spread some over the slices of potatoes with a brush; as soon as the under part is broiled, turn each slice over and spread b.u.t.ter over the other side. When done, dish, salt, and serve them hot. A little b.u.t.ter may be added when dished, according to taste.

~Fried.~--To be fried, the potatoes are cut either with a vegetable spoon, in fillets, in slices, with a scalloped knife, or with an ordinary one, or cut in pieces like carpels of oranges, or even in dice. When cut, drain and wipe them dry. This must be done quickly, so as not to allow the potatoes to turn reddish. Have a coa.r.s.e towel ready, then turn the potatoes into a colander, and immediately turn them in the towel, shake them a little, and quickly drop them in hot fat. When done, turn them into a colander, sprinkle salt on them, and serve hot. Bear in mind that fried potatoes must be eaten as hot as possible. Fry only one size at a time, as it takes three times as long to fry them when cut in pieces as when sliced or cut in fillets.

~To fry them light or swelled.~--When fried, turn into the colander, and have the fat over a brisk fire; leave the potatoes in the colander only about half a minute, then put them back in the very hot fat, stir for about one minute, and put them again in the colander, salt them, and serve hot. If the fat is very hot, when dropped into it for the second time they will certainly swell; there is no other way known to do it. It is as easily done as it is simple. Potatoes cut in fillets and fried are sometimes called _a la Parisienne_; when cut in slices or with a vegetable spoon, they are called _a la francaise_.

Potatoes cut with a vegetable spoon and fried, make a good as well as a sightly decoration for a dish of meat or of fish. They may be fried in oil also, but it is more expensive than in fat. They may be fried in b.u.t.ter also, but it is still more expensive than oil, and is not better than fat; no matter what kind of fat is used, be it lard, beef suet, or skimmings of sauces and gravy, it can not be tasted.

~Lyonnaise.~--Potatoes _Lyonnaise_ are prepared according to taste, that is, as much onion as liked is used, either in slices or chopped. If you have not any cold potatoes, steam or boil some, let them cool, and peel and slice them. For about a quart of potatoes, put two ounces of b.u.t.ter in a frying-pan on the fire, and when melted put as much onion as you please, either sliced or chopped, into the pan, and fry it till about half done, when add the potatoes and again two ounces of b.u.t.ter; salt, pepper, and stir and toss gently till the potatoes are all fried of a fine, light-brown color. It may require more b.u.t.ter, as no vegetable absorbs more than potatoes.

~Mashed.~--Peel and quarter about three pints of potatoes, as directed; put them in a saucepan with more water than is necessary to cover them, and a little salt; set on the fire and boil gently till done, drain, put them back in the saucepan, mash them well and mix them with two ounces of b.u.t.ter, two yolks of eggs, salt, pepper, and milk enough to make them of a proper thickness. Set on the fire for two or three minutes, stirring the while, and serve warm. When on the dish, smooth them with the back of a knife or scallop them, according to fancy.

~Mashed and Baked.~--Put two ounces of b.u.t.ter in a stewpan and set it on the fire; when hot, add a tea-spoonful of parsley chopped fine, and a little salt; five minutes after, put in it a quart of potatoes, prepared, cooked, peeled, and mashed, as directed; then pour on the whole, little by little, stirring continually with a wooden spoon, a pint of good milk; and when the whole is well mixed, and becoming rather thick, take from the fire, place on the dish, then set in a brisk oven for five minutes, and serve.

~Sautees.~--Take a quart of young and tender potatoes, peel them with a brush, and cut in slices. Put two ounces of b.u.t.ter in a frying-pan on a quick fire; when hot, put the potatoes in, and fry them till of a golden color; place them on a dish without any b.u.t.ter, sprinkle chopped parsley and salt on, and serve. They may also be served without parsley, according to taste.

~Soufflees.~--Steam a quart of potatoes, then peel and mash them in a saucepan and mix an ounce of b.u.t.ter with them; set on the fire, pour into it, little by little, stirring the while, about half a pint of milk, stir a little longer after the milk is in and until they are turning rather thick; dish the potatoes, smooth or scallop them with the back of a knife, and put them in a quick oven till of a proper color, and serve.

~In Cakes.~--Prepare and cook by steam a quart and a half of potatoes, peel and mash them; mix with them the yolks of five eggs, half a lemon-rind grated, and four ounces of fine white sugar. Put four ounces of b.u.t.ter in a stewpan and set it on the fire; when melted, put the mixture in, stirring it with a wooden spoon continually; as soon as it is in the stewpan, add the whites of the five eggs, well beaten; leave on the fire only the time necessary to mix the whole well together, and take off; when nearly cold, add, if handy, and while stirring, a few drops of orange-flower water; it gives a very good flavor; then put the whole in a tin mould greased a little with b.u.t.ter; place in a quick oven for about thirty-five minutes, and serve.

~With b.u.t.ter, or English Fashion.~--Put water on the fire with considerable salt in it; at the first boil, drop a quart of washed potatoes in and boil till done, when take off, peel, and put them whole in a saucepan, with b.u.t.ter, salt, pepper, and a little nutmeg; set on a rather slow fire, stirring gently now and then till they have absorbed all the b.u.t.ter. Serve warm. They absorb a great deal of b.u.t.ter.

~With Bacon or Salt Pork.~--Peel and quarter about a quart of potatoes.

Set a saucepan on the fire with about four ounces of fat salt pork cut in dice in it. When fried, put the potatoes in. Season with a bunch of seasonings composed of two sprigs of parsley, one of thyme, and a bay-leaf; salt and pepper to taste, and about half a pint of broth or water. Boil gently till cooked, remove the bunch of seasonings; skim off the fat, if any, and serve warm. It is served at breakfast, as well as _entremets_ for dinner.

~With Cream or Milk.~--Peel and mash a quart of potatoes, when prepared and cooked. Put two ounces of b.u.t.ter in a stewpan and set it on a good fire; when melted, sprinkle in it a tea-spoonful of flour, same of chopped parsley, a pinch of grated nutmeg, and salt; stir with a wooden spoon five minutes; then add the potatoes, and half a pint of milk or cream; keep stirring ten minutes longer, take from the fire, sprinkle in them half a table-spoonful of sugar, and serve as warm as possible.

~With White Sauce.~--Clean, wash, and throw a quart of potatoes in boiling water, with a sprig of thyme, two onions, a bay-leaf, two sprigs of sweet basil, two cloves, salt, and pepper; when cooked, take the potatoes out carefully, peel and cut them in two, place them on a warm dish, pour on them a white sauce, and serve warm.

THE POTATO:

ILl.u.s.tRATIONS AND DESCRIPTIONS.

We propose to add a few pages of ill.u.s.trations of the new varieties, together with descriptions of the same. A number of these were given in the pamphlet issued last year, and are reproduced from that. In case a new edition is called for, it is likely that a number of additional cuts will be added to it.