. Cyclopedia of American horticulture, comprising suggestions for cultivation of horticultural plants, descriptions of the species of fruits, vegetables, flowers, and ornamental plants sold in the United States and Canada, together with geographical and biographical sketches. Gardening. 1418 POTATO POTATO gravy, aud oaten meal. The composition of the Potato varies widely. An average of 136 analyses is as follows: Water. Ash. Proteiii. Starch. Fat. ^ /» ^ ^ fS Potatoes 78 1 18 .1 Oatmeal 2 Graham Hour The nutritive ratio of wheat is 1 to , almost
. Cyclopedia of American horticulture, comprising suggestions for cultivation of horticultural plants, descriptions of the species of fruits, vegetables, flowers, and ornamental plants sold in the United States and Canada, together with geographical and biographical sketches. Gardening. 1418 POTATO POTATO gravy, aud oaten meal. The composition of the Potato varies widely. An average of 136 analyses is as follows: Water. Ash. Proteiii. Starch. Fat. ^ /» ^ ^ fS Potatoes 78 1 18 .1 Oatmeal 2 Graham Hour The nutritive ratio of wheat is 1 to , almost per- fect; that of Potatoes 1 to , entirely too wide. Many foods, in their natural state, as Potatoes, are more or less deficient in niiueral matter. Notable araonff these are rice and wheaten Hour —the former containing but per cent and the latter per cent of ash. Nutwithstandinf; the fact that the Potato alone forms an unbalanced ration, it is used more universally as a food than any other esculent vegetable in localities adapted to its growth. Potatoes contain a small amount of a somewhat poisonous substance. When exposed to the direct rays of the sun for some time and "greened," the deleterious substance is so greatly increased that the water in which tliey are boiled is not infrequently used to destroy vermin on domestic animals. In any case the water in which Potatoes are cooked should not be used in the preparation of other foods. There are many hundred varieties of Potatoes. New varietiesare constantly supplanting the old ones. As new varieties are usually produced under superior con- ditions, when they are placed in fiield culture and under more difficult conditions they tend to degenerate. Old varieties which have "run out" often find their way into a locality where conditions are superior. Here their valuable qualities may be restored or even increased, and they are then generally reintroduced under a new name (see Bailey, "Su
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