The Potato Plant, Its Uses And Properties - Together With The Cause Of The Present Malady (1847) (Paperback)

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER III. CHEMISTRY AND USES OF THE POTATOE. Ingredients of potatoe (62).?Analyses of potatoe (63, 64).?Sola- nine (65).?Starch (66).?Albumen (67).?Ultimate analyses of potatoe (63).?Gerard's description of (69).?Evelyn's (70).?Use of the potatoe (71, 72).?Relative value of potatoe (73).?Quantity required for food (74).?Phosphorus in potatoe (76, 77).?Aphrodisiac properties (78) ?Iron in potatoe (79).?Modes of cooking (81).?Use of potatoe for bread (82).?Potatoe in wheaten bread (83).?Potatoe a medicine (84).?Extraction of starch (85?87). ?Uses of starch (88?90).?Conversion of starch into dextrine (91); into sugar (92).?Potatoes used for the manufacture of spirit (93, 94).?Frosted potatoes used for spirit (95); for wine (96).?Potatoes for feeding cattle (97); sheep and swine (98).? Potatoe apples for salad (99).?Preserved potatoes (100).?Resume (101). (62.) The potatoe plant in a state of-health contains several ingredients, the most important of which are starch, albumen, and solanine. These, however, do not exist in a concentrated form, but are united with a large quantity of water. (63.) I have extracted from Dr. Ure's " Dictionary of Chemistry" the following table of ANALYSES OF THE PLANT. Fibrin. Starch. Veg.Album. Cum. Acids and Water. Analyst. Salts. 5-1 75-0 Einhof. ? 730 ? 93'0 ? 81-3 ? 78-0 Red potatoes 7-01501-44Id. germinated 6-815-21-33-7Potatoe sprouts 2-80-40-43-3Kidney potatoe 8-88'0-8?Large red do. 6'01290-7?Fibrin. Starch. Veg.Album. Gum. Acids and Water. Analyst. Salts. 74-3 Einhof. Sweet potatoe 8-2 15'1 O-S Potatoe of Peru 5-2 " England 6-8 Onion potatoe 84 " Voigtland 7-1 " cultivated ) in the envi- G-79 133 rons of Paris. 3 15-0191-976-OLampart12-91-11-777-518-7091-770-3rt15-4122-074-3tt...