Potato blight

“ It usually feeds on certain wild plants, but does not object to a diet of potato-leaves. Though found over a large extent of country, it seldom appears in numbers large enough to damage the potato crop materially. Like other blister-beetles, it goes under ground to pass into the pupa state, and attacks the potato only when it is in the perfect or winged state. ”

“ A few hours' strong sunshine will ruin the best potato ever grown. Light changes the natural color to green, and renders the potato so bitter and unpalatable as to be wholly unfit to eat.
Owing to the inconsiderate way in which potatoes are often dug, and the light to which they are exposed while being transported to and while in market, the denizens of our cities seldom, if ever, taste this vegetable in its greatest excellence. ”

“ Moriarty, much wiser, went out and dug potatoes. There is nothing more soothing to racked nerves than digging in the ground, and there is a mild excitement about driving a spade into potato ridges which distracts the mind from painful thoughts and terrifying anticipations. The turning up of the roots of any particular plant may display an amazing wealth of tubers, may expose to the gaze of the delighted gardener some potato of huge size or very unusual shape. ”

“ Potatoes are a laborious crop, requiring constant care, manuring, cutting the seed eyes (on which there is much uncertain lore) , hilling up or down according to drainage and rainfall, spraying with Pyrox or dusting with Paris green, and, neither least nor last, bug hunting.
The seed is expensive, but for your own use you may plant from whatever seed, otherwise wasted, may grow on the potato vine, on the tops of the plants. The crop will be small potatoes and all kinds of varieties, which won't sell in the market but which make each dinner a surprise party. ”

“ Then he went on cutting the eyes out of the potatoes, while the children watched him. They saw that each potato chunk had in it two or three of the queer dimple-spots.
"A potato is not like other things that grow in the garden," said Uncle Pennywait. "It does not have its seeds separate from it, as beans have theirs in a pod, or as corn has its kernels or seeds on a cob, or a pumpkin or apple has seeds inside it. A potato's seeds are part of itself, buried in the white part that we cook for the table, and each potato has in it many seeds or eyes. ”

“ Since her adventure at the Susan house, Grandma Padgett had taken care to put provisions in the carriage pockets. Then aunt Corinne, assisted by her nephew, got potatoes from the sack, wrapped them in wet wads of paper, and roasted them in the ashes. A potato so roasted may be served up with a scorched and hardened shell, but its heart is perfumed by all the odors of the woods. It tastes better than any other potato, and while the butter melts through it you wonder that people do not fire whole fields and bake the crop in hot earth before digging it, to store for winter. ”

“ The best part of a potato, or the most nutritious, is next to the skin, therefore they should be pared very thinly, if at all; then, if old, the cores should be cut out, thrown into cold water salted a little, and boiled until soft enough for a fork to pierce through easily; drain immediately, and replace the kettle on the fire with the cover partly removed, until they are completely dried. New potatoes should be put into boiling water, and when partly done salted a little. They should be prepared just in time for cooking by scraping off the thin outside skin. ”

“ I shall never be able to write one-tenth of my fondness for a Cold Boiled Potato.
A Cold Boiled Potato is always an unpremeditated episode which is its chief charm.
It's nice to happen on a book of poetry on a window-sill. It's nice to surprise a square of chocolate in a glove box. It's nice to come upon a little yellow apple in ambush. It's nice to get an unexpected letter from Jane Gillmore. It's nice to unearth a reserve fund of silk stockings under a sofa pillow. And especially it's nice to find a Cold Boiled Potato on a pantry shelf at midnight. ”

“ Often toward the end of the year when one’s potatoes run large and we are anxious to give a dish a dainty appearance we find that the large potato served whole looks clumsy. If the potatoes are carefully peeled and any unsightly blemishes are removed such as the eye or as so often happens there are bluey patches due to a bruise perhaps on the potatoes otherwise perfectly sound, the following hint may be found both useful and economical. ”

“ Every one thinks she can make so simple a dish as that of mashed potatoes; but it is the excellence of art to produce good mashed as well as good boiled potatoes. In fact, I believe there is nothing so difficult in cookery as to properly boil a potato.
To mash them, then, first boil them properly. Put into a hot crock basin, which can be placed at the side of the fire, half a cupful or more of cream, a piece of butter the size of an egg, plenty of salt and pepper, and let them get hot. One of the secrets of good mashed potatoes is the mixing of the ingredients all hot. ”

“ With regard to the potato,—the roots, stems, and foliage die annually, the seed is thrown away, the germs in the tubers are planted in fresh soil, and they are always placed in a position to form new absorbing organs (roots) and so to live out life to the end—a period, I think, of about 60 or 80 years. That is, they may live to the end of their term of life; but in point of fact, like other individuals, they are almost invariably cut off by disease or some adverse influence which their vitality, enfeebled by old age, is unable to withstand. ”

“ The cultivation is continued until the growing vines practically cover the surface of the soil and thus form a natural mulch, which not only conserves the moisture and tilth of the soil but also prevents the growth of weeds and grass. The sweet potato, in respect of its flavor, is particularly sensitive to the influence of frost, also the leaves are more sensitive to frost than those of the potato. If a heavy frost is experienced before the tubers are harvested it is apt to impart an unpleasant taste to the potato and injure its edible qualities. ”

“ Store sound mature tubers in darkness at a minimum relative humidity of 95 percent and 45° to 48° F for highest quality. For very long storage keep at a temperature of 38° to 40° to prevent sprouting. The starch changes to sugar if potatoes are held below 45°. Potatoes may not show any external effect from exposure to these lower temperatures, but sometimes darkened tissue will be seen if the potato is cut and exposed to air.
Light causes considerable “greening” in potatoes. The green portion contains an undesirable substance that gives a bitter flavor. ”

“ When forming part of a mixed diet, no substance is more wholesome than the potato. Even the wild potato found in the Yellowstone Country is thought one of the best of edible wild roots.
Boiled Potatoes.—To retain the highest amount of nourishment, potatoes should be boiled with their skins on. When so treated, they are twice as rich in potassa salts as those which have first been peeled. It is a good plan to place them in the oven or on top of the range after boiling them, thereby allowing all surplus moisture to escape. ”

“ Drying has a bad effect on the skin of the Potato; for, if subjected to this, the skin and part of the epidermis are made to part with their natural juices, which ever afterwards renders them incapable of absorbing moisture, even if presented to them. Fermentation is also an important evil to be guarded against, as it changes the whole substance of the Potato, and, so far as seed potatoes are concerned, destroys their vegetative principle. ”

“ The plain boiled potato is practically universal. It is not only common to all temperate climates, but it has permeated all classes of society. I am confident that the plain boiled potato has been one of the chief constituents in the building up of that frame in which Susanna Crum conceals her opinions and emotions. ”

“ They should be kept in the dark and covered so that frost cannot reach them. Every week until new potatoes come in, the old ones grow dearer, and it is more difficult to get them good. A rough skin is said to indicate a mealy potato, and a smooth skin a waxy one; but that is not a sure guide, and the best way is to boil a sample and watch the result. There are few potatoes that cannot be made good by appropriate cooking, but some are good anyhow. ”

“ When the 'potato apple or plum' is ripe, preserve it from frost till it is shrivelled, when the pulp, &c. may be mixed with peat-mould, and preserved in that way till sowing time. About this season a slight hot-bed may be made, and when filled to about one foot from the glass a layer of turf should be placed above the fermenting material, with the grassy side down, and over this about four inches in depth of peat-mould and rotten dung, or fine rich mould, should be spread; then sow the seed in rows, four inches apart, adding a little soil between them as the plants advance. ”

“ Then, with a potato hook, which is something like a spading fork, only with the prongs curved downward like a rake, Daddy Blake began scraping away the dirt from the side of the hill of potatoes.
"When a farmer has a big field of potatoes," said the children's father, "he may use a machine potato-digger. This is drawn by horses, who walk between the rows, drawing the machine right over where the potato vines are growing. ”

“ When the rest-spores are mature, they separate themselves from the mycelium on which they grow, and lie as free bodies in the substance of the potato. And when in course of time the whole of the plant perishes, these small hardy bodies remain, able to endure through the winter, and ready to renew the life of the destructive fungus with the restored vegetable life of another year. ”

“ They are pure white inside, sweet and quite starchy. The Indian does not differentiate between this species and the Broad-leaved Arrowhead. For winter use, the potato is boiled, then sliced and strung on a piece of basswood bark fiber and hung up overhead for storage. They also use the fresh corms, cooking them with deer meat, and maple sugar. Some of the potatoes are kept over after cooking and the maple sugar is thickened until they might almost be called candied sweet potatoes. ”

“ It is best to prepare the land deeply, to plant deep, and then to practice nearly or quite level culture. The practice of hilling up potatoes, so common in most parts of the country, is to be discouraged, usually, because it is wasteful of moisture and the tubers do not grow in the coolest part of the soil. For very early potatoes, hilling-up may be allowable. Till the soil very often to save the moisture. For the philosophy of this, see Leaflet No. IX.
Not infrequently the potato is seriously injured by blights which attack the leaves. ”

“ Often it is served in a deep dish, which is another mistake; for the potato, when light and white, is tempting enough to serve on a flat dish where it may be seen. Potatoes that are to be served in this way should be mashed the moment they are cooked, and not set aside for a more convenient time. They may then be moistened with milk or cream and be seasoned with butter, pepper, and salt, in measure to the richness desired, and whipped until, like the whites of eggs, they become white and spongy from the air imprisoned in the cells. Mashed potato may be served in a great variety of ways. ”

“ But, though my sunflowers and my tomato vines suffered as I have narrated, my potatoes were doing finely. The potato patch is located in the back yard, near the poplar trees; it is in the shape of the Big Dipper, and I took the precaution to plant the potatoes in the new of the moon. The first planting never amounted to anything, for the reason that I peeled them and cut out the eyes before putting them in their hills. I learned subsequently that this was as fatal a course as it were possible to pursue. You must never peel potatoes or cut out their eyes if you want them to grow. ”

“ The herbage of the potato plant is not unlike that of its first and second cousins, but by means of these narcotic leaves and stems the plant is enabled to transform crude materials into starch and other valuable substances which are afterwards stored up in a suitable form for the use of man. The potato itself, which nearly all persons relish when well prepared for the table, is not a thick root, as many have supposed, but an enlarged underground stem, called a tuber. ”

“ Thus grown, potatoes are of inferior quality, and the yield is not always satisfactory. Flavor, however, is seldom thought of by the hungry denizens of our cities, in their eagerness to get a taste of something fresh.
Market gardeners will find great benefit from the use of wood-ashes, lime, and the phosphates. Sprinkle superphosphate in the hill at the rate of two hundred pounds per acre; mix it slightly in the soil with an iron rake or potato-hook, then plant the seed. ”

“ Use cream and butter, instead of milk, in its preparation, and plain stewed potato is converted into potato à la crème. A little minced parsley, if liked, can be added in either case.
Fried Potatoes.—Slice raw pared potatoes very thin, soak well in cold water, drain the slices in a colander or sieve, dry them on towels by rolling and tumbling from one towel to another, separate them, and drop into a kettle of boiling grease. As soon as they assume a light brown color, lift with a skimmer, drain on a sieve, sprinkle with salt, and serve. ”