The Potato ...Judd, 1905 - 185 páginas |
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Página 33
... cooked , the potatoes were whiter , of better flavor , and more mealy . 1 E. S. R. , VII . , p . 667. 2 Rothamsted Memoirs , Vol . VI . , " Experi- ments on the Growth of Potatoes . " 3 ( N.Y. ) Geneva Bul . 137 , pp . 604 , 620 . 4 ...
... cooked , the potatoes were whiter , of better flavor , and more mealy . 1 E. S. R. , VII . , p . 667. 2 Rothamsted Memoirs , Vol . VI . , " Experi- ments on the Growth of Potatoes . " 3 ( N.Y. ) Geneva Bul . 137 , pp . 604 , 620 . 4 ...
Página 72
... cooking quality . ( Compare with Fig . 19. ) layers may be con- sidered to be of better quality than one not showing this uniformity . Immature potatoes tend to be soggy when cooked . Mealiness is due to the union of 72 THE POTATO.
... cooking quality . ( Compare with Fig . 19. ) layers may be con- sidered to be of better quality than one not showing this uniformity . Immature potatoes tend to be soggy when cooked . Mealiness is due to the union of 72 THE POTATO.
Página 73
... cooked the potato should be dry and floury , free from wetness , and readily break to pieces on slight pressure , or be readily reduced to a coarse meal free from hard lumps . The particles should glisten as though crystalline , and the ...
... cooked the potato should be dry and floury , free from wetness , and readily break to pieces on slight pressure , or be readily reduced to a coarse meal free from hard lumps . The particles should glisten as though crystalline , and the ...
Página 74
Samuel Fraser. are yellow when cooked , or turn dark or black , are not considered of good quality , even if the flavor is good , and can be sold only to a low - class trade . Tubers must not be hollow in the center , as this gives rise ...
Samuel Fraser. are yellow when cooked , or turn dark or black , are not considered of good quality , even if the flavor is good , and can be sold only to a low - class trade . Tubers must not be hollow in the center , as this gives rise ...
Página 168
... cooked .. Pigs 95.0 82.0 80.0 .... 97.6 40.0 81.5 I 19.5 92.0 Potatoes dried 2 and ground . Sheep 80.I The above data show that potatoes are almost wholly digestible . Feeding Value . - When abundant and low in price , potatoes may be ...
... cooked .. Pigs 95.0 82.0 80.0 .... 97.6 40.0 81.5 I 19.5 92.0 Potatoes dried 2 and ground . Sheep 80.I The above data show that potatoes are almost wholly digestible . Feeding Value . - When abundant and low in price , potatoes may be ...
Otras ediciones - Ver todas
The Potato: A Practical Treatise on the Potato, Its Characteristics ... Samuel Fraser Vista completa - 1913 |
The Potato: A Practical Treatise on the Potato, Its Characteristics ... Samuel Fraser Vista completa - 1913 |
The Potato: A Practical Treatise on the Potato, Its Characteristics ... Samuel Fraser Vista completa - 1911 |
Términos y frases comunes
amount applied Arsenate of Lead Arsenite average barrel beetles better blight Bordeaux mixture bushels per acre Carman cellar cents per bushel copper sulphate Cornell Bul cost covered crop cultivation deaux mixture depth digger disease dry matter Early Ohio early potatoes early varieties Experiment Station eyes farmer fertilizers foliage gallons of water Geneva Bul germinate grower growing grown growth harrow haulm hence inches deep influence insects kainit land late varieties leaf leaves lime loam loss manure Mark Catesby mature moisture muriate of potash nitrate of soda nitrogen nozzles ounces Paris green phosphate phosphoric acid Phytophthora infestans pile plant-food planter plats plow pollen pota potassium ferrocyanide potatoes planted produce profitable roots rows scab seed potatoes seed tubers Sir Walter Raleigh soil soluble solution spores spraying sprouts starch stem stomata storage surface temperature tillage tion tubers vary vigorous weight