The Potato: A Practical Treatise on the Potato, Its Characteristics, Planting, Cultivation, Harvesting, Storing, Marketing, Insects, and Diseases and Their Remedies, Etc., EtcOrange Judd Company, 1913 - 185 páginas |
Dentro del libro
Resultados 1-5 de 6
Página 33
... cooked , the potatoes were whiter , of better flavor , and more mealy . 1 E. S. R. , VII . , p . 667 . 19 " 6 2 Rothamsted Memoirs , Vol . VI . , Experi- ments on the Growth of Potatoes . ' 3 ( N.Y. ) Geneva Bul . 137 , pp . 604 , 620 ...
... cooked , the potatoes were whiter , of better flavor , and more mealy . 1 E. S. R. , VII . , p . 667 . 19 " 6 2 Rothamsted Memoirs , Vol . VI . , Experi- ments on the Growth of Potatoes . ' 3 ( N.Y. ) Geneva Bul . 137 , pp . 604 , 620 ...
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 . Mealiness is due to the union of the starch grains in a cell into one mass , and the rup- ture of the cell walls during cook- ing . Sogginess occurs when the cell walls retain their form . Opin- ' ions differ as to P EC I.C. EM ...
... cooked . Mealiness is due to the union of the starch grains in a cell into one mass , and the rup- ture of the cell walls during cook- ing . Sogginess occurs when the cell walls retain their form . Opin- ' ions differ as to P EC I.C. EM ...
Página 74
... 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 to a hard , dark - colored ...
... 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 to a hard , dark - colored ...
Página 168
... cooked .. Man Pigs 97.0 84.5 Pigs 90.6 71.9 93.0 .... 82.0 98. 1 44.6 95.0 82.0 80.0 97.6 40.0 Potatoes dried 2 and ground . Sheep 80.1 81.5 19.5 92.0 The above data show that potatoes are almost wholly digestible . Feeding Value ...
... cooked .. Man Pigs 97.0 84.5 Pigs 90.6 71.9 93.0 .... 82.0 98. 1 44.6 95.0 82.0 80.0 97.6 40.0 Potatoes dried 2 and ground . Sheep 80.1 81.5 19.5 92.0 The above data show that potatoes are almost wholly digestible . Feeding Value ...
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 - 1911 |
Términos y frases comunes
amount applied arsenic Arsenite average barrel better blight Bordeaux mixture bushels per acre Carman cellar cooking quality copper sulphate Cornell Bul cost covered crop cultivation deaux depth digger disease dry matter Early Ohio early potatoes Early Rose early varieties Experiment Station eyes farmer Farms Report favor fertilizers FLEA-BEETLE foliage gallons Geneva Bul germination grower growing grown growth half potato harrow haulm hence inches deep increase infestans influence insects kainit land late varieties leaf leaves lime loam loss manure Mark Catesby mature moisture muriate of potash nitrate of soda nitrogen obtained ounces Paris green percentage phosphoric acid Phytophthora infestans plant-food planter plats plow pota potatoes planted pounds produce profitable roots rows scab seed potatoes seed tubers Sir Walter Raleigh skin soil soluble spores spraying sprouts starch stem stomata storage surface temperature tillage tion tubers vary vigor weight