The Potato ...Judd, 1905 - 185 páginas |
Dentro del libro
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Página 71
... cooking . 8. The time of maturity . This is essential to know before planting , in order to facilitate the dis- tribution of farm work and determine whether it is likely to mature in the locality . 9. The haulm . 10. The leaf . 11. The ...
... cooking . 8. The time of maturity . This is essential to know before planting , in order to facilitate the dis- tribution of farm work and determine whether it is likely to mature in the locality . 9. The haulm . 10. The leaf . 11. The ...
Página 72
... COOKING QUALITY P - Envelope , or Periderm , consisting of an 1. Cooking quality and flavor are two of the factors which determine culinary value . They are distinct . Cooking quality is recognized in a boiled potato by mealiness or ...
... COOKING QUALITY P - Envelope , or Periderm , consisting of an 1. Cooking quality and flavor are two of the factors which determine culinary value . They are distinct . Cooking quality is recognized in a boiled potato by mealiness or ...
Página 73
... cooking quality . Amer- icans like a white , mealy , or floury , potato . The French prefer a yellow , soggy potato which re- tains its shape when boiled . Good cooking quality can be de- termined by cook- • ing . The common method is ...
... cooking quality . Amer- icans like a white , mealy , or floury , potato . The French prefer a yellow , soggy potato which re- tains its shape when boiled . Good cooking quality can be de- termined by cook- • ing . The common method is ...
Página 74
Samuel Fraser. are yellow when cooked , or turn dark or black , are not considered of good quality , even if the ... cook better if they have been kept ; they are , in other words , for spring use . Thus , in New York , Carman No. 3 ...
Samuel Fraser. are yellow when cooked , or turn dark or black , are not considered of good quality , even if the ... cook better if they have been kept ; they are , in other words , for spring use . Thus , in New York , Carman No. 3 ...
Página 84
... cooking quality . Some new varieties make vigorous growth , and , be- coming bark - bound , the skin cracks . Such varieties are regarded as of coarse and inferior quality , and lack- ing in appearance . This character may be eliminated ...
... cooking quality . Some new varieties make vigorous growth , and , be- coming bark - bound , the skin cracks . Such varieties are regarded as of coarse and inferior quality , and lack- ing in appearance . This character may be eliminated ...
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