The varieties of beans are innumerable, the sorts in greatest request for their green pods being colored, while those used for their dried seeds, as food, being the white varieties. The pea, (navy) bean, the marrow bean, and the Lima bean, are carried to all parts of the civilized woi'ld, and are considered indispensable to armies, navies and mariners generally. They are both exceedingly rich in flesh-forming material, as starch, gum and gluten, and deficient in oil. VII. Potatoes and Their Products. Potatoes are now almost exclusively used as human food. Formerly, large Quantities of starch were made from them, and they were much used for distillation into spirits. Alcohol and starch are now made principally from corn. The average GEEinXATION OF THE BEAN. geemination of the PEA. 440 TWENTIETH CENTURY HOME COOK BOOK, yearly production of potatoes in the United States in the past eleven years, was 135,491,019 bushels, the largest yield in one year being 181,626,400 bushels, and the smallest, 105,981,000 bushels. New York is the great potato-growing State, giving 20,000,000 bushels annually ; next comes Pennsylvania with about 9,000,000 bush- come Michigan, Iowa, Illinois, California and productions m els. Then Wisconsin, Minnesota, Ohio, the these States being from more than 3,000,000 bushels an- nually, to over 7,000,000. A true wild potato ( Sala- num Fendliri), supposed to be the original of the culti- vated potato, has lately been found growing in abundance in the northern part of New Mexico, between Wingate and Fort Defiance. The tubers are half to three-quar- ters of an inch in diameter, and when boiled are escu- lent. They are eagerly sought by the squaws. If eaten in large quantities they produce griping, and hence the Nav- aho Indians eat magnesian earth with their meal of wild potatoes. The illustration shows the plant and tubers. yill. Sago and Tapioca. Sago is a starchy farina, prepared from the pith of various palm trees. The arrow-root of Florida is a variety of sago prepared from indigenous plants, Zamia integrifoUa and Z. pumila. Tapioca is prepared from a tropical plant, grown principally in Brazil — Jatropa manihot There are two WILD POTATO OF NEW MEXICO. (Salanum. Fendliri ) FOOD PRODUCTS OF COMMERCE. 441 varieties. The acridity of the roots is destroyed by roasting and washing. Good substitutes are pi'epared from the starch of corn. IX. Chocolate and Cocoa. Both of these are preparations of the nuts of the chocolate tree ( Theohroma cocoa), the first from the meat, and the second from the cotyledons or nibs. The AVest Indies, Mexico, Central America and Brazil are the prin- cipal producing coun- tries. The tree is inter-tropical, and there are several spe- cies. The beverage is nourishing, but does not possess the re- freshing qualities of tea and coffee. How Chocolate Is Made. — In the regions where choco- late is cultivated, the ripe nuts are gath- ered and exported; or when manufac- tured at home, the fruits are split open, and the nuts (seeds) removed. The latter are then cleaned of the pulpy matter sur- rounding them, and subjected to a process of fermentation, for the purpose of devel- oping their color, and when this process is completed they are dried in the sun and packed for transpor- tation. The seeds are prepared for use by roasting in revolving metal cylinders, then bruising them to loosen the skins, which are removed by fanning. The cotyledons, SvWi. \i^, "- =^^- YOUNG I'LANT OF ARABIjVN COFFEE. 442 TWENTIETH CENTURY HOME COOK BOOK.

AI-modernized reading of the original text

The varieties of beans are innumerable, the sorts in greatest request for their green pods being colored, while those used for their dried seeds, as food, being the white varieties. The pea, (navy) bean, the marrow bean, and the Lima bean, are carried to all parts of the civilized woi'ld, and are considered indispensable to armies, navies and mariners generally. They are both exceedingly rich in flesh-forming material, as starch, gum and gluten, and deficient in oil. VII. Potatoes and Their Products. Potatoes are now almost exclusively used as human food. Formerly, large Quantities of starch were made from them, and they were much used for distillation into spirits. Alcohol and starch are now made principally from corn. The average GERMINATION OF THE BEAN. geemination of the PEA. yearly production of potatoes in the United States in the past eleven years, was 135,491,019 bushels, the largest yield in one year being 181,626,400 bushels, and the smallest, 105,981,000 bushels. New York is the great potato-growing State, giving 20,000,000 bushels annually ; next comes Pennsylvania with about 9,000,000 bushels. Then come Michigan, Iowa, Illinois, California and other States, the productions of these States beings. Then Wisconsin, Minnesota, Ohio, the these States being from more than 3,000,000 bushels annually, to over 7,000,000. A true wild potato ( (Solanum Fendleri) supposed to be the original of the cultivated potato, has lately been found growing in abundance in the northern part of New Mexico, between Wingate and Fort Defiance. The tubers are half to three-quarters of an inch in diameter, and when boiled are esculent. They are eagerly sought by the squaws. If eaten in large quantities they produce griping, and hence the Navaho Indians eat magnesian earth with their meal of wild potatoes. The illustration shows the plant and tubers. yill. Sago and Tapioca. Sago is a starchy farina, prepared from the pith of various palm trees. The arrow-root of Florida is a variety of sago prepared from indigenous plants, Zamia integrifoUa and Z. pumila. Tapioca is prepared from a tropical plant, grown principally in Brazil — Jatropa manihot There are two WILD POTATO OF NEW MEXICO. (Salanum. Fendliri ) varieties. The acridity of the roots is destroyed by roasting and washing. Good substitutes are pi'epared from the starch of corn. IX. Chocolate and Cocoa. Both of these are preparations of the nuts of the chocolate tree ( Theohroma cocoa), the first from the meat, and the second from the cotyledons or nibs. The AVest Indies, Mexico, Central America and Brazil are the principal producing countries. The tree is inter-tropical, and there are several species. The beverage is nourishing, but does not possess the refreshing qualities of tea and coffee. How Chocolate Is Made. — In the regions where chocolate is cultivated, the ripe nuts are gathered and exported; or when manufactured at home, the fruits are split open, and the nuts (seeds) removed. The latter are then cleaned of the pulpy matter surrounding them, and subjected to a process of fermentation, for the purpose of developing their color, and when this process is completed they are dried in the sun and packed for transportation. The seeds are prepared for use by roasting in revolving metal cylinders, then bruising them to loosen the skins, which are removed by fanning. The cotyledons, SvWi. \i^, "- =^^- YOUNG I'LANT OF ARABIjVN COFFEE.

Twentieth century home cook book