Journal (Continuing the Proceedings) Of the American Society of Agronomy, 1913, Vol. 5 (Classic Reprint)

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Excerpt from Journal (Continuing the Proceedings) Of the American Society of Agronomy, 1913, Vol. 5Despite the fact that the potato is One of the most, if not the most, important vegetable foods we have, and although it is served twice daily in the majority of households the year around, the factors affecting its culinary qualities have not been made the subject of much inquiry. Little or no information is to be gleaned from the cookery books, our source of knowledge being limited to one impor tant, and several minor articles that have 1appeared from time to time in scientific journals, or elsewhere.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.