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Like all other starches, potatoes must be thoroughly masticated, or they will disagree in time. Potatoes are of such consistency that they are easily bolted without proper mouth preparation. In time the digestive organs object. A new tuber is receiving considerable attention. It is the dasheen.
William N. Taft, in the Technical World Magazine, presents the following wild menu for the dinner table: Jujube Soup Brisket of Antelope Boiled Petsai Dasheen au Gratin Creamed Udo Soy Bean and Lichee Nut Salad Yang Taw Pie Mangoes Kaki Sake.
It is said to be of very agreeable flavor, mealy after cooking, and produces tops that can be used in the same manner as asparagus. The dasheen requires a rather warm climate for its growth. Baking: All the tubers may be baked. Clean and place in the oven; bake until tender. A medium sized potato will bake in about an hour. If the potatoes are soggy after being baked they are not well flavored.
I mean I am going down there to-morrow for a month, one day for golf at Pinehurst, the next day for clearing land with an oil locomotive, ripping up stumps! Every day for life out-of-doors and every night, too. I'm going to grow dasheens. You know what a dasheen is? It's a Trinidad potato, which keeps and tastes like a sweet potato stuffed with chestnuts.
It has been served at a number of banquets in Washington, Philadelphia, and New York. While the tops of potatoes are useless as food, the tops of the dasheen make delicious greens, and tests indicate that good growers can depend on a crop of from four hundred to four hundred and fifty bushels per acre.
On top of this put straw so that when the crowns come through the soil they will not strike the light. When ready to cut, remove the soil as far back as the original root so that you can intelligently cut the growth to produce the crops to follow. As a substitute for the potato of commerce the "Dasheen" long ago passed the experimental stage.
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