CORRESPONDENCE.

Taranaki Daily News, 14 December 1926, Page 6

CORRESPONDENCE.

GREEN POTATOES. (To the Editor.) sir .<~W>H you allow me a few lines to eay that the above abomination is often in evidence at certain eating places In New Plymouth ? The greenness, and therefore the unwholesomeness of the potato, is the outcome of slipshod or neglectful cultivation on the part of the grower, the plants not being properly hilled or earthed up, whereby the tuber becomes exposed to the sun’s rays, which causes them to become green. In that state they are said to be of a semi-poisonous nature and not suitable for food. The grower is at the bottom of the trouble, and dealers should refuse to purchase them, and most certainly the cook’s mate, if he knows his business, would never pass them on to customers. One can soon tell if the spud was a green one, despite the fact that it is dished np as boiled or roast, as the result is a disagreeable sort of burning sensation in the throat while the taste is as bitter as the proverbial gall.—-X am, etc., COMPLAINANT.