“Beer is a product of this sort. First barley is made to germinate by being kept moist and warm. In the process of germination the starch is changed into glucose for the nourishment of the young shoots. When the little plants begin to develop, the grain is dried and ground to flour. This mixed with water furnishes a sugary liquid which ferments, turning partly to alcohol and finally becoming beer.” [[102]]
[1] The old fashioned loaf-sugar is here meant.—Translator. [↑]
CHAPTER XXI
HISTORY OF THE POTATO
“Next to wheat no plant in our part of the world is of so much importance for food as the potato. Its use was not introduced into this country until toward the end of the eighteenth century. The first appearance of the potato among our people is a curious piece of history. Why should I not relate it to you? It will show you what noble efforts and perseverance are sometimes necessary to bring about the adoption, on the part of those wedded to blind routine, of the simplest, most natural idea, and one so rich in future possibilities.
“The potato is native to South America; it came to us from the high plains of Colombia, Chile, and Peru. Its first appearance in Europe dates from 1565. A century and a half later the potato flourished in England. Its introduction into general use in France was slower. The first dish of potatoes, then a high-priced rarity, was served at the table of King Louis XIII in 1616.
“The royal dish is to-day at the command of the poorest; but this was not effected without a good deal of trouble, as you will see. For a long time the American tuber remained in our country a simple object of curiosity to which were attributed injurious [[103]]properties, and which agriculture would have nothing to do with. Finally, toward the end of the eighteenth century a worthy man succeeded in overcoming these prejudices and popularized the culture of this valuable food plant. His name is Parmentier. Remember this venerated name, my friends; he who bore it banished famine by making the potato supply the deficiency of wheat.
