Doug. The process he had (I got to see how the spuds were done)a room where the workers washed and dried large #1. After the spuds were dried they were placed in Two different HEATED vats (Large tongs,with fellows wearing Leather aprons and gloves)of resin different colors ,one vat was brown ,like violin rosin, the other was red color . After several minutes being turned, they(spuds) were removed and placed on a sheet of crystal salt,turned over and over till the potato looked like ruby with diamond covering. Split with a saw and placed on a plate with a great tasting steak, or shrimp served with melted butter or sour cream. I can say he (owner) did a huge business. I don"t think OSHA would allow that operation in todays world. I enjoyed my stay. LOU.
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Today's Featured Article - A Lifetime of David Brown - by Samuel Kennedy. I was born in 1950 and reared on my family�s 100 acre farm. It was a fairly typical Northern Ireland farm where the main enterprise was dairying but some pigs, poultry and sheep were also kept. Potatoes were grown for sale and oats were grown to be used for cattle and horse feeding. Up to about 1958 the dairy cows were fed hay with some turnips and after that grass silage was the main winter feed. That same year was the last in which flax was grown on the farm. Flax provided the fibre which w
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