Note 201 — Chapter II
Reading edition
And has been used ever since for food. On the Peruvian potato compare Tschudi's Travels in Peru, pp. 178, 368, 386; Ulloa's Voyage to South America, vol. i. pp. 287, 288. In Southern Peru, at the height of 13,000 or 14,000 feet, a curious process takes place, the starch of the potato being frozen into saccharine. See a valuable paper by Mr. Bollaert in Journal of Geograph. Society, vol. xxi. p. 119.