Inulin is a carbohydrate which diabetics may eat. It occurs in artichokes, dahlia bulbs, elecampanes. But it is far less plentiful in foodstuffs than the appetizing starch of potatoes. If potatoes only contained inulin . . .
Professor Harold Hibbert of McGill University thought he could play the trick on Nature. An expert in the chemistry of plant substance who knew that bacteria synthesize cellulose from sugars, he called upon his colleague, Professor Ross Frisbie Suit, plant pathologist of Macdonald College, Quebec, for a supply of the bacteria which turns the juices...
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