ON THE USE OF THE POTATO* £Q 



it through the winter months ; and the short period between 

 the time of planting, and the return of the crop ; have most 

 probably been the causes, why less pains have been taken 

 to find out cheap methods of preserving potatoes, as a 

 store for future sustenance, than would otherwise have been 

 the case. 



" The large quantity of potatoes produced in the last Experiments 

 season, and the reputed scarcity of bread corn, induced me «» drying than. 

 a few weeks since to make some small experiments on the 

 means of drying potatoes, either in substance or in flour; 

 either for future consumption at home, or for the supply of 

 our seamen on long voyages. 



" The ease with which I found this might be done, and This may easily 

 the probable benefit which I think may be derived to the be done - 

 public from a farther pursuit of the subject, induces me to 

 submit to the inspection of the Society a small quantity of 

 the flour of potato sent herewith. 



" The potatoes were boiled with their skin on, dried on a potato Hour, 

 kiln, and the whole ground in a steel com mill : none of the 

 skin has been separated by dressing. 



" By experiments that have been before made on fine £ t w jh k eep 

 dried flour of potatoes, it is known, that it will keep longer longer than 

 than the flour of wheat, without spoiling ; that it is used as * eat uur 

 a substitute for sago, and makes good biscuits without ad- 

 mixture. And I have every reason to believe it will mix 

 and make good bread, in a much larger proportion with- 

 wheat flour, than has hitherto been employed of the boiled 

 root, in the common mode of using it. 



" The expen.se of preparing the flour from the root in 

 large quantities, I am not prepared to speak to. The chief Washing the 

 labour is washing the potatoes from the mould which ad- chief labour, 

 heres to the eyes, particularly in those sorts, the eyes of 

 which are much depressed. Drying them will be consider- 

 ably expensive ; but 1 think maybe reduced much below 

 what at first it will be estimated at. Grinding will not cost 

 more than corn. 



n From what I believe were accurate experiments, I find „ .,. 



r ■ Boiling not ne- 



that one hundred pounds of washed potatoes will produce cessary, 

 full twenty-five pounds of flour (such as the sample). The 

 difference in weight wiil be very little, whether the potatoes 



are 



