3<j2 01* THE USE OF THE POTATO. 



More potatoes " From experiments as before slated, the produce of dry 

 may be used in mea j ^ tQ the faw potato as 2( j or 07 to 100, but let it be 

 making bread r 



this way than estimated at 25 or 1 qr. of the whole* The greatest quan- 

 ra\r or boiled. j^ Q f raw potatoes said to be used a3 a mixture with wheat 

 flour in bread is one third ; not muvli above the same quan- 

 tity of boiled potato has usually been employed. The pro- 

 portion of flour in boiled potato exceeds that in raw potato 

 by about 1 qr. As a rough ground for calculation, we may 

 take 33 per cent as the proportion of flour in any given 

 quantity of boiled potato. 



" The proportion therefore which the potato meal makes 

 of the whole mixture in this bread, above that in which one 

 third raw potato has been used, is four times: that is, the 

 actual quantity of potato flour in this bread is as great, a« 

 if 2-llbs. of raw potato had been mixed with 12lbs. of 

 "wheaten flour; and compared with boiled potatoes, it is as 

 great as if 18lbs. of potato had been mixed with 12lbs. of 

 wheat flour." 



Practical appli- From the foregoing statements, it is not presumed that 

 cation. much farther information is imparted, than may have been 



gathered from some former accounts of bread making from' 

 a mixture of such flours, except as to the mode of preparing 

 the potato flour. Neither is it at present supposed, that for 

 common use, when corn is not dear, the potato will super-* 

 sede the use of neat wheaten flour for family bread* But in 

 very dear times, when it may be used in some places to 

 great advantage, the most economical mode of doing it is 

 important; and the process of steaming, kiln drying, grind- 

 ing, and dressing, seems excellent. If equal quantities of 

 wheat and potato flour are found to make very good bread, 

 and the potato to have the effect of cone Jlour in the mix- 

 ture; this may be set down as a sufficient regulation, and a 

 valuable fact. 



But what is of great consequence to be known and fully 

 noticed is, that the flour of the potatoes so prepared, if 

 barrelled up, and kept in any common dry place, will re- 

 tain its virtues longer either on land or at sea, than the other 

 sort of flour made from grain: in short, from frequent ap* 

 pearances and well attested facts, the flour of this vegetable, 



prepared 



Potato flour 

 almost impe- 

 rishable. 



