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remarking ; but fhould ever the procefs of extract 

 ing fpirit from potatoes be attempted on a large 

 fcale, it would be of importance to try to feparate 

 that fediment before diftillation, as that procefs 

 would be rendered much eafier, and lefs precarious, 

 in confequence of that operation. 



If ever this manufacture fhould be attempted, it 

 deferves alfo to be remarked, that the farinaceous 

 powder which fubfides to the bottom after the fer- 

 mutation, feems to have fuffered very little change 

 in its tafte or appearance by the procefs, as it very 

 much refembles boiled potatoes in all refpects, fo 

 that it might probably go as far, as food fordomeftic 

 animals, as the potatoes themfelves would have 

 gone in their native ftate, 



I {hall only farther add on this fubjecT, that I 

 attempted to obtain a fermentable liquor, by brui- 

 fmg the potatoes raw, and pouring water of different 

 degrees of warmth upon it, as is ufed in mafhing 

 malt, but couk} never thus fucceed in exciting any 

 degree of fermentation. It always afforded a vifcid 

 roapy liquor, that remained unaltered after the ad- 

 dition of yeaft to it. I now return from this long 

 ^ncj interefting digrefiion, 



PAPER 



