t 353 ] 



baking them in bread : in this refpc6l, we may be 

 more obliged to him than we arc at prefcnt fenfible 

 of, and he merits our grateful acknowledgements; 

 and I think he alfo deferves much praife for the 

 abilities which he has exerted, and the perfcverance 

 he has Ihewn, in difcovering a method of making 

 very fine flour, and very good bread, from potatoes. 



I think it would be wrong if he had advifed the 

 peafant not to eat them in a natural ftate, but only 

 in bread; but this, furely, is not his intention 5 

 every thing (hews, that he only meant to render 

 them more ufeful; and when an author publifhes 

 a work for the public welfare, it would be hard to 

 fubjedl it to fevere cenfure, even if the fuccefs of it 

 did not anfwer his expedtation ; which, however, is 

 not the cafe of M. Parmentier. 



Employed in examining all the farinaceous fub- 

 ftances, of which he well knew the qualities and 

 ufes, M. Parmentier has carried his experiments 

 as far as he could, and has made a difcovery, which 

 is not only perfedtly fafe, but alfo renders potatoes 

 very ufeful, fince it does not encourage' either a 

 monopoly, or laying them up in ftorehoufes, 

 which might occafion a fcarcity; but is a mode 

 of making them more generally ufeful j for if| in 



a great 



