C 354 J 



a great plenty of potatoes, the labourer flioiild be 

 fatiated with them, or if the fervants complain that 

 they have nothing elfe to eat, in this cafe, the 

 making them into bread will give that^pleafing 

 variety which every one likes ; and, as it is very 

 difficult to prefer ve potatoes from one feafon to 

 another, the flour prepared in the depth of winter, 

 with one part of good frefh potatoes, would be a 

 very ufeful refource when they cannot be had in 

 their natural flate. 



If the idea of making bread from potatoes were 

 as hurtful as Monf. Linguet affirms, it is not the 

 fault of Monf. Parmentier: it has been tried 

 many years. Monf. Mustel and Monf. Engel, 

 both good citizens, were employed to accomplifh 

 the wifhes of the peafants in this refped; but 

 their experiments did not completely anfwer. — 

 Monf. Parmentier has difcovered that method 

 which was eagerly fought for in vain j and would 

 greatly benefit thofe countries where they are 

 obliged to ufe millet, buck-wheat, and maize, if 

 he could alfo find a method to take off their vif- 

 cous quality. 



To render the common food of any country 

 more falubrious, is adding to the healthy flrength, 



^nd 



