378 [Senate 



These instances show clearly that no danger is to be apprehended 

 from a moderate use of the diseased potatoes. 



A portion of those that are affected may thus be profitably disposed 

 of ; but it must be comparatively a small portion. Where the disease 

 is proceeding rapidly on large farms, and also among those who have 

 not stock to feed, other means are necessary. The manufacture of 

 farina, or potato flour, should at once be commenced. The starch 

 from diseased potatoes is not quite so much in quantity as from those 

 that are healthy, and it is often dark in color, but it is equally useful 

 for food. 



The first step is to grate the potatoes. Large mills have been es- 

 tablished for this purpose, in many parts of the country ; but every 

 farmer may have one attached to his threshing mill or water power, at 

 a very small expense. If he has neither of these, a small machine ca- 

 pable of grinding half a ton a day, may be made by nailing a sheet of 

 tin punched full of holes, on a wooden cylinder, and placing it at the 

 bottom of a hopper. Even a common grater may easily supply the 

 wants of a family. 



The grated pulp is mixed with water, and the whole thrown upon a 

 seive. By working and stirring with the hand, the starch passes 

 through, and the coarse fibre remains on the seive. After standing 

 two or three hours, the starch settles to the bottom of the vessel ; the 

 water is then poured away, more water is added, and drawn off, in suc- 

 cessive portions until it comes off quite tasteless, and without color. 

 The starch is now collected and dried by a gentle heat, or hung up in 

 bags, where there is a free circulation of air. It may be used as food, 

 by mixing in various proportions with oatmeal or wheaten flour. I 

 have eaten cakes thus made from very diseased potatoes that were 

 excellent. It also makes excellent puddings, and is of use for all the 

 purposes to which arrow root is applied. As an article of commerce, 

 potato starch is now very valuable. 



The fibre which remains on the seive, is to be dried also, and makes 

 an excellent food for animals, or if ground into flour, nourishing bread. 

 Sometimes the starch and fibre are washed without separation by the 

 sieve, and the two together made into very good bread. This is not a 

 new thing, as I saw a few days since, a piece of bread made chiefly of 

 potato flour, that was seventeen years old. 



