part of it which is injured as well as that which is sound. 

 can be turned to the greatest advantage. 



The first step to be taken, wherever the disease has 

 shown itself, is, to separate the sound from the unsound 

 potatoes, and to store the sound ones with more than usual 

 care. The three great points to be looked to in storing 

 them, are these — First, to keep them dry ; second, to keep 

 them cool ; and third, to keep them well covered from frost. 



The Potatoes thus stored should be opened from time 

 to time, in order that they may be examined. If they 

 remain sound, they may of course be used in the usual 

 manner, but wherever they are unfortunately found to be 

 diseased, not a day should be lost in turning them into 

 flour or starch, which is very wholesome, and may easily 

 be made a palatable article of food ; or in preparing them 

 for food in some other way. 



The method of converting Potatoes into flour or starch, 

 on a large scale, is well known, as the art is practised in 

 many parts of the country, but it is not generally known 

 how easily and cheaply it may be done by any cottager. 

 The two samples of potato flour which I now produce were 

 both manufactured by our farm bailiff, at Barton Grange, 

 from diseased potatoes. This clean bright sample was 

 made from decayed potatoes, the decayed part having been 

 first cut off, and the darker sample was made from Potatoes 

 which had been thrown away as too bad even for the pigs. 



The only implements used in making these two samples 

 of Potato Flour, were, a rough iron grater, to rasp the 

 Potatoes, a coarse towel, to strain the liquid and pulp, 

 and a common tub to receive the liquid. After all the 

 pulp had been well washed and removed, the flour sank 

 to the bottom of the tub, as a milky deposit. It was 

 allowed to settle for half an hour ; the water was then 

 poured off gently, and the flour remained at the bottom in 

 the form of a paste. 



Having now described what I believe to he the easiest 

 and the cheapest method of turning every thing in the ex- 

 isting crop to the greatest advantage, I proceed to consider 

 what are the probable causes of this disease, and what are 

 the best methods of preventing it in future. 



The general opinion seems to be that the present disease 

 is altogether new ; but that opinion is by no means supported 

 by facts. About three years ago, a disease of precisely the 

 same nature existed in many parts of South Lancashire, 

 though not to the same extent. Many of the crops at that 

 time were found, when taken up, to be half decayed, and 



