964 
would be unintelligible in this place, 
in the absence of such samples. 
The~potatoe-flour used in the 
bread and biscnit is made of the 
whole of the potatoe, washed, 
steamed, bruised slightly after steam- 
ing, dried on a malt-kiln, and 
ground in a common corn-mill, 
no alteration whatever having been: 
made in the set of the stones, from 
what they were as used for grinding 
wheat; it may reasonably be sup- 
posed, however, that a miller, accus- 
tomed to grind this article, would 
make better work and finer flour. 
Nothing was taken from the flour’ 
except some large pieces that were 
not ground, and a little large bran 
in the proportion of the samples sent 
herewith. 
The potatoes of which this flour 
was made, were certainly over- 
dried; and having Jain in an heap 
after steaming upwards of two days 
before they were put upon the kiln, 
some degree of fermentation had 
begun to take place, but which was 
thought so little as to have been 
perfectly connected by the drying. 
In the bread, however, it is certainly 
distinguishable. The baker considers 
that it is from’ this cause that the 
bread is not so light as it otherwise 
would have been. It rose well in 
the oven, but fell when the door 
was opened. He thinks, that when 
mixed with the four of dry wheat, 
the potatoe meal will have exactly 
the same effect as the mixture of a 
certain portion of cone-wheat flour, 
and that it will answer as well in 
about the same proportion. Hehas 
no doubt but that even with this 
flour he shall succeed hetter in the 
second attempt. With potatoe-meal, 
well made, he believes that bread of 
the best quality may be produced. 
ANNUAL REGISTER) 1906. 
The chief precautions mecessary 
in making potatoe flour seem to be 
to prevent ary fermentation taking 
place in the boiled potatoes pre- 
viously to their being dried, and to 
avoid giving them too great a heat 
in drying. With this view it scems 
adviscable to construct the appara- 
tus for preparing it, so as that the 
steaming-tubs and kiln, should be 
heated by the same fire, without Joss 
of time or Jabour: the potatoes 
may then be immediately removed 
from the steam to the kiln; and 
nicans should be, used to regulate 
the. heat of the kiln, so that it 
should not much exceed 90°. 
For the common purpose of 
bread, it scems evident, from the 
samples, that taking off the rind or 
ekin is by no means necessary ; to 
wash the potatoes carefully before 
boiling seems, therefore, the only 
precaution required. 
' From experiments as_ before 
stated, the produce of dry meal is 
to the raw potatce, as 26 or 27 to 
to 100, but let it be estimated at 25, 
or one quarter of the whole. The 
greatest quantity of. raw. potatoes 
said to be used as a mixture with 
wheat flour in bread, is one-third ; 
not much above the same quantity 
of boiled potatoes has usually been 
employed. The proportion of flour 
in boiled potatoe exceeds that in 
raw potatoe by about one quarter. 
Asa rough ground for calculation, 
we may, therefore, call 33 per cent. 
as the proportion of flour in any 
given quantity of boiled potatoe. 
Yhe proportion, therefore, which 
the potatoe meal makes of the 
‘whole mixture in this bread, above 
that in which one-third raw potatoe 
has been used, is four times; that 
is, the actual quantity of potatoe 
; ; flour 
