438 ON THE FARINACEOUS PRODUCTS 
tible. They are both spheroidal, but the former 
is longer and more irregular than the latter. 
Each particle is invested by a membrane, which 
renders it insoluble in cold water, but which 
bursts during boiling, or at a temperature of 160 
degrees, Fahr. when the substance termed amidin, 
which is soluble in water, is liberated. 
In conclusion, I shall briefly relate some of the 
most important uses to which the potatoe and its 
starch are peculiarly adapted. 
Mr. Jacob, in his Reports, states that in the 
eastern part of Prussia, potatoes are applied to 
many useful purposes. They are cultivated to a 
great extent, and by converting them into starch 
and treacle, that land is made to yield a profit 
which might otherwise have produced a loss. 
Sugar did not answer so well, ‘‘ but the treacle,” 
says Mr. Jacob, “appeared to me as sweet as 
any from the tropics, the only perceptible differ- 
ence between them was, that it had less con- 
sistence.” 
“The starch (Dr. Kane) is not the only mate- 
rial extracted from potatoes, and extensively 
available in the arts. The potatoe itself, reduced 
