166 On the Making of Siarch, 



It will not be difficult, however, to replace thein. Pari* 

 still coniains some very distiniruishcd artists in bronze. In 

 the recent exhibitions of the objects of Frcuch industry, 

 bronzes have formed an interesting article. 



The exploits of pur warriors, and of our august chief, 

 have furnished them with subjects worthv of decorating the 

 public places of Paris and the other cities of France, while 

 the immense quantity of cannon taken fioni the enemy will 

 supply tlie materials. 



XXV. On the Makinrr of Siarch. Bij ilir. James Gkaham, 

 of Berwich-iipun-TiCfed *. 



^TAr.CH may be made from a variety of articles: — potatoes, 

 in particular, will yield a considerable quantity ; but the 

 great labour attending grinding or grating thera down has? 

 hitherto prevented anv great quantity of starch being made 

 from that vegetable. When the potatoes are grated down, 

 they do not require lo be laid in sleep to ferment after the 

 maimer ef fiour, but must be immediately strained through 

 a sieve; and if the potatoes are of a good quality, the starch 

 will settle to the bottom almost instantly : indeed the opera- 

 tion of straining after the potatoes are grated down cannot 

 be performed loo quickly. The produce, however, even 

 frorii the best, is far less than most people would imagine ; 

 the best potatoes I ever used only produced 4 or 4| stones 

 of starch from 40 stones of potatoes. 



Potatoe starch is not saleable in the shops, not having sq, 

 long and firm a grain as starch from flour ; but if properly 

 inade is preferable to all others for blue-makers, as it melts or 

 dissolves so easily, and incorporates with the colour with far 

 Jess trouble than any other substance whatever. 



When starch is made from flour, the wheat is not ground 

 so small as when intended for sale, but ground with a 

 broader flag or bran, as the meal and starch are found tq 

 separate more readily from the bran. When laid in to steep 

 as much water must be used as to wet completely the wholq 

 uieal ; in three, four, or five duiys it will ferment^ and iri 



• Communicated by Mr. John Clennell. 



a few 



