lilethod of extracting Spirits from Potatoes. 209 



ecar on the neck, just above the right clavicula; together 

 with a general debility, which six months of time had hardly 

 lessened. 



Thus is seen, that these two cases, which Dr. Rowley 

 has, by misrepresentation, endeavoured to warp to his own 

 purposes, are most pointedly and strongly favourable to vac- 

 cination : how far it is so with the rest on his black list, 

 will no doubt appear soon, from the labours of Dr. Thorn- 

 ton. I have much reason to believe they will, for the most 

 part, be proved to be misrepresentations of facts, in them- 

 selves neither for nor against vaccination : some few mis- 

 takes may have arisen from the inexperience of the early vac- 

 cinators, — this was to be expected by every rational person : 

 many of the cases will be found highly favourable to vac- 

 cination ; but a considerable number of them contain their 

 own refutation, which any one who reads with attention 

 may discover. I am, sir. 



Your humble servant, 

 Islington, . John J. Hawkins. 



March 24, 1806. 



XXXVII. On the Method of extracting Spirits from Po- 

 tatoes. By M. Germain, Chemist to the Military Hos- 

 pital at Hanau *. 



J.T has been the practice, for a long time past, in Germany 

 to distil spirits from potatoes. In the eastern part of Prussia, 

 and in Lithuania, they employ an immense quantity of these 

 vegetables in distillation. In these countries they are gene- 

 rally planted as the first crop in grounds which had been for- 

 merly untilled ; and with proper care, and in good seasons, 

 they produce abundantly. The residue, after distillation, is 

 an excellent drink for cattle, particularly cowg, whose milk 

 is greatly increased by the use of it. When potaloe spi- 

 rit is properly distilled, if not mixed with any foreign mat- 

 ter, and if the potatoes have not been heated too much, 

 or burnt, during their preparation, it has a taste and 



• From Annates ilc Chimie, tome Ivi. p. 207. 



Vol. 34. No. 95. Jpril 1806. O flavour 



