338 On extracting Alcohol from Potatoes, and 
The distillation is by vapour, with a wooden or copper still 
on the plan of Count Rumford. The product of the first distil- 
lation is low wines. 
When the fermentation has been favourable, from every 100 
pounds of potatoes, six quarts and upwards of good brandy, of 
twenty degrees of the areometer, are cbtained; which, put into 
new casks, and afterwards browned with burnt sugar, like the 
French brandies, is not to be distinguished from them. 
The Countess de N. has dressed and distilled per diem 1000 
pounds of potatoes at twice, which gives sixty to seventy quarts 
of good brandy. We may judge from this essay what would be: 
the advantages of such an operation, if carried on on a grand 
scale, and throughout the year. 
The residue of the distillation is used as food for the stock of 
her farm ; which consists of thirty-four horned cattle, sixty pigs, 
and sixty sheep; they all are excessively fond of it when mixed 
with water, and the cows yield abundance of milk. The sheep 
use about five quarts per diem each; viz. one-half in the morn- 
ing, and one-half at night, The malt must be fresh-ground: 
the Countess has it ground every week. 
On the Means of extracting Potash from Potatoe-tops. 
One of the most important discoveries of the present day is 
that of a druggist of Amiens, by which Europe will he freed from 
the heavy tribute she pays to America for the article of potash, 
The author of this discovery has, in a truly patriotic manner, 
made known his discovery—after ascertaining, by a series of ex- 
periments, the truth of his conclusions. The French Society of 
Agriculture, and the Society for Encouragement of National In- 
dustry, have both named commissioners to frame official reports: 
in the mean time, we feel it important to give an account of the 
process, in the hope that, even in the present season, it may be 
turned to account—as it interests landlords, tenants, merchants 
and manufacturers. 
It is necessary to eut off the potatoe-tops the moment that 
the flowers begin to fall, as that is the period of their greatest 
vigour; they must be cut off at four or five inches from the 
ground, with a very sharp knife. Fresh sprouts spring, which 
not only answer all the purposes of conducting the roots to ma~ 
turity, but tend to an increase of their volume, as they (the 
sprouts) demand less nourishment than the old top. The tops 
may be su‘fered to remain on the ground where cut; in eight or 
ten days they are sufficiently dry without turning, and may be 
carted, ejther home or to a corner of the field, where a hole is 
to be ite in the earth, about five feet square and two feet deep 
(the combustion would be too rapid, and the ashes cool toe 
quick, 
