1815.] 



6. 



Ml 



lb. 01. 



1 8 

 1 

 1 



3 8 



2 

 1 

 1 



4 



2 

 1 

 1 



•1 



7, 

 8. 



9. 

 10 



2 



2 

 8 



Manufacture of Farina from Fotatoes. 

 Third Experiment continued. 



359 



Materials. 



rf. 



Flour 5ij 



Farina |4 



Boiled Potatoes 0^ 



n 



be 



'S 



Observations. 



s. d. 



7i 



3 



Oi 



lb. oz. 



Flour 51 



Farina jS ! 



RaspcdPotatoes 0^ 



Flour H 



Farina |3 



Boiled Potatoes OJ 



Flour. 



2 8 



2 



8 

 8 



Flour.. 

 Farina 



3 



2 

 8 

 » 



Floor 



Farina 



Rasped Potatoes 



lOri 



10^ 

 li 



4 



4 



3ii(Jood bread ; toasts extremely 

 well; indeed all bread made of 

 a proportion of potatoe is re- 

 markably good toasted. 



3A llather heavy ; discoloured ; fla- 



1 



3 



Flour 



Farina 



Boiled Potatoes 



()i 



1 Oi 



lOi 

 li 

 Oi 



I 0* 



2 10 



3 4 



3 1 



3 5 



vour not good. 



3i Excellent bread ; superinr in co- 

 lour to No. 4, and rather more 

 compact ; this quantity of 

 whtalen flour alone, as appears 

 by No. 7, would have produced 

 2 lb. 10 oz. of bread ; conse- 

 quently the actual proportion of 

 the produce of the potatoe in 

 this loaf is 1 lb. 6 oz. or, as 

 nearly as possible, cue-third. 

 Ilalher'dark ; the appearance of 

 this loaf indicated that the yea^t 

 used for this batch was not good. 



Excellent bread j whiter than 

 breail made of whealen flour 

 alone J no flavour whatever of 

 potatoe ; not used until nine 

 days old. 



.U Not equal to No. 10, an additional 

 proof that rasped potatoes are 

 not desirable. 



U r.xrellenl bread; rises by toasl- 

 in)j ; aiid was quite fresh at seven 

 days old. 



From these experiments it appears that various proportions of 

 potatoes and farina arc highly palatable in bread ; but tf »t be caleu- 



