;^<K) r' . Description of a Madiius for ihe [May, 



lated that not more than one-fiuh part be genrraDy introduced into 

 consumption, the operation of that filth is sufficiently great to pro- 

 duce all the effects in view, in recommending its general adoption. 



Some kinds ot' potatoes contain a much greater propprtion of 



arina tlum others, some yielding a seventh part, and even a still 



larger proportion of it. Experience. will best determine the most 



desirable sort for use, as other kinds produce more abundantly in 



number ; all these considerations should be attended to. 



Potatoes may be manufactured into farina during the greater part 

 of the year, but tliey lose a portion of their farinaceous matter 

 when vegetation begins ; the manufacturer, therefore, should pro- 

 vide an early sort to commence his operations upon in August, and 

 cease to grind any after the months of April and Maj'. 



Frost-bitten potatoes yield nearly as good farina as the others, 

 provided they are ground before they begin to decay ; and potatoes 

 kept over for a whole season, although of inferior value, may by 

 this process be still rendered serviceable food for mankind. Hiese 

 are advantages v.hich ought not to escape notice. Frost-bitten 

 potatoes have hitherto become in a short time a total loss, and 

 farmers have generally been afraid of extending tlieir cultivation of 

 potatoes, for fear of their being spoiled by keeping, both which 

 inconveniences are avoided by preparing the farina from them. 



Amongst the many important uses to which tlie farina may be 

 applied, that of biscuit for sea store is of great consequence. 

 Biscuits made from one part faiina and two parts of wheaten flour 

 are whiter and better than those made wholly of common flour. 

 Baked biscuits of these proportions have been repeatedly made with 

 uniform 'success; and as the farina is in itself less corruptible than 

 wheaten flour, it is likely to produce a biscuit of a less perishable 

 kind. Some have been already kept nearly twelve months without 

 exhibiting any symptoms of moisture or decay; on the contrary, 

 they were as hard and as good as on the day they were baked. 

 Biscuit diiTers from leavened bread in this circumstance, that all 

 moisture is evaporated from biscuits in baking, whilst it constitutes 

 an essential quality in bread ; the weight of bread is greater, the 

 weight of biscuit is less, than the flour of which it is composed. It 

 is, therefore, not inconsistent with the nature of farina that it 

 should exhibit more moibture in bread, and yet discover no symptom 

 of il in biscuit ; and it has one convenient property, of which a 

 baker who manufactures it may avail hini=elf, that it may be used 

 for bread or biscuit either in a wet or dry state; consequently the 

 expense of drying it may in some cases be avoided. Its introduction 

 into biscuit would produce a saving of ©ne- third of the wheaten 

 flour novv used for that purpose, which will be found very great, 

 when the extensive use of biscuit in the navy and army is consi- 

 dered. The farina of potatoes should constitute, from its general 

 application, a part of the stores of each. 



In the navy particularly, the farina would afford a great variety of 

 food, as it forms an excellent ingredient in soup as a substitute for 



