1815.] Mamifaeture of Farina frmn Potatoes. 361 



peas, oatmeal, and rice, and possesses the superior advantage over 

 those substances of not being susceptible of injury. One ounce of 

 farina will thicken sufficiently nearly one cjuart of water. And 

 when this soup is flavoured with onions, celery, leeks, &c. and 

 seasoned with pepper and salt, it forras a very palatable mixture 

 without the aid of meat. The produce of 21 lbs. of raw potatoes 

 made into farina, and soup formed from it, will fuinish a whole- 

 some meal to 28 persons, allowing each person a full quart, which 

 potatoes, in their original state, would scarcely furnish a dinner to 

 one-third of that number. 



The farina of potatoes will form a thick mucilage with 2C times 

 its weight of water. 



In all cases where the farina is intended to be converted into a 

 gelatinous state, the farina should be previously mixed with some 

 portion of the liquid cold. 



A dessert spoonful of the farina mixed with a little cold milk and 

 salt, and added to a pint of boiling milk, and kept stirring and 

 simmering, will form an excellent nutriment. 



From various circumstances, it appears that the article called 

 Semolina in the shops, and recommended as a nutritious diet for 

 children and sick persons, is wholly composed of the farina of 

 potatoes. 



Certificates. 



Mr. Whately, of Cork, has shown me a specimen of flour made 

 from potatoes ; and also of biscuit, made partly from this flour, and 

 partly from the flour of wheat. I am convinced that tliis flour is 

 very wholesome and very nourishing, and may be of great use to the 

 public in supplying the deficiency of wheaten flour. 



Lo»eer GrMxicnor-street, M. BaILLIK, M. D. 



Dec. II, 1812. ' 



I have examined the flour from potatoes made by Mr. John 

 Whately, and have no doubt of its containing all the nutritious part 

 of the [jotatoe, and therefore calculated to form a very good and 

 valuable diet ; and as the flour thus produced may be readilv 

 transported to any distance, and may be kept fur a very long time 

 without losing any of its nutritive properties, 1 think the conversion 

 of potatoes into flour may prove highly advantageous to the com- 

 munity. 



Soho-square, Jan. 17, 1813. GjSO. L. TUTHILL. 



Reference to the Eiigravivg!;. 



This macliine is of a very simple construction, its moving part 

 consisting of a cylinder covered with tin plates, pierced with holes, 

 80 is to leave a rough surface, in the same manner as the gratcre 

 uwd for nutmeg!), ike. but tl»c holes in this arc larger. Tin's 

 cylinder is situated beneath a hopper, into which the potatoes are 



