THE POTATO 295 



felt when it is in immediate contact with the com- 

 panion cylinder. As the potato pulp passes be- 

 tween the two cylinders, not only their pressure, 

 but also atmospheric pressure, removes nearly all 

 liquid. The residual mass falls into a trough and 

 is conducted by a helical conveyor to small cars. 

 These pass into a hydraulic press, where the mass 

 is finally deprived of all water capable of removal 

 by pressure. 



"From the press the potato mass is transferred 

 to the drier. This consists of a cylindrical cham- 

 ber, within which there is a revolving drum, 

 divided horizontally into ten sections. The upper 

 seven sections are heated by connection with a 

 series of steam pipes; the lower three are cooled by 

 means of a similar series, through which water 

 circulates. The pressed potato cake is continu- 

 ously fed into the top section. From this it grad- 

 ually descends through openings into the lower 

 sections, one after another, until it finally issues 

 from the bottom compartment and is conveyed to 

 storage rooms. The construction of this revolv- 

 ing drum is such that prongs attached to its axis 

 continually stir up and crumble the nearly dried 

 potato cake, so that it is in coarse grains when it 

 leaves the apparatus. At the same time, by means 

 of properly directed air currents and the aid of 

 the elevated temperature in the upper seven sec- 

 tions, nearly all moisture remaining after the treat- 

 ment in the press is effectively removed. 



"The resultant coarse potato meal has one 

 quarter of the original weight of the tubers em- 

 ployed, and occupies one eighth of the space. It 

 has an odor and taste similar to that of freshly 

 made bread. It may be used or kept in this con- 

 dition, or can be pressed into compact cakes for 



