ON THE VOTATO. 319 



in the roots of many pot-herbs. 3dly, A dry powder, re- 

 sembling starch from grain. 



To obtain this powder, the process is easy. The fresh po- 

 tatoes must be washed clean, and grated, into a clean vessel. 

 This pulp is next put into a hair-sieve, and mixed with cold 

 water, when, by repeated affusions of water, the strainings 

 are no longer white or milky ; what remains in the seareli 

 may be piit to one side. The strained liquor is suffered to 

 settle, and the brown coloured water drained off, and thrown 

 away. Repeated quantities of cold water are poured on the 

 white hard mass, it is well stirred up each time, and when 

 settled, the water is poured off, till the sediment is perfectly 

 white. This matter is taken out, the lumps broken down, 

 and put upon paper to dry. If the potato is ground by 

 means of a wheel-grater or cylinder, shod with a grater, the 

 process will be shortened. A hopper may be adapted to one 

 side of the grater, in such a manner as to assist in rubbing 

 down the potato, without putting to the hand. 



This powder of the potato is obtained in different propor- 

 tions, according to the goodness of the potato itself. At an 

 average, two ounces of the powder may be got from one pound 

 of potatoes. 



Potato-flour or powder thus made, is no way different from 

 starch made from grain, and it answers many purposes in do- 

 mestic economy. Bowens's sago-powder is no other than 

 the starch of potatoes, as the tapioca from Brazil is the starch 

 of cassada. These articles are sold in the shops at an ad- 

 vanced price ; and as the sago-powder was laid in by Govern- 

 ment for the sick in ships of war, it may be now made in 

 any quantity, and at a trifling expence. 



Potato-flour makes all sorts of pastry of a superior qua- 

 lity to common wheat-flour ; and, if mixed with sweet-milk, 

 eggs, and sugar, in due proportions, makes excellent custards 

 or puddings. About two years ago, Lord Duxdoxald had 

 loaf-bread and biscuit baked, from equal parts of common 



