<.\ THE POTATO. :J2l 



added. The vessel is set in a warm plate, for twelve or six- 

 teen hours, when the whole becomes yeast of a good quality, 

 and fit for the purposes of the baker, as well as the brewer. 



Biscuit of Potatoes. — To equal quantities of potato-pulp 

 and wheat-flour, add a very little yeast, diluted with hot 

 water, and for every pound a drachm of CO grains salt. 

 Knead the whole into a firm dough, and bake into biscuits 

 of the usual size. They must be long kept in the oven till 

 their moisture is exhaled, and, after some days' exposure to 

 dry, will keep for many months. 



i\T. B. — If potato-powder is used instead of common flour, 

 the bread is proportionally improved in quality and white- 

 ness. k 



