128 PROPERTIES OF POTATOES. 



In Sweden brandy is distilled from them, an acre of potatoes pro- 

 ducing more than one of barley, and a gallon of spirits is produced by 6 

 pecks of boiled potatoes by distillation. 72 Ibs. boiled, are bruised 

 and passed through a riddle with fresh water. The pulp is then 

 mixed with cold water to the amount of 20 gals. To this is added 

 yeast and in 12 hours the fermentation begins and continues for the 

 same time. By stirring it briskly the fermentation goes on for 2 

 weeks. It is then put into a still, boiled and stirred, the cap put on 

 and the boiling continued till the whole runs over. The taste is like 

 fine brandy. Thus one acre produces 300 gals. 



The previous estimate of the nutritive properties may be too low. 

 Some have estimated that 3 Ibs. of potatoes are equal to 1 of bread, 

 and that the quantity of food produced by an acre is three times greater 

 than that from an acre of wheat. It is certain that they yield more 

 than double the quantity of food to the acre, and that they are raised 

 at less expense of labor. As the price of labor is estimated by the 

 food mostly used in a country, the labor will necessarily be lower where 

 the laboring classes subsist mainly on potatoes. This is proved by the 

 example of the Irish, both here and in Europe. 



The properties of potatoes are various. They are especially nutri- 

 tious to those who take much exercise, but to those of a thin or spare 

 habit they are not so. They require to be cooked with care. An 

 Irish gentleman says, they should always be cooked in an iron sauce- 

 pan, and that they should not be peeled when cooked, as much of 

 their nutriment is thereby lost, but only washed and a little scraped at 

 farthest. They should soak for an hour, before being put in the pan, 

 in cold water, just covering them. When the water begins to boil, 

 let a tea cup full of cold water be put in, which checking the boiling, 

 gives time for their being cooked through without breaking. When 

 tried with a fork and found done, the water is poured off, and they are 

 left to stand for a short time over a gentle fire, by which the remain- 

 ing moisture is evaporated ; they are then peeled for the table, and 

 found, if of a good kind, mealy and delicate. Or put them in a pot 

 with cold water, and with the top loosely on; let them boil gradually 

 with the water just covering them. After a time put the top closely 

 on and boil until soft ; pour off the water, and drain them in a cullen- 

 der, then put them on again without water, and dry them till they 

 split. 



It has been a question, of late, as to the depreciation of this vege- 

 table. Soil and climate certainly alter their nature, but not more than 

 inattention to their improvement by art. The pieces planted should 

 have at least two eyes, and should be previously dried a few days. 

 About 14 bushels of seed potatoes are required for the acre, and 

 these have often yielded 500 bushels. Potato tops, it is said, cut when 

 in flower, and the juice extracted by bruizing and pressing them, color 

 linen or woollen soaked in it, a fine and permanent yellow. 



