98 CULTIVATED VEGETABLES. 



and sinks to the bottom. When potatoes 

 are frozen, it will be observed, that it is only 

 the water which the frost affects, and not the 

 starch, which may be extracted as white and 

 good, as if not frozen. 



In 1807, Mrs. Morris of Union-street, near 

 the Middlesex Hospital, discovered, that the 

 liquor obtained in the process of making 

 potatoe-starch would clean silk, woollen, or 

 cotton goods, without damage to the texture 

 or colour. It is also good for cleaning paint- 

 ed wainscots ; and the white fecula, the sub- 

 stance of which potatoe-starch is made, she 

 says, will answer the purpose of tapioca, and 

 will make an useful nourishing food with 

 soup or milk. It is known to make^the best 

 souffles, and has within these last few months 

 been introduced at the foreign oil-shops as a 

 new article, under the name of Ftcule de 

 Pomme de Terre, for which they modestly 

 charge four shillings per pound. 



Potatoes boiled down to a pulp, and pas- 

 sed through a sieve, form a strong nutritious 

 gruel, that may be given to calves as well as 

 pigs, with great advantage and saving of milk. 



A size is made from potatoes, which has 

 great advantages over the common size, for 

 the purpose of white-washing, as it does not 

 smelL and it has also a more durable whifp- 



