AMEBICAN INSTITUTE. 235 



lings of cars, to connect them them with chains securely, to pre- 

 vent accidents, from running off the rails, 



Solon Robinson remarked that he had seen a contrivance for 

 disconnecting cars when running off rails, by means of pieces of 

 wood, which were suihciently strong at tension, but break 

 instantly when the cars are out of line by running off the rails. 



Mr. Starbuck spoke of the new patent machine of Mr. Masa B. 

 South worth of Canada, showing that a machine costing twelve 

 hundred dollars, converted 200 bushels of potatoes into a per- 

 fectly dry, granulated condition, capable of long keeping, if dry, 

 and of forming a good dish like mashed potatoes, by boiling water, 

 in five minutes. The whole of the potato, skin only excepted, is 

 so converted ; so that as soon as they are dug they may be forth- 

 with saved for public use, instead of awaiting the decay, latterly 

 so soon incident to them even when dug up sound. As the driv- 

 ing out all the water by means of dry warm air leaves but a com- 

 parative bulk of about one in five — the nutrition of fifteen bushels 

 of potatoes are reduced to one barrel. The cost of transportation, 

 storage, rot, waste — being saved proportionally — 200 bushels of 

 potatoes are converted in ten hours. 



Dr. Wellington — And the very usual loss from freezing. 

 Mr. Starbuck — The potatoes are carefully selected as sound and 

 thoroughly well washed. A small piece of bad potato would 

 injure much; hence the careful selection. 



The same process was tried upon apples, and the result approved 

 at the gieat Paris exhibition. It is in every way superior to apples 

 dried in the common way. The skins must however be pared off 

 before delivered to the machine. 



The prepared potato keeps in any climate, while dry. 

 Mr. Waterman was pleased with this machine — thought it a 

 very important one, both to farmer and consumer. 



Mr. Starbuck thought this machine better adapted to dry corn 

 and other grain, than the old way of kiln-drying. 



Solon Robinson — The potato hates the light — therefore, if you 

 would save him, you must keep dark ! But Mr. Chairman, the 

 abuse so universally showered on the poor potatoes, belongs to the 

 cooks ! Sir, where can you find, nowadays, a bright, mealy, fine 



