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clined plane, so that the water may drain off and 

 then they are in a fit state to be kihi dried, (if pos- 

 silile upon a hair cloth,) or they may be dried in a 

 stove or oven, or upon plates before a kitchen fire, 

 or what would be still better, by steam. These dried 

 slices of potato may be preserved for a considerable 

 time in that state, or be ground into meal, which has 

 exactly the taste of pease-meal. The slices and 

 meal sent to New South Wales arrived there in a 

 perfect state ; in short, this process preserves the 

 nutritive parts of the potato for years. 



The dour (or starch) of the potato may be easily 

 separated from the fibre by a grating machine, which 

 you may see at Mr. John Rudd's, at Enniscorthy 

 I shall endeavour to explain it — a wooden cylinder, 

 15 inches in diameter, and 18 imches in length, 

 covered with a tin sheet made rough for grating, is 

 laid on its axis through a hopper, in a small frame of 

 wood — under this frame a tub is placed, into which 

 the potatoes fall through the hopper, after they have 

 been grated. During the process, water must be 

 frequently thrown on the cylinder, in order to disen- 

 gage it from the potatoes, which (pressed down as 

 they should be by a heavy weight on the top of the 

 hopper,) would, by adhering to it, retard its operation. 

 After the required quantity of potatoes has been 

 thus run through the hopper into the tub, it should 

 be strained into another vessel, in which fresh water 

 is to be poured, and this again is to be changed, 

 until the potatoes cease to give any colour to the 

 water — the flour is then to be taken out, dried, and 

 put by for use. By this plan no part of the potato 

 is lost, the pulp which remains in the strainer being 

 (when boiled) good food for pigs, milch cows, or 

 calves. Three women will wash, peel, grate and 

 strain 24st. of potatoes in twelve hours ; the machine 

 will cost only 3*. and being easily carried from house 

 to house, it may be rendered very useful in thw 

 families of small holders. Sir John Sinclair says, 

 that the skins when boiled, or even well washed 

 F 



