^8 



without boiling-, may be given to pigs, but in all 

 cases, the noxious liquor should be extracted before 

 potatoes are given to any animal. 



The jelly made from the potato flour is a remark- 

 ably light and nom-ishing food for the sickly; atrial 

 of it is strongly recommended by Sir John Sinclair 

 to those who are troubled with stomachic or con- 

 sumptive complaints. He mentions a case in point, 

 that of an Englishman whose stomach was in a very 

 weak state — no food but potato jelly was found light 

 enough for his digestion ; he resolved therefore to live 

 entirely on it, and persevered in his plan for a whole 

 year, at the end of which time, he was completely 

 recovered. The fact is, that what is bought in the 

 shops as arrow root at 3c?. per oz. is very often potato 

 starch. The way to iise it, is to pour very gra- 

 dually (stirring the mixture at the same time,) half 

 a pint of boiling water on a tea spoon full of the 

 starch— some recommend it to be taken with the 

 broth of veil or of chickens, sweetened with a little 

 toney. But one of the best uses to which it can be 

 applied, is to give it boiled with milk to children 

 brought up hy the spoon or after they are weaned. 



Receipt for making farina bread. — Take one ounce 

 of the farina of potatoes, for every pound of wheaten 

 flour ; mix the farina in a bowl or tub, with just as 

 much cold water as will thoroughly moisten it, then 

 gradually pour into it boiling water stirring it the 

 whole time until it becomes a jelly. It would make 

 the jelly freer, and more easily mixed in the dough, 

 if a small quantity of flour were gradually mingled 

 with the jelly when boiling; in this state the jelly 

 may remain until it cools down to the heat at whick 

 the water is usually taken to set the sponge. Then 

 mix the jelly in the sponge ^nth the flour and yeast, 

 and treat it afterwards in the usual way of making 

 bread, it will prodiice a fine fermentation and a light, 

 sweet loaf. Bread wth a mixture of potato jelly, keeps 

 longer moist, and toasts much better than other bread. 



Jteceipt for making potato bread. — Pare the pota- 



