* 
Sugar of Potatoe Starch. 285 
Under this impression, about sixteen months ago, I proposed to my 
friend Capt. E. G. Potter, of this place, to make a trial of it, and 
on such a scale as should ascertain the practicability of obtaining 
sugar from potatoe starch, of a quality fitted for domestic purposes, 
and likewise the probable remuneration to be derived from conduct- 
ing itas a business. 'To this proposition he assented, and engaged 
in it with all the zeal and ability which were required for its success- 
ful completion. 
A series of experiments was commenced at my laboratory, which 
were followed up by him, in buildings erected for the purpose, during 
the ten succeeding months, in which time, the starch was extracted 
from about four thousand bushels of potatoes, and converted into 
sugar. 
Jam not aware that experiments on this subject, to any conside- 
table extent have been made by others, either in this or in any coun- 
tty; the object of this paper therefore is to communicate, on this 
curious and interesting subject, such information as was acquired im 
the prosecution of the business, that the subject may be more fully 
understood, and that those who may be inclined to engage in it, may 
ve, in advance, the advantages ta be derived from an extensive 
experience of others. 
The first experiment that succeeded was made in a glass bottle of 
one gallon capacity. ‘The starch, water, and acid, in the usual pro- 
portions, were put together into the bottle, and the bottle placed in a 
sind bath. In order to insure a boiling heat, within the bottle, of 
about 230° Fahrenheit, a valve was fitted to its nozzle, and loaded 
with seven pounds to the square inch. On applying the necessary heat, 
in three hours the whole starch was converted into a sweet, fine fla- 
Vored syrup, and eventually by neutralizing the acid, and by evapori- 
tation, into a rich, fine flavored sugar, or rather molasses 5 for, neither 
in this experiment nor in any subsequent one, did the product, when 
pure, exhibit the slightest tendency to crystallize. Pare 
na subsequent trial the bottle exploded; and as sulphuric acid, 
largely diluted with water, was supposed to have very little, if any 
action on lead, a strong leaden vessel of seven or eight gallons capa- 
ly; capable of sustaining a pressure of ten pounds to the square 
inch, was fitted up for future operations. Many experiments were 
made with this vessel, all of which failed of giving a product that was 
hot more or less contaminated with lead, and therefore unfit for use. 
sugar made in this vessel had the property, especially when 
