Sugar of Poiatoe 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 it as 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. 



I am not aware that experiments on this subject, to any conside- 

 rable extent have been made by others, either in this or in any coun- 

 try ; the object of this paper therefore is to communicate, on this 

 curious and interesting subject, such information as was acquired in 

 the prosecution ol^the business, that the subject may be more fully 

 understood, and that those who may be inclined to engage in it, may 

 have, in advance, the advantages to be derived from an extensive 

 experience of others. 



The first experiment that succeeded was made in a glass botde 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 

 sand bath. In order to insure a boiling heat, within the botde, 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- 

 zation, into a rich, fine flavored sugar, or rather molasses ; for, neither 

 in this experiment nor in any subsequent one, did the product, when 

 pure, exhibit the slightest tendency to crystallize. 



In a 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- 

 city, 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 

 not more or less contaminated with lead, and therefore unfit for use. 

 The sugar made in this vessel had the property, especially when 



