134" ^^^ '^^^ FECULA OF POTATOES, &C. 



hours, ar.d although it yet appeared dry, it now weighed 130 

 grains. 

 Feculaofsome Hence we learn, that dry fecula will absorb more than one 

 sorbieS.*^* ^•'^*'^ ^^ '^^ weight from the atmosphere. But it is more 

 than probable, that this property may vary in the different 

 species of fecu;a; for some which was obtained from an 

 early potato, suoject to a similar experiment at the same 

 time, did not absorb quite one seventh of its weight from 

 the atmosphere. 

 Fecula still left So far is the common process, that is employed for pro- 

 part ® ™"^ curing the fecula of the potato, from separating the whole 

 of this principle from the fibrous part of the root, that when 

 the pulp thus obtained is dried in the air, or by heat artifi- 

 cially applied, an ounce of it boiled for a few minutes in 

 twenty-four ounces of water will gelatinize tiiat quantity, 

 which being sweetened with sugar, and flavoured with a lit- 

 tle wine and spice, very much resembles sago that is thus 

 cooked. Indeed it is in my opinion equally palatable and 

 nutritious with that more costly article of food : for which it 

 may be economically substituted in every case, and with 

 every advantage that can be derived from the use of sago. 

 The pulp For this reason, whenever potato fecula is procured ac- 



thrown away, cording to the method formerly described, it will be highly 

 improvident and wasteful, to throw the pulp away as refuse, 

 or even to feed pigs with it in its, crude state, as has been re- 

 commended by some authors ; since by being boiled for a 

 very few minutes only, in a large quantity of water, it is 

 converted into the most nutritious food, that any animal can 

 be fed with, and I have no doubt but it will fatten them as 

 effectually, and expeditiously, as any other food that is 

 usually employed for this purpose. 

 S'nbMUutefor If the pulp when first separated, and before it is dried, 

 ^^' were formed into thin cakes, and roasted with a small quan- 



tity of oil or butter, in an iron pan, until it is quite brown and 

 dry, 1 think it maybe used as coffee, and prove an excellent 

 substitute for that costly berry. At least it will prove far su- 

 perior to that execrable trash, which is often vended under 

 the title of English coffee. 



I have frequently formed a very grateful and nutritious 

 beverage from potatoes sliced, roasted to a coffee colour, 



then 



