|g8 ON THE I^ECULA Of POTATOES, &C. 



power of producing a secretion, which possesses the property 

 of coagulatinij albuminous fluids, before the organ is ena- 

 bled to convert them into chyle, we have some show of rea- 

 son for supposing a certain degree of consistence in the con- 

 tents of the stomach to be most favourable, if not absolutely 

 necessary, to the healthy action of the digestive organs. 

 But when che- But when water is gelatinized by its chemical combination 

 binell wi.h fe- ^^^^ fecula and heat, there is considerable reason to believe* 

 cula becomes that even the whole of its particles become animalized by 

 the efiOits of the stomach. The importance of this idea is 

 such, as to require it to be impressed upon the minds of allj 

 who wish to study the science of nutrition. 

 Those substan- ^^ therefore the digestive organs have the power of ani- 

 ces most use- malizing water, after it has acquired a certain degree of con- 



u t at ge a i- gjg^g^pg [jy boiling with farinaceous vegetables, or other 

 Dizemostwa- ' j ts o ' 



ter. substances, v.'e may conclude, that these preparations of ve- 



getables, which in the process of cooking are enabled to 

 consolidate or rather to gelatinize the greatest quantity of 

 water, will be found to afford the largest portion of nutri- 

 ment, and are consequently the most beneficial to mankind* 

 Potato fecula It is from these considerations, that I am induced to re- 

 rccommended. commend in the strongest terms of approbation the use of 

 potato fecula, as being by far the most economical method 

 of employing this inestimable root. 

 Common From what has been said above, concerning the nutriment 



starch not to of potato starch, I do not wish it to be understood, that the 

 food, common starch of the shops may be administered as food 



with impunity. For common starch, after having under- 

 gone a slight fermentation, which is sometimes produced by 

 the addition of impure and nauseous ingredients, is still far- 

 ther contaminated by a metallic oxide, which is probably ini- 

 mical to the human constitution. 



It is for this reason, I wish to retain the name of fecula^ 

 instead of starch, as a generic term for this vegetable prin- 

 ciple. 

 Fecula from Reflecting upon the nature of this vegetable product, and 



■various vegeta- cousidering it is equally the produce of seeds and roots, and 

 that, if it be procured with care, it is perhaps equally nutri- 

 tious from whatever plant it is obtained ; whether it be in the 

 form of fecula from tlie wheat of Great' Britain, or in that 



of 



