utilization of the Sweet Potato 43 



brought to 140° F., and a quantity of ground malt 

 added equal to 3^^ per cent of the weight of the orig- 

 inal sweet potatoes. The mixture is thoroughly stirred 

 and allowed to stand for a few minutes at a temperature 

 of 140° P., and the temperature is then brought with 

 constant stirring to a temperature of 150° F., the 

 source of heat removed, and the mass allowed to stand 

 with occasional stirring for an hour. The mixture, 

 known technically as the ' mash,' is now -pressed in 

 cloths to separate the liquid and solid portions. The 

 material is placed in cloth bags, which are closed, and 

 the bags subjected to gentle pressure while kneeding. 

 The juice flows out readily, leaving the pulp behind. 

 The juice is now boiled down to sirup in an ordinary 

 kettle. 



" Any of the common varieties of sweet potatoes can 

 be used. Freshly harvested stock will yield a sirup 

 somewhat less sweet than sweet potatoes which have 

 been harvested for some time. 



" The sweet potatoes should be cooked with plenty 

 of water. It is necessary to obtain a fluid, mushy mass 

 which can be mixed readily with the malt. 



" Great care must be taken that the temperature of 

 the mass be uniform throughout during the action of 

 the malt. 



" Ordinary brewer's or distiller's malt of good qual- 

 ity gives excellent results, or the malt can be made by 

 sprouting barley under proper conditions. In prepar- 

 ing malt from barley the following method will give 

 satisfactory results: The grain should be soaked in 

 water for 12 hours. The water is then drained off and 

 the grain allowed to stand for 12 hours, and the opera- 

 tion of soaking and standing repeated during the next 



