102 THE POTATO AND ITS COMMERCIAL PRODUCTS. 



which use about 1,500,000 bushels of potatoes annually, and make 

 1\ million gallons of spirit. 



The potato-whisky (wodka) which they make in Poland is the most 

 detestable stuff conceivable, and must be deleterious in the highest degree 

 to the constitution, producing the same effect as new rum. The price of 

 this pernicious compound some few years ago was 7jd. to lOd. per garniac — 

 nearly equal to an English gallon. 



In ' 1844, there were no less than 4,243 distilleries in Poland ; and the 

 consumption was about seven gallons per head to the population. A heavy 

 duty was, however, imposed shortly afterwards, which somewhat checked 

 the production and consumption. 2,505,585 gallons of potato-spirit were 

 made in Saxony in 1851 ; and in Norway, in the season between 1st 

 October, 1855, and 30th April, 1856, in 35 distilleries, 9,210,479 pots (If 

 pints) of spirit were made, principally from the potato. 



When brandy is manufactured from potatoes, there comes over along 

 with it, in the first distillation, a quantity of a peculiar spirit or alcohol, 

 already mentioned, which is known as potato-spirit. It is called by the 

 Germans fusel oil, and with us amylic alcohol. It gives a most disagreeable 

 flavour to the brandy, but can be separated from it by rectification. It 

 is more unpleasant to the taste and smell, and more maddening and intoxi- 

 cating, than wine-alcohol. When this potato-spirit is distilled with oil of 

 vitriol, it yields a peculiar volatile ethereal liquid, — the potato-spirit 

 ether, or amylic ether. Many of the artificial sweet-smelling ethers are 

 but chemical productions from this potato-ether. The essence of 

 jargonelle pears of the confectioners, is a spirituous solution of acetate 

 of amylic oxide, the compound of vinegar with potato-ether. 



Apple-oil, again, is a compound of the same potato, or amylic ether, 

 with an acid known to chemists by the name of valerianic. 



Grape-oil and cognac-oil are also compounds of this amylic or potato 

 ether with acids. They are used for giving the desired cognac flavour to 

 British-made and other inferior brandies. Thus, the same potato-spirit 

 which, because of its offensive smell and taste, is carefully removed by the 

 rectifier from the ardent spirit he distils, under the hands of the chemist 

 becomes possessed of the most agreeable and coveted fragrance. 



By exposing potatoes to repeated alternations of temperature a few 

 degrees below and above that of melting ice, the formation of sugar is so 

 much promoted, that they grow soft, with the production of a syrup of so 

 rich a nature that it will not permit the potatoes to solidify, even when 

 cooled several degrees below 32° Fahr. This curious transmutation seems 

 to depend, at least in its origin, upon a vital reaction ; for when they are 

 frozen very rapidly, no sugar is formed either during or after their thawing ; 

 but, on the contrary, potatoes so treated afford more starch than otherwise. 

 Dilute sulphuric acid stops the progress of putrefaction. The diseased 

 potatoes may be cut into slices of about a quarter of an inch thick, and 

 immersed in water containing from 2 to 3 per cent, of sulphuric acid. After 

 a day, or a day and a half, the acid liquor may be drawn off, and all remains 



