40 Uses of the Potatoe. 
‘Two hundred bushels of potatoes to the acre, is called by 
the farmers an average crop in Maine, yielding, according to 
the foregoing experiments, about eight barrels of flour to the 
3? 
acre. 
The following article, extracted from the last number of the 
Journal of the Royal Agricultural Society, will be found in- 
teresting in this connection :— 
“In Germany, a method has lately been introduced, of 
making flour from potatoes, which has not, I believe, been 
tried in this country, but which is recommended as giving 
a better, a more palatable, and a more abundant article of 
nourishment than the common process of preparing potatoe 
giarch. This method consists in washing the potatoes, cut- 
ting them into slices, as we do turnips, steeping these slices 
for twenty-four hours in water containing one per cent. of 
sulphuric acid, (oil of vitriol) drawing off the acid water, 
washing them several times with pure water, drying them in 
astove, and then grinding them in a common corn-mill. The 
flour thus obtained is pure white, and the refuse siftings or 
bran, seldom excced five per cent. of the weight of the dried 
potatoes. The sulphuric acid in this process extracts the 
coloring matter of the potatoe, with certain other substances 
which would give the flour an unpleasant taste. This flour 
will not make good bread if used alone. It requires to be 
mixed with from one-half to one-third of wheaten flour.” 
But the following is the most interesting piece of informa 
tion that we have met with on this subject. It refers to the 
most economical method of using the potatoe crop as food for 
eattle : — 
“ As I have said so much on the subject of potatoes, I may 
as well describe to you a method which has lately been re- 
commended in Denmark and Norway, for making the potatoe 
more available and more profitable in feeding cattle than it 
has ever hitherto been. You are probably aware that potatoe 
