Preparation of Dried Potatoes. 



95 



although a quantity is imported in this form from .Germany. 

 The amount thus imported cannot be ascertained, however, as 

 the different vegetables are not separately dealt with in the 

 returns. The preparation of dried potatoes in this country is 

 stated to be restricted to the granulated or groat variety, but 

 these are only consumed to a very limited extent at home, 

 being chiefly employed on board ship or in countries where 

 fresh potatoes are not readily obtainable, and also to some 

 extent in the army and navy. The quantity prepared here 

 cannot be definitely ascertained, but it is believed that, owing 

 to the present facilities for preserving vegetables in a fresh 

 condition, the production, which was never very large, is now 

 steadily diminishing. Factories for the preparation of dried 

 potatoes and other vegetables exist in Essex, in Wigtownshire 

 and in Ireland. 



The price of the granulated potatoes fluctuates with the cost 

 of the raw material, but a wholesale quotation to the trade, 

 recently given by one of the principal manufacturers, was 30s. 

 per cwt, packed in 56-lb. tins. It may be noted that 3 oz. 

 of the dried potatoes are equivalent to 1 lb. of the fresh 

 vegetable. 



When used for human food the dried potatoes are treated 

 with a certain quantity of boiling water, allowed to stand for 

 several minutes in a hot place, and then served as required. In 

 addition to their use as a single vegetable, dried potatoes are 

 also employed as one of the principal ingredients in the mixed 

 vegetables which are largely utilised in a compressed form for 

 military and other expeditions. A largely-used formula for 

 such preparations is as follows : — 



Potato ... 40 per cent. 



Carrot ... ... ... ... 30 „ 



Cabbage 10 „ 



Turnip ... ... ... ... 10 „ 



Seasoning herbs (onion, leek, 



celery, parsley, parsnip, etc.) 10 „ 



Precise information concerning the methods employed in 

 the preparation of dried vegetables, including potatoes, is not 

 readily obtainable, as manufacturers are very reticent in sup- 



