g6 Preparation of Dried Potatoes. 



plying details regarding the processes they adopt. The following 

 methods of desiccation have been employed for the purpose : — 



(1) Desiccation by a rapid current of dry air at the 

 ordinary temperature. 



(2) Drying in hot-air chambers. 



(3) Drying in heated vacuum evaporators. 



Of these the second and third have received most general 

 application. 



It is believed that most of the granulated potatoes prepared 

 in this country are manufactured by Edwards' patented process. 

 In the form of slices or chips, dried potatoes are more easily 

 prepared, and the product is stated to keep well. An outline 

 of the process adopted is as follows : — 



After washing and peeling, the potatoes are cut into thin slices 

 or strips, and then placed in boiling water, to which some salt 

 has been added, for five to seven minutes. After this treatment 

 the potatoes are dried in chambers at a temperature of 200- 

 212 deg. F. (90-100 deg. C), the drying being completed in two or 

 three hours. In working upon a large scale the boiling could be 

 advantageously replaced by steaming, in which case the potatoes 

 would probably be first steeped in water with a little salt. 



The following description has been given of the process em- 

 ployed in the preparation of the compressed mixed vegetables 

 already alluded to : — 



" The vegetables are gathered in the autumn, when they are 

 in their prime, and carefully sorted; then cleaned, washed, peeled, 

 sliced, and slightly steamed. The various manipulations were 

 formerly performed by hand, but all are now done by machinery. 

 The vegetables thus prepared are then dried in kilns and on 

 lattice-work trays by currents of moderately hot dry air, thereby 

 retaining their natural colour, flavour and aroma. This stage of 

 the process requires the greatest care and attention, so as to 

 keep the temperature constantly at the level ascertained by 

 experience to be necessary for each kind of vegetable. The 

 vegetables and herbs are then carefully mixed in the proportions 

 given above, and then compressed to one-eighth of their original 

 bulk (when fresh) by powerful hydraulic pressure into moulds, 

 thus forming square slabs about f in. thick, grooved so as to 



