2 BULLETIN" 1158, U. S. DEPARTMENT OF AGRICULTURE. 
vinegar, breakfast foods, and various kinds of feeds Dr G W 
Carver, of Tuskegee Institute, has prepared all of these products' 
as well as many others, 2 from sweet potatoes. 
Sweet potatoes, cooked until soft, crushed into a pulp, cooled to 
the proper temperature, treated with a little malt, allowed to stand 
lor a short time, and then pressed, give a sweet juice which upon 
evaporating forms sirup. Because of the large proportion of starch 
in the sweet potato the yield of sirup is very high, as much as 30 
to 3o per cent of the weight of potatoes taken. The dried pomace 
forms from 3J to 10 per cent of the weight of the potatoes The 
sirup has about the same color as cane sirup, can be filtered clear, 
and is useful for certain sirup purposes. 
f ^TlL^ siru , p - a PP arentl y is a new product, United States 
patent 109991, describing a method for its preparation similar to the 
one devised by the Bureau of Chemistry, was granted on December 
0, 18(0, to Charles Delamarre, of New Orleans. In his process the 
potatoes were cooked and then reduced to a pulp by beino- passed 
between wooden rollers. Eight pounds of crushed malt to each 100 
pounds of potatoes was added, and the mash was heated to boiling 
Cold water was added at the rate of 25 gallons for 100 pounds of 
potatoes and the mixture was allowed to settle, when the supernatant 
liquid was drawn off. The rest was pressed, the pressed cake being 
used for cattle feed. The wort was defecated by adding limewater, 
partially evaporating, and allowing it to stand, when the clear liquid 
^Tnn^o a T + i ff TT l ,f^?^ ted t0 siru P' Public service Patent 
1310012, dated July 15, 1919, was granted for an improved process 
worked out by the Bureau of Chemistry on the production of sirup 
irom sweet potatoes. In it the process was simplified 
About 1900 Henry S. Morris, of Philadelphia, established a sweet- 
potato flour plant at Bound Brook, N. J. For several seasons a 
sweet-potato flour, which sold readily at satisfactory prices, was made 
there by the following method: Freshly harvested sweet potatoes 
were thoroughly scoured by brushing machines which removed prac- 
tically all of the peel. They were then sliced and conveyed to a drier 
which consisted of a series of special drying floors placed one above 
another. .Here the slices were dried in an ascending current of hot 
air. Ihe slices were fed in at the top of the drier and were dropped 
through from floor to floor as they were dried, by opening succes- 
sively the shutters composing the floors. The dried product was 
g r U ^o^ nle StlH h0t 1 an ? Was ver ^ fine1 ^ bolted - Production ceased 
about 1906, owing to the lack of demand for the flour 
The Williams Co., of Greenville, S. C, during 1916 produced 
three sweet-potato products— a crumblike product known as yam 
nuts, a sweet-potato flour flake, and a sweet-potato flake. Manufacture 
was protected by United States patents 1238371, 1238372, and 1238373 
lhe general method employed in these three processes was to mix 
the steamed peeled potatoes with flour, salt, and yeast, allow this 
dough to ferment, add a large quantity of cooked potatoes to the 
sponge thus produced, and let it ferment. It was then made into 
loaves and baked. The loaves were allowed to cool, after which they 
* Tuskegee Institute, Ala,, Bull. 38, 1922; "Two great money crops of the South" 
hf Sort Vr h6eS FarmerS ' Conference,' Feb. 16, W, Dennfark.T C., published^ 
