AGRICULTURAL ALCOHOL IN GERMANY. 13 
The value of the potato crop in Germany is shown by the following 
figures, which give the average amount of raw food material pro- 
duced by the various cereal crops from 1896 to 1901, as compared 
with potatoes: Rye, 14,726,738,000 pounds; wheat and spelt, 6,790,- 
168,000 pounds; all grains, 21,516,906,000 pounds; potatoes alone, 
19,246,158,000 pounds. It becomes apparent, therefore, that potatoes 
furnished but 10.5 per cent less raw food material than all the cereal 
products combined. 
The potato crops gathered from land which was cultivated ac- 
cording to rational methods exceeded by far the average potato 
yield. According to statistics collected by the Association of Ger- 
_man Distillers for the Disposal of Alcohol, there were harvested in 
some instances crops of more than 5385 bushels per acre, while 
yields of 300 to 375 bushels per acre were quite common. While it 
is true that such crops as these were produced only by very intelli- 
gent agriculturists and under very favorable conditions, the possi- 
bility of attaining these results proves that the total yields will 
increase considerably in the future, for the experience which the 
pioneers in this direction have obtained in cultivating potatoes will 
naturally become common knowledge in the course of time. 
Where the cultivation of potatoes is carried on extensively, it 
forms one of the best supports for rational methods of agriculture, 
especially where circumstances are unfavorable to the cultivation of 
the sugar beet. This is the case in the larger part of Germany. 
While potatoes require good soil and considerable manuring, the 
care in this direction is rewarded by large crops and an excellent 
condition of the soil for the next crop, whatever that may be. 
The growing of largely increased crops has unfortunately one 
drawback, namely, the danger of overproduction. Inasmuch as it 
is not advisable to diminish the area cultivated except in special 
cases and in a limited manner, it becomes necessary to find outlets 
for the surpius. 
For many years the popular method of utilizing potatoes has been 
as a crude material in the chemical industries. The most important 
ingredient, starch, is used either for the manufacture of pure starch 
or for the transformation into alcohol by means of fermentation 
after previous saccharification. The process culminates in distilla- 
tion, in order to separate the alcohol formed from the other sub- 
stances of the tuber. 
In both cases the result is a product of almost unlimited sta- 
bility, representing a high value in small quantities and providing 
an article easily convertible into money. The by-products of estab- 
lishments working with potatoes furnish large quantities of nu- 
tritious feed, and therefore potatoes form a valuable crop when, 
in connection with the agricultural operations, the starch-making 
and distilling industries are combined. 
