METHODS OF MANUFACTURING POTATO CHIPS. 5 
as the two samples used by Blunt and Feeney. The coconut oil used 
in the chip experiments of the United States Department of Agricul- 
ture smoked at a temperature of 338° F. (170° C.), higher than the 
Fic. 2.—Removing eyes and diseased spots from peeled potatoes, 
t—) . 
figures given by Blunt and Feeney, but still too low for satisfactory 
results. Olive oil was not tried; its expense prohibits its use as a com- 
mercial frying medium. According to Blunt and Feeney, however, 
