METHODS OF MANUFACTURING POTATO CHIPS. 13 
variety not adapted for making into chips. (2) Improper washing 
of the sliced potatoes. Some factories do not recognize the impor- 
tance of removing a maximum amount of starch. The result is a 
tough instead of a crisp chip. (38) Using the oil at too low a tem- 
perature and not renewing it frequently enough. When the oil is 
not hot enough the chips absorb too much grease, and when it is 
too old they have a burned or spoiled flavor and turn rancid quickly. 
Chips fried in fresh sweet oil should keep sweet for weeks unless 
lic. 10.—Hand-power vegetable slicer purchased at the beginning of the 1916 season. 
subjected to very high temperatures and should permit long-distance 
shipment. 
SCORE CARD USED IN THESE TESTS. 
The form of the score card used in keeping a record of each lot of 
potato chips is shown here. ‘The markings were all numerical, with 
the exception of the two subdivisions, “shape” and “ desirability,” 
under “tubers.” Shape might be designated either by a descriptive 
term, such as flat, round, oval, ete., or by a pencil sketch. Symbolic 
markings, with the following divisions—very good, good, medium. 
poor, and very poor—indicated the desirability of each lot, as shown 
