171 
ANNUAL REPORT OF THE COMMISSIONER OF PATENTS. 
try; and the time, we trust, is not far distant, when 
this will be made an important, as it no doubt will be 
found a highly profitable article of culture. 
Woad.—ln connection with materials for dying, we 
mention this as an important object of attention in 
this country, though not alluded to by the Commis¬ 
sioner. It is to a certain extent a cheaper, yet effi¬ 
cient substitute for Indigo. 
Corn-stalk Sugar. —This product is still in its in¬ 
fancy ; and as in the case of all young products, its 
childhood must be carefully nurtured to bring it to a 
successful maturity. There is no difficulty in obtain¬ 
ing a satisfactory yield of saccharine matter; but the 
obstacle thus far has been, to produce it in any other 
state than that of syrup or molasses. Many in¬ 
stances, however, occur, of its conversion into fine, 
crystallized sugar. What has once been done, may 
under similar circumstances be done again. We in¬ 
fer, therefore, that there are some undetected points 
essential for producing sugar, which it is necessary 
to note carefully and carry into practice, to insure 
success at all times. Mr. Soule, of East Boston, 
Mass., suggests, “ that at one period of its growth all 
the saccharine matter of the stalk is nothing but 
grape sugar, and that this passes gradually to the 
state of cane sugar during the progressive develop¬ 
ments of the plant. If, therefore, the plant is cut too 
early, no degree of care in clarifying and boiling the 
juice will enable the operator to bring it to a crystal¬ 
line state. It is important too, I imagine, that all the 
stalks should be sufficiently ripe; for should any 
considerable quantity be below the proper degree of 
ripeness, their juice, when mingled and boiled with 
that' of the stalks which have reached that degree, 
will act as a leaven in reconverting to grape sugar 
the crystallizable sugar of the latter. 
“ The great desideratum, then, in this matter of 
corn-stalk sugar, I believe to be, to ascertain more 
precisely than has yet been done, what is the most 
suitable treatment for the stalks in the successive pe¬ 
riods of their growth, and what is the best time to 
cut them.”— Report , p. 307. 
This matter is under full investigation by the Yan¬ 
kees, and we trust for a speedy Yankee solution of 
it, as they generally guess every subject out right 
before they have done with it. 
Potato Starch is extensively manufactured in the 
three north-eastern States of New England. When 
this is done, the farmer receives from 18 to 25 cents 
per bushel for his potatoes, which makes a profitable 
crop. 
The Potato Rot is extensively treated in the Re¬ 
port, and a great many conflicting solutions of this 
important question are given from various sources on 
both sides of the Atlantic Truth may lie some¬ 
where between them, but its cause has not hitherto 
been successfully detected in a manner that admits 
of its application to all cases. Is it the seed, soil, or 
season ? One, or all combined ? The question re¬ 
mains to be answered. But whatever it may be, it 
is probable, that a judicious selection of the two first, 
with the addition of some of the saline manures, and 
careful cultivation, will almost entirely remove it. 
When it is considered that our annual production 
reaches the enormous extent of 100,000,000 bushels; 
the saving of even 10 per cent, of the entire crop, be¬ 
comes a matter of national importance. 
Potato Sugar from potato starch is suggested, in 
remarks from the celebrated Dr. Ure; but we opine 
this article is not destined to become an article of at¬ 
tention for many years to come ; nor until chemistry 
has made more advances towards the ready and eco¬ 
nomical conversion of the three homogeneous com¬ 
pounds, of gum, starch, and sugar, into each other, 
than has yet been realized. 
Okra is extensively cultivated in the Southern and 
some of the middle States, as an article of food, and 
it is suggested by Mr. J. F. Callan, of Washington, 
that it is destined ere long to expel the use of import¬ 
ed coffee. He says ; “ its ripe seeds burned and 
used as coffee cannot be distinguished therefrom , and 
many persons of the most fastidious taste have not 
been able to distinguish it from the best Java. It is 
very easily grown, planted in May, in drills 4 feet 
apart, to the depth of an inch, at intervals of 8 inches, 
and cultivated like corn or peas. It sends up a strong 
stalk, and yields a great abundance of seed.” 
The Farmer’s Encyclopaedia has an article which 
we give in addition to the above. 
“ This plant is extensively cultivated in the West 
Indies, from whence it has been introduced into the 
United States. The pods are gathered green, and 
used in soups. They form an important ingredient 
in the celebrated gumbo soup of New Orleans, and 
other southern places. The pods are filled with 
seeds, and a mucilage of a bland and highly nutri¬ 
tious quality. Hence, the okra is frequently recom¬ 
mended to persons afflicted with dysentery and other 
bowel complaints, eaten either boiled or made into 
soup. When buttered and spiced, they afford a rich 
dish ; and, with vinegar, they make a good pickle. 
The plant comes to maturity in the middle States, and 
the pods are abundant in the Philadelphia market. 
Those who become once accustomed to this whole¬ 
some vegetable, contract a great fondness for its pe¬ 
culiar flavor. In Louisiana and other southern 
States, a dinner is scarcely considered complete with¬ 
out okra cooked in some way or other; and the poor 
consider it one of their greatest blessings. The pods 
are of a proper size when 2 or 3 inches long, but may 
be used as long as they remain tender. If fit for 
use, they will snap asunder at the ends; but if too 
old and woody, they must be rejected. One peck of 
the tender pods are to be cut crosswise into very thin 
slices, not exceeding one-eighth of an inch in thick¬ 
ness; to this quantity, add about one-third of a peck 
of tomatoes, previously peeled and cut into pieces. 
The proportion of tomatoes may be varied to suit the 
taste. A coarse piece of beef (a shin is generally 
made use of) is placed in a pot or digester, with about 
2£ gallons of water, and a very small quantity of 
salt. This is permitted to boil a few minutes, when 
the scum is taken off, and the okra and tomatoes are 
thrown in. With these ingredients, in the propor¬ 
tions mentioned, the soup is very fine. Still, some 
think it improved by addition of green corn, Lima 
beans, &c. The most essential thing to be attended 
to is the boiling, and the excellence of the soup de¬ 
pends almost entirely on this being done faithfully ; 
for, if it be not boiled enough, however well the in¬ 
gredients may have been selected and proportioned, 
the soup will be very inferior, and give but little idea 
of the delightful flavor it possesses when well done. 
A properly constructed digester is decidedly the best 
vessel for boiling this Oi any other soup in ; but, 
where such a utensil is not at hand, an earthen pot 
