Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1838-11-16


one authentic article to that effect, there
was no robbery committed. There were
but thirteen of Johnston's party. The
crew OF the Peel was equal to that num-
Der and there were at least from fifty
to hundred male passengers. The men
on board were probably six to one Of
Johnston's corps; but they were so fright
ened as to lose themselves instead of their
property when, if they had possessed the
least energy, they might have saved the
boat, by beating off, if not capturing,,her
conquero,s. 1t was perhaps the most
cowardly and disgraceful surrender ever
known (; and the captain should never
hereafter be allowed to command even a
fishing BOAT.
We have made these remarks from a
pure regard to justice alone. There is
too much of that slow. proved baseness''
IN the world that turas from the declining
to worship the rising sun too much Of
that mean spirit which courts man
whilst he is prosperous, and helps to kick
and keep him down whilst he is in adver.
sity. If we do not labor under a mis-.
take, there are men, now among the fore
most to revile William Johnston. as
"robber" and vagabond," who for
merly were proud to partake of his hospi-
tally, for which he was remarkable in
the days Of his good fortune.
POTATOE FLOUR,
Wash the potatoes and peel them in
the usual manner, then crate them through
a common crater such as is used for
bread into pan of clean soft water -
place culleDder with common cheese
cloth over 1t in another pan, and pour the
water With the grated potatoes into the
cheese cloth, and strain as much Of the
grated potatoes through the cloth as you
can, squeezing the cloth with your hands
that which remains in the cloth, to be
put into pan and mashed up with
little more water, and then to be submit
ted to second straining and squeezing
the tarinaceous part of the potatoe,
nearly the whole of which is now in the
water, and in e state Of the most minute
division must be allowed to settle at the
bottom this will take place in about the
space of an hour, when the water must
be carefully poured off ;--tlIen add
second lot of pure water to the potatoe,
suffer it to remain an hour as before, then
pour off the water; this may be sufli.
clent. but another course of water will
help the quality of the -four, and make it
whter;-when the water spoured off for
the last time, turn the whole of the pulp
of the potatoes on large open dish, and
put it Immediately before a good clear
fire 1T must then be constantly stirred
and beat about till quite dry the pro-
duct will be potatoe flour, fully equal in
appearance to the best foreignlarrow-root
and scarcely distinguishable from it when
prepared in the usual way. The result
of frequent trials is, that pounds of po-
tatoes in the raw state, will yield Id
pound of flour, or arrowroot as it is
termed the cost of which at the present
price of potatoes. IS. per sack, is exactly
led. for IL h., or but little more
than Id. per b., being beyond all COM
parlson the cheapest farinaceous substance
that can be procured and it is also ca
pable of being applied in greater va
riety of ways and more advantageously
than almost any other article we have.
1t will, however, be found peculiarly val.
liable in affordlng. at the most trtllng
cost, highly nutritious breakfast ; and
for children and invalids an excellent sup
per when mixed up with little milk
and sugar, whatever else may be prefer
red. For breakfast, mix up table
spoonful, first in very small quantity of
cold water, then put it into pint OF milk
and water, equal quantities of each, with
tea spoonful or two of cocoa paste
put the whole over the fire, stirring it
constantly till it thickens, and you have
in a few minutes a very palatabe and
excellent breakfast little sugar can
afterwards be added to advantage. The
potatoe flour can also be used most ad.
vantageously in making various kinds of
buildings, especially batter buildings, and
cakes, either by itself or with common
flour, rice, or even with mashed potatoes
that have been boiled in the usual manner
The peculiar excellence Of this mode of
preparing the potatoe flour Is, that one o
our most staple articles of food, which
is Of so perishable quality that a great
loss invariably attends keeping it through
even one season, is thus, at once, before
any decay has taken place, converted
into a substance which may be required.
N. B.-The process Of drying the pulp
before the fire, should commence mme-
dately the water is poured off. The po-
tatoe flour ia made IN GREATER adyantape