Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1845-11-20
POTATO FLOUR AND STARCH.
BY PROF. JOHNSTON OF EDINBuRG, SCOTLAND

Communicated to the Albany Cultivator.l
Prof Johnston first speaks of the great bulk of
the potatoe crop, which by the cost of Its transport
prevents the farmer who has no near market, from
growing it over large extent of ground. 1t is
therefore of much consequence if he can convert
the potato into some more portable articles, which
will at the same time meet with ready SALE One
of these articles is farna potato flour.
Into this manufacture, great Improvements have
recently been introduced, and the farina is convert
ed into British 1dpoca, into syrup, and other arti-
Giles, which find more or less ready market The
waste fibre of the potatoe, which formerly was
sldered fit only for manure, is now converted into
wholesome nourishment for CATTLE and even the
washings of the starch, where skill and economy
preside over the process are collected and employ
ed as q manure. Mr.. Binnng Home mentions that
these washlngs, when allowed to into the pota-
toe drills, had given, Stirling, larger crop of
potatoes than yielded by other parts of the
same field to which guano and farm yard dung had
been applied The tarina, starch has hitherto
commanded ready sale in the Liverpool market;
and such was the success of a mandatory estab-
shed in 1913, on the Bay Of Wigton, that in lS44
several others were IN process OF erection so that
the outlet of the potatoe crop in that locality
greatly increased. The principal buyers of the
potatoe starch have been the calico printers, and
others engaged in the cotton manufactures.
Potato fnrna or flour has been laboring under a
prejudice against its use, and the mixing 1t with
| wheat Hour practlced by some DakerS, mas peen
considered an aduteraton.
| In Germany method has lately been introduced
Of making flour from pototoes, which has not, be-
eve, been tried in this country, but which is rec
commended as giving better and more paatable,
and more abundant article of nourishment than
The common process of preparing potatoe starch
This method consists in washing the potatoes cut
ting them into slices, as we do turneps, sleeping
these slices for twenty-our hours in water contain
ing one per cent OF sulphuric acid, (oil of vrio)
drawing off the acid water, washing them several
times with pure water, drying them in a stove or
oven, and then grinding them in common grain
mill The flour thus obtained is pure white, and
the refuse silngs or bran seldom exceeds five per
cent. ofthe weight ofthe dried potatoes. The sui
phuric acid in this process extracts the coloring
matter of the potatoe, with certain other suostan-
ces which would give the -four an unpleasant taste.
This flour will not make good bread if used alone
it requires to be mixed with from one-half to one
I third of wheaton flour.
In growing potatoes for the manufacture of
ces is necessary in order to the largest yield
ETY. of potatoe its state of ripeness, and the length
of time during which it has beeu kept affects the
quantity Of starch it is capable of yielding. Some
unpublished experiments made by Mr.. Fleming, of
Barrochan, last year. and literally communicated
by him, are very interesting. The results are ex-
hbited in the following table:
Relative proportions Of Starch and Uaier contained
in 100 lbs. Of different yarieteS OF Potatoes ma
nuyed ,cith Dung, iciih Guano, and toih half
i Dung and hnD GHdno together.