The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1880-02-12
FARM, GARDEN AND HOUSEHOLD
The Uses of the Potnfn.

The Uses OF the Potato.
In France the farina IL largely used
for culinary purposes. The famous
gravies, sauces, and soups of France are
largely indebted for their excellence to
that source, and the bread and pastry
equally so, while great deal of the So
called cognac, imported into England
from France, is distilled from the potato.
Throughout Germany the same uses
are common. In Poland the manufac-
ture of spirits from the potato is q
most extensive trade. "Stettin brandy"
well known in commerce, is largely inn
ported into England, and is sent from
thence to many of our foreign possessions
as the produce of the grape, and is
placed on many table of England as
the same; while the fair ladies of our
country perfume themselves with the
spirit of potato under the designation of
eau de Cologne. But there are other uses
which this esculent is turned to abroad.
After extracting the farina, the pulp is
manufactured into ornamental articles,
such rs picture frames, snuff boxes, and
several descriptions of toys, and the
water that runs from it in the process of
manufacture is most valuable scourer.
For perfectly cleansing woolens, and
such like articles, it is the housewives
panacea; and if the washerwoman hap
pens to have chilblains she becomes
cured by the operation.
Few persons are aware of the great
demand for potato flour, and of the al
most unlimited extent of the market
that can be found for this product,
which is simply the dry evaporated pulp
OF The ordinary pOtato-the winter and
more free from black spects the better.
1t is used for sizing and other manufac-
turing purposes, and by precipitation
and with the aid of acid is turned into
starch. In Europe it meets with large
and increasing demand in its primitive
state, as potato flour, and in Lancashire
alone 10000 tons are sold annually, and
as many more would be taken if put on
the market. When calcined it is used
largely for silk dressing and other pur-
poses. At present the quotation for po
tato flour in Liverpool is nearly double
that of wheat Hour. Consignment. to
Liverpool are solicited by the brokers
there, who promise 10 take all that can
be furnished.
During the Franco German war the
French government purchased all the
farina it could secure and mixed it with
wheaton flour in potato cakes" for the
army. Farina at that time rose to S2O0
n ton, and even the supply fell far short
of the demand. Since than an increased
amount of farina has been regularly
consumed in France, and farina mills
have correspondingly multiplied in that
country. The manufacture of potato
flour is SO simple, and the results so
methodical, that it requires very little
experience to reach satisfactory issue.
The potatoes are first stepped in water
from six TO twelve hours to soften the
dirt and other matter adhering, after
which they are thoroughly washed by
mechanical means with the aid of either
steam or water power. They are then
reduced to pulp by a rasping or grind
ing process in properly constructed
mill. A small stream of water is caused
to flow on the upper surface of the rasp
or grinder. to keep it clean of accumula-
tion of pulp. From the grinder the
pulp falls into washing machine.
through which the farina is forced by
revolving brushes, the coarser pulp be-
ing thrown out at lateral openings. The
granules of farina pass into a trough,
and are conducted to watts, where the
farina is permitted to deposit. After
the proper number OF filtrations and de-
positions have occurred, until the last
ceposit, which is pure white farina, the
latter becomes of sufficient consistency
to cut into Jumps, and place either un-
supported or in conical wire cases to
dry; The drying process can be accom-
plished in. building supplied with
shelves, and capable of being heated
from 800, at which the farina begins to
dry, up to 2l29, which is as high a tenn
perature as it illrequire. The heating
apparatus may be such as is most conve-
nient. In Europe the farina is packed
in 200 to 2l2 pound fine sacks, but flour
barrels are said to be preferable, as the
wood protects it from damage and
allows it to be transported safely to the
most distant regions.-1he Journal OF
Applted Science.
Health Hints.
To make mustard plaster that will
draw well, but not blister, mix with the
white of an egg instead of water or
vinegar.
Fresh radishes, we'll masticated, and
the various kinds of turnips, if digestion
is strong enough for them, are good for
gravel.
The following is recommended as q
chilblain ointment: Take of lard nine
ounces, oil of almonds three and hall
ounces, white wax one and half ounces,
chaphor, powdered, one and halt
ounces. Mix and apply to the chilblain
The following liniment is said to be
useful for rheumatism. lumbago sprains,
bruises, unbroken chilblains and insect
bites: Take one raw egg, we'll beaten
up. half pint of vinegar, one ounce
of spirits of turpentine, quarter of an
ounce of spirits of wine, and a quarter
of IN ounce of camphor. Beat these in
gradients we'll up together, then put
them for ten minutes. or till they are
thoroughly mixed. Then cork very
tightly, in order to exclude the air. For
rheumatism in the head, rub the back
of the head and behind the ears, and,
for other complaints, the parts affected.