TO ELT. 1540 54 I 0 Farina 3 03 10 Boiled Potatoes 011003 3 0 0.83 2 29 Excellent bread: I consider it fully as satisfying as bread made wholly of wheaten four. 0531 13 31 Baked heavy, but pery sweet bread; moist. Second Experiment. 1.2 0 Flour..........154/ O 1011 10 Boiled Potatoes 0 0.0 151|34|Baked heavy, but not unpleasant bread, 2. 1 8 Flour. 1521 17 2 0 Farina 13 0 6 20 Boiled Potatoes o 01 ........ 5. 8 · 23 5 6 24 Baked heavy; indifferent bread, Second Experiment continued. o 1 54 6 0 23 Excellent bread ; improved by being kept a few days, rather 4.1 8 Flour.. 54 0 7회 over-baked. 61118 6169420.00 0 113 3 5 33 This proportion is perhaps superior to the last, but the bread of both is excellent; improved by being kept a few days. iod 093 3 23 Rather too moist, but very sweet and good, and much improved by keeping, 0 5 1 12 34 Light pleasant bread; dark ce. loured, 6 0. 154 6 2 2% Heavy; discoloured ; made from potatoes rasped 48 hours; flavour 2. 2 0 Flour.. 541 0 102 not pleasant. 2 0 Farina 3 0.6 20 Boiled Potatoes 01 0.1 6 0 1 536 1 23 Heavy. 0 3 0 113 3 9 34 Rather, heavy ; idiscoloured ; the boiled potatoes are evidently a. more desirable ingredient than the rasped, lb. oz. d. s. d. lb. oz. ld. 4. 1 8 Flour.. 54 0.77 10 Farina 4 03 1 0 Boiled Potatoes 0 0 0 38 0 11 3 5 34 Good bread ; toasts extremely well; indeed all bread made of 5. 2 0 Flour, 54 0 101 a proportion of potatoe is rem markably good toasted. 1 2 4 0 34 Kather heavy; discoloured; fla. vour not good. 3 03 1 2 4 0 31 Excellent bread; superior in co lour to No. 4, and rather more compact this quantity of wheaten flour alone, as appears by No. 7, would have produced 2 ]b. 10 oz. of bread; consequently the actual proportion of the produce of the potatoe in this loaf is 1 lb. 6 oz. or, as nearly as possible, one-third. 7.) 2 0 Flour...... 54 O 103) 2 10 4 Rather dark , the appearance of this loaf indicated that the yeast 8. 20 Flour... 54 0 101 used for this batch was not good. 0 8 Farina 3 0115 bread made of wheaten flour 9, 2 0 Flour.. 154 104 alune, no flavour whatever of 0 8 Farina 3 potatoe; not used until nine 8 Rasped Potatoesoj 0 04 days old. 30 104 3 7 32 Not equal to No. 10, an additional proof that sasped potatoes are 10 2 0 Flour...... 540 101 not desirable, 0 8 Farina 0 15 08 Boiled Potatoes of 0 0% read; dario 8 red; made in 48 hours fortes 1 0 3 5 31 Excellent bread; rises by toast. ing; and was quite fresh at seven days old. iscoloured; # are evidentity ingredients From these experiments it appears that various proportions of potatoes and farina are highly palatable in bread; but if it be calcu lated that not more than one-fifth part be generally introduced into consumption, the operation of that fifth is suificiently great to produce all the effects in view, in recommending its general adoption. Some kinds of potatoes contain a much greater proportion of arina than others, some yielding a seventh part, and even a still larger proportion of it. Experience will best determine the most desirable sort for use, as other kinds produce more abundantly in number, all these considerations should be attended to. ; Potatoes may be manufactured into farina during the greater part of the year, but they lose a portion of their farinaceous matter when vegetation begins; the manufacturer, therefore, should provide an early sort to commence his operations upon in Aagust, and cease to grind any after the months of April and May. Frost-bitten potatoes yield nearly as good farina as the others, provided they are ground before they begin to decay; and potatoes kept over for a whole season, although of inferior value, may by this process be still rendered serviceable food for mankind. These are advantages which ought not to escape notice. Frost-bitten potatoes have hitherto become in a short time a total loss, and farmers have generally been afraid of extending their cultivation of potatoes, for fear of their being spoiled by keeping, both which inconveniences are avoided by preparing the farina from them. Âmongst the many important uses to which the farina may be applied, that of biscuit for sea store is of great consequences Biscuits made from one part farina and two parts of wheaten four are whiter and better than those made wholly of common flour. Baked biscuits of these proportions have been repeatedly made with uniform success; and as the farina is in itself less corruptible than wheaten four, it is likely to produce a biscuit of a less perishable kind. Some have been already kept nearly twelve months without exbibiting any symptoms of moisture or decay; on the contrary, they were as hard and as good as on the day they were baked. Biscuit differs from leavened bread in this circumstance, that all moisture is evaporated from biscuits in baking, whilst it constitutes an essential quality in bread; the weight of bread is greater, the weight of biscuit is less, than the flour of which it is composed. It is, therefore, not inconsistent with the nature of farina that it should exhibit more moisture in bread, and yet discover no symptom of it in biscuit ; and it has one convenient property, of which a ; baker who manufactures it may avail himself, that it may be used for bread or biscuit either in a wet or dry state; consequently the expense of drying it may in some cases be avoided. Its introduction into biscuit would produce a saving of one-third of the wheaten flour now used for that purpose, which will be found very great, when the extensive use of biscuit in the navy and army is considered. The farina of potatoes should constitute, from its general application, a part of the stores of each. In the navy particularly, the farina would afford a great variety of food, as it forms an excellent ingredient in soup as a substitute for * peas, oatmeal, and rice, and possesses the superior advantage over those substances of not being susceptible of injury. One ounce of farina will thicken sufficiently nearly one quart of water. And when this soup is flavoured with onions, celery, leeks, &e. and seasoned with pepper and salt, it forms a very palatable mixture a without the aid of meat. The produce of 21 lbs. of raw potatoes made into farina, and soup formed from it, will furnish a wholesome meal to 28 persons, allowing each person a full quart, which potatoes, in their original state, would scarcely furnish a dinner to one-third of that number. The farina of potatoes will form a thick mucilage with 26 times its weight of water. In all cases where the farina is intended to be converted into a gelatinous state, the farina should be previously mixed with some portion of the liquid cold. A dessert spoonful of the farina mixed with a little cold milk and salt, and added to a pint of boiling milk, and kept stirring and simmering, will form an excellent nutriment. From various circumstances, it appears that the article called Semolina in the shops, and recommended as a nutritious diet for children and sick persons, is wholly composed of the farina of potatoes. Certificates. Mr. Whately, of Cork, bas shown me a specimen of flour made from potatoes ; and also of biscuit, made partly from this flour, and partly from the flour of wheat. I am convinced that this flour is very wholesome and very nourishing, and may be of great use to the public in supplying the deficiency of wheaten flour. Lower Grosvenor-street, M. BAILLIE, M. D. Dec. 11, 1812. I have examined the flour from potatoes made by Mr. John Whately, and have no doubt of its containing all the nutritious part of the potatoe, and therefore calculated to form a very good and valuable diet; and as the flour thus produced may be readily transported to any distance, and may be kept for a very long time without losing any of its nutritive properties, I think the conversion of potatoes into flour may prove highly advantageous to the community. Soho-square, Jan. 17, 1813. GEO, L. TUTHILL. Reference to the Engravings. This machine is of a very simple construction, its moving part consisting of a cylinder covered with tin plates, pierced with holes, $0 as to leave a rough surface, in the same manner as the graters used for nutmegs, &c. but the holes in this are larger. This cylinder is situated beneath a hopper, into which the potatoes are |