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The Manifold Uses Of The Potato

The Manifold Uses Of The Potato image
Parent Issue
Day
5
Month
March
Year
1880
Copyright
Public Domain
OCR Text

In France the fariña ís largely used for eulinary purposos. The famous gravios, sauces and soups of Frunce are largely indcbted for their excellence to that source, and the bread and pastry equally so, whilc a great deal of the so callea cognac, imported, into Erfland &om France, is dietilled f rom tho potato. Throughont Gcriuany the same uses are coinmon. In Poland the manufacturo of spirits from the potato is a most extensive tradc. Stettin brandy, well known in commerce, is largcly imported into England, and is sent from thence to many of our foreign possessions aa tlie produce oí' the grape, and is placed on mauy a table of England as tho saine ; while the fair ladies of our country perfume thcmselves with the gpirit of potato under the designation of eau de, Cologne, But there are other uses which this esculent is turned to abroad. After extraeting the fariña, the pulp is nianufactured into ornamental articlcfl, such as picture frames, snuff boxes, and several descriptions of tnys, and the water that runs from it in the procesa of manufacture is a most valuable scourer. For perfectly cleansing woolens, and such like articlcs, it is the housewife's panacea, and, if the wapherwonian happen to have chilblains, sne beeouies cured by the oporation. Few persons are aware of the great demand for potato fleur, and of the alinost unlimited extent of the niarket that eau bc found for tbis product, which is siniply the dry evaporated pulp of the ordinary potato - the whiter and more free from black specks the better. It is used for sizing and other manufacturing purposes, and by precipitation and with the aid of acid is turned into starch. In Europe it meets with a large and increasing demand in it s primitivo state, as potato tinur, and in Lancashiro alone 20,000 tons are sold annually, and as ruany more would be taken if put on the market. When calcined it is used largely for silk dressing and other purposes. At present the quotation for potato flnur in Liverpool is nearly doublé that of wheat flour. Consignments to Liverpool are solicited by the brokers there, who promisc to take all that can be furnished. Duriog the Franco-German war the Frenuh government purchased all the fariña it could secure and mixed it with wheaten flour in "potato cakes" for the army. Fariña at that time rose to L40 per ton, and even the supply feil far short of the demand. Since then an increased amount of fariña has becD regularly consumed in France, and fariña milis have correspondingly multiplied in that country. The manufacture of potato flour is so simple, and the results so methodical, that t requires very little experience to reaoh a satisf'actory issue. The potatoes are first steeped in water from six to twelve hours to soften the dirt and othor matter adhering, after which they are thoroughly washed by mechanical rueans with the aid of either steam or water power. They are then reduced to a pulp by a rssping or grinding process in a properly constructed mili. A stream of water is caused to flow on the upper surface of the rasp or grinder, to keep it clean of accumulation of pulp. From the grinder tlie pulp Fulla into a washintr mm-lmn;. throuch wliich the fariña is torced by rovulviiiL' brushei, the coarser pulp being thrown out at lateral oaenjngs. The granules of fariña pass into a trough, and aru conducted to vats, where the fariña ia ;i ruiitteil to deposit. Af'ier the proper riuuibcr of filtratioDK and ilepo?itions have occurred, uutil the last deposit, which is pure white fkrina, tho latter beoomn of Mufficicnt consiáteney to cut into lumps, and placo, lither unaupportod or in coniesl wirc casos, to dry. Tho drying procesa cari be accoinpüsliod in a builtliiij; Bupplied wiih sholves and oapoble ot bting hcattd frotu 00", t which tho fariña bejins to dry, up to L'12, which i bk hiph a teniperature as it wiU reqnire. The heating apearatus iuy bc such as mout convoniint. ín Kurope the furin.i is pnekcd in 200 to '212 jioiind fine noks, hut flour barrels are said to be proforable, ss the wop(l protesta it from dánico, and allows it to bc transported safely to the niost flísíanl rorions. -