An encyclopædia of agriculture [electronic An encyclopædia of agriculture [electronic resource] : comprising the theory and practice of the valuation, transfer, laying out, improvement, and management of landed property, and the cultivation and economy of the animal and vegetable productions of agriculture, including all the latest improvements, a general history of agriculture in all countries, and a statistical view of its present state, with suggestions for its future progress in the British Isles encyclopdiaofa02loud Year: 1831 Book VI. THE POTATO. SjJ 5358. A lari^c circular pan is now p
An encyclopædia of agriculture [electronic An encyclopædia of agriculture [electronic resource] : comprising the theory and practice of the valuation, transfer, laying out, improvement, and management of landed property, and the cultivation and economy of the animal and vegetable productions of agriculture, including all the latest improvements, a general history of agriculture in all countries, and a statistical view of its present state, with suggestions for its future progress in the British Isles encyclopdiaofa02loud Year: 1831 Book VI. THE POTATO. SjJ 5358. A lari^c circular pan is now procured, and set upon the fire. The farina is gradually put into tlic pan, till what is conceived to be suHiciciit for one cooking be supplied. As the natural tendency of the farina, in a warm state, is to adhere to tlie pan, great care is requisite in constantly turning and stirring it. This is efteetually done with a broad flat piece of wood, having a long handle to prevent inconvenience from the heat. A temperature of 150^ Fahrenheit suits best for perfecting the tapioca. When the farina becomes quite hard, dry, and gritty, it is then ready, and may be taken off the fire. [Quar. Journ. Agr. vol. ii. p. ()8.) 5359. T/ie ordinnry economical iipplicatioiis of the potato, next to those of the culinary and baking arts are in starch-making and the distillery. Starch is readily made from the scraped and washed tubers cut into small pieces aiid steeped in water; and a spirit is distilled from mashed potatoes, fermented so as to change a portion of the starch into sugar. In general it is found that three and a half bushels of potatoes afford the same quantity of spirit as one of malt. 53(iO. Putasli may be extracted from potato leaves and stalks by the following process : Cut off the stalks when the flowers begin to fall, as that is the i)eriod of their greatest vigour ; leave them on the ground eight or ten days to dry, cart them to a hole dug in the earth about five feet square a
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