the grater, and perforated with a square hole, for the admission of the spindle.
Fig. 2. Represents such spindle, which is a square iron bar, about 16 inches in length, and somewhat more than half an inch in thickness. Both extremities, which are round, fit into the cross pieces B, (Fig. 1 and 3) and D, (Fig. 3), in the centre of which the spindle turns, and by means of which it is retained in its place. The upper end of such spindle ought farther to be square, in order that a handle (E, Fig. 3), may be affixed to it, which is about nine inches in length, and turns round the conical grater.
G, a small hole made through the spindle, in order to receive the pin H, that serves to keep the conical grater at a proper height within its cylindrical counterpart.
Fig. 3. Is a bird's-eye view, representing the mill placed within one end of an oval tub, resembling those employed for bathing. D, is the triangular iron cross above-mentioned, which is screwed to the side of the tub; and in the centre there is a round hole, in which the spindle of the mill moves when at work. In this figure, part of the conical vessel is delineated as being cut off; in order that the internal structure of the machine may be more distinctly seen:—to prevent the bottom of the tub from being worn by the screws passing through the feet of the mill, a deal board about an inch in thickness, is placed beneath the latter.
In order to employ this machine, its feet must first be secured, as already described, and likewise the top, by means of the cross-piece D, (Fig. 3). The tub is next filled about two-thirds of the whole with water; and the top of the vessel with potatoes, that have previously been washed and sliced. The handle E, (Fig. 3), is then turned round, and the roots, after being ground between the two graters, are discharged gradually at the lower extremity; their egress being facilitated by the agitation produced in the water, in consequence of the operation of the mill.
When all the potatoes are ground, the pulp must be mixed up in a tub with a large quantity of pure water. A second vessel ought farther to be provided, on the brim of which two wooden rails should be fixed for the support of a hair-sieve: the liquid pulp is next to be poured through it; the flour, or starch, passing together with the fluid, and at length subsiding. In the course of five or six hours, the liquor may be poured off, and fresh water successively added (the pulp being occasionally stirred), till the fluid is discharged perfectly transparent.—When the flour is surficiently washed, it must be taken out, placed on wicker-frames, and dried; care being taken to shelter it from the dust: as soon as all moisture is evaporated, it should be passed through a fine sieve, and preserved in glass vessels, covered with paper.
Such is the object of M. Baume's useful contrivance, which deserves general attention; for, if wheat should at any future time again rise to an exorbitant price, potatoes may thus be readily converted into wholesome and nutritious flour.
Independently of the essential use of these roots for culinary purposes, they afford excellent food for cattle. Thus, if half a pint of salt be added to every 300lbs. of potatoes, previously washed and steamed, together with a small portion of sulphur; this mixture,
