Conceiininq Dr. iei> Potatoes. Potatoes are in new countries and in rich lowlands often a more drug in the markets. They are a perishable product, and when the surplus, which pours into San Francisco from Russian River, Bodega, Tomales, Pajaro, Lompoc, Humboldt, and the Tule islands, is sufficient to flatten the market below the cost of production, the potatoes are left in the fields undug, and rot, or sprout with the early rains. Potatoes are a bulky article, and will not be carried any great distance, except in times of great scarcity. It has, therefore, been an aim of inventors for some time past to adapt a drier to the production of a cheap, but at the same time healthy and palatable article of dried potato. Several driers now before the public seem to answer this put pose admirably. The potatoes, after paring, are cut in thin slices, and dried quickly. They are then white and as hard as horn, but they become soft on being cooked. Fourfifths of the potato is water, so that a bushel of good potatoes can be reduced to ten pounds of the dried product. There is much difference between different varieties of potatoes for this purpose, the kinds which have the most starch being the best fop drying. The “ Country Gentleman ” reports that a citizen of Rochester has been for soma years engaged in drying potatoes for shipboard nag, and has obtained profitable contracts with the United States Navy, as potatoes when well dried can be kept for years without loss.
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