ſquare: when thoroughly dried, they became extre brittle, and were eafily ground to meal between aP corn-itones,“EEE As potatoes may be thus dried in ſlices, if well waſhed with the rind on, thé expence of paring might be ſaved; and the ſlicing might be done by an inſtrument; ſo that the whole expence, when potatoes are at TORHOA Per E ſack, would be only about‘36s, per hundred VCE when dried, MEE: The expence of waſhing, ſlicing, and drying, if the ſlicing were done by an 1afſtrument, it ſeems by this ac- count, would be about 9s. per cwt. on the dried ſub- ſtance; and 1t would be conſiderably leſs if a large quan- tity were done at one time. It may be thought, that even that expence is too greatz but if it ſhould be found that potatoes, or other vegetables, can be dried ſo as to preſerve their nutritive qualities 1n long voyages, the

expence in ſuch caſe will be no obje.

The following is a Copy of Correſpondence on this Sub- je&t, between the Honourable Board of Agriculture and Viäualling Office,&c.

To T. M. Ruſſel, Eſa. Captain of his Majefiy's Ship St. Albans.

T7 ff PTS) Fp N>43 DLR; Viélualling Office, 0th Fuly, 1795.

Tre Board of Agriculture having,

through their Prefi- dent, Sir John Sinclair, ſent to this Board a ſmall guan- tity of potatoes fliced and dried, and of ſome meal ground from them, prepared by a'Mr. Boys of Betſhanger, in Kent; and conceiving this method of curing that root| may prove to be a valuable diſcovery on board ſhips, re-| queſted that a part thereof might be furniſhed to ſome

O ſhip

2 D