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Fig. 7. repreſents the mill when placed at one end of the tub, that the other part of the tub may be free, and leaving room to do any thing that may be wanted. One ſide of the tub is reprefented as if taken off, to have a better view of the inſide, and ſhow how the mill is to be placed. In order not to weaken the bottom of the tub by the holes occafioned b ſcrews, a falſe bottom made of deal boards is placed under the feet of the mill, about one inch thick, and the feet of the mill are ſcrewed thereon. When the mill is ſet to work, it is fixed at the bottom of the tub in the manner juſt mentioned. The upper part is made ſteady by means of the triangular prong GGG, ſcrewed down(Fig. 7.); the tub is then filled with water as high as H H; the hopper is klled with potatoes well waſhed and cut into flices, as we ſhall ſhew preſently. The handle I, is then turned round(Fig. 7.) The potatoes, crumbled between the two raſps, are forced out dy degrees at the bottom, by means of the water in the tub.

Strict proportions are not required in the conſtruction of fuch a mill. But to indicate thoſe which experience has taught me to be good ones, a ſcale is added to the plate, to which the workman may have recourſe. With this mill IColbs. of potatoes may be raſped in a couple of hours.

7

Method of preparing the Starch, or ibe Flour of Potaloes. 8

TO obtain the flour of potatoes, take any quantity deſired of theſe roots, ſteep them in a tub of water for about an hour, then cleanſe them of their fibres and excreſcenccs; rub them onc by onc with a hardifh bruſh, to clear them of any cearthy particles remaining in their finuous parts, then waſh them ſeparately, and put them into another tub of clean water. When the quantity defired is thus prepared, cut thoſe potatoes that are too large into ſlices about the bigneſs of an egg, and then throw them into the mill fixed in the tub of water. A man turns the handle of the mill. In pro- portion as they are raſped they fall to the bottom of the mill. From time to time the pulp which collecis itſelf muſt be ſcooped away with a wooden ſpoon, when it is ſeparated and thrown into water.

When all the potatoes are thus ground, all the pulp is collected together in one tub, and diluted in a confiderable pPortion of clean water; then another tub is provided, taking care that it is very clean, on the rims of which, two deal laths are fixed traverſewiſe, in order to ſupport a horſe-hair ſieve, of rather an open texture; the water with the pulp is poured on the ſieve; the flour is forced through by the water; the pulp remains on the ſieve; water is poured on repeatedly, till it runs in the ſtate in which it is poured. The pulp remaining on the ficve is thrown away as uſeleſs: and

thus the whole quantity of raſped potatoes are diſpoſed of.