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l 177 1

On Ertacring Spirits from Potatoes.

Several experiments have been made in Scotland for extraGting ſpirits from potatoes; but no deciſive evidence of the poffibility of doing it has as yet been tranſmitted to the Board. It may be proper, however, here to iniert an experiment for that purpoſe, mentioned in the Swediſh Tranſactions.

Sixteen meaſures of potatoes were boiled with water and worked with the

liquor till the whole became a tough dough. This was diluted with boiling water to the conſiſtence of thin gruel, and fermented. The fermentation went on well; and the liquor diſtilled on the third day, yielded one meaſure of good brandy. The potatoes did not ſettle or burn to the ſtill, as might have been ſuſpected.

The author, Mr. Skylte, makes a compariſon from this experiment, of the profits in cultivating potatoes and barley for the purpoſes of diſtillation. He computes that the produce of ſpirit from potatoes, is to that from bar- ley, in equal extents of ground, as 566 to 136, even admitting the potatoes to be planted in the worſt kind of grounds, and the barley in ſo good a ſoil as to yield an increaſe of fifty fold(a).,

t certainly is not deſireable to make ſo pernicious an article as ſpirits too cheap: at the ſame time, confidering,the ſcarcity of grain all over Europe, the diſcovery of any ſubſtitute that would anſwer for diſtillation, in place of barley and other grains, is a matter of confiderable importance. It was herelore thought adviſeable to take notice of the above experiment in this

eport.

(a) See Neumann's Chemical Works, tranflated by William Lewis, M. B. Src. vol, a. p. 258.

FTINTIS.

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