Potatoes much frosted will make very good starch, though it is a shade
darker in color. All coarse clothes requiring to be stiffened, where
whiteness is no object, may be done with starch made from potatoes
greatly penetrated with frost. The best method of making potatoes into
starch is to grate them down into water, then to take out all the
refuse with the hand, and next to strain the whole of the water in
which the potatoes have been grated through a thin cloth, rather
coarse, or fine sieve, and afterwards frequently putting on and
pouring off water until it comes clear from the starch, which is
always allowed to settle or fall to the bottom of the vessel in which
the operation is performed. An experiment was tried with a few
potatoes that were put out to frost. They were grated down and made
into starch powder. The produce of the fresh potato weighed 876
grains, while that of the frosted was only 412, being less than half
the quantity.
The refuse of the potato, when taken from the sieve, possesses the
property of cleansing woollen cloths without hurting their colors, and
the water decanted from the starch powder is excellent for cleansing
silks without the smallest injury to their color. In making hair-
powder it has long been used, and is therefore well known.
Hence a yellowish colour.....
Sue in EY
On 10 Apr 2009, at 22:14, [email protected] wrote:
. I don't even know what a
regular starch recipe would have consisted of.
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