Rensselaer Republican, Volume 18, Number 16, Rensselaer, Jasper County, 24 December 1885 — Potato Starch. [ARTICLE]

Potato Starch.

In the preparation of potato starch, the potatoes, after being washed and peeled, are grated to a fine palp by a revolving grater. The pulp is then placed upon fine sieves, and water passed through them until all the starch is washed through, and nothing left except the cellular tissue. Successive portions of the pnlp are thus treated until the vessel over which the sieves are placed is filled. The washings are then allowed to stand until all the starch has settled to the bottom. The water is then drawn off, fresh water is added, and the starch stirred again thoroughly, and then left to settle a second time. The process is repeated several times, using fresh water each time, until the starch is quite clear. A final washing is then given it, and it is put to drain in perforated boxes. "When quite drained it is cat up into square lumps, is placed upon perforated bricks to absorb the moisture, then dried in heated ovens, and finally broken, by pressure, into small pieces, and packed in boxes for use.— Inter Ocean.