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 REPORT 
 
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 MICHIGAN LEGISLATURE 
 
 ON THE FEASIBILITY OF USING THE PULP AND 
 
 CHICORY DRYERS IN THE STATE TO DRY 
 
 THE SURPLUS POTATO CROP 
 
 /i/.: 
 
 By 
 AUGUSTUS C. CARTON 
 
 Secretary 
 Public Domain Commission 
 
 LANSING, MICHIGAN 
 WYNKOOP HALLENBECK CRAWFORD CO., STATE PRINTERS 
 
 1915. 
 
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 REPORT. 
 
 Hon. C. W. Smith, Speakei-, House of Representatives, 
 Lansing, Michigan. 
 
 Sir: In compliance with House concurrent resolution No. 15, re- 
 questing the Secretary of the Public Domain Commission to take im- 
 mediate steps to ascertain the commercial possibilities of dried potatoes, 
 or potato flour, in the domestic and foreign market, and the utilization 
 of the pulp dryers in the beet sugar and chicory factories to the benefit 
 of Michigan industries, and make a report to the Legislature of his find- 
 ings, I have the honor to submit the following report as Secretary of the 
 Public Domain Commission : 
 
 INVESTIGATION. 
 
 Tn starting the inquiry in accordance with the above resolution, the 
 investigation was made along five lines: 
 
 1st, Is the Michigan potato of enough food value to warrant the ex- 
 pense of drying it in any form or manufacturing it into potato flour? 
 
 2nd, Is it feasible to uf^e the drj'ers at present used in the Michigan 
 beet sugar and chicory factories for the drying of potatoes? 
 
 vird. Is the demand, either for home consumption or foreign ship- 
 ment, sufficient to warrant the beet sugar and chicory factories of this 
 State in utilizing their dryers for the purpose named in the resolution? 
 
 4th, If the pulp di'T^ers in the beet sugar and chicory factories of the 
 State can be used for the drying of potatoes can the same be done at 
 a profit, and still allow the farmer a fair price i^er bushel for his potato 
 crop ? 
 
 5th, With what other food stuffs would dried potatoes have to com- 
 pete, and at what ])ri(e would potato flour or dried potatoes have to 
 be produced in order to sell in competition with other food stuffs? 
 
 It might be well to state at the outset that not only were such author- 
 ities consulted as were thought to be able to furnish reliable information 
 on the subject, but the matter was taken up both by letter and telegraph 
 with the managers of all the beet sugar and chicory factories in Michi- 
 gan, and with the managers of the two factories in Michigan now pro- 
 ducing dried potato products. One of these factories is situated in Cas- 
 novia, Muskegon County, and the other in Mayville, Tuscola County. I 
 have also made inquiry through the Department of Commerce, Bureau 
 of Foreign and Domestic Commerce, at Washington, D. C. ; Department 
 of Agriculture, Washington; Commission for Relief in Belgium; The 
 Rockefeller Foundation ; Michigan Agricultural College, and the Amei'v 
 can Red Cross Association, with headquarters in Washington, D. C. I 
 have also corresponded with William O. Emory, now located in Detroit, 
 but who at one time with his father operated a factory in East Tawas, 
 
 2 
 
which dried potatoes and manufactured the same into Hour. The mat- 
 ter of proper machinery to prepare the potatoes for the di-yers, has been 
 taken up with Jaclison & Church, of Saginaw; Ruggles-Coles Engineer- 
 ing Company, 50 Church Street, New Yorlc City; The F. D. Cummer & 
 Son Company, Cleveland, Ohio; Buffalo Foundry & Machine Company, 
 Bufifalo, N. Y. ; and E. Salieh & Co., Consulting and Constructing 
 Engineers, 1602 Monadnock Building, Chicago, 111. Extracts have been 
 taken from a report of the Michigan Dairy and Food Department, the 
 Rural New Yorker, of Ncav York City, and several Consular and Trade 
 Reports. 
 
 Whether the potato, which was first cultivated in Peru early in the 
 sixteenth century, was discovered by the Spaniards or tlie English is 
 not generally known, and so far as this investigation is concerned is of 
 little moment. The fact, however, seems to be settled that in 1585 or 
 1580 potato tubers were brought from what is now North ('arolina to 
 Ireland on the return of the colonists sent out by Sir Walter Raleigh, 
 and were cultivated on Sir Walter's estate near Cork. Like all other 
 new food 'products, it had its enemies and for many years was not looked 
 upon with much favor as an article of food. Years of cultivation and 
 proper selection, so as to ]U'oduce varieties that would contain in- 
 gredients necessary to make them desirable for food, have accomi)lished 
 much and placed the potato in an enviable position among food products 
 of this country. The following excerpt from a report of tbe Michigan 
 Dairy and Food Department gives us a good idea of the value of the 
 potato as an article of food : 
 
 THE POTATO AS A FOOD. 
 
 ''The potato is truly a most remarkable product. It conlains within 
 ils ase])tic covering a rich store of one of the most easily digestible of all 
 forms of starcb. The observations of Mosse, Van Noorden and others 
 have shown most conclusively that the starch of the potato is more 
 easily digested and approju-iated by the body than the starches of 
 wheat, corn and most other cereals. In lal)oratory tests made by the 
 writer it was found that potato starch digested in less than one-sixth 
 of the time of cereal starches. The experience of hundreds of physicians 
 in the treatment of diabetes has shown that in many cases the starch of 
 tbe potato is more easily assimilated or belter utilized than other forms 
 of starch. 
 
 "Potato gruel made from specially i^rejiared potato meal or the inilp 
 of baked ])otatoes has been found in (Jermany of very great service in 
 tbe feeding of infants and invalids. Potato starch is far better for this 
 purpose than cornstarch, arrowroot and similar substances, which are 
 ])ure starch and cannot be properly considered as foods. The long con- 
 tinued use of these starches in the feeding of young inl'ants often results 
 more disastrously. 
 
 "The potato is not only an easily digestible foodstuff but possesses 
 much higher nutritive value than is generally supposed. According to 
 Ctautier, about one-fourth of the weight of the ])otato is food substance, 
 consisting chiefly (nine-elevenths) of stai'ch. Of the remainder, three- 
 fifths are protein, the tissue-building element, and two fifths alkaline 
 
gsalts in combination with citric and malic acids, the acids of the lemon 
 and the apple. 
 
 *'From a dietetic standpoint, the potato is perha])s slightly deficient 
 in protein, thonnh this statement would be disputed by some physiolo- 
 gists whose ex]ierinie!its appear to demonstrate that the amount of pro- 
 tein contained in Hie jiotato is (piite sufficient for ordinary bodily needs. 
 
 'The potato is certainly deficient in fats, of which it contains almost 
 none, because of the fact that it is not, like so many of our vegetable 
 foods, a seed, but a curiously modified and enormously fleshy tuber. This 
 deficiency in fat nuist ahvays be remendiered in the use of the potato, 
 and the lack must l)e made up by the addition of cream, butter, or some 
 other foodstuff rich in fat. 
 
 ''What the potato lacks in fat and ]irotein, however, it makes up in 
 salts, which constitute nearly 5 per cent of its dry substance and are 
 perhaps its most characteristic quality from a dietetic standpoint and 
 one of its chief excellences. These salts consist chiefly of potash, and in 
 the ordinary form in which they are supidied do a most important ser- 
 vice in maintaining fhe alkaline condition of the blood, which is essen- 
 tial to good health and resistance to disease. INfeals contain very great 
 excess of acid foi-ming elements and tend fo acidify the blood. Cereals 
 have some tendency in the same direction. The lowering of the alkalin- 
 ity of fhe blood by acid-forming foods, especially by the free use of 
 meats, is unquesfifmably one of the chief causes of the rapid increase 
 in chronic diseases, the mortality from which* has doubled within thirty 
 years, causing a loss annually of 850.000 more lives than would occur 
 if the average citizen was as healthy as he was thirty years ago. This 
 is probably also one of the chief causes of arteriosclerosis, or harden- 
 ing of the arteries, gout, rheumatism. Bright's disease, apoplexy, and 
 other degenerative maladies. The alkaline salts of vegetables are need- 
 ed to balance the dietary. Tf the consumption of potatoes in this coun- 
 try could be quadrupled, the result would undoubtedly be the saving 
 of many thousands of lives annually and an incalculable amount of 
 suffering from disease. 
 
 ''The great nutritive value of the potato, notwithstanding the fact 
 that it is three-fourths water, may be best shoAvn by comparing it with 
 other known foods. A study of the nuti'ifive value of various common 
 foodstuffs shcnvs that one pound of baked potato is equivalent in total 
 nutritive value to the quantities of various foods shown in the following 
 table: 
 
 Food equivalent in total food value to one pound of baked potato: 
 1% pounds of boiled potato. 
 5% ounces boiled beef. 
 1 pound chicken. 
 11/2 pounds of codfish. 
 21/4 pints of oysters (solids). 
 4 pints of clams (in shell). 
 . 41 .J pints of beef juice. 
 
 10 pints bouillon or beef tea. 
 li/s pints whole milk. 
 3 pints skimmed milk. 
 8 eggs. 
 
6 
 
 ounces baked beaus, 
 7 ounces bread, 
 
 1^)4 pill's oatmeal or cornnieal mush. 
 11/3 jiints Iiominy (cooked). 
 
 1 pin I boiled, rice. 
 
 1 pound of bananas. 
 
 2 pounds parsnips (cooked). 
 
 1 pound green peas (cooked). 
 ,*> pounds beets (cooked). 
 4 pounds boiled cabbage. 
 
 4 pounds radishes. 
 
 5 pounds tomatoes. 
 
 5 pounds turnips (cooked). 
 " fii/o pounds cucumbers. 
 
 ''From the above table it will readily appear that the potato is one of 
 the most nourishing of our common foods. Its value is still further 
 emphasized by the fact that steamed or mashed potato digests in two 
 or tliree liours, whereas roast beef requires four or five hours, or double 
 tlie time (Gautier). 
 
 "Runge, the Avorld's greatest authority on the chemistry of foods, 
 has called special attention to the importance of the alkaline salts that 
 are found in vegetables, and in a much larger proportion in the potato 
 than in any other vegetable used as food, the potato containing nearly 
 forty times as much of this useful element as some cereal foods. No 
 farmer would think of feeding his horses or cattle on grain alone. Cer- 
 eals of all sorts contain a considerable excess of acid-forming elements. 
 Grass and herbage of all sorts, as Avell as fresh vegetables, contain an 
 abundance of alkaline salts, and hence are a necessary part of the 
 diet of animals. Human beings, as Bunge has clearly shown, require 
 such vegetables for the same reason, and the potato is the most valuable 
 of all known foods as a source of these essential elements. This is per- 
 haps the reason why the potato is an almost invariable accompaniment 
 of meat dishes. Meat contains an enormous excess of acid-forming sub- 
 stances, which are to some extent neutralized and antidoted by the basic 
 salts of the potato. 
 
PURCHASING rOWER OF A DOLLAR EXPRESSED IN 
 NUTRITIVE A^ALUES. 
 
 Cost price 
 April 22, 
 1914, at 
 Lansing. 
 
 Cost price 
 per pound. 
 
 Calories 
 per pound. 
 
 Calories 
 $1.00 will 
 purchase. 
 
 Per cent, 
 protein. 
 
 Protein $1.00 will 
 purchase. 
 
 Pounds. Ounces 
 
 Navy bean, dry 
 
 Milk 
 
 Eggs 
 
 Cheese 
 
 Pork chops 
 
 Beef steak 
 
 Codfish (salt) 
 
 Rice 
 
 White bread 
 
 Breakfast food oat (cooked; 
 
 Potatoes 
 
 Parsr 
 Nuts 
 Apples . . 
 Bananas 
 
 $0.07 per lb. . 
 0.08 per qt.. 
 0.30 per doz. 
 0.25 per lb. . 
 0.20 per lb. . 
 
 0.24 per lb. . 
 0.20 per lb. . 
 0.08 per lb. . 
 0.05 per lb. . 
 0.10 per lb.. 
 
 0.60 per bu. . 
 0.40 per bu. . 
 0.20 per lb. . 
 1.00 per bu.. 
 0.20 per doz 
 
 $0,07 
 0.38 
 0.17 
 0.25 
 0.20 
 
 0.24 
 0.20 
 0.08 
 0.05 
 0.10 
 
 0.01 
 
 0.0066 
 
 0.20 
 
 0.0166 
 
 0.044 
 
 1,600 
 
 310 
 
 700 
 
 1,950 
 
 1,580 
 
 1,130 
 
 410 
 
 1,720 
 
 1,215 
 
 285 
 
 385 
 230 
 3,285 
 290 
 460 
 
 25,700 
 8,200 
 4,080 
 7,800 
 7,900 
 
 4,710 
 2,050 
 
 21,600 
 24,300 
 2,850 
 
 38,500 
 34,500 
 16,400 
 17,400 
 10,400 
 
 22.5 
 3.3 
 14.8 
 25.9 
 16.9 
 
 18.6 
 21.5 
 8.0 
 9.2 
 2.8 
 
 2.2 
 
 1.6 
 
 16.6 
 
 4 
 
 1.3 
 
 3.4 
 14 
 
 
 14 
 
 1 
 
 
 13.6 
 
 
 .5 
 12 4 
 
 1 
 1 
 
 1.2 
 
 1 
 
 13.4 
 
 4.5 
 
 2 
 2 
 
 3.2 
 10.7 
 13.2 
 
 
 4 
 
 
 4 
 
 The above table shows the amount of nutrition lliat one dollar will 
 purchase when buying common foods. Two things should be taken into 
 consideration in studying the table. 
 
 First. That the calorific value of a food expresses the amount of heat 
 and energy that the food in question will supply. Fats are the greatest 
 heat producers, therefore are high in calorific value. 
 
 Second. That the protein content expresses the value of ihe food as 
 a muscle producing food. 
 
 Therefore, we see from the table that more heat and energy can bp 
 secured for the money expended by buying potatoes. Parsnips rank 
 second in this respect and beans third. 
 
 It will also be noted that more muscle building food can be obtained 
 for the money expended in buying beans. Parsnips rank second and 
 potatoes third. 
 
 It is not to be wondered at that Ireland, whose main article of food 
 has been potatoes, should in two centuries develop a race that has be- 
 come such a potent factor in the development of the new world, and 
 whose descendants are playing such an important part in every walk of 
 life. 
 
 While we have all realized that potatoes are of value as food, it is 
 doubtful if a great many people have ever had the matter presented to 
 them in such a manner that the food value of potatoes could be compared 
 with that of any other well known food, like it has been in the tables 
 presented herewith. I think we will all agree that the potato is one of 
 Michigan's valuable productions and that steps should be taken to pre- 
 serve and utilize nil the potatoes grown in this State. 
 3 
 
FEASIBILITY OF USING THE DRYERS AT PRESENT USED IN BEET SUGAR AND 
 CHICORY FACTORIES FOR THE DRY'ING OF POTATOES. 
 
 Upon tlie subject of whether the drvers now used in the drying of beet 
 pulp and chicory can be utilized in the drying of potatoes, I am sub- 
 niittiiig the coninumications received from the different managers of the 
 beet sugar and chicory factories, together with my deduction in regard 
 to the same. I am sul)mitting these communications in their entirety be- 
 cause every one brings out some ]»articular point which tlie others do 
 not contain, and I am anxious that the readers of this rei)ort should 
 have first-hand information as to what the people who are best equii»]K'd 
 (o judge in the.se matters, think of the proposition of using the different 
 appliances at hand for the j)urpose of drying potatoes. 
 
 St. Louis. Michigan, March 20, 1915. 
 
 Your letter of March 1.3th asking information regarding the use of 
 beet pulp dryers in drying potatoes has been received. 
 
 Our engineer thinks these dryers can be untilized equally as well for 
 potatoes as for beets, although there necessarily should be a number 
 of minor changes made in order to handle the product ; however, the cost 
 of doing this work would be large owing to the capacity of each drying 
 unit, and the necessity of having great quantities of potatoes on hand. 
 
 As to the likelihood of this Company being interested in the under- 
 laking it will be necessary for you to get an expression from the General 
 -Manager at Holland, Michigan. The percentage of moisture in a ton of 
 green pul]) is about 94% and the percentage of moisture in the dry pulp 
 is 10% to 12% ; roughly speaking it takes one t(^ <;)f coal to dry a ton 
 of pulp; and the weight of the pulp after the moiViture is expelled is 
 about 5%^ of that of the green pulp before being iWroduced into the 
 juachines. 
 
 Sjiould you desire any literature on the subject we would suggest com- 
 municating with the Larrowe Construction Company, 1199 WoodAvard 
 Ave., Detroit, Mich. 
 
 Yours very truly, 
 Holland-St. Louis Sugar Co. 
 BCH. ML. L. 
 
 Bay City, W. S., Mich., March 22, 1915. 
 
 Your letter of the 18th. was received and the answer to the same was 
 unavoidably delayed, which I ask you to pardon. 
 
 In my opinion it would be impossible to use beet pulp dryers to 
 dehydrate potatoes for the following reasons. 
 
 The initial temperature of the gases entering a beet pulp dryer is 
 loo high— which condition is necessary on account of the high moisture 
 content of the wet beet pulp, for which condition of course the dryers 
 are designed. 
 
 Also on account of the large capacity per unit of beet pulp dryers, and 
 the fact, as arranged, the material does not stay long in the process. 
 
 The beet pulp has approximately from 90 to 92%o moisture after the 
 sugar i.^ extracted— is then pressed down to 82 to 85%, moisture at 
 
whicli it enters tlie drums. After being drved the moisture runs from 
 
 8 to ia%. 
 
 As a rule in dehydrating- vegetaldes and fruits the process is a slow 
 one with a low temperature, and it would seem that the process and 
 dryer used in handling chicory root might be utilized, definitely I can- 
 not say, as drying a product of this nature is somewhat of a delicate 
 ]n-ocedure, to avoid both physical and chemical changes. The usual 
 tyiie used for chicory is the ordinary malt dryer. Several floors of per- 
 forated metal are covered with the material thru which heat passes, 
 finally being exhausted at the top. The material starts at the top and is 
 periodically dropped from floor to floor towards the fire which is under 
 the lower floor, the fire and movement of material being so regulated that 
 the product is dry upon reaching the last fioor. 
 
 Please do not hesitate to call on me, if I can be of further service. 
 
 Very respectfully yours, 
 
 F. P. S. Kelton, 
 Supt. W. B. City Sugar Co. 
 
 Mt. Clemens, Mich., March 23, 1915. 
 
 Replying to your favor of the 22nd instant : we are not familiar with 
 the requirements necessary for drying potatoes or what condition they 
 would go into the drier. We have a pulp drier here that takes care of six 
 to eight hundred tons each twenty-four hours of beet pulp in a wet state, 
 which when dried produces about 5% of the same weight; that is, out of 
 six hundred tons of green pulp about thirty tons of dried pulp is pro- 
 duced. Our drying is done with steam and we have eight machines to 
 take care of our production. 
 
 Perhaps with a little more information we could answer your inquiry 
 more intelligently. 
 
 Yours very truly, 
 
 Wm. M. Strbit, 
 General Manager. 
 (Mt. Clemens Sugar Company.) 
 
 Bay City, Mich., March 16, 1915. 
 
 Replying to your favor of the 13th. inst. with reference to concurrent 
 resolution just passed by the Michigan legislature regarding the com- 
 mercial possibilities for dried potatoes and the utilization of the pulp 
 driers in the sugar beet factories. 
 
 The general superintendent of this company, Mr. Henry A. Vallez, is in 
 the West at present and will not return until after the first of April. 
 As the writer has no data at hand regarding the drying of potatoes, it 
 would be impossible to state whether or not a beet pulp drier would be 
 adaptable to such a purpose. We will refer the matter to Mr. Vallez 
 upon his return, and are sure he will be pleased to go into the question 
 further with you if you so desire. 
 
 Ans^\■ering your questions regarding the drying of beet pulp, would 
 
10 
 
 sa,v that the per cent of moisture in the green pulp as it leaves the dififus- 
 ioii battery is about 98. This is then pressed in presses especially con- 
 structed for the purpose, which process reduces the moisture to 85 to 
 86%. The pressed pulp is then passed through cutters which separates 
 it into fine particles. The object of the cutting process is two-fold; 
 first, economy in drying and, second, making it much more quickly and 
 thoroughly moistened for feeding. All dryers, however, have not the 
 cutters installed. The per cent of moisture in the finished dried pulp is 
 about 10. 
 
 Our experience is that the drying ])rocess requires from 65% to 70% 
 of coal to dried beet pulp ]»rodu(ed. The production of dried beet pulp 
 to beets sliced in the factory ranges from 5% to 51/2%- 
 
 There are two types of dryers in use — direct heat and steam, both of 
 which have their peculiar advantages. The method of the process in 
 both is practically as outlined above. 
 
 Please be assured that, as far as this Company is concerned, there are 
 no secrets in our process, and we hope 3'ou will feel free to ask of us 
 any information you may want. If it is in our power, we will furnish 
 it cheerfully. i i 
 
 Yours very truly, 
 German-American Sugar Co. 
 E. Wilson Cresseiy, 
 
 Secy. & Gen. Mngr. 
 
 Saginaw, Michigan, March 25, 1915. 
 
 With further reference to drying machinery. 
 
 I find u]»()n further investigation that our kind of a drier, with the 
 use of hard coal instead of soft coal, is exactly what they are using in 
 Germany. ; ; 
 
 I had a conversation yesterday with a man who has been in Germany 
 several times, has been interested in these matters, and he tells me 
 that this is true. Jackson & Church, of this City, are the manufacturers 
 of such driers in this country. 
 
 Further, other concerns who are making driers for other vegetables 
 are as follows : 
 
 F. D. Cummer & Son Co., Cleveland, Ohio. 
 
 Jos. T. Devine, Buffalo, N. Y. 
 
 Buffalo Foundry & Machine Co., Buffalo, N. Y. 
 
 Ruggles Coles Engineering Co., 50 Church St., N. Y. C. 
 
 Some of these people may be able to put you in touch with the neces- 
 sary equipment for preparing the potato for the drier. 
 
 Yours very truly, 
 
 W. H. Wallace 
 WHW/VLB. General Manager. 
 
 Belleville, Ont., Mar. 19, 1915. 
 We have your favor of 17th. We are at present operating two large 
 plants in the manufacture of Des. potatoes, the one at Mayville, Tuscola 
 County, and the other at Ousnovia, where they are using combined about 
 
11 
 
 1000 bushels i)er dav. There are no more factories apparently in Mich, 
 available to do this work properly. T may say we are operating also 
 seven of these factories in Canada. 
 
 Yours truly, 
 ^HE GRAHAM CO., LIMITED. 
 
 R, J. Graham^ President. 
 
 Belleville, Out., Mar. 24, 1915. 
 
 We have yours of 22nd. Dried potatoes for potato flour are done en- 
 tirely different from the process we use. The Fued ^Milling Co., of De- 
 troit for many years made a specialty of potato flour, and may still be in 
 business for what I know. We do not make potato flour but the process 
 is (piite simple. The potatoes are sim])ly sliced and dried and are not 
 peeled but just washed and after drying they are ground and put 
 through a bolt cloth just the same as wheat Hour, tlie skins coming out 
 the same as bran. 
 
 Yours truly, 
 THE GRAHAM CO., LIMITED. 
 
 R. J. Graham, President. 
 
 Owosso, Mich., March 17, 1915. 
 
 Your communication of March 13th addressed to this company has 
 been handed to me by our Assistant Secretary, Mr. H. E. Smith, for re- 
 ply. The following replies are in the same order in which you have asked 
 the questions : 
 
 1st. Can the present sugar beet dryers be utilized in drying potatoes 
 for the purpose of shipping them to European countries? Ans, Yes. 
 
 2ud. Do you think your company would be interested in the under- 
 taking? Ans. Yes, if the drying of potatoes could be accomplished 
 when we are not engaged in the manufacture of sugar. No, if the drying 
 of potatoes would have to be done between the months of October and 
 December, both inclusive. 
 
 8rd. What is the percent of moisture in a ton of green pulp ready for 
 the dryer? Ans. 87% is about the average. 
 
 4th. How many lbs. of coal does it take to dry a ton of green pul])? 
 Ans. It takes anywhere from 90 to 100 pounds of coal to dry a ton of 
 green pulp. 
 
 51 h. What is the weight of the pulp after the moisture is expelled? 
 Ans. This question is somewhat ambiguous. We presume you want to 
 know how much dry pulp is produced from a ton of wet pulp. One ton 
 of pulp on the average will produce 100 pounds of dry pulp. 
 
 Yours truly, 
 OWOSSO SUGAR COMPANY 
 CDR/LB Per C. D. Bell (Superintendent.) 
 
1-2 
 
 Bay City, Michigan, Mar. 17, 1015. 
 
 Your letter of tlie 13tli received. As our Superintendeut is a German 
 and knows considerable about the German methods of handling- potatoes 
 —I asked him to give me some information regarding it, and I enclose 
 you a copy of what he says regarding pulp, also the drying of |)otatoes. 
 I also enclose you a sheet regarding drying of potatoes — he has only 
 translated a small jtortion of it — if you desire the balance translated and 
 forwarded to you — I will be glad to do so. Mr. Eckert is translating it. 
 and I will be pleased to furnish it to you — if you so desire. 
 
 I do not know, but believe the Chicory Driers would be better for 
 drying potatoes than our beet pulp driers. 
 
 I had no literature regarding the drying of pulp that would be of 
 any use to you. I do not know as I have furnished you with what you 
 desire, but you can use what is of any use to you. 
 
 Any further assistance I can give .you — I will be i)leased to do so. 
 
 Yours truly, 
 Eugene Fifield. 
 
 Keferring to attached letter from Mr. Carton, Secretary of the Public 
 Domain Commission, about drying of potatoes in driers as used in sugar 
 factories and questions in connection. 
 
 The beet pulp driers can be used for drying ]»otatoes, some changes, 
 however, have to be made in the machinery preparing the potatoes for the 
 drier, as the washer, slicer and conveying machinery. 
 
 A ton of wet pulp going in the furnace contains about 88% of moisture, 
 that is 1,760 lbs. of water, when the pulp leaves the drier one ton con- 
 tains from 240 to 280 lbs. of water, or 12%-14% moisture. 
 
 A ton of pulp ready for the furnace needs about 190 lbs. of coal, and 
 the yield will be about 273 lbs. of dry pulp of 12% moisture, which equals 
 about a little over 5% in weight of beets. 7.73 tons of wet pulp com- 
 ing from the presses are needed to yield one ton of dry pulp, this amount, 
 of course, varies somewhat, depending on the moisture in the pressed pulp 
 and in the dry pulp. 
 
 The moisture in the potatoes depends on the soil, kind and season, 
 the German pot-atoes average 80% moisture, the American probably the 
 same. The yield not only depends on the moisture but also on the con- 
 tents of starch. A German book, written in 1912 by a very reliable 
 author, says that: 
 
 4 tons of raw potatoes will give 1 ton dry, if starch is: — 16% ; 
 3.6 tons of raw potatoes will give 1 ton dry, if starch is : — 18% ; 
 3.3 tons of raw potatoes will give 1 ton dry, if starch is: — 20%. 
 
 The cost of drying per ton of raw potatoes is given !^1.80-|2.60. The 
 capacity of driers is given from 550 lbs.-3,300 lbs. of raw potatoes per 
 hour; this is per unit. The smaller driers are portable and are used in 
 the fields. 
 
 The dried potatoes are used as fodder for hogs, sheep, dairy cows, 
 fattening steers, horses and poultry of all kinds, in place of barley, oats 
 and cor]i. 
 
13 
 
 But lately steam driers are used and the dried potatoes are sold as 
 ''potato fiake" to bakeries, etc., and used as high as 40% with tlour for 
 bread. Such bread is sold in Chicago in West Side bakeries. For this 
 purpose the preliminary processes for drying are more thorough, the 
 ])otatoes are Ayashed, steamed and squeezed between two steam heated 
 rolls which rotate slowly and from which the potatoes are scraped, ground 
 to flour or farine and sifted. 
 
 Sugar factories could consider the drying of potatoes only after the 
 beet season and at that time the weather is so cold that the potatoes 
 would freeze and spoil and this fact would necessitate the storing until 
 milder weather. For this reason and also on account of freight the Ger- 
 man sugar factories do not dry potatoes. The two crops are taken care of 
 at the same time, and smaller driers at a number of places are used, re- 
 ducing the cost of freight. The drying of potatoes in Germany has been 
 a financial success since 1903, and the manufacture of potato flakes and 
 flour since 1907, when steam driers passed the experimental stage. 
 
 I do not know of any books in English treating the subject of potato 
 drying. There are seyeral in the German language and I am translating 
 from a German book on drying, that part which treats "drying of pota- 
 toes," and 1 attach one sheet. There will be about ten more, and this 
 will require some time. I thought I had better answer the letter and let 
 the translation follow as soon as finished, as probably the above short 
 outline will contain all the information needed just for the present. 
 
 Yours yery trul}^, 
 
 March 17, 1915. J. S. Eckert, 
 
 Sheet 1 of article on drying of potatoes attached. 
 
 The following article on drying potatoes has been translated from a 
 German book on this subject, published in 1908. The author is Dr. 
 Diedrich Meyer; the title of the book: 'T)ie kustliche Trocknung der 
 wasserreichen Futtermittel" (The artificial drying of fodder abounding 
 in water). 
 
 The Drying of Potatoes. 
 General. 
 
 As already stated in the chapter about root crops, tlie preseryation of 
 Ihe same for the (lerman agriculture is of the greatest importance. A 
 reduction of the root crop would not only mean a return to a more ex- 
 tensive farming, but also a very great loss in national wealth. 
 
 The potatoes take the first place amongst root crops, oyer 8 million 
 acres planted with it, the total acreage of all the other root crops amount- 
 ing to onl}^ 3 millions. 
 
 The following figures show how the conditions have changed with the 
 potato crop during the last 5 years compared with the previous 5 years. 
 
 1897-1901 1902-1906 
 
 Planted acres 7,682,381 8,084,687 
 
 Crop in tons 40,017,391 47,060,457 
 
 Yield per acre in tons 5.2 5.8 
 
14 
 
 Not only the total production of potatoes shows a considerable in- 
 crease but also the acreage planted. The increase during the last 5 years 
 being 402,30(3 acres, the increase in tonnage 7,043,066 tons. The yield 
 increased 1,200 lbs. per acre. (During the years 1897-1901 the yield has 
 been 208 bushels per acre, during 1902-1907 the harvest was 232 bushels, 
 an increase of 24 bushels i)er acre.) These figures show that the potato 
 crop has nearly become a vital question for the German farming. 
 
 With the steady increase of the potato crop the consumption has not 
 kept pace by any means, so that in years with good crops a considerable 
 surplus was on hand and consequently a profitable sale was an impossi- 
 bility. It is out of the question to think about an increased consumption 
 by distillers and starch manufacturers, on account of overproduction in 
 these branches, and therefore the only profitable use of the increased crop 
 is for feeding purposes, and this by changing it into a dry feeding ma- 
 terial. This means that not only the overproduction of very good years 
 can be kept for poorer years but also a prevention of the losses which 
 occur when siloed. One can assume that during the winter months a 
 loss of 10% on an average takes place in the siloes, that is the loss in 
 substance, but which can be considerably more with potatoes which do 
 not keep well or in years when potatoes are more inclined to rot, which 
 is shown by test made by Gerlach. The losses amounted during a stor- 
 age from September 25 until March 30 with three different grades of po- 
 tatoes to 24.2% of the dry substance on an average. The method used so 
 far for keeping potatoes which were intended for feeding during spring 
 and summer was the lactic acid fennentation. 
 
 Detroit, Michigan., March 24, 1915. 
 
 Your letter of the 13th, Avas received some time ago, and I fully in- 
 tended to answer it promptly, but, on account of rush of work was un- 
 able to do so. 
 
 As regards drying potatoes, and the manufacture of potato flour, will 
 say that it would probably take six weeks to start a suitable mill and 
 plant such as we had at Tawas. I cannot recall the capacity of the plant, 
 but believe it was five hundred bushels every day. After the flour is 
 manufactured comes a hard pull to find a market for it. The first two 
 years we o])erated the plant at E. Tawas we were educating the public 
 to use the flour, which as you know, is an expensive proposition, especial- 
 ly when the commodity is used by so few people, such as bakers. 
 
 I do not know of any potato flour made in this country, unless there 
 is a manufactory in Minnesota. The principal reason we were obliged 
 to give up the manufacture of this flour was that we could not buy the 
 raw material cheap enough. When we could buy potatoes at 25 cents a 
 bushel, there was some profit in the business. 
 
 The mill was operated only a few years at Hart, and was then aband- 
 oned. As a suggestion, I should think it Avould be well to look to potato 
 starch factories as an outlet for the surplus production of the potatoes. 
 
 Yours very truly, 
 
 Wm. O. Emory^ 
 471 Field Avenue. 
 
15 
 
 St. Thomas, Ont., Mar. 27, 1915. 
 
 Your favor of Mar. 22nd. addressed to Manager, the Graham Co. Ltd., 
 Casnovia, Mich., was handed to me just as I was leaving there yesterday. 
 
 I note with interest the enclosed copy of resolution passed by Mich, 
 legislature, Re dried potatoes. Have been unable to find any market for 
 same, except with British government, of Avhich ours at Casnovia, and 
 Mayville is a part of Canadian contract. This business is all awarded 
 to Canada men. I had interests at Casnovia that made it to my advant- 
 age to give that factory a chance to operate. We could easily do much 
 more at factories to be had if we could market the goods. Sorry I am 
 unable to cite you to a market. We put the product in sealed cans, 15 lbs. 
 each. Do not mix with other vegetables, but do make a mixture of other 
 vegetables for a soup product. 
 
 I will be in Mich, again in about a week and if possible will call on 
 you. If there is any chance to market the goods I could arrange to 
 turn out almost unlimited amount. I am interested to know the different 
 beet and chicory plants have driers. I would esteem it a favor if you 
 could tell what method of drjdng they use, and if open to operate at 
 reasonable profit. Can only use steam dryers. 
 
 Very truly yours, 
 
 Chas. Whitney. 
 
 Mayville, Mich., Mar. 23, 1915. 
 
 We have yours of the 22nd. to hand this A. M. and in reply beg to 
 say that we are drying potatoes at Mayville and any information we 
 can give you at any time will be given cheerfully. 
 
 Now I will explain just as fully as possible what the process of manu- 
 facture is on this particular kind we are making here. First, of all, they 
 are peeled l\v a machine. These machines are made in several different 
 places and will give you the address of the maker of the machine we 
 lilcc best if you so desire. These machines will peel and wash about 300 
 bushel in ten hours. Then we have a number of vromen to trim out bad 
 spots and deep eyes. This costs considerable, especiallj' this season 
 potatoes are a very bad sample as a rule. Then we slice them in an 
 ordinary apple slicer and give them just a little bleach with brimstone 
 to keep them a good color. Then we spread them on trays and slightly 
 cook them just enough to set the starch. Then we dry them thoroughly. 
 They are a golden color wlien finished. We are not mixing them with 
 other vegetables, but they are packed in tins holding fifteen lbs. and 
 two tins are then put in a wooden box, the total weight of which is 45 
 lbs. We call this variety ''cooked sliced potatoes." Then there is an- 
 other style of potato called ''shredded." These are made by peeling, then 
 cooking whole, then putting through a shredder and dried. We will try 
 to send you samples of each of these in the course of a few days. 
 
 We do not know of any permanent market for these. We are working 
 on a contract for war supplies. We do not make potato flour and so 
 do not know anj thing about that business. We might say in conclusion 
 
16 
 
 that potatoes are iiuuii more expensive to work up than apples and un- 
 less they can be bouoht cheap, there is no nionev in the business. 
 
 Tf we can give you any fui-ther assistance at any time we Avill be 
 pleased to do so. 
 
 Yours truly, 
 The Graham Go. 
 Per. A. M. McDonall. 
 
 Flushing, N. Y., April 6th, 101.5. 
 
 With further reference to your letter of the 22nd ulto. We are advis- 
 ed that it AA'ould be possible to dry potatoes on our kilns. 
 
 We are unable, however, to get any information as to what market 
 there would be for such dried product, except for the purpose of feed, 
 which, however, would scarcely be practical as the cost of drying would 
 be rather high. 
 
 If you can give us any idea as to what market there is for such dried 
 ]iotatoes, also whether they would have to be peeled before drying, we 
 would be glad to go further into this matter. 
 
 Yours very truly, 
 
 Heinr Franck Sons, Inc. 
 
 "THE RURAL NEW-YORKER" of FebruarT 6th, 1915, discusses it 
 in a very able editorial called: "THE POTATO GROP~A SERIOUS 
 ■MATTER. We Must Find New INIarkets," and urges people to use every 
 effort to encourage the use of potatoes, not only in nature's original pack- 
 age, but in every other form which can be reasonably introduced. 
 
 From all the uses to which the surplus potato can be put, the most 
 advantageous at the present time is unquestionably the manufacture 
 of potato flour. We have mentioned before that there is an established 
 market for potato flour and that all the flour used in this country has 
 been imported from Europe. Most, if not all, of it came from Germany, 
 and as it is needed at home at the present time, the export is forbid- 
 den. The consequence is a great scarcity of that commodity, and people 
 accustomed to its use will no doubt be willing to pay a good price for 
 it, and they Avill have to. Anyone starting an industry of that kind can 
 be sure to make it pay BIG. 
 
 There is another good chance in the United States to make BIG 
 IMOISTEY with the drying of potatoes. The Flocken make instantaneous- 
 ly the most delicious mashed potatoes. Prepared properly, put up in 
 nice cartons, they would find a ready market in the household, and es- 
 pecially in mining and logging camps of the Northwest, where fresh po- 
 tatoes are scarce and very expensive. Flocken will keep indefinitely in 
 any climate, as long as they are kept in a dry jdace. Mashed potatoes 
 are a national dish, i)eople can liardly make a meal without them and if 
 they can be bought at the grocer's with a label saying: "Add some hot 
 milk, some butter, salt and pepper to taste, and sen'e" they surely would 
 find a ready sale, even in cities. 
 
17 
 
 We have .said thai in Anieiica j»(»(al<ie.s arc ^.towii exclusively for hu- 
 man food. With this we meant to say that potatoes are grown to suit 
 the palate of the consumer, regardless of their starch content. When po- 
 tatoes are used for industrial pur^ioses. much attention is given to their 
 breeding for starch content, as is done in Germany, for example, where 
 potatoes contain as high as 25% of starch. 
 
 The American potato, not having a high per cent of starch, can not be 
 used very profitably for the manufacture of alcohol or starch. But. if 
 a potato is declared to be a good eating potato, and accepted as such 
 by the consumer when fresh, it will be just as readily accepted when dry. 
 because the drying process, when operated Avith the right kind of ma- 
 chinery, does not change in any way the quality and the palatability of 
 the potato. 
 
 This is one reason why Ave say that the most advantageous ntilization 
 of the surplus potatoes is tlie manufacture of potato flour. Another ad- 
 \antage. quite important from the manufacturers' point of view, is the 
 fact that both, the Flocken and the flour, can be made just as cheaply 
 and just as good from the small, unsaleable potatoes and from the 
 culls, as they can be made from the large tuber. The small potatoes can 
 be purchased cheap, and the culls for almost nothing; the.y are seldom 
 picked up, because there is no market for them. 
 
 THE POTATO DESICCATING INDUSTRY. 
 
 In America potatoes are grown exclusively for human food. Not so in 
 Germany. Immense quantities are grown for industrial purposes and 
 used for manufacturing starch, denatured alcohol and for drying, all of 
 Avhich are important industries. 
 
 The Germans started experimenting with the drying of potatoes some 
 10 or 12 years ago. and it Avas such a success and profitable business that 
 today there are far over .^00 potato drying plants in (Jermany ah)ne. sonic 
 iu Holland and SAveden. 
 
 The development of the ])otato drying industry in Germany, has been 
 the result of oA'er-production and Ioav prices. In years of over-])rodnction 
 the farmers Avere obliged to accept ruinously low prices for their crops 
 and Avere at the mercy of the potato merchants. The potato, being perish- 
 able, cannot be carried over from one year to the next, as is the case 
 Avith grains. It is easily frozen and when once frozen is mined, so that 
 the disposition of a surplus in a good year was a serious problem. The 
 drying not only utilizes the surplus, but preserA-es it in a form in which 
 it can be held indefinitely and stored without danger of freezing. It also 
 takes the surplus off the market and insures a reasonable price for the 
 rest of the crop. 
 
 During the first stage of this industry in Germany, the potatoes were 
 dried to be utilized as hog-food ; little by little, hoAvcA-er, the use of dried 
 potatoes became general on the farm, and was used not only for hogs, but 
 also for cattle, horses, mules, etc.. and cA-en the Government uses dried 
 potatoes for army horses, with excellent results. 
 
 Then it has been discovered that, if potato flour is mixed in a certain 
 
IS 
 
 proportion to other flour for the baking of bread, that that bread is much 
 better, more palatable, and especially that it keeps fresh much longer; 
 it came into general use. From using potato flour in bread, it spread to 
 other bakery goods, and it is today a household necessity in all the coun- 
 tries of Northern Europe. Kegular cook books are published for the 
 utilization of potato flour in the kitchen. 
 
 Immigration introduced the use of potato flour in this country and 
 created a market for it. It is impossible to know exactly how much po- 
 tato flour there is imported, because the Government enters potato starch 
 the same as potato flour; powdered potato starch is wrongly called potato 
 flour, and that is the reason. The importation of these two products in 
 1913 amounted to 16,710,498 lbs. 
 
 What is true for Germany is true for the United States, as to ovcr- 
 ]>roduction and low prices. The U. S. farmer is even at a greater dis- 
 advantage than his German brother, on account of the American market 
 which would not accept a potato below a certain size. Therefore, the 
 small potatoes and the culls are almost a total loss and scarcely ever 
 harvested. The Bay City Tribune of Feb. 15th, 1915, publishes the pre- 
 diction of a local dealer at Dowagiac, Mich., that potatoes will drop to 
 10 cents a bushel. It is this very same fact that made the drying of 
 potatoes such a great success in Germany right from the start, and that 
 should also be the reason to make it a success in this country. 
 
 People begin to realize the necessity to utilize the surplus potatoes. 
 Universities and Agricultural papers are discussing that question more 
 and more, looking for the best solution. 
 
 From Ihe communications received in regard to the using of the beet 
 pulp dryers in the State and especially in view of the statement made 
 by Mr. William H. Wallace, who is general Manager of several factories 
 in Michigan, I would say that the dryers of the factories can be used 
 for the drying of potatoes. 
 
 E. SALICH & CO., 
 
 Consulting and Consh'ucting Engineers. 
 
 Chicago, 111.. March 15th, 1915. 
 
 We have your favor of the 11th. To start with, Ave are sending you 
 under separate cover a small sample of dried potatoes, called ''Flocken" 
 in Germany, a name for that product which also prevails in this coun- 
 try. Still, some call it also ''Flakes." 
 
 In another sample, sent also under separate cover, you will find ])otato 
 flour called in Germany ''K-Flour," K standing for "Kartofl'el." These 
 two samples will give you an idea how the product looks, and how it 
 is brought on the market. 
 
 Last month; a prospective customer asked us to give him an idea of 
 that industry, and it occurs to us that this would be a good reading mat- 
 ter for you, too. It will show you how that business stnited. We en- 
 close, therefore, a carbon copy of that descri])tion. Additional (jnestions 
 may present themselves, which you can put up to us for answer. 
 
 You Avill see that over 16,000,000 lbs. of that stuff has been imported 
 
19 
 
 from Europe in 1913. That was before the war, of course. We may add 
 that at that time the Chicago importers sold it to wholesale grocers at 
 1 to 5c per pound. 
 
 There is no desiccating plant operating in this country. In Germany 
 it costs them less than fl.OO per ton to dry the potatoes. Double it for 
 the U. S. and use only the potatoes for which there is no market, and 
 you can figure out what a great advantage a drying ])lant would be foi' 
 a farming community. 
 
 We have a i)arty intereslcd in the drying proj^osition, and when we 
 learned of the large amount of surplus potatoes available in Michigan, 
 we wrote to Mr. Jas. N. McBride to ask how much these potatoes would 
 cost, or could be purchased for. Mr. McBride refers us to vou. Can jow 
 tell us? 
 
 Do not hesitate to ask us any additional data which you may need or 
 want. We will be pleased to give it to you, if it is in our power. 
 
 Very truly yours, 
 
 'e. SALICH & CO., 
 
 Ter E. Salich. 
 
 MARKET. 
 
 Following are the communications received in regard to the market 
 for dried potatoes, or potato flour: 
 
 The letter from Mr. A. C. Carton was handed to me and I beg to re- 
 port as follows : 
 
 COMMISSION FOR RELIEF IN BELGIU:M. 
 
 I called on Mr. ^Mellinger, who is the Pood Expert for the above Com- 
 mittee, at his office on the twentieth floor 71 Broadway. He infonued 
 me that their Committee was the only one authorized to ship food into 
 Belgium, and as that country is the only one taking any great amount 
 of food from this country, it Avould seem that this would be the only 
 possible source of outlet supplying the poor people of Europe. It seems 
 that Mr. Mellinger has been endeavoring for some time to find some 
 group of factories that could economically do the very thing that Mr. 
 Carton inquires about, but to date had been unsuccessful in getting any 
 very definite information. I have had a copy of Mr. Carton's letter made 
 and sent to Mr. Mellinger, at his request. He will be very glad to com- 
 municate direct with Mr. Carton, and stated that if potato flour could 
 be made and sold at less cost than wheat flour that there would be a big 
 market for it; also, that if dried potatoes could be prepared and sold 
 at a cost to compete with beans that there would be a very big market 
 for this product. 
 
 Yours truly, 
 GBG/AP G. B.BoGART. 
 
 Enclosure 
 
 P. S. Attached is a report prepared by Mr. ]\[el linger on the suitability 
 of potatoes for shipment to Belgium. 
 
20 
 
 REPORT UPON THE SUITABILITY OF POTATOES FOR SHIPPING TO LJELGIUM. 
 
 There are a great many difficulties connected with tlie export of this 
 vegetable, together with other root vegetables. 
 
 The Commissionary Department of the Panama Canal purchased large 
 quantities of potatoes for shipment to Panama, and it, together with 
 other exports, report as follows upon the advisability of shipping pota- 
 toes to Belgium: 
 
 First: It requires shijjs of more than one deck, as potatoes cannot 
 be stored in the hold of a vessel or near the boiler rooms, but must be 
 stored between decks, where they can be well ventilated. As you un- 
 doubtedly know, by the great amount of publicity recently given this 
 subject, that some of the warring nations furnish most of the ships en- 
 gaged in maritime commerce, and that the ships of this country, and of 
 the neutral nations, are comparatively few in number. Therefore, this 
 Commission has been unable to secure the type of ship which has more 
 than one deck, and which is suitable for the transportation of potatoes. 
 There are none in sight at the present time, and it is very questionable 
 if there will be any in sight for some time to come. Consequently, it 
 will be very difficult for us to ship potatoes at the present time without 
 spoiling. 
 
 Second : Their shipment will require a great deal of time and trouble, 
 both in the selection and packing. They w^ould have to be rigidly in- 
 spected at the time they were purchased. If shipped in carload lots 
 they would have to be placed in crates, or barrels, at the port for suit- 
 able loading to the ship. Before being placed in these containers they 
 would have to be reinspected, so as to prevent any frostbitten or bad 
 ones, from remaining among the good ones, for a bad potato would 
 injure all the good ones near it. 
 
 Third : There is a serious economic point to be considered in the pur- 
 chase of potatoes. They contain 78 per cent w^ater, and consequently, 
 if we loaded a ship Avith nothing but potatoes 78 per cent of the cargo 
 would be water, whereas with wheat Hour, cereals, etc., the percentage 
 of water runs only from ten to twelve per cent. 
 
 Fourth : From a nourishment standpoint, potatoes are much inferior 
 to the grains we are sending, for they furnish only 385 calories of heat 
 per jiound, whereas the grains average around sixteen to seventeen hun- 
 dred calories per pound. Therefore, to obtain the same amount of nour- 
 ishment in potatoes that is contained in these grains, it would require 
 four and one-half pounds of potatoes to one pound of wheat flour, and 
 the cost in an equivalent amount of nourishment in potatoes, regardless 
 of their exceedingly low prices, would run to double that for flour. 
 
 March 19, 1915. 
 
 Mr. G. B. Bogart, of this city, has sent to us a copy of a letter writ- 
 ten by you suggesting that machinery used in connection with drying 
 the pulp of sugar beets in Michigan might be readily used to convert 
 the enormous potato crop in Michigan into dehydrated potatoes. If this 
 were possible, it would probably make this excellent foodstuff suitable 
 for export, and besides would help to better the domestic markets by 
 
21 
 
 lelieviiig them of the large .suiplus which is on hand due to tlie enor- 
 niouis crop just harvested. 
 
 fn connection with the above, we might state that the Commission 
 has been exporting large quantities of foodstuffs to Belgium. It has had 
 potatoes in large quantities offered to it on numerous occasions, but be- 
 cause of their perishable nature and the difficulties encountered in ex- 
 porting them, it has been unable to accept them. We are enclosing a re- 
 ]>ort with this letter, which explains these difficulties. 
 
 It has occurred to us that it might be possible to get some of these 
 jKttatoes which have been offered to us run through a ])lant which wouhl 
 take the water out of them, or in other words dehydrate them. This 
 would make them unperishable, and besides would make them more 
 economical to shi}), the greater part of the 78 per cent of water which 
 lliey contain having been extracted. 
 
 We have endeavoi-ed to locate dehydrating plants which could do this, 
 but to date we have not been able to find any Avliich have had a capacity 
 large enough to furnish the Commission with an adequate quantity. 
 Tlie largest dehydrating plant which we have located has only had a ca- 
 jtacity of about two cars of dehydrated i)otatoes per Aveek. 
 
 We might add, to make dehydrated potatoes economically advisable 
 for the purposes of the Commission, their cost would have to compare 
 favorably with the cost of dried beans, or, if they were dehydrated in 
 Hour form, it would have to compare favorably with the cost of wheat 
 flour. Otherwise it would be more advantageous for the Commission to 
 use these articles, as it is these very articles which the Commission 
 hojies to ])artially displace and lessen the cost of by the use of dehydrated 
 ])otatoes. 
 
 If you know of any plants in Michigan which could dehydrate ])otatoes 
 on a large scale, and at a cost which would make their sending to Bel- 
 gium economically advisable when compared with flour or dried beans, 
 or peas, will you please so advise us. 
 
 Possibly 3'ou might have some suggestion to make whereby i)art of 
 the large crop of potatoes at ])resent available in this country can be 
 made economically suitable for the purposes of this Commission. 
 
 We would be very much interested in receiving anything that you 
 might have to say on the matters contained in this letter. 
 
 Trusting the above covers the information which you have asked Mr. 
 Weadock for, we remain. 
 
 Very truly yours, 
 
 The Comaiission for Relief in Belgium. 
 Purchasing Department. 
 EGB:FHM:M. Per E. G. Broenniman. 
 
 Enc. 
 
 March 27, 1915. 
 
 Your letter of March 22 has been received. 
 
 In reply we would state thaf the Connnission cannot advise you as 
 to how large the market or demand would be for dehydrated i)Otatoes, 
 and as to whether it would be large enough to warrant the big com- 
 panies in equipping their plants for dehydrating them. The Commission 
 
22 
 
 is only able to advise you upon this subject as to its own requirements 
 in this respect. 
 
 In this connection it will state that during the last several months 
 it has been offered large quantities of potatoes as donations, but which 
 it has had to reject for the reasons stated in our previous letter. It has 
 endeavored to find some way in which these potatoes could be used by 
 dehydrating them, but it was unable to locate plants with a sufficiently 
 large capacity to warrant it in entering such an arrangement. 
 
 If there were plants in current operation here which could furnish a 
 -lery large quantity of this product at a cost less than wheat flour per 
 barrel, or beans per hundred pounds, then it could probably find it 
 economically advantageous to have potatoes which might be donated to 
 it run through this process. But, as previously stated, to consider a 
 proposition of this nature, the quantities would have to be large and 
 the price more reasonable than wheat flour, or beans ; otherwise there 
 would be no reason for it to shift to potatoes instead of continuing to 
 {)uy these other articles. 
 
 Strictly from the standijoint of Belgium's requirements, it does not 
 Ihink it advisable for any plant to consider putting in extra machinery 
 to engage in such a jmrpose; for there is no telling how long this demand 
 will last. It might last thirty days; then again it might last for some 
 months, depending entirely ui)on the range of prices of other food com- 
 modities and the length of time which Belgium will draw upon this 
 country for food supplies. 
 
 We trust that the preceding will satisfactorily answer the questions 
 asked in your letter and will thoroughly explain to you the attitude 
 and status of the Commission upon this subject. 
 
 Thanking you for your interest in this matter and for your endeavoring 
 to co-operate with us, we are, 
 
 rVery truly yours, 
 
 The Commission for Relief in Belgium, 
 Purchasing Department. 
 EGB:FHM:i\r. Per E. B. Broenniman. 
 
 DEPARTMENT OF AGRICULTURE. 
 
 BUREAU OF CHEMISTRY. 
 
 Washington, D. C, March 31, 1915. 
 
 Replying to yours of March 13 and attached resolution, would state 
 that so far as the Department is informed there are no potato drying 
 establishments located in the United States with the exception of sev- 
 eral firms which are preparing dried potatoes in a small way for use as 
 food. 
 
 In Germany potatoes are very extensively dried by two processes. The 
 first consists in cutting them into slices or thin strips and passing them 
 through a rotating dryer which is either steam heated or supplied with 
 flue gases passed through at high tenq^erature. Tlie })roduct so obtained 
 finds use as a stock feed. The second method consists in washing and 
 
23 
 
 .steaming the potatoes and dryino- by passing them between steam heated 
 rollers. The material is obtained in the form of flakes, and form a hio-h- 
 grade stock feed, and is also used as a food for man. This second proc- 
 ess involves large investments and the Department does not recommend 
 It for adoption in this country. The Department is noM^ experimentino- 
 wilh a third process for drying potatoes wliich consists in crushino- th? 
 potatoes and pressing them between rollers so as to remove a laroe 
 portion of the juice and then drying the pulp which remains. This prol'- 
 ess IS still in the experimental stage and not readv for commercial de- 
 velopment. 
 
 It is suggested that you take up the commercial possibilities of drv- 
 ing potatoes with manufacturers of beet pulp drvers in this country for 
 drying beet pulp. Addresses of four manufacturers of beet pulp are o-iven 
 below : i i & 
 
 The Dyer Company, Cleveland, Ohio; 
 
 Larrowe Construction Co., 1199 Woodward Ave., Detroit Mich • 
 
 P.ay (Jity Iron Co., Bay City, Mich. ; ' • ^ 
 
 McKinnon lioiler & Machine Co., Bay City, Mich. 
 
 Although it is not improbable that the pulp dryers in a beet sugar fac- 
 tory c;in be used successfully in drying potatoes, there is, so far as the 
 Department knows no definite information on this subject. We are ad- 
 vising the four manufacturers named above of this reference of the sub- 
 ject to them. 
 
 Respectfully, 
 
 Ch. Alsberg, 
 
 Chief. 
 
 AMERICAN RED CROSS. 
 
 BUREAU OF MEDICAL SERVICE, 
 
 1624 H street, N. W. 
 
 r. . . , Washington, D. C, April ]. 11)15- 
 
 Reterring to your commuuicatiou uf the 2Gth ult., I have to advise von 
 that the American Red Cross is not shipping food stutfs to VAxrope to 
 any of the belligerent powers. Our relief work is confined to furnish- 
 ing doctors, nurses and medical, surgical and hospital supplies. 
 
 Very truly yours, 
 
 RoBT. U. Patterson^ 
 T^TTo /AT Major, Medical Corps, U. S. Army, 
 
 ^^P/^- Chief of Bureau. 
 
 Communications from constructing engineers and manufacturers of 
 machinery to be used in the preparation of potatoes for drying: 
 5 
 
24 
 
 E. 8ALICH & CO. 
 
 CONSULTING AND CONSTRUCTING ENGINEERS 
 
 1G02 Moiiadnock Bldg. 
 
 Chicago, TIL, March 27, 1915. 
 
 We hope thai tlie delay sending von the cost of a potato drying plant 
 did not inconvenience yon any. 
 
 We thinlv that a capacity of 4,000 lbs. of fresli potatoes per honr will 
 just about suit your conditions. Such a plant can operate 5 months 
 (150 days) per vear. If the plant dries 100,000 lbs. per day, it will dry 
 15,000,000 lbs. per season. This means 2,500,000 bushels in 150 days. 
 
 According to the figures received from you, you have this year |1,000,- 
 000.00 wortli of surplus potatoes. At 20c per busliel you have 5,000,000 
 bushels. 
 
 You see, that two plants like the one we propose, would take care of 
 that amount. Sujjpose that buildings, setting up the machinen% etc., 
 will cost another |i;5,000.00. In that case with an out-lay of |10d,000.00 
 you would have been able to save the surplus of |1, 000,000. 00. No doubt, 
 you would have been able to dispose of these dried potatoes at |1.50 
 per C (Beet pulp brings almost that much) and figuring 18c manu- 
 facturing expenses per 100 lbs. of finished product, which we take from 
 a report we have before us of a German drying plant, it would pay you 
 20c per bushel for the raw potatoes. 
 
 This sounds pretty good, it seems to us, and it becomes more attractive 
 when you come to think that you can keep that product any length of 
 time without spoiling it, and naturally the prices get better when the 
 potatoes are getting scarce. 
 
 That much for the actual surplus which, of course, is an exception. 
 But there is always, and every year, the small unsaleable potato, and the 
 culls. That alone will make a drying plant pa3^ 
 
 ^^ery truly yours, 
 
 E, Salich & Co. 
 Per E. Salich. 
 
 E. SALICH & CO. 
 
 CONSULTING AND CONSTRUCTING ENGINEERS 
 
 1G02 Monadnock Bldg. 
 
 Chicago, 111., March 27, 1915. 
 
 Please find below an approximate estimate of a potato drying plant, 
 Isaving a capacity of 4,000 lbs. of fresh potatoes per hour. "^ This will 
 give you approximately 1,000 lbs. dried product. 
 
 Only the machinery is included in this estimate, as you may wish to 
 utilize some existing building ; the enclosed sketch may give you an idea 
 as to the building. The machinery includes: 
 
25 ■■ ■ • 
 
 1—100 H. r. steam Boiler, 
 
 1 35 H. P. Steam Eugiue, 
 
 1 — Inclined elevator to lift the potatoes to the washer. 
 
 1 — 3-conipai-tment Potato washing machine. 
 
 1 — ^'el•tical bucket elevator, 
 
 l! — Potato steaming kettles, 
 
 2 — No. IV Flocken machines, complete with pipings, fan, etc. 
 
 1— Water pump^ 5,000 gals, capacitv per hour, 
 
 1— Water tank, 
 
 Shafting and belting. 
 The approximate cost of that machinery will be |25,000.00, more or 
 less, of course, according to local conditions. The enclosed building 
 sketch will help you to determine the cost of same. 
 
 Hoping this will give you the required information, and at your serv- 
 ice for any other data, we are. 
 
 Yours very truly, 
 
 E. Salich & Co.^ 
 Per E. Salich. 
 
 March :{0, 1915. 
 
 We have your valued favor of the 27th inst. regarding apparatus for 
 use in connection with the manufacture of potato tlakes or tlour. We 
 note that you will contemplate investigating the feasibility of using the 
 sugar beet pulp dryers. While we are not familiar with this type of 
 dryer it has occurred to us that possibly you would be interested in our 
 line of vacuum dryers. We are, therefore, sending you under separate 
 cover a copy of our catalog showing in a general way the various types 
 of vacuum apparatus including vacuum dryers of all types, dry vacuum 
 pumps, condensers, impregnating apparatus, etc. 
 
 Regarding machinery for getting the potatoes into shape for drying 
 and also for grinding afterwards would state that we do not manufac- 
 ture standard machinery of this kind. However, we have all the facili- 
 ties for making special machinery and apparatus of any kind and if 
 you can furnish us with blue prints or sketches showing what will be 
 required we shall be glad to quote you accordingly. 
 
 If you would be interested in conducting tests in drying i)otatoes un- 
 der vacuum we should be very glad to extend to you the use of our test- 
 ing laboratory for making such tests. We presume that it would be 
 necessary to prepare the potatoes for drying, possibly by disintegrating 
 them so that the moisture could be removed more readily. We do not 
 have the facilities for preparing the potatoes in this way but if you 
 could ship us a quantity of the potatoes already prepared for drying we 
 should be glad to dry them in our several forms of dryers so as to deter- 
 mine which type was the best suited for this work. 
 
 We have conducted some tests in drying potatoes but not for the 
 manufacture of potato flour. Our tests were for using the potatoes as a 
 stock food and in another case for the manufacture of potato starch. In 
 both these cases the drying experiments were made on raw potatoes. 
 
 We remember reading a report contained in the "Daily Consular and 
 Trade Reports" published by the Department of Commerce. This re- 
 
26 
 
 port was on the mauufaeture of potato flour in Europe and principally 
 in Germany. The report was from Consul General A. M. Thackara of 
 Berlin. We presume you could obtain a copy of this report and prob- 
 ably find it interesting. We do not know the dates of these report but 
 the page numbers were 378 and 379. In a later report Consul General 
 Thackara gave some data regarding tliis industry in Germany. It is 
 also stated in this later report that in a report on the manufacture of 
 potato flour in Germany reported in "Daily Consular and Trade Re- 
 ports" for October 21, 1911, that the Tabosin System of potato flake 
 manufacture was described. The first report mentioned above is not 
 that of October 21, 1911, but Avas published subsequent to that date. 
 
 We desire to thank you for writing us regarding this proposition and 
 if we can be of any assistance to you whatsoever we trust you will not 
 hesitate to command us. 
 
 Awaiting your further commands, we beg to remain, 
 
 Yours very truly, 
 
 Buffalo Foundry & Machine Co. 
 JD-S E. S. Rippel, D. Sales Manager. 
 
 Cleveland, Ohio, March 29, 1915. 
 
 We have your letter of March 27th regarding potato dryers. 
 
 We are enclosing under separate cover catalog describing the Cummer 
 Dryers. We call your attention to our guarantee on Page 4, and the 
 description of our style ^'F" Dryer on pages 5, 7 and 9. 
 
 We are also enclosing under separate cover cut showing our Self- 
 Contained Dryer, equipped with Mechanical Stoker. We understand 
 That after this crop of potatoes is disposed of you will probably want 
 to dismantle the Dryer and sell it. This being the case, we would 
 I'ecommend our Self-Contained type of Dryer, which is enclosed in a 
 steel casing, lined with fire brick. This Dryer is very easily erected 
 and taken down. With our Cummer Mechanical Stoker and special 
 furnace, you will be able to dry these potatoes with bituminous coal, and 
 not contaminate the product. 
 
 We enclose herewith an information blank and ask you to kindly fill it 
 in and return to us. 
 
 We make these Dryers in a range of sizes, from the smallest with an 
 evaporative capacity of 500 lbs. of water per hour, to our largest with 
 an evaporative capacity of 10,000 lbs. of water per hour. 
 
 If you will kindy tell us how many tons of wet potatoes you wish 
 to dry per hour, we will be glad to write you fully regarding the Dryer 
 which we will guarantee to do the work in a satisfactory manner. At 
 the same time we will advise how many pounds of coal you will burn, and 
 how much horse power will be required. In other words, we will sup- 
 ply the drying equipment fully guaranteed in every way to dry your 
 material in a satisfactory manner with a given amount of fuel and 
 I'ower, and without injuring the potatoes as a food product. 
 
 Kindl}' advise when you will be in a position to close a contract for 
 this equipment. We will be very glad to send one of our representatives 
 to see you. 
 
27 "'' 
 
 We do not make griuding iiiachines, buf piircliase quite a qiiautitv of 
 these machines for use in connection with our Dryers, and we will be 
 very glad to sui)ply the Dryer with the necessary grinding machinery. 
 
 Yours verv truly, 
 
 Thk. F."d. Cummer & Son Co., 
 
 By F. H. Cummer, Vice-President. 
 Diet : F. II. C.-B. 
 
 New York City, March 20, 1015. 
 
 We have your lefler of March 2Tlli with reference to dryer for drying 
 potatoes so that they can l>e nianufaciured inio flour. 
 
 ^^'e have furnished drying machinery for a great many purposes but, 
 1o date, have never furnished one for drying jjotatoes. We should judge 
 that it would be necessary to pare or, at least, slice the ])otatoes into 
 small pieces before drying, after which the drying could be done in 
 either one of our Class "C" dryers, described oil i)age 22 of our cata- 
 logue, or in one of our Class ^'F" dryers, desci-ibed on page 2G of the 
 catalogue, being modified as referred to in the last paragraph on page 
 26, wherein a steam coil is substituted for the furnace ordinarily used. 
 A copy of our catalogue is being sent you under separate cover. 
 
 W^e hare no advices as to the quantity of moisture which would have 
 to be evaporated from the potatoes and if you cannot let us know what 
 this amounts to we will experiment Avith the ordinary grocery store 
 potato and make allowance for any evaporation which may occur be- 
 tween the time same is dug and placed on the market. 
 
 We would also like to be advised as to what quantities would be dried 
 per hour so that we might determine the proper size machine. 
 
 If you will let us have this information we will be very glad to write 
 you further and more fully with reference to the machine best suited. 
 
 Very truly yours. 
 
 KUGGLES-COLES EXGINEERING Cc, 
 
 LRClMnCx. ir 90}?^ Cbrijsti'e. Treasure!*. 
 
 ///* 94. fi 75.5 1 
 
 Through the courtesy of the Department of (^uumerce. Bureau of 
 Foreign and Domestic Commerce, I Avas loaned the office reports from 
 Avhich the following extracts Avere taken, and the reports then returned 
 to Washington D. C. These reports give us an idea of what is being 
 done in other countries, and Avhat is being done there can be more thaii 
 duplicated in the United States, once Ave turn our attention to the 
 matter. 
 
 DAILY CONSULAR AND TRADE REPORTS. 
 
 Potato-Drying Industry of Germany, 
 
 (From Consul-General A. M. Trackara, Berlin.) 
 
 October 29, 1912. 
 
 The Imperial Ministry of the Interior has published statistics regard 
 ing the potato-drying industry of Germany for the campaign year lolo-ll. 
 Avhich covers the period from August i, 1010 to July 31, 1011. A 
 coni|)arison Avith the tAvo previous campaign years gives the following 
 results : 
 
28 
 
 
 1908-9. 
 
 1909-10. 
 
 1910-11. 
 
 
 170 
 
 254 
 
 327 
 
 
 
 
 Tons. 
 160,540 
 41,574 
 
 Tons. 
 332,642 
 87,591 
 
 Tons. 
 417,641 
 
 
 107,312 
 
 
 
 Production for native account: 
 
 5,333 
 
 31,687 
 
 1,509 
 
 145 
 
 11,709 
 
 63,331 
 
 1,463 
 
 266 
 
 10,517 
 
 
 84,533 
 
 
 1,046 
 
 
 300 
 
 
 
 Total 
 
 38,674 
 
 76,769 
 
 96,396 
 
 
 
 Production for foreign account: 
 
 1,134 
 1,766 
 
 4,240 
 6,582 
 
 3,939 
 
 
 6,977 
 
 
 
 Total 
 
 2,900 
 
 10,822 
 
 10,916 
 
 
 
 Of the 327 factories in operation during tlie campaign year 1910-11, 
 besides potatoes, 13 . dried grain, 11 dried the leaves of sugar beets, 
 and 20 dried other agricultural products; 181 of the plants Avorked day 
 and night shifts of 12 hours each. The 417,641 tons of potatoes used by 
 the 327 drying plants in 1910-11 equalled 15,345,659 bushels of 60 pounds 
 each. 
 
 From the above data it will be seen that the efforts Avhich have been 
 made in this country to discover practical and economical methods of 
 preserving potatoes so as to utilize the surplus stocks are meeting with 
 success. In a report on the '^Manufacture of potato flour in Germany," 
 prepared at this consulate general and published in Daily Consular and 
 Ti-ade Keports for Cctober 21, 1911, the Tabosin system of potato-flake 
 manufacture was described. 
 
 DAILY CONSULAR AND TRADE REPORTS. 
 
 »x.. ue ite'^to (5|¥iNG IN Germany. 
 
 '^^ ^^oanf\Me28, 1909. 
 
 Vice-Consul James L. ;' vurrell, of Magdeburg, states that in order 
 to cope with the over-production of potatoes in Germany several potato 
 di'ying plants are operating in various sections. Such factories are in- 
 creasing, due partly to the advancing prices of grain. To produce 100 
 kilos or 220 pounds of dried potatoes 830 pounds of tubers are required, 
 and the product is worth $3.80 to 4.30. 
 
 DAILY CONSULAR AND TRADE REPORTS. 
 
 Dried Potatoes as Cattle Food in Germany. 
 
 (Consul-General Robert P. Skinner, Hamburg.) 
 
 February 19, 1913. 
 
 The growing recognilion of the value of dried potatoes for cattle feed- 
 ing purposes is retlected in the increase in the number of establishments 
 in Germany in wliidi the various potato |)roducts are prepared. At the 
 end of the business year on July 31, 1910, there were 257 such establish- 
 
20 
 
 nieuts in this country, uearly all of them being operated in conuet-tion 
 with large agricultural undertakings. The amount of raw material 
 treated in the year 1900-10 was 332,642 tons and in 1910-11 it was 
 417,641 tons. (For the amounts of various products from this con- 
 sumption see Daily Consular and Trade Reports for October 20, 1011.) 
 
 What the results will be during the present business year can not 
 be foretold, as the potato crop, especially in this portion of the country, 
 has been most unsatisfactory. It is reported from Luneburg that the 
 abnormal temperature of the autumn months destroyed large quantities 
 of potatoes still in the fields. Efforts to separate the decaying from the 
 healthy tubers were not always successful and many farmers have been 
 obliged to re-assort crops after they had been put in storage. 
 
 The use of dried y)otatoes as food for cattle arose from the impossiltilily 
 of feeding raAV potatoes without causing certain forms of sickness. It 
 was equally impossible to boil large quantities without heavy investmenl 
 for specially constructed boiling apparatus, and in any event raw potatoes 
 can be preserved during a limited time only and are subject to deterioia- 
 tion toward spring, sometimes being a total loss. . These several incon- 
 veniences are avoided by drying potatoes according to processes which 
 apparently originated in 1002. fix feeding swine and sheep with six 
 different kinds of dried potatoes, it has been proved that the food is 
 digestible. The following table shows the degree of digestibility of each 
 of the elements in various kinds of potato products when fed to swine 
 and sheep : 
 
 
 .SUK-k and food. 
 
 OrKanic- 
 substance. 
 
 Per cent. 
 
 Raw 
 protein. 
 
 Per cent. 
 
 Extract 
 substances 
 free from 
 nitrogen. 
 
 Per cent. 
 
 Raw 
 fiber. 
 
 Per cent. 
 
 
 Swine. 
 
 90 4 
 90 8 
 94.0 
 90,6 
 91.7 
 89.4 
 
 .'53.9 
 46.1 
 7.5.5 
 63.5 
 70.6 
 42.9 
 
 94.2 
 94.6 
 93.5 
 93.5 
 94.3 
 03.9 
 
 79,8 
 
 Chips 
 
 77,8 
 
 Flakes 
 
 72,0 
 
 Chips 
 
 72,4 
 
 Chips 
 
 70.7 
 
 Chips 
 
 66.5 
 
 
 
 
 91.3 
 
 58.8 
 
 94.5 
 
 73.2 
 
 
 
 Slices 
 
 Sheep. 
 
 90 
 88.6 
 83.4 
 85.2 
 83.8 
 88.0 
 
 53.8 
 43.4 
 14.4 
 .32.0 
 23.5 
 24.3 
 
 94.7 
 96.3 
 93.8 
 92.8 
 93.6 
 94.9 
 
 39.3 
 
 Chips 
 
 
 Flakes 
 
 
 
 Chips 
 
 34.0 
 
 Chips 
 
 
 Chips 
 
 23.5 
 
 
 
 
 86.. 5 
 
 31.9 
 
 94 . 4 
 
 16.1 
 
 
 
 
 The use of these pofatoes ])ro\ed that they were excellent for fattening 
 swine, although not (piite e(]ual to barley groats. 
 
30 
 
 According to tests made by the Board of German agriculturists, it 
 was demonstrated that the one-third of strengthening food generally 
 given to horses in the form of grain could be replaced by dried potatoes, 
 and such animals would be kept in excellent condition. In two out of 
 four tests with horses it was shown that dried potatoes accelerated the 
 shedding and re-growth of hair. 
 
 The following is a free translation of an extract from a report on the 
 entire subject made to the experiment station at Rostock by F. Honcamp 
 and B. Gschwendner: 
 
 The results of favorable tests caused the establishment of a great 
 many potato-drying plants doing excellent work, the more so as a great 
 number of technicians endeavored in the meantime to improve the 
 method of manufacture. Two of the new systems claim special interest, 
 but their products have not yet been tested as to digestibility. 
 
 One of these methods is Gumpel's invention. The inventor calls his 
 products "press potatoes," or "papka." The other is the method in- 
 vented by the manager of ihe Imperial Machine Works in Meissen. The 
 machines constructed by this concern produce potato chips. 
 
 Potato flakes are obtained by mashing boiled potatoes by means of 
 two rollers moving in opposite directions. The jiroduct is dried by 
 alloAving high-tension steam from the boiler to pass through the interior 
 of the rollers. In the plants constructed according to the Knauer sys- 
 tem direct fire gas is introduced and exhausts connected. 
 
 OPERATIONS ON THE IMPEKIAL SYSTEM. 
 
 The Imperial plant consists of the drying apparatus itself with a 
 feeder which can be regulated, the exhaust to remove the hot air, the 
 fan to remove the dust, the heating furnace to supply the hot air. the 
 machine for washing the potatoes, the machine for cutting them into 
 chips, and the pneumatic transporting apparatus. The most important 
 part is the drying machine, consisting of an iron trough in which turns 
 a perforated cylinder made of white metal with rows of small shovels 
 attached. 
 
 After the potatoes have l)een washed and sliced they are placed in 
 the trough of the drying macliine, being continually stirred and dis- 
 tributed equally along the entire length of the cylinder by the project- 
 ing shovels. A specially constructed apparatus in the uppel' part of the 
 machine prevents the chips from adhering to each other and helps to 
 distribute the mass equally and bring it into contact with the currents 
 of hot air. The air is forced into the cylinder, passing out through the 
 small perforations. It is said that the chief adv^antage of this system 
 lies in the fact that a comparatively low temperature 225° to 250° C. 
 is entirely sufficient. 
 
 The "pressed potato" method is as follows: The greater part of the 
 content of water is pressed out in a cold state, after the potatoes have 
 been sliced. The mass is then placed in the drying machine. One 
 advantage of this method is that, since comparatively Mttle water is 
 contained in the raw-potato mass, the costs are considerably less than 
 those of manufacturing potato flakes or chips. 
 
 Statistics from experiments conducted by Kellner and Moeckern prove 
 that potatoes are excellent fodder, with highly nutritive qualities, and 
 
 4 
 
31 
 
 iire digested just as readily as any other of the best feeding materials 
 II is proved also that the process of drying the potatoes does not in any 
 way impair their digestive i)roperties, except perhaps the protein ; but 
 as there are but small quantities of protein in the dried potatoes the 
 food value is not affected. 
 
 DAILY CONSULAR AND TRADE REPORTS. 
 
 INDUSTRIAL AFFAIRS IN HOLLAND. 
 
 (From Consul Frank W. Mahin, Amsterdam.) 
 November IG, 1911. 
 
 FOOD VALUE OF POTATO SYRUP. 
 
 ^ The manufacture of potato tlour is a large industry of this district. 
 Some of the tlour is used in making a syrup, but this industry has been 
 ohshucted by allegations that potato syrup has little or no Value as a 
 food. An investigation of the subject having been made in the laboratory 
 of the Government University at Groningenm in this district, the con- 
 clusion is reached that potato syrup has important food properties. 
 
 It IS explained that the syrup is made bv treating potato flour with 
 diluted sulphuric acid, whereby the starch is changed into dextrin and 
 then the latter partly into glucose. Thus, the svrup is composed chiefly 
 of dextrin and glucose. These the report of the laboratory investigation 
 scientifically discusses, with the conclusion that thev are both, if taken 
 as food, readily assimilated, and in the form of jmtato svrup have a hioh 
 iood value. In addition, it is claimed that dextrin materially increase's 
 the secretion of gastric juices. Finally, it is stated that the svrup is 
 obtained from the flour by safe hygienic methods, and that in this re^-ard 
 it IS in no way inferior to sugar. * 
 
 DAILY CONSULAR AND TRADE REPORTS. 
 
 POTATOES IN GERMANY. 
 
 Extent of Crop and Use for Industrial Purposes 
 August 28, 1909. 
 
 The manufacture of various products from potatoes in Germany is 
 reported upon as follows by Consul-General Robert P. Skinner, of Ham- 
 burg : 
 
 The potato crop of Germany is nearly nine times larger than that 
 ot the United States, being over 45,000,000 tons, some four-fifths of 
 which are used as food for industrial purposes. Nearlv one-fifth are 
 required for seeding. In the manufacture of starch and its by-products, 
 
 ''liiv cbm'"^'' ''"""^ ""^ ^^^ *''*''^ ''''''^' '^ ^'''^'^' """"^ ^^'' distillation about 8 
 In Germany there are hundreds of small concerns in the potato dis- 
 
trict inaniifactnring potato starch and dextrine. These niainit'actnrers 
 obtain potatoes at from 90 to 125 pfennigs (21.42 to 29.75 cents) per 
 unit of 50 kilos, or 110 pounds. Tlie profit at the factory is said to 
 range from 40 to 50 pfennigs (9.5 to 12 cents) per bag of 100 Lcilos (220 
 pounds). The prices for jjotato flour have fluctuated between |3.33 and 
 16.19 per unit of 220 pounds, and for dextrine between |3.81 and |7.14, 
 also for 220 pounds. These prices represent goods delivered f. o. b. 
 ship in a German seaport. 
 
 MANUFACTURE OP STARCH, DEXTRINE, ETC., FROM POTATOES. 
 
 Potato flour is merely ground potato starch, manufactured as starch 
 is usually produced. The residue, parings, etc., are utilized as cattle 
 food, and to some extent in the manufacture of paper, and are in part 
 destroyed. 
 
 Dextrine is produced either by heating the dr}' starch to a tempera- 
 ture of 180° to 260° C, whereby a yellow or brown dextrine is ob- 
 tained, or by heating the starch, either wet or dry, by means of acid 
 in small quantities, which produces white or practically white dextrine. 
 
 The starch is also transformed into potato syrup or glucose, and the 
 latter, upon being boiled and treated with acid, is converted into grape 
 sugar. Potato glucose is chiefly consumed in bakeries and confection- 
 aries, in rice mills for polishing purposes, and is mixed with sugar glu- 
 cose to produce bonbons and an imitation of honey. 
 
 Grape sugar is taken up chiefly in breweries for the manufacture of 
 coloring for beer, and is also used for adding to the weight of leather. 
 
 In the United States glucose is manufactured from corn, and exported 
 to Germany and England. The German potato glucose is alleged to con- 
 tain less sulphuric acid than corn glucose, but, being dearer, does not 
 And as large a market in England as does its American rival. 
 
 GERMANY LIKELY TO RETAIN LEAD IN DEXTRINE. 
 
 The manufacture of dextrine, although involving no secret process, 
 requires skill and careful manipulation, and German manufacturers, 
 having the advantage of plentiful supplies of cheap raAV materials and 
 long experience in the business, are likely to retain their hold upon the 
 trade in general for some time to come. Dextrine was exported from 
 (iermany during 1908 to the extent of 3,968 tons, 1,466 tons of which 
 went to Great Britain and 1,395 tons to the United States. Of potato 
 starch and flour Germany exported during the same period 14,464 tons, 
 Great Britain taking 9,115 tons, the United States 1,965 tons, Spain 1,- 
 196 tons, and Switzerland 795 tons. 
 
 The value of the declared exports of these potato products from Ham- 
 burg to the United States during 1908 was as follows : Potato starch 
 and flour, |38,080 ; dextrine, .t?9,520; total, .f47,600. 
 
as 
 
 DAILY CONSfTLAK AND TRADE KKI'ORTS. 
 
 DESICCATION OF POTATOES. 
 
 Kecently Developed (leniian Process Pievenls Loss In' Decay, 
 Febniary U), 1!>1(I. 
 
 Consul Thomas II. Norton, of (Mieninitz, (lescril»e<l a ])rocess recently 
 inlrodnced by a Prussian firm by wliich jiofatoes may be converted into 
 a dry concentrated meal. He writes as follows: 
 
 Tlie potato occu])ies a relatively more im])ortant position in Germany 
 than in any other European country. It is not only employed largely 
 for food for both man and beast, but also for conversion into starch and 
 alcohol. The 1908 crop was estimated at 46,500,000 metric tons (51,- 
 2r)(;,!»,")0 short tons), l.'!,000,000 tons being used for human food and 19,- 
 000. 000 tons for feeding domestic animals. i?4tarch factories utilized 
 1,.~)0(),000 tons, distilleries 2,500,000 terns, while 5,500,000 tons were re- 
 (juired for seed. There remained 5,000,000 tons, lost by decay, freezing, 
 etc. (lerinan economists have recognized the extent of this national loss, 
 of about 128,500,000 in value, especially because the Empire now imports 
 annually about |T2,000,000 worth of cattle fodder. Nearly 40 per cent 
 of this sum, paid to foreign agriculture, could be saved if the loss by 
 subsequent decay in the harvested potato cro]) could be prevented. 
 
 Numerous i)rocesses have been submitted in response to an offering of 
 ])rizes amounting to |0,000. These are based upon two distinct methods 
 of treatment. In the first, sliced potatoes are exposed to the current 
 (if hot gases from a furnace; in the second, the "flake process" potatoes 
 are more finely divided, and dried at a lower temperature with the aid 
 of steam coils. This last method is costly. The product of the first 
 method, while available foi- industrial ])uri»oses, is not fully satisfactory 
 for use as a fodder. 
 
 A process recently patented and introduced by a Prussian firm seems 
 to have successfully overcome the disadvantages of the earlier systems. 
 The essential features consist in the use of pressure combined with a 
 vaccum for withdrawing the bulk of the water in potatoes, the further 
 drying of the residue by artificial heat, and the isolation of albumen 
 found in the press li(]uor. This process has been tried with excellent 
 results on an industrial scale. 
 
 DESCTIIPTION OF FIIOCESS. , 
 
 The plant employed is comparatively simple. The potatoes are first 
 thoroughly washed in a large vat provided with a stirring apparatus. 
 Thence they pass into a mashing machine, and the pulpy mass is pumped 
 into a reservoir, and from this is fed through a large funnel into the 
 "suction machine." The latter is the central feature of the plant and 
 presents a somewhat novel form of utilizing the vacuum principle. It 
 c(msists of two hollow cylinders, one immediately above the other. The 
 exterior is made of perfoi'ated plate similar to that employed in centi'if- 
 ugal inachines and filter pumps, and is covered with linen filtering 
 
34 
 
 cloth. A pipe connects the interior of each c^iinder with an air exhanst. 
 The interior spaces are, however, divided into segments, and the con- 
 struction is snch that the lessened pressure in each segment is felt when 
 it is in immediate contact with the companion cylinder. As the potato 
 pulp passes between the two cylinders, not only their pressure, but also 
 atmospheric pressure, removes nearly all liquid. The residual mass falls 
 into a trough and is conducted by a helical conveyor to small cars. 
 These pass into a hydraulic press, where the mass is finally deprived of 
 all water capable of removal by pressure. 
 
 From the press the potato mass is transferred to the drier. This 
 consists of a cylindrical chamber, within which there is a revolving drum, 
 divided horizontally into ten sections. The upper seven sections are 
 heated by connection with a series of steam pipes; the lower three are 
 cooled by means of a similar series, through which water circulates. 
 The pressed potato cake is continuously fed into the top section. From 
 this it gradually descends through openings into the lower sections, one 
 after another, until it finally issues from the bottom compartment and 
 is conveyed to storage rooms. The construction of this revolving drum 
 is such that prongs attache^l to its axis continually stir up and crumble 
 the nearly dried potato cake, so that it is in coarse grains when it leaves 
 the apparatus. At the same time, by means of properly directed air cur- 
 rents and the aid of the elevated temperature in the upper seven sec- 
 tions, nearly all moisture remaining after the treatment in the press is 
 effectively removed. 
 
 POTATO MEAL AND ITS COMPOSITION. 
 
 The resultant coarse "potato meal" has one-quarter of the original 
 weight of the tubers employed, and occupies one-eighth of the space. It 
 has an odor and taste similar to that of freshly made bread. It may be 
 used or kept in this condition, or can be pressed into compact cakes 
 for convenience in transportation. The chemical analysis of potato meal, 
 dried as above described, gives the following percentages: water, 11.50; 
 fat, 0.31; protein, 3.73; ash, 2.0G; fiber, 1.71; carbohydrates, 80.G9. 
 
 Pressed ijotato cake is easily broken up by hand, and can be fed to 
 animals, alone or mixed with other forms of fodder, preferably after 
 moistening with a little water, when it is at once softened. 
 
 By the combined processes of pressure and suction nearly three-quar- 
 ters of the weight of raw potatoes are removed in the form of a cloudy 
 liquor. This i)ortiou is allowed to stand in reservoirs until all traces 
 of starch have settled to the bottom. The clear liquid is then boiled and 
 filtered with the aid of a vacuum apparatus. A precipitate is obtained 
 of crude protein amounting to about 2 per cent of the original weight 
 of the tubers. By proper treatment this yields about 80 per cent of 
 technically pure albumen, which is constantly in demand in German 
 markets. 
 
 The residual liquors from the protein precipitate contain small amounts 
 of sugar, salts, and nitrogenous matter. They can be advantageously 
 used for irrigation purposes on agricultural lands. 
 
35 
 
 COST OF INSTALLATION AND OPERATION OF PLANT. 
 
 The jilaiit requisite for tlie treatment of 10,000 tons of potatoes dnriiij; 
 a season of about eight months costs ^18,000 to |19,000. The machinery 
 alone, without a press for transforming the meal into cake, costs .^12,000. 
 For a building |!3.000 suffices, and the remainder is needed for pumps, 
 motive jwwer, washing vats, etc. 
 
 The force needed to operate the plant consists of seven men, and in- 
 cludes one engineer, a stoker, one helj)er, one v\-orkman in llie ])otato cel- 
 lar, two to attend 1o the machines, and one to hajidle the residual licpiors. 
 If the final pnxluct is to be ])ressed into cakes, the additional cost of the 
 jdant is about 14,000, and two more operatives are required. Such an 
 installation can naturally be o])erated with great economy in connection 
 with a distillery or starch factory. 
 
 In practice, it is found that the total cost of preparing unpressed 
 potato meal by the above method (including interest, depreciation, etc.) 
 is $0..j() ]»er long ton of tubers. The additional cost for pressing into 
 cakes is -f0.12 per ton of potatoes. In estimating the cost of the fodder 
 thus jiroduced, it is, of course, necessary to deduct a certain sum for 
 the albumen extracted from the residual liquor, as mentioned above. 
 When })otatoes are to be raised for supplying regions more or less re- 
 mote with cattle fodder the advantage of having the nutritive constituents 
 of the tuber in a concentrated form is obvious. Thus, in practice, 3.S 
 tons of raw potatoes yield one ton of the desiccated product. The freight 
 charges in Germany for transporting (in carloads) the 3.8 tons a dis- 
 tance of 100 kilometers (G2 miles) are |3.07. The freight charge, under 
 similar conditions, for the one ton of meal would be |0.81. Adding to 
 this cost, 56 cents per ton, of treating the 3.8 tons of raw potatoes, or 
 $2.13, the total expense of delivering the fodder would be $2.94. At the 
 comparatively short distance of G2 miles there is then a distinct economy 
 in shipping the meal instead of tubers. With every increase in distance 
 there would be a i)roportionate increase in the saving. 
 
 In these days of rising values for all meat products there is a ]trospect 
 that the newly introduced process will ai<l materially in decreasing the 
 cost of cattle raising in various sections of the Empire, where stock 
 raisers are largely dependent upon fodder transported from a distance. 
 
 DAILY CONSULAR AND TRADE REPORTS. 
 
 MANUFACTURE OF POTATO FLOUR IN EUROPE. 
 
 Germany. 
 
 (From Consul-General A. M. Thackara, Berlin.) 
 
 October 21, 1911. 
 
 The great bulk of the so-called potato flour (kartoffelmehl) that is 
 sold at retail in the groceries of Germany for cooking purposes is simply 
 finely ground and sifted jjotato starch. There is, however, a flour obtained 
 by grinding and boiling dried potatoes that is a comparatively new 
 product. 
 
 In 1901, when the potato crop of the country reached the enormous 
 total of 53,682.010 short tons, efforts were made to discover practical 
 and economical methods of preserving the potatoes, so that the surplus 
 
37 
 
 cent of the ground potato flour, and for rye bread the amount can be 
 increased to 15 per cent. It is claimed that the addition of the ground 
 potato flour to the rye or wheat flour gives the bread a good flavor, 
 makes it more digestible, and keeps it fresh for a comparatively long 
 time. It is also used to a slight extent in thickening soups and sauces. 
 
 There are no statistics available that would indicate the annual con- 
 sumption of ground potato flour in Germany, but as an industry the 
 manufacture of the flour has not attained large proportions. It is sold 
 principally to bakers. It is known to the trade as ''Walzmehl," '^Kar- 
 toffel Walzmehl," ''Patent Walzmehl" and "Fiddichower Walzmehl." The 
 prices vary according to the potato crop and the quality, and range from 
 p.7(; to 17.14 per 100 kilos (220.46) pounds). 
 
 (Circulars describing tlie Tatosin system of potato-flake manufacture 
 in Germany, and containing i>ictures of the apparatus used have been 
 forwarded by Consul-General Thackara and may be obtained from the 
 Bureau of Manufactures.) 
 
 NETHERLANDS. 
 
 (From Vice-Consul Dirk P. De Young, Amsterdam.) 
 During the last 60 years potato farming has assumed large proportions 
 in the Netherlands, due in great measure to the development of the po- 
 tato-flour industry. In 1860 the total potato area Avas 27.3,318 acres, while 
 in 1908 there were 39.5,080 acres. The following table shows the pro- 
 duction by provinces in 1908 and the area of land devoted to the in- 
 dustry : 
 
 Provinces. 
 
 Production. 
 
 Bushels. 
 
 Area. 
 Acres. 
 
 Percentage 
 
 of tillable 
 
 area. 
 
 
 13,567,634 
 12,459,213 
 11,729,464 
 18,565,776 
 4,960,600 
 9,634,745 
 
 2,456,606 
 9,959,664 
 6,294,550 
 1,076,857 
 6,093,868 
 
 40,515 
 40,192 
 65, 609 
 48,815 
 30,562 
 55,784 
 
 11,209 
 40,031 
 26,497 
 7,853 
 28,022 
 
 34.7 
 
 
 38.1 
 
 
 22.6 
 
 
 15.1 
 
 
 13.7 
 
 
 15.2 
 
 North Holland 
 
 11.4 
 
 
 34.7 
 
 
 18.0 
 
 Utrecht 
 
 19.7 
 
 
 11.3 
 
 
 
 Total 
 
 96,798,977 
 
 395,089 
 
 
 
 
 Seventy-four per cent of the potato crop is used for food and seed and 
 the remainder supplies the raw material for manufacturing purposes. 
 Three-fourths of the manufacturing is done in the Province of Groningen, 
 and the remainder is confined to three other provinces. Of the 48,815 
 acres of potatoes in Groningen over 37,000 were planted for industrial 
 purposes. 
 
 USE OF FERTILIZERS METHODS OF GATHERING POTATOES. 
 
 The scientific fertilization of the soil has become a very important 
 feature of the potato industry in Groningen. Sometimes $32 to $50 
 
>« -■--•». ^ 36 ' ^ • 
 
 ronld 1,0 sjoir.l nii.l utilized in supplvino- f„<u,-e demands. Prizes were^ 
 
 o leied j.nd a nun.be,- „f processes were submitted, in the more impor ant 
 
 \ru! \ '\i'^^-^^'^^' ^^'-^ dried by steam, forming, what are ca e ''far 
 
 fte lorla-n,' or po^^^ flakes, which can be used f<,r feedino- sto'k fTr 
 
 .ist. hng alcohol for making- starch, and for other purp<,ses for wh ch 
 
 sui;.ptTn;"'' " ' '' ''''•■ ''" ^' ^^'"""^ ""'''' ''^''^'"^ ^-' '"Huan con 
 
 nv.lV!l T"-'""'" '"/'""' '"'"■ *''^' I"-''d"e<ioH of tlakes, the raw potatoes 
 aicA> ashed „, ,, washin<r machine c.,nim..nly used in distilleries or starch 
 t.lctorH^s. and then conveyed by an elevator to a steamer erected over the 
 dnm^^ apparatus, where they are cooked by means of h.w-pressure steam 
 as ,f the pot:itoes were to be used for feedino- stock. The drvino- apparatus 
 proper consists of two smooth hollow cast-iron revolvincv dTun i abo t 
 
 fn .1. T."^ 1 "^ - ^''' "^ '^''''''"'''' ''''^' ''''''^' ^ clearance^f about oS 
 n hiTwi '""'' ''''''^- '"'l^^'i'^^d "l»"» '^ cast-iron framework, on the top 
 ot ^^hu•h thei-e IS an iron hopi,er fitted at the bottom with emaMculators, 
 m crushers. The drums are heated by steam of 5.5 to atmosi,here« led 
 thiongh a pipe passmjj through their axes. The interiors of the dnimsc 
 are ridged longitudinally. Condensed water is taken from the drums by 
 two small pipes and retunied to the boilers. 
 
 The potatoes after being steamed are allowed to fall bv gravitv int.. 
 the hoppers and through the emasculators, where thev are reduced to 
 pnlp, and in this shape are forced on to the drving drum. The drums 
 turn m opposite directions at five revolutions a Minute. The heat drives 
 off the moisture of the potato pulp, leaving a firm mass that is scraped 
 off by means of knives set parallel to the main axes of the drums The 
 dried mass falls into a spiral transporter fitted with revolvino- ;,rms 
 where it is broken into flakes and conveyed to the packing room.'' 
 
 STATISTICS — GROUND POTATO FLOUR. 
 
 In other j.rocesses of i)reserving potatoes used in Oermanv the tubers 
 
 are cut into disks or small pieces and dried bv hot air. The method 
 
 described, however, is that most in use. At present there are 436 plant.« 
 
 established m Germany for drying potatoes, Avith an estimated i>rodnc' 
 
 ion annually of 110,230 to 105.345 short tons, or 3,674,000 to 5.511,500 
 
 T-on. ^ ^^^^'^ V^iiritfi, 350 are for the production of potato flakes*, 
 anrt in 86 plants the potatoes are dried by the hot-air processes. 
 
 Ihe prices of potato flakes vary from 14 to 16 pfennigs (3.3 to 3 8 
 cents) per kilo (2.2 pounds.) The estimated cost of the production of the 
 flakes IS 6.30 marks (|1.50) per 50 kilos (110.2 pounds. 
 
 1 t! 1+ ^,^*^^"^^^^" ^^ ground potato flour the potato flakes are ground 
 mia bolted. There are but few concerns that manufacture the flour, 
 each having its own process. The flour is a yellowish white product, 
 ricii m carbohydrates. According to experiments made bv the "Tnstitut- 
 nir Garungs-rTewerbe" (Institute for the Fermentation Industry) in 
 Kerlm, the principal constituents of the flour are: Water, 10.60 per 
 cent; protein, 6.59 per cent; fatty substances, 0.23 per cent; non-nitro- 
 genous substances, 78.73 per cent; raw fibei-. 1.1 per cent; and ashes, 
 -•o8 per cent. 
 
 The flour i^ used principally bv bakers for adding to rye and wheat 
 Jiour m l^a)^ing bread. T)ie proportion for wheat bread is 5 to 10 per 
 
38 
 
 worth of fertilizer is .scattered on one hectare (2.471 acres) of gronnd. 
 The land is valued at fnlly |500 per acre and rents at |22.50 i>er acre 
 per year. The fertilizers consist of about 200 kilos of Chile saltpeter and 
 700 kilos of superphosphates to the hectare. Potatoes raised on this 
 highly fertilized soil are not very edible, being cultivated principally 
 for their industrial properties. There is a sentiment in favor of using 
 the factory waste for fertilizing, but it has not proved a success as yet. 
 
 The methods of planting, cultivating and harvesting potatoes have not 
 advanced as they should. Several picking machines have been tried of 
 late, but not to the satisfaction of the planters. They want a machine 
 that will not only dig the potatoes out of the ground, but clean off the 
 dirt and empty them into a sack as well. A potato digger that merely 
 uproots the potatoes, leaving them scattered over the ground to be picked 
 up and sacked by hand saves little labor, as they still have to be cleaned, 
 sacked and often shaken loose from the roots and vines. 
 
 In the co-operative potato producing and manufacturing enterprises 
 the picking is usually let to contractors at from .|0.09 to |0.10 per row 
 of 140 meters (459 feet). That includes stacking them in piles and 
 covering them with straw. The laborers are also given free potatoes 
 during the picking season. Sometimes these contractors are the heads 
 of large families, but there are also contractors who sublet to indi- 
 vidual workmen. They usually pay the pickers |0.06 per row. One 
 person is able to pick seven of these rows per day of seven hours. Tlie 
 whole family usually joins in the work, camping out on the potato field 
 during the season. Independent farmers often pick their own crops. 
 
 THE CO-OPEUATIVE SYSTEM. 
 
 A great impetus to the potato-flour industry was given by the co-opera- 
 tive method introduced during the last two decades. In fact the intro- 
 duction of that system has really joined the operation of producing raw 
 materials and manufacturing them into potato-flour. It led to the estab- 
 lishment of co-operative experiment stations Avhose object it is to study 
 the scientific culture and treatment of potatoes for industrial purposes 
 in all practical phases of the industry. Previously there was no organ- 
 ization between planter and manufacturer, which frequently proved dis- 
 astrous to both. 
 
 The first step toward organization was taken in 1890 by several of 
 the large manufacturers, but arrangements were not completed until 
 1900, owing to the lateness of some in joining. The factories then 
 announced uniform prices for raw potatoes and "the farmers had to sell 
 on their terms. The latter retaliated by organizing co-operative produc- 
 ing societies, which soon developed into manufacturing institutions as 
 well. There are therefore two systems of operating, one in which the 
 farmers co-operate to the extent of owning shares in the factory, and the 
 other in which the trading is independent and speculative. 
 
 The different co operative plants are, of course, still competitive in 
 respect to each other. They have their own trademarks, they sell inde- 
 pendently through domestic and foreign agents, and are keen rivals in 
 the production of superior qualities. Of the 34 potato-flour factories in 
 the Veenkolonien, 11 are co-operative. The largest independent factory 
 has a capital of 1000,000 aod the buildings and machinery are valued 
 
39 
 
 at ii?100,000. Tliis factory lias small braiidips in various sections of 
 (Sronifieii. Some of tliese mills have a capacit.v for grindiu}; over 2S,()()() 
 bushels in 24 hours; Ihe smallest, about one-fourth of that amount. Three- 
 tifths of the total producdon of polato-tlour of the counlry is ground in 
 in«le]»en(lent mills. The demand for Dutch potato-tiour is always greater 
 than llie supply. 
 
 THK MANM'KACTURlNc; SICASON COST OK RAW MATERIAL. 
 
 The season for manufacluring ]»olalo-(l()ur is usually nboul 10 weeks 
 in <luralion — from the middle of Sei)tend>er to the last of Noveml)er. The 
 fine waterway system of Oroingen greatly expedites the delivery of 
 potatoes, naturally shorlening the season, and in fast accelerating the 
 industry. The great network of canals and other waterways makes it 
 ])osRible to transport the potatoes directly from the field to the factory, 
 ihe latter always being on canals that accommodate 40 to 100 ton vessels. 
 Potatoes are sent in slii])loads of 2.000 to .'^>,000 bushels each. Frequently, 
 these shijis are owned by the factories, though sometimes by jn-ivate in- 
 dividual or ti-ansportati<ui companies. 
 
 It is ditlicult to set an exact value on the jtotatoes used in the potato- 
 Hour industry. Some factories buy them by the hectoliter (2.S:{7 bush- 
 els) without ])aying any attention to the quality, while others grade 
 them according to the amount of starch contained. However, it is esti- 
 mated that at an average of .f0..'>4 per hectoliter the value of potatoes 
 ground into flour in one season would be ii|;.^, 400.000. Calculating roughly, 
 1 hectoliter of potatoes ]>roduces 11 kilos of floui* (8..~1 pounds to the 
 bushel). A conservative estimate of the total [)roduction of potato- 
 flour in the Nethei-lands for one season is 110,000 metric tons of 2,204.(1 
 })ounds. The ]>i-ice per bag of 100 kilos (220.40 ])ounds) has varied in 
 the last few years from $3.00 to ii^."').20. An average price of |4.40 per 
 bag would bring the total value of the manufactured product up to 
 !iK4XlO.0OO Iter season, ipi, 440,000 more than the cost of the raw potatoes. 
 
 Tt would seem bad business for- farmers to pay a rent of |22.50 per 
 acre, fertilize to the extent of |10 or ^1.^, and sell 380 bushels of potatoes 
 per acre at |0.12 to 10.15 pei- bushel, but it should be understood that 
 the most valuable laud, highly fertilized, produces much more than the 
 average. 
 
 EXPORTS AND DESTINATION. 
 
 The jiotato-flour exported from the Netherlands goes to Great Britain, 
 Spain, Belgium, Ttalv, the free i)ort of Hamburg, Denmark, and the 
 United States and Canada. The I'nited States imported 138.000 worth of 
 dextrine and ]iotato-flour from the Netherlands in 1910. England and 
 Belgium are perhajts the best customers. Exports have grown from 
 35,933 metric tons in 1898 to 64,000 tons in 1909. 
 
 NUMBER OF FACTORIES — PROBLEM OF WASTE. 
 
 There are altogether 32 potato-fiour factories in the Netherlands of 
 which 24 are in the Province of Groningen, 2 in Friesland, 4 in Drenthe, 
 and 2 in Overj-ssel. Tn addition to this there are several small factories 
 producing only dextrine or glucose. The total number of men employed 
 
40 
 
 iu the works is nearlj- 3,000. Most of the factories are situated on deep 
 canals in the reclaimed swamps of the Veeukolonien, and the tubers are 
 transferred from the boats direct to the mill. 
 
 A disagreeable feature of the potato-flour industry in the Veeukolonien 
 is the waste thrown oft" and the subsequent pollution of the canal water. 
 Just after the milling season the water is so bad that ignitible gases 
 evaporate from it. ()ften a lighted match thrown into the canal will 
 cause an apparent blaze. The economic loss resulting from tliis waste 
 is in the eyes of the planters of that region a serious matter. In all it 
 is estimated that the wasted material is wortli iif06(),432 per year. 
 
 THE MANIFACTTRE OF DEXTINE AND (iLUCOSE. 
 
 In connection willi the potato-flour industry there are seven dextrine 
 factories in the northern ])art of tlie country and two in the Province 
 of Limburg. Dextrine is used chiefly for sizing pur])oses in textile 
 plants. As a consequence, the demand for that product depends largely 
 upon the cotton and linen industries. While there is a flourishing cot- 
 ton industry in Overyssel, it is not sutticient to consume all the dextrine 
 ])roduced here, the remainder being shipped to (Ireat Britain, United 
 States, Spain. Italy and Belgium. However, the exports in this line 
 have decreased of late years, owing to both the increased price of the 
 dextrine and higher ini})ort duties in nuuiy foreign countries. 
 
 The production of glucose from potatoes in the Netherlands dates from 
 1875, since which time it has not only greatly increased but the quality 
 has been improved. l']leven factories, some combined with potato-flour 
 establishments and others working indei>endently, i)roduce glucose from 
 potatoes in both the solid and liquid state. From a total production of 
 0,000 metric t<ms in 1890 it has grown to 20,000 tons in 1008. Almost 
 all of this glucose is consumed in the Netherlands, especially in con- 
 fectionaries and cake and jam factories. It is impossible to build up an 
 export trade in this article, owing to the high import duties in other 
 countries and the strong ccunpetition it encounters especially from 
 American glucose nmnufactured from corn. There is a constant fear of 
 overproduction in this article. However, the confectionary industry in 
 the Netherlands is so thriving that domestic consumption may keep 
 pace with the supply for a long time. The high excise tax on the ar- 
 ticle when consumed in the country — 3.28 cents per pound, American 
 currency — is a great l)ar to its use. The form in which it will find its 
 most successful outlet, therefore, is in a manufactured state, such as 
 cookies, candies, and other confectionaries, as the excise is withdrawn 
 from such articles if actually exported to another country. It is evi- 
 dently exported in that form. 
 
 In concluding this report I would say : 
 
 First, That the Michigan potato is a Valuable asset and contains food 
 values that would warrant its being dried and manufactured into flour; 
 
 Second, That it is feasible to use the dryers at present used in the 
 ^Michigan beet sugar and chicory factories for the drying of potatoes, if 
 hard coal is used; 
 
 Third, That the demand for dried potatoes and potato flour would be 
 suflficient to warrant the factories in utilizing their dryers for this }>ur- 
 pose; 
 
41 
 
 Fourth, Tt seeni8 that this can be (l«»ne and a fair price i)aid to the 
 farmer; 
 
 Fifth. Tlie food stuffs with which dried potatoes w^ould have to com- 
 pete in Older to be used in very large quantities are beans and wheat 
 dour. 
 
 I am somewhat surprised that a State like Michigan, which stands in 
 the fore ranks as a producer of potatoes, has not given some attention 
 both to the drying of ))otatoes and the development of a market for this 
 pi-oduct. Our whole effort seems to have been along the line of a greater 
 production, which in one way is very commendable, but which on the 
 odicr hand is very disastritus unless provision is made for the utilization 
 of this larger jtroductiou. 
 
 I hope 1 may be excused for the digression if 1 say a few words on the 
 grading and marketing situation in the Wolverine State. As far as 
 potatoes. api>les and some other things are concerned, the absence of any 
 organizalioii for their grading, and of adeipiate facilities for their mar- 
 keting, might almost be termed criminal. We do not seem to realize 
 that there slutuld be no over-i)roductiou. when there are thousands of 
 people iu tiiis country who do not know where they are going to get their 
 dinner to«lay nor their breakfast tomori-ow morning. A situation that 
 will permit a waste of |L*,()(M»,0()(> worth of a valuable food stuff", such as 
 jjotatoes in tliis State, while thousands of peojile are hungry and other 
 thousands are ])aying a high price for the product, is not a desirable one. 
 
 A larger ]»ro(luctiou does not in all cases mean an increase of wealth 
 iu the community. It is a loss unless proper provisions are nuide whereby 
 this larger production can be turned to the profit of the producer. If, 
 on our .f lO.OOO.OOO j»otato crop this year the farmer will suffer a loss 
 of |ll,()()(l.()0() on account of lack of a market, on twice this production, 
 or a |20,()()(),(M)() crop the farmer would have a loss of |1 2,000,000, and 
 on a |:{(»,000.000 croj) he would have a loss of |22,000,000. 
 
 Some adecpiate arrangement should Im nmde in regard t(( the market- 
 ing of farm jtroducts. or a largei- pro<lm'tiou in (tur rural districts will 
 mean a loss to those districts instead of a gain. 
 
 Auctther matter that should receive attention is that of grading apples, 
 jKjtatoes. and other faiiii products. The jtresent system of selling apples 
 in what is known as "orchard run," (»r jxitatoes as "field run," settles 
 no one's problem. It is a waste to the consumer who desires only first 
 class varieties, and a loss to the consumer whose financial condition is 
 such as to nuike it advisable for him to buy an article at less cost that 
 would serve his ]jur]>ose as well. 
 
 I think the peo])le of Michigan could learn much in the way of grading 
 and nuirketiug from the fruit growers of the west, who put their products 
 ill packages so that every purchaser will know in advance exactly what 
 he is buying. Even the man with the little fruit stand on the corner 
 knows iu advance how many apples there are in the box packed under 
 regulations in one of the Western States, and consequently can plan in 
 advance how many ai)ples he can sell for ten cents in order to make the 
 desired profit. 
 
 T doubt if any other business in the State would continue long with as 
 little attention ])aid to grading and marketing as has been paid to the 
 fruit and potato crops. If a shingle manufacturer should put into one 
 package his culls, sound butts, six-inch clear butts, and XXXX shingles, 
 
42 
 
 he would not be able to find a market in the United States for his 
 prodnct, and if he did find one it would be practically at the current 
 price of the lowest grade shingle in the package, which would be the 
 culls. How long would a manufacturer of lumber be able to do business 
 if all grades were put together and the man who wanted a carload of 
 fine common was required to purchase half a carload of shipping culls, 
 mill culls and scoots, for which he would have no use and which would 
 be a waste as far as he was concerned? On the other hand, how would 
 the purchaser be benefitted who wanted a carload of shipping culls, which 
 would answer the purpose for which he wanted them as well as the better 
 grades, if he had to pay an additional price because a thir-d of the car- 
 load was composed of fine common and better? 
 
 Michigan is a great State. She stands well in the fore ranks as a 
 producer of agricultural })roducts. Her apples are the best grown in 
 the world. The quality of her potatoes is equalled by only one or two 
 States. The future along potato and fruit lines is wonderful if we only 
 solve the grading and marketing proposition. This can be done at but 
 very little expense to the State of Michigau. All it requires is doing, 
 and somebody to do it. 
 
 Keturning to the subject under investigation, it would seem that the 
 handling of the potato crop by the dryers now in existence would not 
 be impracticable, as the machinery necessary to prepare the potato for 
 the dryer would be somewhat inexpensive, due to the fact that the po- 
 tato can be sliced and dried without peeling. When it is dried it is 
 ground into fiour, the fiour bolted through fine cloth, the same as wheat 
 flour, and the peelings are separated from the flour, just as bran is 
 separated from wheat flour. Once potato flour is placed on the market 
 in suitable packages, I am sure tlie Michigan housewife, as well as house- 
 wives all over the United States, will be as desirous of using this prodnct 
 as the imported article from European Countries. 
 
 In making plans for the drying of potatoes and the manufacturing of 
 the same into flour, let me say that we should plan on operating the 
 factories every year. All potatoes should be graded and all the smaller 
 ones should be shipped to the dryers. This would leave the farmer with a 
 high grade of potatoes to place on the market, and in all probability he 
 would get more for his crop with the smaller potatoes absent. If we had 
 had in operation in Michigan last fall dryers that could have utilized the 
 smaller potatoes, we would not have a surplus on hand today. If from 
 a potato crop valued at |10,000,000 we have a $2,000,000 surplus, it 
 means that one-fifth of our crop can find no market. Now, if these po- 
 tatoes had been graded and the one-fifth of small potatoes sent to the 
 dryers there would have been no surplus in Michigan. 
 
 I would recommend that this whole matter be turned over to the 
 State Board of Agriculture with full power to act. I would also recom- 
 mend that an appropriation of |5,000 be made to be used in investiga- 
 tion, and experimental purposes if necessary. If the appropriation made 
 by the present Legislature is sufficient, I would suggest that this |5,000 
 come out of the mill tax going to the Agricultural College; if it is not 
 large enough I recommend that a special appropriation be made. 
 
 The State Board of Agricuture is made up of good business men, and 
 one of the members has control of several pulp dryers, utilized in the 
 
43 
 
 drying of pulp from sugar beets. He is an energetic, forcible gentleman 
 who has given some study to the proposition of drying potatoes, and says 
 that the pulp dryers of this State can be utilized for this purpose. If 
 this gentleman can not solve the i)r()blem of drying and manufacturing 
 potatoes into flour, especially the surplus crop of this year and other 
 years to conie, I know of no man in Michigan who is able to do it. 
 
 The solving of the problem of utilizing the ])otato crop in Michigan 
 would mean millions to the State. We could increase our potato pro- 
 duction, under favorable conditions, to $20,000,000. This great amount 
 of money, which would rej)resent an increase in the purchasing power 
 of the rural communities, would eventually find its way into the trade 
 channels of the country, through the purchase of the manufactured ar- 
 ticles of the city. 
 
 The solving of these problems affecting agricultural prosperity today 
 is one of the big things and is worth the attention of the big man. No 
 individual can render a more valuable service to the State than to be 
 instrumental in working out this problem along such lines as will ac- 
 crue to the benefit of both the producer and consumer. 
 
 All of which is respectfully submitted, 
 
 Augustus C. Carton, 
 Secretary, Public Domain Commission. 
 
LIBRARY OF CONGRESS 
 
 014 423 038 3 ^