★ Find a new page on our Untranscribed Manuscripts list.
No edit summary |
No edit summary |
||
| Line 3: | Line 3: | ||
<!-- ENTER TRANSCRIPTION BELOW THIS LINE --> | <!-- ENTER TRANSCRIPTION BELOW THIS LINE --> | ||
<!-- This page is organised in two columns --> <p> Tell me where the Docks are: whether there <lb/> are any at Archangel: any at Woronitz, as <lb/> there were in Peter's time: or whether they are <lb/> now transferred to Azoph or any other place<lb/> in the Black Sea? Are there any at Astracan? <lb/> Would they like to have one there <add> or elsewhere in the Caspian?</add> & would <lb/> you like to have the making of it? <foreign>En tout<lb/> cas,</foreign> if you are to run up & down the country<lb/> you should have travelling charges over & above<lb/> your salary.</p> <p> Anderson has <add> just</add> given in to the Royal <lb/> Society a paper about Potatoes. He has fermented <lb/>them and distilled an | <!-- This page is organised in two columns --> | ||
<p> Tell me where the Docks are: whether there <lb/> are any at Archangel: any at Woronitz, as <lb/> there were in Peter's time: or whether they are <lb/> now transferred to Azoph or any other place<lb/> in the Black Sea? Are there any at Astracan? <lb/> Would they like to have one there <add> or elsewhere in the Caspian?</add> & would <lb/> you like to have the making of it? <foreign>En tout<lb/> cas,</foreign> if you are to run up & down the country<lb/> you should have travelling charges over & above<lb/> your salary.</p> | |||
<p> Anderson has <add> just</add> given in to the Royal <lb/> Society a paper about Potatoes. He has fermented <lb/>them and distilled an ardent Spirit from <lb/> them which he insists upon it is fully equal <lb/> to French Brandy. It is free from the nauseous <lb/> flavour of the malt, and it has besides a <lb/> fine <add> flavour</add> of its own (he says) like Raspberries.<lb/> He is this instant making some & if the experiment<lb/> succeeds, you will have some of it with <lb/> the first cargo. He recommends the culture of Potatoes<lb/> for this purpose. I asked him how much <lb/> spirit might be got from an acre of Potatoes<lb/> in comparison of what might be got from an <lb/> acre of wheat? His answer was <hi rend="underline">ten</hi> times as <lb/> much. It seemed to me a good opportunity<lb/> for you to figure away at your <sic>oeconomic</sic> <lb/> society and show that you are not an idle<lb/> member. He gets <add> about </add> a gallon from 1/2 a 100 <lb/> of potatoes. The fermentation is just begun:<lb/> but it will be a fortnight before it is completed.<lb/> I proposed to him that he should get <lb/> a copy of his paper taken and give it to me <lb/>to send it to you, adding that I would undertake<lb/> for your getting it translated into French<lb/> & publishing it in <add> giving it in </add> his name. This I make <lb/> no doubt you will be glad to do. You may <lb/> add as your motive for wishing to have it<lb/> public there, your own idea that Potatoes would <lb/> <add> be</add> </p> | |||
<pb/> | |||
<p> <add> might</add> be an advantageous object of allure in many parts <lb/> of the Russian Empire in which Barley would not <lb/> succeed well: for as there is nothing to ripen above<lb/> ground, and the roots may be taken up as <lb/> soon as the frost begins, in short at any time<lb/> The short and hot summers <add> violent & short lived <unclear>trials</unclear> </add> of northern countries<lb/> would suit them very well. Potatoes are <lb/> among the very few plants which are cultivated<lb/> even in Iceland, where the summers <lb/> too <del> ar</del> (owing to the quantities of ice mountains <lb/> that are drawn upon the coast) are seldom <lb/> hot. (See Letters on Iceland p.41) at the <lb/> same time that no corn will grow there.<lb/> <foreign>ib.</foreign> p. 47. These letters on Iceland are just <lb/> published here: they contain an account<lb/> of Bank's & Solander's visit to that island<lb/> in 1772 or 1773 by a D<hi rend="superscript">r</hi> <unclear>Proil</unclear> a Swede<lb/> who was of the party; with Bergman's analysis<lb/> of some of the earths they collected <lb/> there. It is indifferently enough rendered into <lb/> English by some foreigner. Swede fancies that <lb/> it is Solander: having been told that upon <lb/> somebody's speaking slightly of it <sic>t'other</sic> day<lb/> when Solander was in company he seemed<lb/> wonderfully chop-fallen, & scarce spoke a <lb/> syllable afterwards.</p> <p> Before you give the paper in however<lb/> inform yourself what case is made of Potatoes <lb/> there, whether they are in use to distill <lb/> a spirit from them: lest you should be <lb/> carrying coals to Newcastle. Anderson <lb/> says it is best not to use it solely but <lb/> to put the value of a glass of it to a <lb/> large bowl of punch.</p> <p> There is just come out here an invention<lb/> that will make you and every body <lb/> who has ever so slight a notion of chemistry <lb/> <del> <gap/> </del> wonder that they had never lit upon <lb/> it themselves. It is for taking a copy of any <lb/>thing you write. Take <add> some </add> thin paper <del> you have </del> <add> like this </add> <lb/> <del> been</del> </p> | |||
Tell me where the Docks are: whether there
are any at Archangel: any at Woronitz, as
there were in Peter's time: or whether they are
now transferred to Azoph or any other place
in the Black Sea? Are there any at Astracan?
Would they like to have one there or elsewhere in the Caspian? & would
you like to have the making of it? En tout
cas, if you are to run up & down the country
you should have travelling charges over & above
your salary.
Anderson has just given in to the Royal
Society a paper about Potatoes. He has fermented
them and distilled an ardent Spirit from
them which he insists upon it is fully equal
to French Brandy. It is free from the nauseous
flavour of the malt, and it has besides a
fine flavour of its own (he says) like Raspberries.
He is this instant making some & if the experiment
succeeds, you will have some of it with
the first cargo. He recommends the culture of Potatoes
for this purpose. I asked him how much
spirit might be got from an acre of Potatoes
in comparison of what might be got from an
acre of wheat? His answer was ten times as
much. It seemed to me a good opportunity
for you to figure away at your oeconomic
society and show that you are not an idle
member. He gets about a gallon from 1/2 a 100
of potatoes. The fermentation is just begun:
but it will be a fortnight before it is completed.
I proposed to him that he should get
a copy of his paper taken and give it to me
to send it to you, adding that I would undertake
for your getting it translated into French
& publishing it in giving it in his name. This I make
no doubt you will be glad to do. You may
add as your motive for wishing to have it
public there, your own idea that Potatoes would
be
---page break---
might be an advantageous object of allure in many parts
of the Russian Empire in which Barley would not
succeed well: for as there is nothing to ripen above
ground, and the roots may be taken up as
soon as the frost begins, in short at any time
The short and hot summers violent & short lived trials of northern countries
would suit them very well. Potatoes are
among the very few plants which are cultivated
even in Iceland, where the summers
too ar (owing to the quantities of ice mountains
that are drawn upon the coast) are seldom
hot. (See Letters on Iceland p.41) at the
same time that no corn will grow there.
ib. p. 47. These letters on Iceland are just
published here: they contain an account
of Bank's & Solander's visit to that island
in 1772 or 1773 by a Dr Proil a Swede
who was of the party; with Bergman's analysis
of some of the earths they collected
there. It is indifferently enough rendered into
English by some foreigner. Swede fancies that
it is Solander: having been told that upon
somebody's speaking slightly of it t'other day
when Solander was in company he seemed
wonderfully chop-fallen, & scarce spoke a
syllable afterwards.
Before you give the paper in however
inform yourself what case is made of Potatoes
there, whether they are in use to distill
a spirit from them: lest you should be
carrying coals to Newcastle. Anderson
says it is best not to use it solely but
to put the value of a glass of it to a
large bowl of punch.
There is just come out here an invention
that will make you and every body
who has ever so slight a notion of chemistry
wonder that they had never lit upon
it themselves. It is for taking a copy of any
thing you write. Take some thin paper you have like this
been
|
Identifier: | JB/539/049/001"JB/" can not be assigned to a declared number type with value 539. |
|||
|---|---|---|---|
|
1780-05-13 |
|||
|
539 |
|||
|
049 |
|||
|
001 |
|||
|
Correspondence |
|||
|
Jeremy Bentham |
|||
