This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
In France, the farina is largely used for culinary purposes. The famed gravies, sauces, and soups of France are largely indebted for their excellence to that source, and its bread and pastry equally so; while a great deal of the so-called cognac from France is the produce of the potato. Throughout Germany, the same uses are common; and, in Poland, the manufacture of spirit from the potato is a most extensive trade. "Stettin brandy" well known in commerce, is largely imported into England, and is sent from thence to many of our foreign possessions as the produce of the grape, and is placed on many a table of England as the same; while the fair ladies of our general country perfume themselves with the spirit of potato under the designation Eau de Cologne. But there are other uses which this esculent is turned to abroad. After extracting the farina, the pulp is manufactured into ornamental articles, such as picture-frames, snuff-boxes, and several descriptions of toys; and the water that runs from it in the process of manufacture, is a most valuable scourer, For perfectly cleansing woollens and such-like articles, it is the housewife's panacea; and if the washerwoman happens to have chilblains, she becomes cured by the operation. - 'Paper read before the British Association.