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Samuel Abbot
Samuel Abbot was born in Wilton, New Hampshire back in 1786 to Abiel (sorry don’t have his mother’s name) anyway, he was the 11th of 12 children born to Abiel. Of the 12 only 10 survived to adulthood and all of them were educated at Harvard College.
Samuel studied law at Harvard and was admitted to the bar in 1812. He stayed in the Wilton, Dunstable, New Hampshire area until 1817 when he opened his law office inn Ipswich, Massachusetts. However, his main interest was in chemistry and mechanics which of course is the rest of the story. in 1818 he moved to Jaffrey near Wilton, New Hampshire. It is written of him the characteristics of his mind were accuracy, caution and clearness. His ability to detect the weakness or fallacy of an argument, and no man saw more clearly its legitimate application.
So, with what I’ve told you unless you live in the area I don’t think you would know but he is credited as the inventor of a process which made starch from potatoes. His claim to fame.  
 
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