256 BOAED OF AGRICULTURE. 



thus making as it were many vegetables out of one. When 

 we eat a baked potato, just pressed enough as it comes from 

 the oven so as to start every cell, let off the moisture,and exhibit 

 the dry, sparkling granules of starch, we are ready to say 

 this is the simplest and best mode in which the potato can be 

 cooked, and the conclusion is not far from the truth. We do 

 not remember ever eating a square meal of turkey or roast 

 beef with greater satisfaction than that which we have enjoy- 

 ed over a few potatoes roasted in the ashes, with no season- 

 ing but salt and the relish which a hard day's work furnishes 

 to all food. When Rose potatoes have been pared and placed 

 in cold water over night and boiled in the morning, and when 

 just ready to crumble the water is poured off and the pota- 

 toes left in the pot to exhale their moisture and become white 

 and sparkling as the new fallen snow, as we cut them open 

 and eat them with the addition of a little butter, salt and. 

 pepper, we say, " This is a breakfast fit for a king." Again, 

 when they are sliced raw and dropped into boiling fat till 

 they are brown and crisp, we know nothing in the vegetable 

 line more acceptable, except to dyspeptic stomachs. Most 

 persons like potatoes mashed, well seasoned with butter and 

 salt, and then placed in the oven till they are nicely browned. 

 All we can say to such is, that if they prefer them fixed in 

 this way, it is just the way in which they should be fixed. 



If a potato is not eaten tlie day it is cooked it is not lost. 

 Indeed many prefer it warmed over. Cut up into small bits 

 as large as a pea and warmed on the frying pan with a little 

 butter till they are browned, they are, if possible, a little bet- 

 ter than when baked or roasted in the ashes. If any one 

 makes objection to them when cut up in quarter-inch pieces 

 and warmed in the same way, he must have either a fastidi- 

 ous taste or an o'er delicate stomach. Cut up with fish and 

 cooked in that well known mode, called fish balls, they make 

 one of the most acceptable of breakfasts. Hashed with the 

 remains of yesterday's roast or boiled beef, they are most too 

 good for the every-day living of common folks. 



How our fathers lived without this esculent is a mystery to 

 us. They were contented without potatoes because iu 



