X^ Olfirvations on Boiling Potatoes* May 



quality ; but any attentive hcufewife who tries both methods, 

 can then judge which deferves the preference. 



ly?, Pick out the quantity to be ufed as nearly of an equ j1- 

 fize as pofTible, let them be well waihed, and the ikins fcraped 

 off, as is done with carrots, taking out the eyes, and any earth 

 that remains about them, with the point of a knife ; when the 

 potatoes are large, they may be cut itito two, three, or four 

 pieces-, throw them one by one, as they are done, into clean 

 water, and rinfe them well about, before thty are put into the 

 goblet. 



Slovenly fervants, if not prevented, will return the fcraped 

 potatoes into the velTel amongll the muddy water and fcrapiiigs \ 

 in which event, they will be difcoloured with the colouring mat- 

 ter of the fkins. 



idhy Put the fcraped potatoes into a goblet that has a tight 

 well-fitted cover, with as much clean water as will barely cover 

 them ; throw in a little fait ; fit on tlie cover as clofcly as pofii- 

 ble, for keeping in the fleam, and increafing the heat, and place 

 the goblet en the hctejl part of a hot fire^ in order that it may boil 

 as rapidly as poifibie. Whenever the potatoes are enough boil- 

 ed, they muft be taken off" the fire, otherwife they will immedi- 

 ately begin to abforb the water (to the detriment of their meally 

 quality) •, which being poured off, the goblet is again put upoii 

 the fire, with the cover ofF, to dry up the moiilure ; they arc 

 then taken out with a fpoon, and put upon a dilh for ferving up 

 to table. 



Potatoes, boiled in this mannery will be found perfectly clean, 

 more meally than when dreffed with the fkins on ; befides, when 

 they come to table in this lafl mentioned itate, it is certainly a 

 very difagreeable operation, taking off" the fkins, by foiling the 

 fingers, dirtying the table-cloth, confufing the plates, and taking 

 up the time and attention of the eaters, when they ought to be 

 better employed, The mode here recommended is alfo more 

 economical ; for if part of the potatoes fhould fall down into 

 meal, it is found perfecliy clean, and fit for being made into a 

 pudding; but when the fkins are left on, the mealiy part being 

 attached to them is entirely loft, or only fit to be given to fwine 

 or poultry. I am your old friend, E . 



TO THE CONDUCTOR OF THE FARMER's MAGAZINE. 



On the Advantages of Potato Hu/bandry, 

 Sir, 



In the Stiidures on Farm-Management near London, 

 p3ge 453. lall volume, the following obfervation, or rather 



advice. 



