i'8o3. Hints regarding Potatoes. ^%t 



self. The argument, if it has aijy wcicrht, applies only to cle- 

 rical tythes, and does not bear, in the most distant degree, 

 upon the point which has chiefly occupied my attention in 

 this discussion. 



FOR THE FARMERS MAGAZINE. 



Hints regarding Potatoes. 



I. Receipt for boiling Potatoes. 



1. The potatoes should be sorted, and those of the same size 



dressed together ; for it is absurd to suppose, that po- 

 tatoes of different sizes can be made properly ready at 

 one and the same time. 



2. Cold water, and not hot, should be put with them into 



the pot, so as merely to cover them , as they contain a 

 great quantity of water themselves. 



3. When they are boiled, the water should be taken from 



them, and the pot should be ^ut again upon the fire, for 

 some lime, to evaporate all the moisture. 



4. Either salt water should be used, or a good deal of salt 



used with fresh water. Cold water also should occa- 

 sionally be thrown in, to damp the violence of the heat, 

 and to prevent the potatoes from being over-boiled. 



5. They should be served up with the skins on ; and when 



properly prepared in this manner, may supply in a great 

 measure the use of bread. 



6. If skinned, they should be thoroughly mashed, and put 



on a plate into an oven ; and when brought up, kept hot 

 before the fire, in which state, v/ith melted butter, 

 they make most delicate eating. 



II. On the best sort of Potatoes. 



The best sort is not the round, but the flat and broad kind; 

 for they boil equally, and to the very heart, which is not al- 

 ways the case with the large round ones. There is a red 

 sort, a kind of small yam, originally from Ireland, that is 

 very productive ; and, if kept till spring, it grows mealy or 

 farinacibus ; but if eat earlier, it is very apt to disagree with 

 the stomach, and to occasion looseness, particularly in chiU 

 drcn. S. 



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