iSyr.] ' COOKING POTATOES. 561 



ON WIRING GARDEN -WALLS. 



In the November number of the ' Gardener ' there are some judicious remarks 

 on wii'ing garden-walls. I recur to it again simply with a view of dispelling 

 several absurd ideas entertained by some parties on the subject. Objection has 

 been taken to the propriety of using wire in any shape for training Peach or 

 other stone fruits. Some few years ago the writer strongly recommended, in the 

 pages of the ' Gardener,' covering Peach-walls or the back- walls of Peach or 

 Orchard houses, against which trees were trained, with galvanised wire-netting, 

 as the best, cheapest, cleanest, and in every way the most desirable material for 

 such a purpose. The writer's observations were based on his own practice, he 

 having had nearly 300 feet run of back-wall covered with this netting. Objec- 

 tions were made to the plan by some who thought themselves very wise : one 

 was, that the trees would derive no heat from the wall, because a current of air 

 would circulate behind them ; another objection was, that the wire would eat the 

 bark, and of course gum with its results would follow ; another was, that the fruit 

 might grow behind the netting, and would not be got out without damage ; but 

 the crowning objection was some strange idea about electricity, which was to 

 dance along the netting and scatter destruction right and left. However, no 

 difficulties arose in practice ; and as proof of the efficiency of the plan, we may 

 mention that after an absence of four years, we again, last September, visited 

 the scene of our former labours, and found the trees on the galvanised netting 

 strong, healthy, and fruitful : in fact, we never saw a finer wall of trees. On 

 asking our successor how he liked the wire-netting, he replied, nothing could 

 possibly answer better : it needs no paint to prevent rust ; there was no trouble 

 with earwigs or wood-lice, because nowhere could they hide. Having before 

 explained my very simple mode of fixing it on the walls, I need not again 

 trouble you on that point. 



Alexander Dawson. 

 November 14, 1871. 



COOKING POTATOES. 



Can you boil a Potato ? was the pertinent question put by a gentleman about 

 to engage a cook. Yes ! was the prompt reply ; and how few of us, from the 

 first-rate cuisinier to those who have little else to boil, would answer in the 

 negative. Some assert they are better boiled in the skin, others again that they 

 are far preferable pared ; in this, as in many other things, we believe the happy 

 medium is best. 



Having tried various ways of cooking this valuable esculent, all more or less 

 faulty, a short time since the following method was recommended to us ; and as 

 it combines simplicity with economy, perhaps some of your numerous readers 

 might like to try it. Take a very narrow ring of the skin off the potatoes before 

 boiling (in Kidneys the I'ing should be taken long ways), and when they are ready 

 for table the remainder will fall off in two pieces, leaving the Potatoes like 

 *' flour-balls." We have found Potatoes so treated much better than when boiled 

 without the skin being cut ; and as the skin leaves the Potatoes in the process of 

 cooking, it does away with the objectionable method of peeling afterwards. We 

 also adopt the practice of putting new Potatoes in boiling water, and matured 

 ones in cold water, not forgetting the salt in either case. 



