[ 298 j 



of the barn-door in threfhing feafon, or occafionalljr 

 a fcw beans ; and may thus be brought forv^ ard at a, 

 cheaper rate, for — what, we think, will alone make 

 Jarge meat and firm bacon— peafe and barley-meal. 



We have tried them in bread : it was excellent, 

 but the lofs of weight in the baking, and the time 

 and delicacy of the procefs, rendered this, as it 

 indeed does mod of thefe things, far from eligible 

 qeconomy for the poor.* 



I take the liberty of mentioning what we found, 

 to our very great fatisfadtion, in a newfpaper, that 

 potatoes fliould be drelled in an iron pot, over a 

 How fire, without any other water than what the 

 fire will gradually extract from the root itfelf. 

 By this mode, they are far more dry, mellow, and 

 rich, than when any other water is added to them. 

 But this is a proof of their being a very cold 

 food raw. 



However valuable from eafe of culture, and 

 greatncfs of produce, to the poor efpecialiy, in all 

 fmall fpots; I doubt, unlefs near large towns, whe- 

 ther, on a fanning plan, potatoes be fo eligible as 

 other herbage or roots, efpecialiy as carrots, which 

 I cannot hMtJurmiJe (for my trials are too trivial to 



• The moft cecononilcal ufe of potatoes both for rich and poor, is 

 to eat them plain boiled. For cattle, they will do raw; but for 

 bogs, boiling is preferable. 



venture 



