SWEET POTATO 





THIS is a great favourite in America, and a recent 

 writer in The Garden, vol. Ixiii. p. 191, gives the 

 following extract in reply to a previous note of mine 

 on the value of this root in South Africa : " The New 

 York market 

 growers prefer 

 a dry and mealy 

 Potato such as 

 the growers 

 about Vine- 

 land, New 

 Jersey, pro- 

 duce in the 

 highest pos- 

 sible quality, 

 but our South- 

 ern friends pre- 

 fer one that 

 is moist and 

 sugary, with a 

 tendency to exude syrup while cooking. As for the 

 methods of sowing they are legion. Baked as suggested 

 by Mr Wythes they are excellent ; better still when 

 cooked in the drippings under roasting meat, like York- 

 shire pudding. Roast possum, with Sweet Potatoes 

 cooked in the gravy, forms the acme of culinary delight 

 to the Southern negro. Plainly boiled the Sweet Potato 

 is satisfying and nutritious. The skin should be left on 

 until cooked, then removed before sending to the 



ROSE DE MALAYA SWEET POTATO 

 (One-eighth natural size) 



