xii.] TRUE METHOD OF COOKING THE POTATO 123 



redolent of the soil, assured his audience that on his return 

 to England he would have his cook instructed in the Irish 

 method of cooking the potato. There may possibly be 

 other cooks besides his Excellency's who would need the 

 instruction. I am able to give it here on very high 

 authority. When the tubers have been thoroughly 

 washed, a thin ring or circle should be peeled round 

 the circumference of each. All should then be placed 

 in a saucepan of cold water and allowed to come 

 quickly to a boil : boiled on briskly until the skins show 

 some signs of bursting, when all but about an eggcupful 

 of the water should be poured off, after which let them 

 steam with lid tightly shut until they are thoroughly done. 

 When preparing them for cooking avoid leaving the 

 tubers for any length of time in cold water. New potatoes 

 should be put at once into boiling water. 



Spinach should be sown occasionally in succession 

 throughout the season, thinly, and in small portions, 

 the latest sowing for winter use about the second week in 

 August. Winter Prickly is most satisfactory for all 

 seasons. 



Turnips. The same practice may be followed with 

 turnips. Snowball (early); Six Weeks and Golden Ball 

 in succession. 



Salsify and Beet should be sown early in April, 

 in ground prepared in the same way as suggested for 

 carrots, and thinned carefully to 8 inches apart. 



In October or November all these root crops should 



