^44 POTATO. 



fleslied sort, one of the earliest, and long grown by gardeners 

 as a forcing variety, but of no account except for its earliness. 



Early Handsworth. — This has the reputation of being 

 a very early sort, "with dwarf-growing tops, and also most 

 productive and fine-flavored. The tubers are round, white, and 

 of medium size. It will probably prove a good variety for 

 forcing. 



Early Goodrich. — An early and prolific variety, but which 

 in OUT grounds is of decidedly inferior quality. It is a whit© 

 potato, oblong in form, tapering somewhat towards one end. 

 In other places the quality may be better, as soil has much to do 

 with the quality of all varieties. 



Early Eosb. — ^With us this has proved to be the best of all 

 the early sorts, of good size, very prolific, cooking dry and 

 floury, and of fine flavor. 



White Peach Blow. — An excellent late variety, color 

 white, with pink blotches about the eye; dry, mealy, and of 

 good flavor. It is usually healthy and very productive. 



With the Early Handsworth, Early Eose and White Peach, 

 Blow, a continuous supply of choice potatoes may be had the whole 

 year through; yet there are other sorts already announced in 

 seedsmen's lists, and others yet to come, some of which wiU in 

 time supplant the varieties of to-day, for the potatoes of thirty 

 years ago are not those now most esteemed. This change is 

 a law of nature, and "passing away" is written upon all her 

 works. All sorts sustain their nutritious qualities best if cooked 

 with the skins on. When boiled, they are placed over the 

 fire in cold water sufficient to cover them, and, as the water 

 boils, a little more cold water is added to check the boiling, 

 so that the potato may be cooked through without bursting. 

 As soon as they are soft, the water is poured ofi", and the kettle 

 allowed to stand over the fire long enough to allow the moisture 

 to evaporate. This is said to be the very best method of 

 boiling potatoes. 



