POTATOE. 99 



ness. Yeast may also be made from these 

 roots, fit for the use of either the baker or 

 the brewer. 



It does not form any part of the plan of 

 this work to transcribe the various receipts 

 for cooking vegetables ; but we cannot avoid 

 noticing, that too little attention is generally 

 paid to the dressing of this root ; for an in- 

 different potatoe becomes good when well 

 cooked, and a good one becomes excellent 

 when cooked with attention. 



We recollect reading an advertisement for 

 a cook, to which this necessary caution was 

 subjoined, " None need apply who cannot 

 cook a potatoe well." 



The most simple, and perhaps the most 

 wholesome, way of boiling potatoes, is, in an 

 untinned iron pot or saucepan ; when boiled, 

 pour off the water, and let them continue 

 over a gentle fire: the heat of the iron will 

 cause the moisture to evaporate, and dry the 

 potatoe fit for the table. 



It is gratifying to learn, that this useful 

 root is rapidly finding its way into every part 

 of Europe. Experience has fully proved its 

 value to Britons, who now generally promote 

 its culture for the benefit of all nations ; 

 for which " The wilderness and the soli- 



ii 2 



