104 CULTIVATED VEGETABLES. 



treme thirst, which must be the natural con- 

 sequence of feeding wholly on dry food. They 

 are said to cool the blood, and lessen that 

 feverish heat to which horses that are kept 

 in a stable, and high fed, are commonly sub- 

 ject. 



We find the cultivation of this root is much 

 increased in France within these last few 

 years ; but the poor of that country cannot 

 yet be prevailed on to eat it. 



In France, potatoes are generally fried or 

 boiled in butter, a method that adds as much 

 to the expense in cooking, as it detracts from 

 the quality of the root. 



Within these last few years potash has 

 been manufactured from the stalks of pota- 

 toes. The experiments are said to have 

 been executed first in France, and secondly 

 in Ireland, by Mr. Rice ; since which, Sir 

 John Hay, Bart., we are informed, has made 

 the same experiment on a large scale, to 

 ascertain how far it might benefit the agri- 

 culturist ; but the quantity of potash ob- 

 tained from the two last-mentioned trials, 

 falls so short of the quantity mentioned in 

 the French accounts, that we fear it can 

 never be made a profitable manufacture to 

 the grower of potatoes. 



