638 Domestic Notices : — England. 



a wish to have a sample of seed, which he says, " we will take care to grow, 

 and compare with the other varieties in our collection, so as to ascertain their 

 comparative merits." — Cond, 



Agricultural Kidney. — Five specimens of this variety of potato were 

 received by us from Mr, Lowndes, at Binfield, Oct. 24, The largest measured 

 10 in. in length, and 1 1 in.' circumference at the middle, and weighed 2 lb. Qh oz. 

 The next largest was 10 in. in length, and 10 in. in circumference, and weighed 

 2 lb. 2h oz. Two of the others weighed 1 lb. each, and the third somewhat 

 less. The two large specimens, Mr. Lowndes informs us, were grown in Lady 

 Wilder's garden, in vf.ry rich and light soil, and the three others in the garden 

 of the parsonage at Binfield, in ground that Iiad been depastured for a century, 

 and was very foul, and out of condition. Mr. Lowndes recommends roasting 

 this kind of potato ; and we, accordingly, had one of the smaller ones roasted, 

 and one of them boiled. They proved both very white and mealy, and better 

 flavoured than we could have expected, in the case of so large-growing a 

 variety. We cannot sayj however, that the taste or flavour was equal to that 

 of the smaller-growing varieties of potatoes generally ; and more particularly 

 of a small-sized roundish potato grown in Kent, and known in London as 

 the *' American natives." These we had at table at the same time as the 

 others, so that we had a fair opportunity of making the comparison. As the 

 flavour of all tubers and fruits resides chiefly a short distance within the skin, 

 it follows theoretically, that, where the flavour of a small potato is good, 

 there must be a greater proportion of flavour in a given quantity of potato, 

 than in the case of a large one, which is a great argument with us in favour of 

 potatoes of a small, or at least of a moderate, size ; alwaj s supposing, how- 

 ever, that they have been grown freely, and not stunted or checked in any waj', 

 either for want of nourishment or water; or crowded and etiolated for want 

 of light and air. The potato requires a moist atmosphere, and a light sandy 

 soil ; and hence the excellence of those grown along the sea coast of Lan- 

 cashire, and of Ayrshire and Dumfriesshire j and, in general, along all sea 

 coasts, in situations which are low, and exposed to the west or south wind. 

 Potatoes grown in the dry upland districts of England are not nearly so good 

 as those grown in low situations ; and those grown in the interior of France 

 and Germany are, in size and flavour, like quite a diflerent vegetable. 



If our readei-s will turn to Vol. XIL p. 132., they will find an article by Mr. 

 Lowndes, on the culture of the potato, in which he states the result of plant- 

 ing whole kidney potatoes, as compared with that of planting sets. The loss 

 by the latter mode of planting, he puts down as 11. an acre. Mr. Lowndes, 

 in that article, says, " I take it for granted, that you know that the agricul- 

 tural kidney is decidedly the best potato for a gentleman's table, though not 

 so productive as many others." The agricultural kidney, in 1834, produced, 

 with Mr. Lowndes, 572 bushels per acre, the bread fruit 689 bushels, and 

 the poor man's profit 636 bushels. The bread fruit is a somewhat ovate 

 potato, with the eyes rather deeply sunk ; the poor man's profit is round, with 

 the skin varied with purple and white ; and the great beauty of the agricul- 

 tural kidney is, that the eyes are almost level with the general surface; in 

 large specimens, so much so, that they can scarcely be perceived, except on 

 close inspection. 



We have sent the two large specimens to Mr. Lawson, at Edinburgh, to be 

 by him placed in the Highland Society's Museum, should he think them 

 deserving of that honour. — Co?id. 



Bread luithout Yeast. — A baker in London has just taken out a patent for 

 the manufacture of a light bread, the qualities of which depend neither upon 

 leaven nor yeast. He substitutes for these materials bicarbonate of soda and 

 hydrochloric acid, in such quantities as to enable the acid to combine with 

 the soda, and thus form common salt ; while the carbonic acid is disengaged, 

 swells the dough, and gives it that spongy appearance which characterises 

 light bread. The following is the manner of operating : — 



To 7 lbs. of wheaten flour mix from 350 to 500 grains of bicarbonate 

 of soda, and nearly a bottle and a half of distilled water. In another 



