24<2 THE VEGETABLE CULTIVATOR* 



of raising it from eyes : the author thinks it does 

 not ; the* question is, however, open to discussion. 



On the quality of the potato, as used for food, a 

 few words will suffice. It is the most nutritious of 

 vegetables, where it agrees with the constitution. 

 But this is not the case in some few instances, and 

 particularly where there is a spare or thin habit of 

 body. To those who are in the habit of taking 

 much exercise this root is excellent food, as it 

 strengthens the fibres, and yields a very consider- 

 able degree of nourishment. 



Too little attention is generally paid to the dress- 

 ing of it; for an indifferent potato becomes good 

 when well cooked, and a superior one forms a 

 delicious and most wholesome diet when cooked 

 with attention. The following method was com- 

 municated to the author by an Irish gentleman, who 

 was most particular with regard to the dressing of 

 his potatoes. It is extremely simple ; and, if gene- 

 rally practised, few complaints would be made of 

 the watery and seemingly half done quality of the 

 potatoes so often sent to table. 



An untinned iron saucepan is always preferable 

 for boiling potatoes. In preparing them they should 

 never be peeled, or they cannot be well cooked, 

 and much of their nutritious quality will be lost ; 

 they only require to be washed clean, and at 

 farthest to be lightly scraped. After soaking for 

 about an hour, put them into the saucepan with 

 cold water enough to cover them, and when it begins 

 to boil (which is the chief point to be observed in the 

 cooking of them), let a teacup full of cold water (rather 

 more or less according to the quantity) be put in, 



