POTATO. 243 



which will check the boiling and allow time for the 

 potatoes to be done all through, without their being 

 in any danger of breaking ; when they are suffi- 

 ciently soft, which may be known by trying them 

 with a fork, pour oil the water, and let the sauce- 

 pan with the potatoes continue for a short time 

 over a gentle fire, and the heat will cause any re- 

 maining moisture to evaporate, when, after having 

 been peeled, they will be fit for table. By this 

 method of cooking (if strictly adhered to) they will 

 be found, especially if of a good kind, to be very 

 mealy, floury, and delicately tasted. 



Various counties and places have their favourite 

 sorts ; which are perhaps equally good with those 

 above enumerated. That the soil and climate, even 

 of this country, will alter the nature of the potato, 

 the author can abundantly prove; for having planted, 

 in the vicinity of London, some very fine early and 

 mealy sorts which he had received from Cheshire, 

 upon taking them up he found them both waxy and 

 ill-flavoured. 



There are two general kinds of this plant, which 

 are distinguished into the red-rooted, with purple 

 flowers ; and the white-rooted, with white flowers ; 

 but in raising the root from the seed, or apple, 

 numerous kinds are constantly being introduced. 

 The following are much esteemed and in general 

 circulation, either for early or late crops : 



1. Ash-leaved Kidney. This is certainly the first 



for early forcing, and also for planting early in the 



open ground. It is naturally delicate, of a dry, 



mealy nature, and very prolific. Two crops of 



R 2 



