POTATO. 245 



of the most delicate taste and flavour; but un- 

 fortunately it likes home so well, that when it 

 travels, it does not carry all its good qualities to 

 its new place of residence. When removed from 

 its native county it is seldom so good ; and in order 

 to keep it in its genuine state, the potatoes for 

 sets should be procured thence every three or four 

 years at farthest. The same may be said of other 

 sorts. 



9. Red-topped or Red-nosed Kidney, one of the 

 best, bringing the first price in the London mar- 

 kets. But few other sorts are cultivated to any 

 great extent in Yorkshire, whence large cargoes 

 are sent to London. It is certainly a potato of 

 first quality, mealy, prolific, and keeps well. But, 

 upon the whole, it seems to thrive best in that 

 quarter, at least much better than in any more 

 southern counties. 



10. Late Bright- red, a first-rate potato, mealy, 

 prolific, and (by frequent turning and picking out 

 the eyes, so as not to let them draw out the nourish- 

 ment) keeps a long time, as the author, when in 

 Devonshire, had them frequently in good condition 

 till towards the end of July. 



11. Lancashire Pink-eyed, a good potato, mealy, 

 keeps well, and grows its tubers or roots more even 

 in size than most others. 



12. Purple or deep red, good, and one of the best 

 and latest keeping varieties. 



13. The Bread-fruit originated in 1810; it is pro- 

 perly so named from its farinaceous qualities. The 

 colour is a fine white ; it is very prolific, and as it 

 keeps well, is proper for a principal crop. 



R 3 



