200 KitCHEN GAEDEN. 



most intelligent gardeners, we conclude that a rich light 

 soil is the most proper ; that it is useful to forward the 

 plants in a hotbed, in the way practiced with early peas, 

 so as to have them ready to transplant by the middle 

 or end of May ; that in planting out they should be 

 inserted in a sloping position, so that a considerable 

 portion of the stem may be covered by the soil ; that 

 earthing up, or drawing up additional soil to the stems 

 in June and July is important ; and that laying down 

 the stems horizontally in August, and covering them 

 slightly (to the depth perhaps of two inches) witE mould, 

 tends greatly to promote their productiveness. It should 

 be observed that the tubers continue to swell in size till 

 November, or till stopped by frost. It is believed that 

 the largest tubers, having full eyes or buds, yield the 

 strongest plants ; and, therefore, a portion of the largest 

 should be reserved for seed-stock. Cut sets of these 

 large tubers are, by some cultivators, preferred to whole 

 tubers. The rest, from the size of a filbert to a walnut, 

 go to the cook. The mode of dressing for table is sim- 

 ple. The tubers, after being cleaned, are boiled for 

 about ten minutes,or till they be slightly softened ; and 

 they are then served up with white sauce. Some per- 

 sons merely put them into boiling water for a few mi- 

 nutes ; then, pouring off the water, transfer them to a 

 covered saucepan ; and place the pan upon hot cinders, 

 drawing some of these to the lid ; in this way the tubers 

 are rendered more dry or mealy. They have a pleasant 

 flavor ; somewhat resembling a new potato, with the ad- 

 ditional zest of a nut or kernel ; but also with a certain 

 decree of acidity. The oxalis conies from the same 

 country that afforded us the invaluable potato, and has 

 been extolled as likely to rival it ; but this it will never 



