244 POTATO. 



fleshed, sort, one of the earliest, and long grown by gardeners 

 as a forcittg variety, hut of no account except for its earliness. 



Early Handswobth. — This has the reputation of heing 

 a very early sort, with dwarf-growing tops, and also most 

 productive and fine-flavored. The tubers are round, white, and 

 of medium size. It wiU probably prove a good variety for 

 forcing. 



Eaelt GrOODEiOH. — An early and prolific variety, but which 

 in OUT grounds is of decidedly inferior quaUty. It is a white 

 potato, oblong in form, tapering somewhat towards one end. 

 In other places the quahty may be better, as soil has much to do 

 with the quaHty of aU varieties. 



Eaelt Eose. — With us this has proved to be the best of aU 

 the early sorts, of good size, very prohfic, cooking dry and 

 floury, and of fine flavor. 



White Peach Blow. — An excellent late variety, color 

 white, with pink blotches about the eye; dry, mealy, and of 

 good flavor. It is usually healthy and very productive. 



With the Early Handsworth, Early Eose and White Peach, 

 Blow, a continuous supply of choice potatoes may be had the whole 

 year through; yet there are other sorts already announced ia 

 seedsmen's lists, and others yet to come, some of which will in 

 time supplant the varieties of to-day, for the potatoes of thirty 

 years ago are not those now most esteemed. This change is 

 a law of nature, and "passing away" is written upon all her 

 works. All sorts sustain their nutritious qualities best if cooked 

 with the skins on. When boiled, they are placed over the 

 fire in cold water sufS.cient to cover them, and, as the water 

 boUs, a little more cold water is added to check the boiling, 

 so that the potato may be cooked through without bursting. 

 As soon as they are soft, the water is poured off, and the kettle 

 allowed to stand over the fiie long enough to allow the moisture 

 to evaporate. This is said to be the very best method of 

 boiLLng potatoes. 



