52 Modes of continuing Young Potatoes through the Year. 



operation, the coarse outer covering is loosened, and the 

 skin remains clean and delicate, so as to exhibit all the ex- 

 terior of young grown potatoes. Upon trying them on the 

 table, I found, that some had really the fine waxy taste of 

 young potatoes ; but that others, and perhaps the greater 

 part, though resembling the former, in size and looks, had 

 entirely the grain, and flavour of the old potatoes. That 

 difference is undoubtedly to be ascribed to the different 

 state of maturity, at which the one and the other had arrived. 

 The mealy ones, though equally diminutive with the others, 

 had, in fact, reached their full age, and possessed, accord- 

 ingly, the qualities, which that age would give. Those of a 

 waxy texture were, unquestionably, much younger, and had 

 not come to maturity, when they were taken from the ground. 

 They were in that condition, which, by the taste, deter- 

 mines the name of young Potatoes. If this be so (and every 

 probability seems to attend the reasoning), it may be con- 

 cluded, that it is feasible to preserve young Potatoes, in the 

 manner described, if they be gathered young : but to dis- 

 tinguish those, which are so, in the common harvest, in 

 autumn, from those, which only appear so, would be diffi- 

 cult. The idea, therefore, presents itself, of planting potatoes 

 expressly for that use ; which must be done at a later period, 

 than this vegetable is usually planted : let us say, two months 

 later, in June, instead of April. When the general crop is 

 matured, and gathered in October, those will be still in their 

 young state ; their grain will be still fine, and their texture 

 close : and if thus taken up, and preserved, according to the 

 method suggested, it can hardly be presumed, that when 

 brought to the table, in winter, they will be different, in 



