CilS THE PRACTICAL GARDENER. [Jan. 



Stage, the substance is generally finer grained, and more cohe- 

 sive, than wlien they are farther advanced ; they are what is 

 called waxy, and ditler in taste from those that are full grown. 

 If they could be preserved in this state through the winter, for 

 the use of the table, it would doubtless be an acquisition, and 

 something of this kind I have seen attempted. When the 

 general crop of potatoes was gathered, at the usual period of 

 their harvest in autumn, the small tubers, which are frequently 

 disregarded and left to their fate, were picked out and collected. 

 They were deposited in a box, between layers of sand, and 

 thus kept till December. At this time, the box being opened, 

 they were found in perfect preservation, and fit to be dressed 

 for the table. To give them all the appearance of young po- 

 tatoes in a side dish, the tender skin on them was to be pre- 

 served, for peeling them would have destroyed that eftect. It 

 was recommended foi* that purpose, when they were to be 

 used, to soak them previously for a certain number of hours, 

 in water, and tJicn to toss or shake them in a piece of rough 

 flannel or baize, between two persons, backwards and for- 

 wards, or rub them between tlic hands ; by which operation, 

 the coarse outer covering is loosened, and the skin remains 

 clean and delicate, so as to exhibit all the exterior of young 

 growing potatoes. On trying them upon the table, I found 

 that some had, really, the fine waxy taste of young potatoes ; 

 but that others, and perhaps the greater part, though resem- 

 bling the former in size and looks, had entirely the grain and 

 llavor of the old potatoes. That ditibrence is, undoubtedly, 

 to be ascribed to the different states of maturity, at which the 

 one and the other had anived. The mealy ones, although 

 equally diminutive with the others, had, in fact, reached their 

 full age, and jK)ssessed, accordingly, 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 gi'ound. They were in that condition, which, 

 by tlie taste, determines the name of young potatoes. If this 

 be so, (and every probability seems to attend the reasoning,) it 

 may be concluded that it is feasible to preserve young potatoes 

 in the manner described, if they be gathered young ; but to 

 distinguish those which are so in the common harvest, in au- 



