SWEET POTATO 
This is a great favourite in America, and a recent 
writer in The Garden, vol. Ixiii. p. 191, gives the 
following extract in reply to a previous note of mine 
on the value of this root in South Africa : “The New 
York market 
growers prefer 
a dry and mealy 
Potato such as 
the growers 
about Vine- 
land, New 
Jersey, pro- 
duce in the 
highest pos- 
sible quality, 
but our South- 
ern friends pre- 
fer one that 
is moist and 
sugary, with a 
tendency to exude syrup while cooking. As for the 
methods of sowing they are legion. Baked as suggested 
by Mr Wythes they are excellent ; better still when 
cooked in the drippings under roasting meat, like York- 
shire pudding. Roast possum, with Sweet Potatoes 
cooked in the gravy, forms the acme of culinary delight 
to the Southern negro. Plainly boiled the Sweet Potato 
is satisfying and nutritious. The skin should be left on 
until cooked, then removed before sending to the 
(One-eighth natural size) 
