COOKING POTATOES. 
219 
leaves, take all from the tree, but send nothing back, else why should 
not a twenty feet vine rod strike more vigorously than a single 
eye or bud ? Leaves are chiefly necessary for carrying off the pure 
distilled fluids like perspiration, leaving the grosser matter in the 
body of the tree, and it is wonderful how few branches and leaves 
are sufficient for this purpose. From 12 to 20 feet is sufficient space 
of land, for the largest trees in Europe, which contain above one 
hundred feet of timber, but their huge limbs cover as much land as 
five trees would grow on, and I would rather have five trees contain¬ 
ing 100 feet each, than one tree containing 500 feet. 
John Howden. 
March 1(M, 1833. 
RURAL AFFAIRS. 
Article XV.—ON COOKING POTATOES. 
BY PATRICK. 
Observing in page 49, an article on the Culture of Potatoes, which 
as an esculent root claims our greatest attention, both in regard to its 
culture and preparation for the table, whether we regard it as the food 
of man or of beast, its excellent adaptation to almost every variety 
of palate, and of constitution, induces us to recognize it as one of the 
very first boons of providence. Your esteemed correspondent, Mr. 
Mearns, have given some good remarks on the culture and produce 
of this valuable root, but in a great measure, its utility very much 
depends upon the state in which it is brought to the table. The fol¬ 
lowing method of boiling this culinary vegetable, if adopted, will 
amply repay for the extra attention required. In the first place, the 
potatoes must be sorted, so as to have the large and small boiled 
separately, they must be thoroughly washed, and afterwards lightly 
peeled, and then put into a pot, with less water than is sufficient to 
cover them, as the potatoes will themselves produce a considerable 
quantity of fluid before they begin to boil. I have used sea-water, 
but always conjectured it made them tough, however, I always put a 
little salt into the water, which makes them much freer. If the 
potatoes are large, I find it necessary, as soon as they begin to boil, 
to pour in some cold water, till by trial, the potatoes be found to be 
boiled quite to the heart, if this be not attended to, they will other¬ 
wise crack and burst to pieces, on the out side, whilst the inside will 
be in a crude state, and unpalatable. When thoroughly boiled, pour 
the water out of the pot, for if they remain long in the water after 
