tread upon the plant, or the hillock
that is raised round it, as the lighter the earth is the more room the
potatoe will have to expand. In Holland, the potatoes are strangely
cultivated, though there are persons who give the preference to Dutch
potatoes, supposing them to be of a finer grain than others. They are
generally planted in the fields, in rows, nearly as thick as beans or
peas, and are suffered to grow up wild and uncultivated, the object
being to raise potatoes as small as possible, while the large ones, if
such there happen to be, are thrown out and given to the pigs. The mode
of cultivation in Ireland, where potatoes are found in the greatest
perfection, is far different, and probably the best of all. The round
rough red are generally preferred, and are esteemed the most genuine.
These are planted in rows, and only just put in beneath the soil. These
rows are divided into beds about six feet wide, a path or trench is left
between the beds, and as the plants vegetate the earth is dug out of the
trench, and thrown lightly over the potatoes. This practice is continued
all the summer, the plants are thus nourished by the repeated accession
of fresh soil, and the trench as it deepens serves the purpose of
keeping the beds dry, and of carrying off the superfluous water. The
potatoes are always rich and mealy, containing an unusual quantity of
wholesome flour.

POTATOES BOILED. The vegetable kingdom scarcely affords any food more
wholesome, more easily procured, easily prepared, or less expensive than
the potatoe; yet although this most useful vegetable is dressed almost
every day, in almost every family,--for one plate of potatoes that comes
to table as it should, ten are spoiled. There is however a great
diversity in the colour, size, shape, and quality of the potatoe, and
some are of a very inferior description. The yellow are better than the
white, but the rough red are the most mealy and nutritive. Choose those
of a moderate size, free from blemishes, and fresh. It is best to buy
them in the mould, as they come from the bed, and they should not be
wetted till they are cleaned for cooking. Protect them from the air and
frost, by laying in heaps in a dry place, covering them with mats, or
burying them in dry sand. If the frost affects them, the life of the
vegetable is destroyed, and the potatoe speedily rots. When they are to
be dressed, wash them, but do not pare or cut them, unless they are very
large. Fi