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Classic
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page 10
easy acquirement. The smooth skin, known by the name of Howe's Potatoe, is the
most mealy and richest flavor'd; the yellow rusticoat next best; the red, and
red rusticoat are tolerable; and the yellow Spanish have their value - those
cultivated from imported seed on sandy or dry loomy lands, are best for table
use; though the red or either will produce more in rich, loomy, highly manured
garden grounds; new lands and a sandy soil, afford the richest flavor'd; and
most mealy Potatoe much depends on the ground on which they grow - more on the
species of Potatoes planted - and still more from foreign seeds - and each may
be known by attention to connoisseurs; for a good Potatoe comes up in many
branches of cookery, as herein after prescribed.---All Potatoes should be dug
before the rainy seasons in the fall, well dryed in the sun, kept from frost and
dampness during the winter, in the spring removed from the cellar to a dry loft,
and spread thin, and frequently stirred and dried, or they will grow and be
thereby injured for cookery.
A roast Potatoe is brought on with roast Beef, a Stake, a Chop, or Fricassee;
good boiled with a boiled dish; make an excellent stuffing for a turkey, water
or wild fowl; make a good pie, and a good starch for many uses. All potatoes run
out or depreciate in America; a fresh importation of the spanish might restore
them to table use.
It would swell this treatise too much to say every thing that is useful to
prepare a good table, but I may be pardoned by observing, that the Irish have
preserved a genuine mealy rich Potatoe, for a century, which takes rank of any
known in any other kingdom; and I have heard that they
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