Phenix gazette. [volume] (Alexandria [D.C.]) 1825-1833, 1828-07-02


accused Of occasioning leprosy anddysentery
Potatoes exposed for few Gays TO the sun and
weather, &C quire green color, bitter taste, and
a narcotic quality. In this state they are no!
f, for eating; but there is not the smaes
foundation for the other allegations. Pre- jadcr
and ignorance have long yielded 10 experience
and ruth; and all mankind at this day agree,
that there is no food more wholesome more
easily procured, or less expensive, 'han he Pc.
tato. 1t constitutes the chief article of food
to immense numbers Of people, and may be
converted TO the support OF all domt site ANS
mails, whether Jaw, boiled, or ioasted."
Truly has The younger Colman described the
potato as an
..Esculent, usty and lasting
No turuip, nor other week babe OF the grounl
Waxy or meay, i, binders from fasting
Half Ern's inhabitants all the year round"
We will not follow Sir John Sinclair in his
account OF the various sorts OF potato. He
states, tha, that known by the name of the
,ohiie. eye is the favorite potato at present in
Ireland: next to which in esteem is the London
lady and that the Jr7cGlowbanger is in conside,
rable dem and for the Dublin market. Accord.
m, TO The experiments Of Mr.. Whyn Baker.
which are detailed The black and the Quaksr>
and the cr0ns are the lras; SO.
Sir John remarks when speaking OF the boil
ing of pot aloes, that to have potatoes boiled
in the grra,es, perfection, it would be proper
80 attend TO the following directions. The po>
ta,o should he sorted, SO as 10 have the large
and small boiled separately. Alter beng tho,
roughly washed by birch broom in pail OF
water, or otherwise, they ought 10 he lightly
peeled, and then put into pot, ,Uih less tCaier
than is su Efficient to coUer them, as The potatoes
themselves will produce considerable addition
of fia6 before they they begin to boil. Sea va.
Ter is sometimes used, bot II makes them
tough. a little salt, however, thrown into the
water, is Of great use. rendering them freer. II
the potatoes are toerably large, it will be neces
sary, as soon as they begin 10 boil, TO pour in
some cold water and occasionally to iepra,
il til, by trial. The potatoes shall be found 10 be
Boiled quite TO the hear; they vii! otherwise
crack and burst TO pieces on The outside, whilst
! the inside will be nearly in crude state, and
consequently very unpnla,abIe. This is par,i~
cularly necessary il the potatoes are large.
When thoroughly boiled, the water should be
poured out Of the POT, for they become quite
insipid if they remain long in the water after
being Boiled; but when the water is got rio OF,
the pot, with the potatoes IN it, should he put a
| gain upon The FIRE, that they may be thoroughly
cleared of all moisture, and 'he cover should
be taken off, that the steam may evapora'e. II
auy moisture should remain, they may be put
on tin plates before The fire, that they ma! be
will thus be- slightly Drowned, which has plea
sing appearance. Some recommend boiling
them with the skins on. But the black and Nm.
wholesome liquor with which potatoes are ma,
turaly imprrgnaled, resides much IN The skin:
and II is much bet:er IL get rid Of that portion
oil 1t before lhe boiling commences. The pota-
Toes, II they are OF good mealy' quality, thus
have 4 beautiful white colour when bioueh, to
the table. II is SAID, that good potatoes are
less frequently to be seen at the tables Of those
who keep professional cooks, than in the wood
en- bowl oil the cot Iager.-But the fact is, that
III the one case there is only one dish to attend
10, whereas, in the other there are many; and
that the potatoes Of the co,tager are consumed
hot from tie fire, as soon IS they are ready, whe,e
as those prepared by the professional cook,
are often not tasted I'll they have become cold
and consequently become tough and unpleasan'
II is sood plan, therefore, to have dish or
plate with boiling water put under them, when
they are sent 10 table, to keep lhrn, hot 10
regard 10 s'eaming potatoes, it is not r,ckorcd
so wholesome; for the luxurious liquor in Tie
potato already alluded TO, cannot be 50 rtli,tu
ally extracted from it by sleaming rs by boz.
ing them in water.
Now we are inclined seriously TO differ from
Sir John on he subject. Potatoes, we main,
tan-and we believe our critical judgmcm, ~
the matter will be supportcdby all Irishmrn--
should be boiled in their jarkers, and mol as
Sir John rec ommends, slightly preIed' before
boiling. Ude, whom we have consul ed on
the point, refers to his invaluable work, the
French Cook, whefe his opinion, he trs US,
is recorded respecting the boiling of potatoes
at $50 Of the "eighth edition, greatly enIarg.
ed. "-"Wa,h the potatoes clean, and boil them
,0M The skin in sal, aud water" are lhe words
OF Louis Eustache UGe, ci-dcvant Cook to
Louis XVI. and the Earl Of Seton. If eight
ly peeled" as recommended by the right hon.
6dronct, what are the consrquenccs?-th POI
latoes become insipid, from the absorption CT
The water, and lose their Havovr. Does The
Irish peasant whose food, entirely consists OF
potatoes, peel them before boiling? The an
swer is, ainy not. Experience has taught