Potatoes

As :m articlc of staplo food, no vegetable compares witH tlic potito. Iu Ireliinl ]otíit)C8 :uul buttermük uro fchc )iinÉij):il Aipt, tho aveïage laboroi coii' sumí ntr f tíáe former ten pounds daily. ín Hollmul, boilediu fattrith other vegi'tal)lcK, thcj form Üie oriliiiary repasl 6Í tlm workiiiíí clnssi's, wlio soldom 6at ndeat more tliiin fine tlfty íu ilif week. Science teaehea lli;it tlic hostproportions of food for thc coniiuoii wapte oí Hm' syst-.'m nvo ubout 9 per cent, oí f;i(. 22 per cont, of oesh-formets and 69 por Oent of aturdí !uJ ugar ; Ldaoe( witli the addition oí a littlo milk or butter, potatous are cnpable of sustniuing lifc and activity. To preserve a large percentago of the nourishing proporties of potntoftR, tliey sliould be cooked "with thoir jackets on." They need to be well cooked, with a considerable degroe of heat ; if boiled, thcy should le piuccd at once in boiling water ; if roastcd, the oven should be modcrately hot at the start ; pecled and sonkcd in oold water the nutritivo, fcturchy matter is extracted and lost ; with a slow oven tíie skin will be hardencd and thickoned. ïo secure thcfullcat benefits from this vahiable vegetable mucli depends upon a proper knowledgo of the best methods of cooking.