These directions are so clear, that it is hardly possible to mistake them; and those who follow them exactly will find their potatoes surprisingly improved, and will be convinced that the manner of boiling them is a matter of much greater importance than has hitherto been imagined.

Were this method of boiling potatoes generally known in countries where these vegetables are only beginning to make their way into common use,-- as in Bavaria, for instance,--I have no doubt but it would contribute more than any thing else to their speedy introduction.

The following account of an experiment, lately made in one of the parishes of this metropolis (London), was communicated to me by a friend, who has permitted me to publish it.--It will serve to show,--what I am most anxious to make appear,-- that the prejudices of the Poor in regard to their Food are not unconquerable.

February 25th, 1796.

 £.
s. d.
200 lb. potatoes boiled, and
skinned and mashed ... ... 0 8 0
2 gallons of milk ... ... ... 0 2 4
12
lb. of suet, at 4½ ... 0 4 6
1 peck of flour ... ... ... 0 4 0
Baking ... ... ... ... ... 0 1 8
---------
Expense 1
0 6
---------
Their ordinary suet pudding had been made
thus:
2 bushels of flour ... ... ... 1 12 0
12 lb.
suet ... ... ... ... 0 4 6
Baking ... ... ... ... ... 0 1 8
---------
Expense 1 18 2
Cost of the ingredients for
the
potatoes suet pudding ... ... 1 0 6
---------
Difference 0 17 8
---------

The following baked potatoe-puddings were prepared in the hotel where I lodge, and were tasted by a number of persons, who found them in general very palatable.

Baked Potatoe-puddings.
No. I.
12
ounces of potatoes, boiled, skinned, and mashed;
1 ounce of suet;
1 ounce (or 1/16 of a pint) of milk, and
1 ounce of Gloucester cheese.
--
Total 15 ounces,--mixed with as much boiling water as was necessary
to bring it to a due consistence, and then baked in an earthen pan.
No. II.
12 ounces of mashed potatoes
as before;
1 ounces of milk, and
1 ounce of suet, with a sufficient quantity of salt.--Mixed up with
boiling
water, and baked in a pan.
No. III.
12 ounces of mashed potatoes;
1 ounce of suet;
1 ounce of red herrings
pounded fine in a mortar.--Mixed--baked, &c. as before.
No. IV.
12 ounces of mashed potatoes;
1 ounce
of suet, and
1 ounce of hung beef grated fine with a grater.--Mixed and baked as before.

Take any quantity of potatoes, half boiled;--skin or pare them, and grate them to a coarse powder with a grater;--mix them up with a very small quantity of flour, 1/16, for instance, of the weight of the potatoes, or even less;--add a seasoning of salt, pepper, and sweet herbs;--mix up the whole with boiling water to a proper consistency, and form the mass into dumplins of the size of a large apple.-- Roll the dumplins, when formed, in flour, to prevent the water from penetrating them, and put them into boiling water, and boil them till they rise to the surface of the water, and swim, when they will be found to be sufficiently done.

These dumplins may be made very savoury by mixing with them a small quantity of grated hung beef, or of pounded red herring.

Fried bread may likewise be mixed with them, and this without any other addition, except a seasoning of salt, forms an excellent dish.

Upon the same principles upon which these dumplins are prepared large boiled bag-puddings may be made; and for feeding the Poor in a public establishment, where great numbers are to be fed, puddings, as these is less trouble in preparing them, are always to be preferred to dumplins.