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Potato

The potato on its introduction into the British Islands was served at first as a delicacy, and came very slowly into general use, though now it constitutes one of the cheapest and most common kinds of vegetable food. It is not very nutritious; indeed, it is less so than any other vegetable; nevertheless its cultivation has again and again prevented famine in agricultural districts, and it is well known that the Irish-a hardy and healthy race-subsisted for some time almost entirely upon it. There are a great many varieties of potato, and generally each locality has its favourite, which is known by the local name. Its excellence, however, depends to a very large extent upon the cooking; and whilst a good potato may be spoilt by bad cooking, an inferior potato may, with proper management, be rendered comparatively good. It is to be feared, however, that large quantities of potatoes are constantly wasted in many families, owing to the way in which they are cooked.