Mammoth Pearl

No. 1149. - The skin is white, the tubers medium in size, and the eyes are quite even with the surface. An excellent variety for table use, being exceedingly floury and well flavored.

Early Gem

No. 1150. - One of the best early Potatoes, of medium size, oval-oblong in form and very smooth. The eyes are shallow and few in number. It cooks well and has white and exceedingly mealy flesh.

Carter

No. 1151. - A medium sized, round, flattened white Potato, and •one of the finest varieties, with numerous deeply sunk eyes. The flesh is white, remarkably dry farinaceous and well-flavored.

Buckeye

No. 1152. - A handsome round Potato, with a little bright pink at the bottom of the eyes. It is grown to a considerable extent in the Western States. It cooks dry and light, and is well flavored when grown for early use. When grown for a late crop, in rich ground, many of the tubers are liable to be hollow in consequence of their rapid growth, thus impairing their value for table use.

California Red

No. 1153. - A bright red Potato, having tubers that vary in form from long to nearly round. One of the most productive of all the varieties, but its liability to disease accounts for it not being generally cultivated.

Boiled Potatoes

No. 1151. - Wash the Potatoes in cold water and remove all the small particles attached to them. Then put them into a saucepan with water to cover, add a little salt, put on the cover and set them on a brisk fire to bring them to a boil. Then set them on the side of the fire to let them boil moderately. As soon as they are done drain off the water, replace the cover tightly and set the Potatoes on the. stove again for five minutes to dry them. If the Potatoes are good the flesh will be dry, white and mealy. Serve them in a napkin.

Note. -Do not let Potatoes boil too quick, nor let them remain in the water after they have been boiled.

Boiled Peeled Potatoes

No. 1155. - Peel the Potatoes and wash them in cold water (have them as near alike in size as possible). Put them into a saucepan, three-quarters full of cold water, add a little salt, put on the cover and boil them as in No. 1154. When done drain off the water and cover the Potatoes with a napkin. Then put on the cover, set them back on the stove, and when dried serve them in a napkin or with melted butter.

Boiled New Potatoes

No. 1156. - :New Potatoes need not be peeled. Wash them in cold water, then rub them with a coarse towel and the skin will come off. Put them into a saucepan three-quarters full of cold water, add a little salt and boil them as in No. 1154. When done drain them and serve with melted butter or Cream sauce over them.

Boiled Potatoes, German Style

No. 1157. - Boil two dozen peeled Potatoes, and when they are done dish them up with the following preparation over them: Put into a frying pan two ounces of butter and one finely chopped onion. Fry the onion to a light brown color and add a little fresh bread crumbs. Toss this over a brisk fire, and when browned pour it over the Potatoes.