There is nothing that would tend more to promote the consumption of potatoes than to have the proper mode of preparing them as Food generally known.--In London, this is little attended to; whereas in Lancashire and Ireland the boiling of potatoes is brought to very great perfection indeed. When prepared in the following manner, if the quality of the root is good, they may be eat as bread, a practice not unusual in Ireland.--The potatoes should be, as much as possible, of the same size, and the large and small ones boiled separately.--They must be washed clean, and, without paring or scraping, put in a pot with cold water, not sufficient to cover them, as they will produce themselves, before they boil, a considerable quantity of fluid.--They do not admit being put into a vessel of boiling water like greens.-- If the potatoes are tolerably large, it will be necessary, as soon as they begin to boil, to throw in some cold water, and occasionally to repeat it, till the potatoes are boiled to the heart, (which will take from half an hour to an hour and a quarter, according to their size,) they will otherwise crack, and burst to pieces on the outside, whilst the inside will be nearly in a crude state, and consequently very unpalatable and unwholesome.--During the boiling, throwing in a little salt occasionally is found a great improvement, and it is certain that the slower they are cooked the better.--When boiled, pour off the water, and evaporate the moisture, by replacing the vessel in which the potatoes were boiled once more over the fire. --This makes them remarkably dry and mealy.--They should be brought to the table with the skins on, and eat with a little salt, as bread.--Nothing but experience can satisfy any one how superior the potatoe is, thus prepared, if the sort is good and meally.-- Some prefer roasting potatoes; but the mode above detailed, extracted partly from the interesting paper of Samuel Hayes, Esquire, of Avondale, in Ireland, (Report on the Culture of Potatoes, P. 103.), and partly from the Lancashire reprinted Report (p.63.), and other communications to the Board, is at least equal, if not superior.--Some have tried boiling potatoes in steam, thinking by that process that they must imbibe less water.--But immersion in water causes the discharge of a certain substance, which the steam alone is incapable of doing, and by retaining which, the flavour of the root is injured, and they afterwards become dry by being put over the fire a second time without water.--With a little butter, or milk, of fish, they make an excellent mess. 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.