The _Potato_, now one of the most useful and nutritious of the esculent roots, is a native of South America, and first found wild in Chili and Peru, although it is often called _Irish_ potato, and supposed by many to have been first found in Ireland. It was brought to England in 1586, and for a long time was eaten as a _fruit_, or made into pies or puddings, and eaten with sauces and wines. It was so used through the time of Queen Elizabeth. It was planted in Ireland by Sir Walter Raleigh, on one of his estates in that country. After being planted and partly grown, the little green balls, which follow the blossoms, were supposed to be the fruit. Sir Walter had them cooked, but finding them not at all palatable he concluded the crop was a failure, and, as might be supposed, was not very strongly tempted by his first experiment to try it again. But upon turning up the ground, to use for other purposes, to his great satisfaction he found the food he had looked for on the stalk hid in the earth, and of a most desirable character. After many experiments it was proved that thrice as large a crop of potatoes as of any other root could be produced from an acre, and they soon became the chief food of the Irish peasantry, and remain so to this day. There is no end to the varieties of the potato that are being brought before the public. New seedlings are announced every year; almost every section has its own special seedling or favorite, which seems excellent there, but deteriorates when planted in other parts; and many kinds which were the best known years ago are now lost sight of entirely. We have not since childhood been able to find the “rusty coats” or “lady’s fingers,” but have never seen a potato that equalled them; partly, no doubt, because one never carries the tastes of childhood into mature age to perfection, but this is not altogether the reason; they were, undoubtedly, very excellent potatoes. The “early rose” is nearer to our idea of the “rusty coats” in flavor, but is not like it in appearance, nor of so perfect a quality. The potato can be satisfactorily used in more ways than any other edible root,--in bread, pastry, starch, puddings, pies, and salad; boiled, baked, roasted, stewed, fried. It is said “they furnish flour without a mill, and bread without an oven.” After potatoes are taken from the ground, and have been exposed to the sun and air long enough to dry, the sooner they are placed in a cool, dry cellar the better they will keep. Mrs. Haskill, in her “Housekeeper’s Encyclopædia,” advises that all that are needed for winter use should be packed in barrels, and a little _plaster_ scattered over each layer, to absorb the moisture; such as are to be kept for spring use she thinks should be buried in the ground, and a little plaster be sprinkled over them; also, Mrs. Haskill claims that this is a preventive against _rot_, but does not consider it sure. Whether this is good doctrine, we leave for our scientific farmers.