The apparent contradiction in the remarks will be observed; but the evident leaning in favor of cooked potatoes shows that Boussingault, although paying some attention to the theory that cooked food is not generally attended with the same benefit to ruminating as to other animals, was evidently almost convinced that those which contained an abundance of starch in their constituents must be rendered more nutritious when exposed to the action of heat. Potatoes fed in a raw state to stock are laxative in their effects, and are often given to horses as a medicine in cases of "hidebound" with decided benefit. Bots, which have been known to live twenty-four hours immersed in spirits of turpentine, die almost instantly when placed in potato-juice; hence a common practice with horsemen, where bots are suspected, is to first administer milk and molasses to decoy the parasites from the coating of the stomach, and then drench the animal with the expressed juice of potatoes. A decoction made by boiling the parings of potatoes in a small quantity of water is often used as a wash to kill vermin on cattle. Raw potatoes, fed occasionally and in small quantities, are a good tonic for stock of any kind which is kept principally on hay; but all experiments show that when the potato is used for fattening purposes, the tubers should in some way be cooked, that the animal to which they are fed may derive from them the greatest possible amount of nutriment. Repeated experiments demonstrate the fact that horned cattle or hogs lay on as much fat from the consumption of two thirds of a given quantity of potatoes properly cooked as they will by eating the entire quantity in a raw state. In point of nutriment as cattle-food, two pounds of potatoes are considered equivalent to one pound of hay. HOW TO COOK THE POTATO. FURNISHED BY PROF. PIERRE BLOT, OF BROOKLYN. At the suggestion of a number of friends, I addressed the following note to Professor Blot, which, with his reply, is appended: PROFESSOR PIERRE BLOT: NEW-YORK, Feb. 15, 1870. DEAR SIR: In connection with a Prize Essay on the cultivation of the potato, I wish to publish an article on COOKING THE POTATO, to be taken from your _Hand-Book of Practical Cookery_. I write this note to ask whether I can do this with your entire approval. Hoping that such article may aid our American housekeepers to prepare the potato for the table in a more palatable and wholesome manner, I remain yours very truly, W. T. WYLIE. BROOKLYN, CENTRAL KITCHEN, Feb. 15, 1870. REV. W. T. WYLIE: DEAR SIR: ~You are authorized, with the greatest pleasure.~ P. BLOT. In accordance with the above authority, the following selections have been made from the book named: