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Updated: June 3, 2025
We halted here for brackfast and with much dificuelty purchased 2 lean dogs. the inhabitents were miserably pore. we obtained a fiew large cakes of half cured bread made of a root which resembles the Sweet potatoe, with these we made Some Soope and took brackfast. the lands through which we passed to day are fertile consisting of a dark rich loam. the hills of the river are high and abrupt approaching it nearly on both Sides. no timber in the plains. the S. W. Mountains which appear to be about 15 Miles from us Still Continue to become lower, they are Covered with Snow at present nearly to their bases.
Take from a fine knuckle a couple of slices, cut and trim them in collops the size of a tea cup, flatten them and spread over each side a forcemeat for cutlets, and fry them; potatoe or Jerusalem artichokes cut in slices of the same size and thickness, or pieces of bread cut with a fluted cutter, prepared as the collops and fried, must be placed alternately in the dish with them; they may be served with a pure simple gravy, or very hot and dry on a napkin, garnished with fried parsley and slices of lemon.
Jason! how will you stand to this in the face of the county and all who know you?" says I; "and what will people think and say, when they see you living here in Castle Rackrent, and the lawful owner turned out of the seat of his ancestors, without a cabin to put his head into, or so much as a potatoe to eat?"
POTATOE STARCH. Raw potatoes, in whatever condition, constantly afford starch, differing only in quality. The round grey or red produce the most, affording about two ounces of starch to a pound of pulp. The process is perfectly easy. Peel and wash a pound of full grown potatoes, grate them on a bread grater into a deep dish, containing a quart of clear water.
Make into a batter one ounce and a half of potatoe flour, with the same quantity of grated cheese and of butter, and a quarter of a pint of milk or cream; add a little salt, very little pepper, and the well-beaten yolks of four fine fresh eggs; when all this is well mixed together, pour in the whites of the eggs, well whisked to a froth; pour the mixture into a deep soup plate or dish, used expressly for the purpose, and bake in a moderate oven.
All kinds of instruction in infant schools, kindergartens; domestic and industrial trainin' for girls, models for teachin' and cookery, housework, dressmakin', etc.; how neccessary this is to turn out girls for real life, so much better than to have 'em know Greek, but not know a potatoe from a turnip; to understand geology, but not recognize a shirt gusset from a baby's bib!
They were of the sort known as the "white water," which is the kind most prized among Christian nations, doubtless on account of their harmonizing so well with the skins of their women. No sooner was my luck known, than it brought all the other "pearl fishermen" around me; Marble, with his nostrils plugged with oakum, and a quid of tobacco in his mouth, that was as large as a small potatoe.
He adds, "As young strong Fellows might be hired in Canada for 120 livres a year, 20 of them might be hired and sent here next spring; the Canada horses are much the best for this country * The men you hire will be able to hew or cut timber for your houses, clear the land where you have the Town, provide a covering for the cattle, and cut hay, raise potatoes for your hogs there is a Spanish potatoe in this country that yields so much that a boy of 12 years old will raise as many as will keep 20 hogs, they are made use of for that purpose throughout all New England.
They again met with the nonda of Leichhardt, and ate of its ripe fruit, which is best when found dry under the trees. Its taste is described as like that of a boiled mealy potatoe. 'November' 2.
Slice some potatoes thin, dip them in a fine batter, and fry them. Lemon peel, and a spoonful of orange-flower water, should be added to the batter. Serve up the fritters with white sugar sifted over them. POTATOE PASTE. Pound some boiled potatoes very fine, and while warm, add butter sufficient to make the mash hold together.
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