675. Irish way of boiling.—In Ireland, where this root has been for so long a period the chief nourishment of the people, and where it takes the place of bread and other more substantial food, it is cooked so that it may have, as they call it, a bone in it; that is, that the middle of it should not be quite cooked. They are done thus:—Put a gallon of water with two ounces of salt, in a large iron pot, boil for about ten minutes, or until the skin is loose, pour the water out of the pot, put a dry cloth on the top of the potatoes, and place it on the side of the fire without water for about twenty minutes, and serve. In Ireland turf is the principal article of fuel, which is burnt on the flat hearth; a little of it is generally scraped up round the pot so as to keep a gradual heat, by this plan the potato is both boiled and baked. Even in those families where such a common art of civilized life as cooking ought to have made some progress, the only improvement they have upon this plan is, that they leave the potatoes in the dry pot longer, by which they lose the bone. They are always served up with the skins on, and a small plate is placed by the side of each guest.