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Potatoe Bread-The potatoe makes plea sant, palatable bread with wheat, in the pro- portion of one-third, but if one-fourth, it is still lighter and better. Specimens of bread made of barley and potatoes, and also of oats and potatoes, were submitted to the board of agriculture, which promised well. In some cases the potatoe was not boiled, but merely grated down into a pulp, and mixed with wheaten flour, in which mode it made excellent bread. It has been found by other trials, that good bread may be made from equal quantities of flour and petatoe meal, which has been greatly the practice in those counties most remarkable for the plen- tiful culture of the potatoe. The most ready method of making potatoes into bread is, after boiling, steaming (the best) or baking them, to reduce them to moderate fine powder. If made up with milk, the quality of the bread will be much improved

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