“The average yield of products throughout the county can be fairly placed at these figures: Wheat, 1,375,000 bushels; oats, 800,000 bushels; rye and barley, 35,000 bushels; corn, 200,000 bushels; potatoes, 150,000 bushels; hay, 20,000 tons; cheese, 180,000 pounds; butter, 350,000 pounds.”
A cook of roughly the same moment, setting down the same dish.
Rub off the skins, wash the potatoes well and wipe them dry; put them with three ounces of good butter, for a small dish, and with four ounces or more for a large one, into a well-tinned stewpan or Keep them well shaken or tossed, that they may be equally done, and throw in some salt when they begin to stew. This is a good mode of dressing them when they are very young and watery.
Sources: The passage is from William H. C. (William Henry Carman) Folsom, Fifty Years In The Northwest: With An Introduction And Appendix Contai, free to read in full at Project Gutenberg. The recipe is from Acton, Modern cookery for private families of 1845, also free in full. Both are in the public domain in the United States. The binding above is ours — plum cloth, cheese stamp.