( 116) 
the same author says on this head; “ Young cattle 
“go through the winter well on cabbages ; ewes and 
“Jambs thrive on them; fatting oxen improve faster 
“on them, than on any other food, and never fall off, 
“as they sometimes do, on turnips; and milch cows 
“do better on cabbages, six to one, than on hay, &c*” 
But the difficulty of preserving them through the 
winter, may be great? Not half as great as that of 
preserving potatoes; for a frost, that will convert 
these into dirty water, will do cabbages no harm, and 
may even do them good. Mr. Cobbet preserved 
them through a Long-Island winter, and had them 
sound and fresh in the month of May, and by a me- 
thod equally cheap and expeditious; requiring only 
a plough, a few leaves, straw or brush, and some sho- 
vels full of earth: “and here,” says he, “they were 
“at alt times ready ; for to this land, I could have 
“gone at any time, and have brought away (if the 
“quantity had been large) a waggon load in ten mi- 
“nutes.” | 
XII. Of Buckwheat. 
This excellent grain is a native of Asia, whence 
it was carried to Africa, and thence, by the Moors, 
to Europe. In France, it yet retains the name of 
Sarrazin. 
The species of it in cultivation are two—the com- 
mon and the Tartarean, (Polygonum Tartaricum of 
Linneus.) This last species is highly extolled by 
professor Pallas and others. It ripens earlier, and 
produces more, than the common species; but, on the 
other hand, it shells more easily and has in it an un- 
pleasant degree of bitterness, 
