400 [Assembly 



with the loax bean of Prussia, the Algerian bean of Mon. de Vihno- 

 rin, the Fosterling bean, and the transparent bean, we think that its 

 tenderness well justifies its name of butter bean. 



PRESERVATION OF POTATOES. 



Put quick lime into a hole or ditch in the earth, slake it, when 

 oval put in potatoes, so that they may all be covered with the lime, 

 let them be for twelve hours, then take them out, wash them clean, 

 let them dry, and they will keep for years, but will never germinate. 



Mon. Masson brought from Antwerp the Dutch red cabbage heads, 

 so close in their structure that they weighed twice as much for their 

 size as the other cabbages. 



Mon. Masson also brought from Vienna violet turnip cabbages, very 

 tender, not stringy. 



Also, Maltese cauliflower. Also the white early cabbage-turni|j, 

 of Germany, which gives conical turnips of some eighteen inches in 

 circumference. 



The Bassano beet has a red skin, white flesh, veined with rose 

 color; deserves to be ranked among the earliest and best. 



POPPIES. 



The young leaves of poppies form an agreeable dish when boiled 

 as greens, and served up with butter, as spinach. Most persons tes- 

 tify great surprise, when offered a dish of poppies. They are very 

 suspicious, but experience cures all that; they make a very agreeable 

 dish. It seems that the soporific power does not exist in the young 

 leaves of the poppy. 



The President called for the discussion of the regular subject, the 

 care of stock in winter, between hay and grass. 



Judge Van Wyck. — The gentleman who proposed this subject 

 (Samuel Allen, Esq.) is absent. I will submit a few observations 

 upon it. Protection from weather, comfort, food must be good and 

 plenty of it. The hay should be well cured, and put away in pure 

 condition. Almost every farmer uses bran and corn stalks; nothing 

 is better for the milkers, if the stalks are preserved as they should be, 

 that is, with their juices perfectly dried before they have time to lose 

 their firm and saccharine quality. Gluten and phosphate exist in bran. 



