Kb. 151.] 531 



mense extent. Some have failed here from not having had the right 

 good seed. This beet is of a yellow color. On a rich damp soil, there 

 has been raised from one acre, one thousand to twelve hundred bush- 

 els of them. It is proper to have both Carrots and this Beet, for 

 the Beet not keeping so long as the carrot must be fed to cattle first, 

 then use the Carrot w^hich keeps until late in the next Spring. It is 

 believed that the carrot may be left in the ground all winter with- 

 out injury to it; that in this respect it is like the parsnep, keeps as 

 well as that does. These roots are excellent for soiling purposes, 

 and are very fattening for cattle and horses. 



These roots must be well separated in cultivation. I plant carrots 

 In rows, one foot apart, and the carrots in the rows four or five in- 

 ches apart. I plant the sugar beets in rows eighteen inches apart, 

 and the beets in the rows from eight to twelve inches apart These 

 must, of course, be well weeded and tilled. 



Mr. Ransom — The Sugar Beet strikes its root very deep. Oxen, 

 Cows and Sheep prefer Ruta Baga to it, w^hich keeps long. It is 

 chopped up and mixed with some Indian meal for their feed, and 

 they fatten rapidly upon it. I did not discover the peculiar value of 

 the Sugar Beet for cattle. I maintain that potatoes, cooked with 

 some Indian meal, fatten stock excellently. Apples with twice their 

 quantity of cooked potatoes are also very good for fattening cattle. 



Dr. Underbill — Indian meal is good we all know. It would an- 

 swer well even with some chips in it. Ruta Baga tends too much to 

 tops; its yield per acre bears no comparison with the beet and car- 

 rot, and it is besides much damaged by insects; but it keeps longer 

 than the sugar beet. 



Mr. Lathrop — I have kept the sugar beets, in a dry cellar, until 

 the month of August of the next year. 



Hon. Mr. Terrill,of Georgia — On the subject of Domestic Wines, 

 I will make a few remarks. I have, in Georgia, an acre and a half 

 of Scuppernong Grape vines. A single vine has covered an acre, 

 and if not disturbed, one and a half acres. Vines are trained on 

 frames. Mr. Ponce, a neighbor, makes wine of these grapes, which 

 resembles champagne. No brandy is used in it — it is a very plea- 

 sant wine. It is said that this grape is named from a Creek at 

 Pamlico Sound, where a vessel being wrecked, seeds of this grape 

 were washed on shore, and there began to grow. A method of mak- 

 ing this wine, is pressing out the juice and adding to it apple brandy 



