Proceedikos of the Farmers' Club. 443 



lings six inclies in diameter, split in two. If one is able, galvanized 

 iron pipe run from the Avell into the house, where the pump should 

 be placed, would be better, though there might be some difficulty in 

 bringing water so far. It would be really cheaper to dig another 

 well close to the house, and have the pipes come up through the floor 

 into tlie kitchen, the turns being made with cast iron elbows. It is 

 worth not less than iifty dollars a year to have water come into the 

 kitchen, and every farmer who has not such an arrangement, ought 

 to sit on the bars half an hour every day and think about it. Of the 

 new kind of wells made by driving down pipe, this reporter will give 

 particular information when he gets through with the one now under 

 way. 



The Gamgee Peocess. 



Mr. C. "W. Brinsmade, of Litchfield, Ohio, asks about it, and is 

 answered by 



Mr. J. B. Lyman. — The method of Professor Gamgee was inven- 

 ted by his brother, Dr. Arthur Gamgee, of Edinburgh, a thorough 

 chemist. It has been patented in England and the United States. 

 The process consists in placing the meat, as soon as the animal heat 

 is expelled, in a close chamber or cylinder from wliidi the air has 

 been pumped. Then carbonic acid gas is admitted, and the meat 

 remains many hours thus immersed. A very little sulphur, in a gase- 

 ous form, is also admitted. The action of these gases is to penetrate 

 the meat, even to the bone, and so fix the ammonia and other vola- 

 tile parts that decay w^ill not comn^ence for weeks and months. The 

 flesk is not changed in taste or appearance. 



Adjourned. 



December 8, 1868. 



Ml". Nathan C. Ely in the chair; Mr. John W. Chambers, Secretary. 



Early Potatoes. 



Mr. E. McConnell, of New Castle, Pa. — Jhe seedling potato lie 

 exhibited is from the Buckeye, and comes to the table two weeks 

 earlier than the Early Rose. 



Mr. W. S. Carpenter. — I have been making experiments with 

 varieties of the potato for many years, and have found but very tew 

 of the new sorts worth much. They have some one merit, but lack 

 the quality of keeping well, or they are not productive, or their table 



