AMERICAN INSTITUTE. 379 



salmon', shad, lierring, sturgeon, fire-fly. The Opening and Closing 

 of the Hudson River since 1824. 



TURNIP 



The London Farmers' Magazine of Nov., 1855, speaks in very 

 discouraging terms of the bad condition of that important crop. 

 First, almost total destruction of plants by a fly, then drought and 

 mildew, then succeeded the smother-fly, (aphides,) and the leaves, 

 in many localities, withered and diied up entirely, so that scarcely 

 any vegetation is now apparent. We sj^eak of the Swedish va- 

 riety, but our common, or white turnip is little better. What 

 with failure of plant, excess of drought, black caterpillars, and 

 fingers and toes, and besides other pests, consisting of grubs in the 

 crowns and at the roots — the crop is, upon the whole, worse than 

 we have witnessed for many years past, and whether in our gar- 

 dens or fields, the entire Rrassica tribe has failed beyond a prece- 

 dent, but the Mangold-wurzel is an exception, and promises an 

 abundant crop. 



And the potato depreciates. Change of land or crop is obvi- 

 ously necessary. 



Upon a proper rotation of crops the main success of all culti- 

 vation depends; the grain alternating with the peas and beans, 

 root crops, and grasses, constitutes the true application of the 

 science of agriculture. 



[From the same.] 

 KNIGHTON farmers' CLUB, ON THE BEST MODE OF PRESERVING, ETC. 



Pull them when the land is tolerably dry, so that the dirt can 

 be well shaken from them, and cleaned without touching them 

 with the knife! Only the top and the small roots, and the tap- 

 root should be cut ofl' the latter at about one inch from the bulb, 

 all on the spot when pulled up by the hand, that the refuse may 

 be very evenly spread for manure. The rind of a turnip should 

 by no means be cut. A great deal of damage is done by too free 

 use of the knife. They keep well in the field, stored under a 

 cover of earth and straws but not in very large masses. They 

 should be stowed away dry. 



[From tbe same.] 



HOW TO PRESERVE EGGS. 



Pour a gallon of water upon a pound of quick lime in a jar, 

 let it remain about twenty-four hours to cool after its cServes- 

 cence; procure eggs as fresh as you can, and drop them into the 

 jar gently; place the jar Avhere you can take out the eggs without 

 disturbing it, so the eggs will keep good for a twelvemonth. 



