470 TRANSACTIONS OF THE 



snow storm occurred, and that all of it in Broadway below Canal 

 street was brown! He had not been above that street. Another 

 member stated, that a snow storm prevailed last night above 

 Canal street, where he lived, and that all the snow was white! 

 Another important rule is, not to decide any question in agricul- 

 ture or horticulture, but to state facts alone, and let all gardeners 

 and farmers decide, each for himself. 



Charles A. Meigs, of William street, sends a glout morceau 

 pear, given to him by Alfred Smith, Esq., President of the Con- 

 necticut river Banking Company, of Hartford. Preserved by 

 him in a temperature a little above 32° Fahrenheit. On tasting 

 it the Club found it admirably preserved, juicy, and as good as 

 when picked. 



Mr. Pardee presented the northern si'>j apple, in perfect keeping. 



Dr. Wellington said that tlie Waterbury report, read to-day, 

 was a very important one. Such exact enquiries lead to the best 

 possible rules for diet and keeping of our most valuable animals, 

 and that we ought to follow it up by extending the researches for 

 the use of our fellow-men. 



Mr. Solon Robinson moved that we adopt for next meeting, in 

 addition to " Winter feed of stock " and " Best way of preparing 

 the soil for spring work in farms and gardens," " Fitness of food 

 for man and animals." 



The Club then adjourned to Tuesday, March 25th, at noon. 



H. MEIGS, Secretary. 



March 25, 1856. 



Present — Messrs, B. Silliraan, of Westchester and New- York; 

 Bouton, Anderson, Dr. Peck, of Brooklyn; Dr. Wellington, 

 Thomas B. Stillman, Edwards, of London; Olcott, Judd, Prof. 

 Toumans, George Andrews, John W. Chambers, Geo. E. Waring, 

 jr., Solon Robinson, Madame Penfield,and another lady — fifty in 

 all. 



Hon. Robert Swift Livingston in the chair, Henry Meigs Se- 

 cretary. 



The Secretary, in the absence of Mr. Pell at Albany, read his 

 papers on feeding stock, viz : 



FEEDING ANIMALS, 



And the purposes served by their food, and the manner in 

 which these substances are derived, is a subject of deep interest. 



