Agriculture is the most healthful , the most useful , and the most noble employment of man .— Washington. 
VOL. IV. NEW YORK, SEPTEMBER, 1845. NO. IX. 
A. B. Allen, Editor. 
TO SUBSCRIBERS. 
It is so much trouble to get a Post Office order 
paid, and it requires so much formality, that our sub¬ 
scribers will please hereafter remit all moneys directly 
to Saxton and Miles, at their risk and expense; 
taking care, if possible, that the package does not 
exceed the weight of a half ounce, thus subjecting 
them to single postage only. Our agents also will 
please bear this in mind. We trust, under these 
circumstances, that all will be careful to remit bills 
of specie paying banks, otherwise the discount on them 
and postage will make a large deduction from the 
subscription price of the Agriculturist. We hope 
that this liberal arrangement on the part of the pub¬ 
lishers will stimulate our friends to renewed exertions 
in behalf of this periodical. 
PRESERVATION OF°FRUITS AND VEGE¬ 
TABLES. 
Who does not love good fruits and vegetables ? 
and yet how few take the proper pains to preserve 
them. We have given many different methods in the 
former pages of this journal, all very excellent, but 
have never tried the following, except in one in¬ 
stance of a large quantity of sugar beet, which was 
forced upon us by accident rather than design. It 
succeeded, however, admirably ; and this emboldens 
us to give place to the method, which we quote 
from the Philadelphia Saturday Courier. 
A gentleman from the northern part of Indiana 
recently communicated to us a fact in regard to the 
preservation of apples, which will ,be new to many 
of our readers, and valuable to all fanners. He says, 
that, to keep apples from autumn to June, he places 
them in a shallow hole, dug as for Irish potatoes, 
having covered the bottom with corn-stalks or straw, 
and the straw with dirt to the depth of live or six 
inches. No shelter is placed over them. As soon 
Saxton & Miles, Publishers, 205 Broadway. 
as the severe weather arrives, and the ground, and 
perhaps the apples themselves, become thoroughly 
frozen, straw is again placed over the frozen heap 
and the whole again covered with a coating of earth 
——this time, ten or twelve inches thick. The object 
is to keep the first coating of earth frozen until 
spring, and then to cause it to thaw very slowly. 
The same treatment may be given to turnips, Irish 
potatoes, beets, and carrots. Any of these roots may 
be thoroughly frozen without injury, provided they 
are then covered well over, and suffered to thaw by 
slow degrees. 
Sweet potatoes are almost the only exception 
among roots to this rule. They are injured by a 
small degree of cold, and without being frozen. It 
is only the sudden thawing that causes the dissolu¬ 
tion of the apple or potatoe that has been frozen. If 
in the frozen state an Irish potatoe is put into cold 
water, until the frost is out, and is then cooked, it 
will be as good as if it had never been frozen. All 
these are facts which we know from our own ex¬ 
perience, and that of many others. 
TO PRESERVE GREEN CORN. 
The usual method of preserving green corn is, first 
to boil it, then cut the grain from the cob by hand 
with a sharp knife, and spread it out to dry. This 
is rather a tedious process; but when well done it 
keeps sweet for a long time, and proves a delicious 
dish boiled. Recently, pickling corn has been re¬ 
sorted to in order to preserve it, and is said by those 
who have tried it to answer well. The ears are 
gathered green and packed down in clean, tight casks, 
in brine sufficiently strong to preserve cucumbers. 
The brine must cover the corn completely, so as to 
seclude it from the air and prevent fermentation or 
decomposition. It will thus keep fora long time, 
and be sufficiently fresh for the table when boiled. 
