The more succulent plants may be all kiln-dried, as has been fully proved by experiments, and should be put in practice, at least, for polar expeditions.

An excellent way of preserving potatoes for late spring use is to throw them into quick-boiling water for three or four minutes, and then dry them in a cool oven: any thing that destroys the germ will answer, and potatoes put out so many shoots, that they cannot be destroyed by any other means but kiln-drying.

Parsley, and all sweet herbs, ought to be kiln-dried: such quantities as go to waste throughout the season in every garden is shameful, when we know their usefulness, from their invigorating, cleansing, and diuretic qualities.

Vegetables are highly nourishing and healthy when the phlegm is thrown well off by baking; much refreshing after boiling or fermentation; any of these processes rendering them fit for the most delicate stomach.

Perhaps there than in storing of and nourished, t soon to shoot out purposes; and the store in the begin away in the end. away in Covent ( profit be of those Onions ought t not subject to fros and assorted; the first, and so on; picked, as they are much waste would destroy the germ, w larding-pin being in heart of the onion is and thread, string a those for sea store m It will be necessary using. Onions so pr Carrots, parsnips, I cumbers, artichokes, potatoes may all be cu These make excelle take little stowage, and they would be valuab salt butcher's meat,

INDE X.