The preservation of potatoes by lipping them in boiling water is a valable and useful discovery. Large quantities may be cured at once, by putting them into a basket as large as the vessel containing the boiling water will admit, and then just dipping then a minute or two at the utmost. The genu, which is so near the skin, is thus destroyed without injury to the potato. In this way several tons might be cured in a few hours They should be then dried in a warm oven, and laid up in sacks, secure from the frost, in a dry place. (See 122 to 135.)