At a late meeting of the Academy of Sciences, held in Paris, a letter from M. de Semchoff—a Kussian landholder—was read, describing the manner in which corn pits are made in that country. The pit is dug in a dry soil, and instead of masonry, the sides are hardaned by long continued exposure to a wood fire. Before the corn is introduced, the air in the pit is rarified by burning some straw in it, after which the grain is thrown in, packed elose, and the pit tightly enclosed. Corn has been preserved in such pits for forty years. Some of our western farmers, who raise large crops of wheat and corn, should try this method f preserving grain during years when there is a great yield, in order to lay up a store for seasons of an inferior yield
This article was originally published with the title "How Corn is Preserved in Russia"