32 Management of Orchards. 



The resemblance between the ashes of the hop-plant* and 

 those of apples may perhaps explain the fact previously named, 

 that good cider is produced in the same districts where good hops 

 are grown. Trees, when in a state of nature, prevail on soils 

 adapted to their special requirements ; for instance, when one 

 generation dies out it is mostly replaced by another kind of tree, 

 as is often seen in American and other forests. Chemistry has ex- 

 plained that this change arises from the partial exhaustion of some 

 particular constituent in the soil ; and it also warns us, in our cul- 

 tivated lands, not to persist, except under special circumstances, 

 in the cultivation of the same plant. 



Orchards should be manured once in five or six years, or at 

 farthest six to eight years ; the stronger the soil the larger may 

 be the quantity, and the greater the interval ; as the lighter the 

 soil, the more readily is the manure washed into the porous rocks 

 below. The following would, I think, be found a good dressing 

 for orchards, viz., a mixture of carbonate of potash, common 

 salt, nitrate of soda, and either partially dissolved bone, bone 

 superphosphate, or fine bone, mixed together, the bone manures 

 being varied according to the nature of the soil. If it be light, 

 bones may be used ; if very stiff, superphosphate. A compost 

 should also be made every year of the must or refu.se-heap left 

 from the cider-making. This is usually considered of no account 

 because of the acetic and lactic acids present ; but I have found 

 from experience, that if hot lime is mixed with it, these acids 

 are neutralized, and a good compost obtained by the following 

 winter. It should be applied to the trees 2 yards beyond the 

 extending branches, and to within 2 yards of the trunk, and not 

 thrown close round the trunk, as is commonly done. 



I have not taken any account of cherries, plums, and other 

 fruits, which, in the counties . specified, are not among the 

 marketable productions of the farm, but generally confined to 

 gardens. Many of the same rules apply to these fruits as to 

 apples and pears. 



Ballingliam Hall, Boss, 

 Herefordshire. 



* Hop ashes contain 19-41 per cent, of potash, 17"88 of silicic acid, 14*15 of lime, 

 5-34 of magnesia, and scarcely any soda at all. 



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