On Lime. 7 
trid fermentation is going on, it is exceedingly noxious 
to vegetation, as we may see by the bad effects of putrid 
or stagnant water upon the roots of tender plants ; while 
on the other hand, hot lime will check the progress of 
putrefaction, and at the same time very quickly effect 
the decomposition of various bodies; thereby preparing 
sweet and wholesome juices, whether they consist of 
carbon, phosphorus, oils, or alkali, or compounds of all 
or either of these. And I conceive if the lime meet 
with a sufficient quantity of such substances as it in this 
manner acts upon, it will by mixing with such juices, 
thus prepared, be thereby deprived of its caustic qua- 
lity, in the same or somewhat similar manner to that 
whereby magnesia or chalk blunts, or sheaths the points 
of the sharp particles of acids. But if the lime does not 
meet with a sufficient quantity of carbonic or other 
matters in the soil to act upon, so that its caustic qua- 
lity may be completely overcome, then in such case it 
will act upon the tender roots of the growing plants, in 
the same manner as it acts upon grass or other vegeta- 
bles when laid in heaps on the surface. And this is in 
my opmion the cause why lime in some instances is 
hurtful, instead of being beneficial to land. 
Rags chopped, and sown by hand, and. ploughed in three 
months before sowing wheat or barley, the quantity six to 
ten hundred weight per acre, are used in England with 
success. In Kent they spread a ton per acre every third year 
for hops. As they hold moisture, they are adapted for dry’ 
gravelly or chalky soils, and succeed best in dry seasons.— 
Gleanings of husbandry. 
J. MEAstr. 
