APPENDIX, 50 



16, Mushroom-shed, in which the mushrooms are grown in Oldai^re'a 

 manner. 



17, Wood-yard, shaded by three elm trees. 



18 18, Calf-pens. 19, Cow-house. 20, Tool-house. 



21, Piggeries. 



22, 23, 24, places for fattening poultry, on Mowbray's plan, not, aa 

 usual, in coops. Between this and 25, is a privy for the head 

 gardener. 



25, Place for meat for the pigs, which is passed through a shoot to 26. 



26, Two tanks sunk in the ground, covered with hinged flaps, the upper 

 edges of which lap under the plate above, so as to shoot off the rain, 

 for souring the food intended for the pigs. One tank, which is 

 much smaller than the other, is used chiefly for milk and meal for 

 the fattening pigs, and sov/s with pigs; and the other for the wash 

 and other refuse from the house, for the store pigs, which, with the 

 refuse from the garden, apple-loft, &c., amply supplies tiie store 

 pigs and sows, without any purchased food, e.\cept when they have 

 pigs sucking. The good effect of the fermentation or souring is 

 accounted for by chemists, who have found thnt it ruptures the 

 ultimate particles of the meal or otiier food ; a subject treated in 

 detail in the Quarterly Journal of Agriculture, vol. vii. p. 445. Ac- 

 cording to the doctrine there laid down, the globules of meal, or 

 farinaceous matter of the roots and seeds of plants, lie closely 

 compacted together, within membranes so exquisitely thin and 

 transparent that their texture is scarcely to be discerned with the 

 most powerful microscope. Each farinaceous particle is, therefore, 

 considered as enveloped in a vesicle, which it is necessary to burst, 

 in order to allow the soluble or nutritious part to escape. This 

 bursting is effected by boiling, or other modes of cookery ; and also 

 to a certain extent, by the stomach, when too much food is not 

 taken at a time ; but it is also elFected by the heat and decomposi- 

 tion produced by fermentation ; and hence, fermented food, like 

 food which has been cooked, is more easily digested than uncooked 

 or unfermented food. Plants are nourished by the ultimate particles 

 of manure in the same way that animals are nourished by the 

 ultimate particles of food ; and hence fermentation is as essential 



