Cultivation of Arable Land Wheat. Preparation of Land for. 1 1 



different kinds of green root and other crops.* In this way it may be fown 

 after clover, tares, peas, beans, turnips, potatoes, and many fimilar crops, ac 

 cording to the quality and the ftate of the land. In diftricls \vhere the flax and 

 hemp culture is praclifed, it may likewife in fome cafes be put in after fuch crops. 



Mr. Young confiders well cultivated beans as the beft preparation for this crop, 

 and from experiment has found clover next, and then tares. 



In Norfolk, wheat is feldom fown after the preparation of a complete fummer 

 fallowing ; there, wheats almoft invariably fucceed clover, unlefs a pea or bean crop 

 beinterpofed, and the land is fcarcely ever fallowed for it, except in the cafe of 

 lajlardfwnmer-tills. 



But in whatever method, or after whatever kind of crop, this fort of grain may 

 be cultivated, the foil mould conftantly undergo that degree of preparation that 

 may be fufficient, according to the particular circumftanees of the land, to bring 

 it into aflate of confiderable pulverization and mellownefs, efpecially in the more 

 fuperficial parts, as well as to prevent as much as- poflible the rifing of weeds ; 

 for, whoever has attended to the progrefs of this fort of crop in fuch lands as 

 have been well broken down and reduced, and in fuch as have been left in a 

 lumpy crude ftate at the time of fowing, will have found the difference to be 

 very confiderable. When this kind of crop is taken after clover, the land feldom 

 undergoes more than one ploughing, which is moftly given immediately before 

 the feed is fown. But as the gralfy matter in many cafes where this mode is 

 adopted, is extremely apt to rife and injure the crops in the more early flages of 

 their growth, it may be better to follow the practice adopted in fome diftric ts 

 of uling a ikim-coultered plough,-)- as by this contrivance the remains of the 



* It has been well remarked by Mr. Young in his valuable Calendar of Hufbandry, that 

 41 if there is one practice in hufl&amp;gt;andry proved by modern improvements to be worfe than another, it 

 is that of fowing wheat on fallows: all he (hall therefore obferve under this head is, to note that in 

 fome counties the fallows are ploughed juft before harveft on to two bout ridges, ready to plough and 

 fow under furrow in the fpraining method, a feedfman to every plough which reverfes the ridges. In 

 others they lay their lands into ten or twelve furrow flitches or lands, and fow fome under furrow, 

 fome under the harrow. Ridges vary exceedingly, according to their wetnefs ; and in Kent they 

 have by means of the turn-wreil plough , no lands at all, but a whole field one even Surface. It wouM 

 be ufelefs, he says, to expatiate on the circumftanees of fallow-wheat, which ought no where to be 

 found. If fallows be, or are thought neceffary, kt them y says he, be fown with barley or oats, or with. 

 any thing but wheat. 



i This purpofe may be effected by any common plough, to the coulter of which an iron fin or plate 

 is attached by means of a fcrew or rivet, at the diftance of about four inches from the point, 



