OF AGRICULTURE. 2B 



and the loss will be carbonate of lime. This is but a 

 rude experiment, but near enough for practical pur- 

 poses. 



6, A peaty soil is one which contains twenty per 

 cent, of dark decayed vegetable matter. Such soils 

 -are common in low, swampy places. The quantity of 

 peat may be determined by burning out the vegetable 

 matter, and ascertaining the loss of weight. 



Compactness is a quality of importance in a soil. It 

 must be sufficiently firm to hold the roots of growing 

 crops firmly in place, This is especially important 

 in wheat or grass crops, which are exposed to the 

 frosts of winter j yet it must not be so compact that 

 the roots cannot readily penetrate it, 



The property of absorbing and retaining moisture 

 is important Clay loams and peaty soils absorb the 

 largest quantity of moisture, and retain it best, es- 

 pecially those peaty soils which have a large excess 

 of organic matter in them. Pure clay soils are gen- 

 erally too compact, while sandy soils are too loose 

 cither to absorb or retain moisture. On level clay 

 soil the water will stand and become stagnant. This 

 as the case, also, with sandy or peaty soils, with a 

 <ilay subsoil, Under these circumstances draining is 

 necessary, 



The air should be allow ed to circulate freely through 

 the soil-. It carries the elements of plant food con- 

 tained in it to the roots. Carbonic acid gas and am- 

 monia are both furnished in this way to a considera- 

 ble extent. It promotes the decay of vegetable mat- 

 ter present, and thus again provides food for plants. 

 The proper chemical changes in the mineral elements 

 of the soil are promoted by the carbonic gas and the 



