MANURES. 



19T 



since active fermentation, and, with it, the further evolution of 

 free ammonia, is stopped by spreading out the manure on the 

 field, valuable volatile manuring matters cannot escape into the 

 air by adopting this plan. 



" As all soils, with a moderate proportion of clay, possess, in 

 a remarkable degree, the power of absorbing and retaining 

 manuring matters, none of the saline and soluble constituents 

 are wasted, even by a heavy fall of rain. It may, indeed, be 

 questioned whether it is more advisable to plow in the manure 

 at once, or to let it lie for sofne time on the surface, and to 

 give the rain full opportunity to wash it into the soil." 



" It appears to me as a matter of the greatest importance to 

 regulate the application of manure to our fields so that its con- 

 stituents may become properly diluted, and uniformly distributed 

 among a large mass of the soil. By plowing in the manure at 

 once, it appears to me this desirable end cannot be reached so 

 perfectly as by allowing the rain to wash in gradually the manure 

 evenly spread on the surface of the field. ******! am 

 much inclined to recommend, as a general rule, carting the 

 manure on the field, spreading it at once, and waiting for a favor- 

 able opportunity to plow it in. In the case of clay soils, I have 

 no hesitation to say the manure may be spread even six months 

 before it is plowed in, without losing any appreciable quantity 

 of manuring matters. ****** Qj^ light, sandy 

 soils, I would suggest to manure with well-fermented dung 

 shortly before the crop intended to be grown is sown." 



8. " Well-rotten dung contains, likewise, little free ammonia, 

 but a very much larger proportion of soluble organic and saline 

 mineral matters than fresh manure." 



9. " Rotten dung is richer in nitrogen than fresh." 



10. " Weight for weight, rotten dung is more valuable than 

 "fresh." 



II and 12. During fermentation, dung gives off organic 

 matter in a gaseous form, but, if properly regulated, there is 

 no great loss of nitrogen. 



13. During fermentation of dung, organic acids are always 



