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a rank fand. The highland parts of this oartfh may be 

 advantagcoiifly employed in the culture of turnips, wheat, 

 barley, and oats, either broadcaft or in drills ; and though 

 the common hufbandry in general prevails, the following 

 fyftem is particularly recommended, being grtumded on the ' 

 prailice of a very intelligent farmer in this parish ; viz. wheat 

 ftubbles fovvn with tares or rye for fpring food, then drelfed 

 with raw dung, ten loads to the acre, ploughed under upon 

 four yard (letches, carrying, the furrows or Uiecs about ten 

 inches wide. The ground is then planted with potatoes, 

 dibbing the feed in upon every furrow, at the dirtance of ten 

 inches apart, and about four inches deep ; thus forming a 

 fquare of about ten inches, from plant to plant, and cofting 

 for cutting, dibbing, and dropping the fets, about 8s. per 

 acre. In the courfe of the fummer, the plants are once 

 hoed and moulded up, at 4s. 6d. per acre. The planting is 

 generally finiOied by the firfl: of June ; and about the firft of 

 November the crop is ripe, and ready to be taken out of the 

 ground, which operation is ufually performed with a three- 

 pronged fork, and coft, gathering and houfing included, 

 about 40s. per acre. The average produce is eftimated at 

 fix tons, and reckoning 126 lbs. to the cvvt. will equal 

 15,120 lbs. per acre. As foon as the potatoeland is cleared, 

 and properly prepared, which will generally be accompliflied 

 by the middle of November, white hotfpur peas are 

 planted for podding, for the London market, and are ufually 

 fold in the field, at 5I. per acre, referving the haulm or ftraw 

 for hay, which in a favourable feafon, makes excellent food 

 for horfes or cattle. The pea land is then well cleaned 

 with the horfe hoe, and upon once ploughing, turnips are 

 fown; andjufl: before the young plants are obferved to be 

 cutting the ground, the field receives a light top dreffing of 

 foot, afties, or the moft portable manure that can be con- 



M veniently 



