Sect. I. Agriculture and Vegetation. 39 



PART II. 



SECTION I. 



natural methods of providing vegetable 

 food. 



H 



A v i N G afcertained the properties 

 of the different foils, the next 

 thing we have to do is, to exa- 

 mine into the nature and properties of what- 

 ever is obferved by experience to fructify 

 ground, whether it be applied to the foil in 

 a natural or artificial way. If we can dif- 

 cover fome qualities in which all thefe ma- 

 nures agree, we fhall arrive at the know- 

 ledge of what we are in fearch of, viz. the 

 food of vegetables, or at leaft of thofe prin- 

 ciples which go to the compofition of that 

 food. Let us firft inquire into thole ways 

 by which nature fructifies the earth. 



D 4 IF 



