1853. 



NEW ENGLAND FARMER. 



553 



A TABLE OF MANURES, SHOWING THE QUANTITY TO BE USED AND THE MODE OF 



APPLICATION. 



Name 

 OF Maxure. Natitee and Composition, 



Guano. 



Nitrate of 

 Soda. 



Nitiate of Po- 



t«sh, or 



Saltpetre 



Petre gait. 



Gypsum or 



Sulphate of 



Lime. 



Sulphate of 

 Ammonia. 



The dung of sea birds, im 

 ported from Peru, and contain- 

 ing various salts, ammonia and 

 phosphates. 



Nitric acid and soda, natural 

 product imported from Peru. 



Nitric acid and potassium, a 

 natural product imported from 

 the East Indies. 



Common salt and nitrate. of 

 potass., the residuum of a man* 

 ufacture. 



Sulphuric acid and lime, an 

 abundant mineral production. 



Sulphuric acid and ammonia, 

 the residuum of a manufacture. 



Phosphates of lime and mag 

 Bone Dust, nesia, carbonate of lime and an- 

 imal matter yielding ammonia 



Phosphate of 

 Lime. 



Phosphoric acid and lime. 



For Farm Crops. 



3 to 4 cwt. per acre, mixed 

 with its own weight of ashes 

 or mould, and drilled or sown 

 broad-cast for grass, turnips, 

 mangle wurzle, or other green 

 crops. 



IJ cwt. per acre, sown broad- 

 cast, with half its own weight 

 of ashes or mould, for wheat, 

 oats or grasses. 



I cwt. per acre, sown broad- 

 cast in the same manner as ni- 

 trate of soda for wheat only. 



5 cwt per acre, sown broad 

 cast, as a purifier of grass land 



2i to 3 cwt. per acre, sown 

 broadcast on clover, and other 



2 cwt. per acre mixed with a 

 little mould, and sown broad 

 cast for clover, oats, <fcc., and 

 drilled for turnips. 



li quarter to 20 bushels 

 drilled or sown broadcast, mix- 

 ed with ashes for turnips, veg- 

 etables, wheat, &c. 



This manure is easily blend- 

 ed with farm-yard manure. 



For Garden Crops. 



3 lbs. per square rod, equal 

 to 30i square yards. This and 

 nil soluble salts are best applied 

 In solution containing not more 

 than 5 ozs. in 2 gallons water 



1 lb. per square rod in solu 

 tion like guano. 



1 lb. per square rod in solu 

 tion like guano. ^ 



4 lbs. per square rod in solu- 

 tion li-ke guano. 



3 lbs. per square rod. 



1 lb. per square rod. 



19 to 20 lbs. per square rod. 



3 lbs. per square rod. 



Weight per 



BUSUEL. 



80 Iba. 



75 lbs. 



80 to 84 lbs. 



70 lbs. 



42 to 45 lbs 



For Farm Crops. 



For mi.ving in composts, fixing the 

 ammonia of dung heaps and urine tanks 

 and forming phosphate of ammonia. 



For mixing in compost, and furnishes 

 from its constituents much nutrition to 

 vegetables. 



Applicable in the same manner as sul 

 phate of ammonia. 



For mixing with compost heaps. 



Mixed with night soil for potatoes, 1 

 cwt. per acre, or to 8 loads of stable 

 dung. 



For destroying wire worm and other 

 predaceous insects, 1 cwt. per acre; 

 this quantity must not be exceeded. 



Garden Crops. 



i lb. to the squaie rod. 

 1 lb. to the square rod. 



1 lb. to the square rod. 

 Weight 65 to 70 lbs. 



2 lbs. to the square rod. 

 Weight 65 lbs. 



5 lb. to the square rod. 



Weight CO lbs. 



Gathering and Keeping the Pear. — Nearly all 

 pears ripen with a much finer flavor if picked and 

 matured in the house. The exceptions are very 

 few. Some which prove only second or third rate 

 when allowed to remain till they soften, on the 

 tree, become rich, melting and delicious if house 

 ripened. Gathering the fruit while yet hard, will 

 in nearly all cases prevent or greatly diminish the 

 rotting at the core, which otherwise nearly des- 

 troys tlio value of many early sorts. 



Winter pe-ars should hang upon the tree as long 

 as safety will allow, and when gathered, should 

 be kept in a cool room till near their usual period 



of maturity, when the ripening is to be complete 

 in a warm room, at a temperature of 60 '^^ to 70'' 

 They should be kept covered to prevent shrivelling 

 Some cultivators have wholl;^ repudiated winter 

 pears, merely for want of skill in the management 

 of their ripening, or the want of a good cellar to 

 keep them in. Some sorts, however, as the Beurre 

 d'Aremberg, require but little care ; others, as 

 the Vicar of Wakefield, need particular attention. 

 But the transfer from the cool to the warm room 

 is of great importance to most, and will convert 

 tough and hard specimens into those which are 

 juicy, melting and excellent. — Thomas. 



