MANURES. 



137 



ry where manure is scarce, or has to be brought 

 from a distance. 



As it is necessary, for the investigation of this 

 subject, that the component parts of bones should 

 be understood by every one interested in their use 

 as a manure, I submit an extract from an analysis 

 by that eminent chymist, Mr. Hatchett. He says : 



" The component parts of bones are chiefly four, 

 viz., the earthy salts, fat, gelatine, and cartilage. 



' The earthy salts are three in number. 



' 1. Phosphate of lime. 



' 2. Carbonate of lirtfe. 



' 3. Sulphate of lime. 



' The proportion of fat seems to vary from one 

 sixth to one fourth of the weight of the bone." 



Annexed is also a table, calculated from experi- 

 ments made from the bones of various animals (by 

 the same chymist) : 



Thus it appears that the bones of the calf afford 

 the most gelatine, and those of the ox and horse the 

 least, except the elk. 



The gelatine, the most beneficial portion to the 

 land, is also an important ingredient in making port- 

 able soups and in the manufacture of glue ; and 

 there can be little doubt that, in most cases, the gela- 

 tine is, with the fat, extracted from the bones, by 

 boiling or otherwise, before they are sent to the mills 

 to be crushed for manure.* 



* Chaptal says that this renders the hones comparatively 

 worthless, by depriving them of tiieir most feitilizing properties. 

 See Chaptal's Chymistry applied to Agriculture, Harpers' edi 

 tion, p. 162. 



