232 PEAT. 



" Dr. Charles T. Jackson : 



" Dear Sir, — I herewith send you a sample of my 

 peat. I am very desirous of availing myself of the 

 benefit to be derived from a chemical analysis of the 

 same, which you kindly offered to make. A more 

 intimate knowledge of the nature and properties of 

 peat, which can be obtained only by a scientific exam- 

 ination of its constituent parts, would enable farmers 

 more justly to appreciate this valuable species of land. 

 It is from a want of this knowledge that our extensive 

 tracts of low meadow and swamp-lands have hitherto 

 been esteemed of little or no value. Allow me to say, 

 sir, that I know of no way in which you could render 

 a more essential service to the public, more especially 

 to farmers, than by enabling them to convert their un- 

 productive and unsightly bogs and morasses into luxu- 

 riant fields, and sources of wealth. I consider my peat- 

 grounds by far the most valuable part of my farm ; 

 more valuable than my wood-lots for fuel, and more 

 than double the value of an equal number of acres of 

 my uplands, for the purpose of cultivation. 



" In addition to these, they furnish an inexhaustible 

 supply of the most essential ingredient for the manure- 

 heap. A statement of the uses to which I have appro- 

 priated peat-lands, and my management of them, 

 though very imperfect, may serve to give you a partial 

 conception of their value and uses, and at the same 

 time enable you to see how important it is that the 

 farming community should have more information on 

 this subject. 



"In the first place, they are valuable for fuel. I 

 have, for twenty years past, resorted to my peat- 

 meadows for fuel. These, with the prunings of my 

 fruit-trees, and the brush from my uncleared lands, 

 have given me my whole supply. The prunings and 

 brush are bound in bundles, and housed, and, with the 

 help of a small bundle of these fagots and peat, a 

 quick and durable fire is made. It gives a summer-like 



