Chap. IV. O/Dung, 31 



even abhor to receive the Food of Nobles, fo little 

 different from that wherewith they regale their richeft 

 Gardens, fay that even the very Water, wherein a 

 rich Garden Cabbage is boiPd, (links ; but that the 

 "Water, wherein a Cabbage from a poor undung'd 

 Field is boiPd, has no Manner of unpleafant Savour ; 

 and that a Carrot, bred in a Dunghill, has none of 

 that fweet Relifh, which a Field-Carrot affords. 



There is a like Difference in all Roots, nouriffi'd 

 with fuch different Diet. 



Dung not only fpoils the fine Flavour of thcfe 

 our Eatables, but inquinates good Liquor. The 

 dung'd Vineyards in Languedoc produce naufeous 

 Wine ; from whence there is a Proverb in that Coun- 

 try, That poor People's W T ine is bed, becaufe they 

 carry no Dung to their Vineyards. 



Dung is obferv'd to give great Encouragement to 

 the Production of Worms •, and Carrots in the Garden 

 are much worm-eaten, when thofe in the Field are 

 free from Worms. 



Dung is the Putrefaction of Earth, after it has 

 been alter'd by Vegetable or Animal VeiTels. But 

 if Dung be thoroughly ventilated and putrefy'd 

 before it be fpread on the Field (as I think all the Au- 

 thors I have read direct) fo much of its Salts will be 

 fpent in fermenting the Dung itfelf, that little of 

 them will remain to ferment the Soil ; and the Far- 

 mer who might dung One Acre in Twenty, by lay- 

 ing on his Dung whilft fully replete with vigorous 

 Salts, may (if he follows thefe Writers Advice to a 

 Nicety) be forced to content himfelf with dunging 

 one Acre in an Hundred. 



This indeed is good Advice for Gardeners, for 

 making their Stuff more palatable and wholefome; 

 but would ruin the Farmer who could have no more 

 Dung than what he could make upon his Arable 

 Farm. 



For 



