-xlvi INTRODUCTORY CHAPTER 



and on tlie 25tli April, 1811, (that is, in fourteen months from the 

 seed) each of the plants covered a space of about eight or nine feet 

 in diameter. Hence it is clearly proved, that the salsola of St. 

 Helena might be cultivated in fields, as in Spain, It seems, how- 

 ever, to be of adifierent sort. Some'specimens of Alicant salsola, 

 that were sent to me from England, were small twigs, about 

 the size and appearance of lavender, and only twelve inches 

 long: but at St. Helena, particularly in Rupert's and other 

 vallies, or ravines, I have seen a single plant covering a space 

 of fourteen or fifteen feet in diameter, rising to the height of six 

 feet; and which was the growth of twelve uionths after cutting. 

 How infinitely superior then would be the produce from the St. 

 Helena sort ! I am of opinion, from all I have observed, that in 

 raising this species from the seed, the plants should be permitted 

 to grow at least eighteen months before the first crop is taken. 

 Then, I conceive, they would attain sufficient strength for re-pro- 

 duction ; and afterwards would yield one or two crops a year, ad 

 infinitum, in the same manner as those plants (particularly in the 

 low and sheltered places) growing in their natural state. 



I cannot better illustrate what has been said on this subject, 

 than by extracting from Captain Pritchard's official reports the 

 observations he made at the time he was employed in directing 

 and superintending the manufacture. 



" The alkali at Sandy Bay being very superior to any yet pro- 

 duced, and the new mode of burning being quite different from 

 what was first tried, I shall here detail the process by which we 

 have arrived at perfection. 



When the plant was put in a pit, according to Chaptal's 

 directions, it was found to produce nothing but charcoal and 

 ashes. But, by raising circular kilns on the surface of the ground 

 with loose stones, so as to admit air on all sides, and making the 



