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ing ; sixth, grazing ; seventh, oats ; eighth, flax ; and then the 

 rotation re-commences. 



"Preparation. — After wheat, one ploughing is sometimes 

 sufficient, but two are generally safest ; one in autumn, and 

 again before spring. After lea-land oats, two ploughings are 

 indispensable, and a third is frequently advisable, for the land 

 must he perfectly pulverized, and cleared of all roots, of every sort, 

 or no crop. I do not plough deeper than the vegetable 

 mould. 



" Sowing. — I sow early in April, so soon after the first of the 

 month as the weather permits ; I always find the earliest sown 

 the best crop. I do not await perfect dryness in the soil; I 

 prefer its being somewhat moist, that the seed may vegetate 

 quickly. I sow from 36 to 38 gallons (old Irish measure) to 

 the Cunningham acre (or nine imperial pecks to the statute 

 acre), of good and clean Riga seed ; when I have sown more, I 

 thought my crop too thick, but thin sowing never gives fine 

 flax. The ground being perfectly pulverized and cleaned, I 

 give a turn of the roller, and sow on the rolled ground. Where 

 clover and grass seeds are sown with flax (after wheat), the 

 person who sows them follows him who sows the fl ax-seed, and 

 both are covered with a double turn of the grass-seed harrow, 

 which is light but broad, the teeth thickly set and short. I 

 have ever found rolling the crop after sowing, to be inju- 

 rious. 



" Weeding. — If weeds come, they must be drawn ; but if the 

 plough, the hoe, and the hand, have been sufficiently applied 

 to the green crop (potatoes or turnips), and the roots have 

 been all gathered previous to sowing the flax, the weeding the 

 growing crop will seldom be necessary ; I rarely have to do it ; 

 still, if there are any weeds, they must come away. 



" Ripening. — I have found the test recommended by Mr. Boss 

 to ascertain the degree of ripeness that gives the best produce, 

 with the finest fibre, perfect. It is this : — Try the flax every 

 day, when approaching ripeness, by cutting the ripest capsule, 

 on an average stock, across (horizontally), and when the seeds 

 have changed from the white milky substance, which they first 



