2QO THE FIRST BOOK OF FARMING 



LIME 



Lime is generally supplied to the soil in the form 

 of quicklime made by burning lime stone or shells. 

 Other forms are gypsum or land plaster, gas lime (a 

 refuse from gas works) and marl. Most soils con- 

 tain sufficient lime for the food requirements of 

 most plants. Some soils, however, are deficient in 

 lime and some crops, particularly the legumes, are 

 benefitted by direct feeding with lime. 



Lime is valuable for its effect on the soil proper- 

 ties which constitute fertility. 



Physically lime acts on the texture of the soil 

 making clay soils mealy and crumbly, and causing 

 the lighter soils to adhere or stick together more 

 closely. 



Chemically, lime decomposes minerals containing 

 potash and other plant foods, thus rendering them 

 available for the use of plants. It also aids the de- 

 cay of organic matter and sweetens sour soils. 



Biologically lime aids the process of nitrification. 



The action of lime is greatest in its caustic or un- 

 slacked form. 



Too much or too frequent liming may injure the 

 soil. It should be carefully tried in a small way, 

 and its action noted, before using it extensively. 



A common way of using lime is to place twenty 

 to forty bushels on an acre in heaps of three to five 

 bushels, covering them with soil until the lime slacks 

 to a fine powder. The lime is then spread and har- 

 rowed in. Lime tends to hasten the decay of hu- 



