ON MANURES. 35 



however, be easily avoided by cautiously observing the proba- 

 ble state of the fermentation of each heap, and by turning" it 

 completely over, either when it requires lightening or pres- 

 sure ; by narrowly watching the process, so that every part 

 may be thoroughly shaken up, the clods and lumps in the bot- 

 tom, top, and sides well broken, the adhesive parts of the dung 

 separated, and moisture added if necessary. When this pro- 

 cess has been attentively performed, it has been recommended 

 by Mr. Blaikie 'to immediately plough several furrows of the 

 natural soil all around the heaps, and with the loose earth 

 ploughed up again, coat the heaps all over : the pies will then 

 take a gentle fermentation ; the earth intermLxcd with and 

 covering the dung will absorb the juices and gases of the dung, 

 and the compost will come out in a fine state of preparation for 

 using on turnip land. From manure of this description, in 

 which all the materials are intimately blended, soaked with 

 putrid water, and decomposed to a degree of mellow consist- 

 ence, different sorts, to suit different soils and crops, cannot 

 indeed be taken ; but perhaps, with the single exception of 

 potatoes, this one sort of farm-dung, managed as above, may 

 be successfully applied to every crop, and to every kind of soil. 

 Long-dung. — Such is the most common practice with the 

 generality of farmers regarding /ermenfet? dung ; but there is 

 another system of management advocated by some eminent 

 chemists, who recommend that it should be used in a fresh 

 state — that is to say, after it has begun to ferment ; for it is 

 well known that dry vegetable and animal matter cannot be 

 properly made to serve as manure until that process has com- 

 menced. On the effects of the fermentation of farm-yard ma- 

 nure, and the length to which the operation should be carried 

 before it be applied to the soil, there exists indeed an extraor- 

 dinary difference of opinion among the written authorities on 

 the subject, and the practice of many eminent farmers is 

 equally at variance. It was long ago asserted, that ' there was 

 good reason to believe, from many facts, that putrefaction 

 was no w-ay necessary to the nutritive power of animal and 

 vegetable matter, but in so far as it diminishes tJieir cohesion, 

 or destroys their texture, and renders them fitter for absorp- 

 tion ; and as there is considerable waste in gases and ammo- 

 niacal and nitrous salt by their putrefaction, it is of importance 

 not to allow'the putrefaction to take place at all where it is not 

 required to break the texture.' In support of that theory, 

 various other authorities were quoted by, the late Secretary to 



