On Lime. 



trid fermentation is going on, it is exceedingly noxious 

 to vegetation, as we may see by the bad effects of putrid 

 or stagnant water upon the roots of tender plants ; while 

 on the other hand, hot lime will check the progress of 

 putrefaction, and at the same time very quickly effect 

 the decomposition of various bodies; thereby preparing 

 sweet and wholesome juices, whether they consist of 

 carbon, phosphorus, oils, or alkali, or compounds of all 

 or either of these. And I conceive if the lime meet 

 with a sufficient quantity of such substances as it in this 

 manner acts upon, it will by mixing with such juices, 

 thus prepared, be thereby deprived of its caustic qua- 

 lity, in the same or somewhat similar manner to that 

 whereby magnesia or chalk blunts, or sheaths the points 

 of the sharp particles of acids. But if the lime does not 

 meet with a sufficient quantity of carbonic or other 

 matters in the soil to act upon, so that its caustic qua- 

 lity may be completely overcome, then in such case it 

 will act upon the tender roots of the growing plants, in 

 the same manner as it acts upon grass or other vegeta- 

 bles when laid in heaps on the surface. And this is in 

 my opinion the cause why lime in some instances is 

 hurtful, instead of being beneficial to land. 



Rags chopped, and sown by hand, and ploughed in three 

 months belore sowing wheat or barley, the quantity six to 

 ten hundred weight per acre, are used in England with 

 success. In Kent they spread a ton per acre every third vear 

 for hops. As they hold moisture, they are adapted for dry 

 gravelly or chalky soils, and succeed best in dry seasons. — ■ 

 Gleanings of husbandry* 



J. Mease. 



