176 GUANO. 



larly in Upper Lusatia, many farms of this descrip- 

 tion. 



The guano at present met with in commerce is 

 brought to us either from America or Africa ; the 

 American, under the names of Peruvian, Bolivian, 

 Chilian, Sea-Island, and Patagonian guano ; the Af- 

 rican under the designation of Cape and Saldanha 

 Bay guano. Of these varieties, only the Peruvian is 

 to be regarded as good guano ; all others are of little 

 worth, and more or less washed out. 



Until the last few years, as has been previously 

 mentioned, a tolerably good or intermediate variety 

 was brought to us from Africa, which bore the name 

 of Ichaboe, and was distinguished by a very dark, 

 brownish-black color. The importation of this 

 guano has, however, ceased ; and, according to re- 

 cent and reliable intelligence, the deposit of it has 

 been entirely exhausted for some two years past ; 

 hence it may here be dismissed without further 

 notice. 



Names are indulgent ; they permit themselves to 

 be attached to this or to that merchandise at the pleas- 

 ure of the vender, and for this reason no confidence 

 is to be placed in them in the commercial intercourse 

 of life. To attain certainty in deciding upon the 

 excellence of different varieties of guano, it must be 

 known of what constituents they are composed, and 

 what quantity of the more important ingredients they 

 contain. What an extraordinary difference is found 

 in this respect will be seen from the following anal- 



