26 OUK FAEM CHOPS. 



1 bushel would be considered sufficient for October sow- 

 ing, it would be advisable to increase the quantity to 

 1^ bushels in November, to 2 bushels in December, and 

 to 2^ to 3 bushels for spring sowing, according as the 

 season was advanced. On rich deep soils, compared with 

 soils of inferior quality, the same rule should be observed, 

 bearing in mind always that the character of soil, and the 

 period of getting the seed in, have each of them an influ- 

 ence on its powers of produce- 



The Koman farmers were very strict followers of these 

 rules, and have left us the benefit of their observations. 

 They divided their wheat soils into three descriptions 

 fat, middling, and lean ; and they agreed that the quan- 

 tity of seed should be varied according to the character 

 of the land, the season of sowing, and the weather. They, 

 however, appear to have had no mechanical arrangements 

 for depositing their seed, as we have, in the shape of 

 drills, dibbling machines, &c., but distributed it univer- 

 sally by the hand, broadcast. With us the different 

 methods of sowing have a considerable influence upon the 

 quantity of seed to be used. 



The great object to be effected in sowing is to distribute 

 the seed equally over the field, so that each plant should 

 have an equal area for its growth and support, and to de- 

 posit it at an equal depth below the surface, so that the 

 seed should germinate equally all over, and thus come to 

 maturity and harvest at the same time. 



There are three different modes of effecting this prac- 

 tised in different parts of the country "broadcast," 

 "drilling," and "dibbling." In the north the first, broad- 

 casting, still is generally practised. In the midland and 

 southern districts drilling universally prevails ; while the 

 dibbling process is only to be met here and there, under 

 peculiar circumstances either of soil or labour. The pre- 

 paration of the soil for each mode of sowing is the same. 

 I 



