l68 THE PRACTICE OF THE 



< are particularly improved by beftowing a 

 culture on them whilft growing. 



" I mould therefore be concerned to find, 

 " that any one was deterred, by what I have 

 *' faid from making or continuing their expert 

 *' ments in the New Hufbandry. My expe* 

 " Hence is much too fmall to determine ab- 

 " folutely the comparative excellency of the 

 * two methods. I have, however, fo good an 

 * 6 opinion of Mr. Tull's fyftem, that I have al- 

 " ready continued the practice of it for five or 

 " fix years, and have tried it on feveral kinds 

 " of vegetables $ and in a pretty extenlive 

 " manner. I propofe to continue my experi- 

 " ments, to extend, and to vary them. Per- 

 * haps, at lalt, I may be able to afcertain, 

 whether or no the horfe-hoeing fcheme be 

 *' iuperior, and in what degree." [This gen- 

 tleman has hitherto fpoken like an impartial 

 experimenter, with caution and diffidence ; 

 but, after continuing, extending, and vary- 

 ing his experiments for a courfe of years, and 

 finding the New Hufbandry ftill fuperior, he 

 fully declares himfelf convinced of it; though, 

 on account of his hoeing his barley, and allb 

 his wheat, but three times in the feafon, his 

 ploughing fhallow at firft, and giving- his par-^ 

 titions between the rows of- wheat but one 

 hand-hoeing, his crops of horfe- hoed wheat were 

 inferior to what they would have been, had he 

 beftowed a more perfect culture upon them $ 

 which evidently appears from what we have 



