122 FARM-YARD MANURE. 



** Putrid water is also restored by the use of 

 this substance, and water may be kept un- 

 changed at sea or elsewhere by perfectly char- 

 ring the inner surface of the casks used to 

 contain it. 



"It produces also a remarkable effect, in 

 destroying the taste, colour, and smell of many 

 animal and vegetable substances. Common 

 vinegar by being boiled in it is rendered per- 

 fectly limpid. Rum, and other ardent spirits, 

 possessing a peculiar flavour and colour are de- 

 prived of both, by maceration with charcoal; and 

 lastly, putrid animal matter and air, contami- 

 nated with offensive fumes, are completely de- 

 prived of their odour by contact with this sub- 

 stance." — {Henry's Chemistry,) 



Nothing can be added to this information 

 to increase either its general or individual 

 utility to the agriculturist, and it is hoped 

 that the arguments now given, will not be en- 

 tirely without their effect in inducing its use. 



Bung — Farm-yard. — It would be altogether 

 foreign to the purpose of this work to enter 

 into a description of the various means that 

 have been suggested from time to time for im- 

 proving the management of the farm-yard with 

 reference to the dung. It must suffice here if 

 a general description is given of the contents 

 of farm-yard manure, and of the best means 

 for rendering such manure more valuable, by 

 avoiding the loss that now generally ensues. 



Farm-yard manure, then, in its general mean- 

 ing, implies a mixture of vegetable matter and 

 animal excrement in a state of decay. Vege- 

 table matter, as we have previously seen, (p. 



