MANURES. 165 



tables, and another for manure. Both should be cool, 

 but not sufficiently so to freeze. The vegetables 

 should be kept but a little above the freezing point, 

 and the manure at that point where it will undergo 

 the most gradual fermentation possible. 



809. On the bottom of the manure cellar, place 

 from one to two feet of peat^ if you have it ; of swamp 

 TYiuck^ if you have no peat ; or of rich loam, if you 

 have* neither. I hardly need say that the cellar should 

 be so constructed that a team can be driven through 

 it, to dump these materials ; and that a cart can be 

 backed in at either end, to take out the manure. Have 

 also in readiness near your stalls as much of the same 

 material as you can afford to collect for a prospective 

 return better than you get for any other labor. 



310. Throw this into the stalls from day to day, 

 enough to absorb the liquid excrements, and so min- 

 gle with the solid, as to render the whole a tolerably 

 firm standing for the cattle. After one, two, or three 

 days, as you find most convenient, open the scuttles 

 and shovel the whole into the cellar below. It would 

 be well if the stables were so arranged that the ma- 

 nure from horses, sheep, and cattle, should be mixed, 

 in falling. Care should be taken that the manure do 

 not ferment too rapidly. If it give a smell of ammo- 

 nia (hartshorn), a few shovelfuls of plaster should be 

 sprinkled over it. The temperature should be low- 

 ered by throwing open the cellar windows and doors. 

 If this do not prevent too violent heat, water or snow 

 may be thrown on. The fermentation should be as 



