HOME MAKURE. 69 



by the exclusion of air, and in the latter case by the vv-ant 

 of moisture. 



Management of Farm Manure. — Air and moisture are 

 both essential to the proper fermentation of manure. If 

 it is too dry, it burns, gets "^fire-fanged," white and mil- 

 dewed; and the high temperature of the manure pro- 

 motes the formation of carbonate of ammonia, which is 

 volatile and easily escapes into the air. This occurs 

 when the temperature exceeds eighty degrees F. But 

 when the manure is kept moist and the temperature low, 

 fermentation stops with the formation of organic acids 

 which take up ammonia. The salts thus formed are 

 present in the black decomposed dung, and the ammonia 

 in them is in a soluble form, but not volatile. A strong 

 smell arising from the manure makes it evident that a 

 wasteful fermentation is going on. But this fermentation 

 is easily controlled. A quick fermentation will be in- 

 duced by placing the manure lightly in heaps so as to 

 allow the air to get at it; a slower fermentation, by tread- 

 ing the manure down firmly, as in carting over it; and a 

 cool fermentation by keeping the heaiD moderately moist. 

 Liquid manure should be used either when it is necessary 

 to moisten the heap, so as to check excessive fermen- 

 tation, or, unless it be very dilute, just before carting 

 the heap on to the land. 



The waste of farm-yard manure may arise from two 

 causes — (1) from excessive supplies of water, as rain falling 

 on and washing it; or (2) from volatilization, or over- 

 heating, and the consequent escape of ammonia. 



The waste by water is generally recognized, but not 

 sufficiently guarded against; and as a consequence the 

 manure is wasted "by rains, soakings, and drainage, which 

 carry off the very essence of it. Where no means are 

 taken to preserve or retain this portion, the loss under 

 ordinary circumstanc33 amounts to from one-third to 



