run in a slanting direction, in order to prevent ma- 

 niu-e and earthly particles from being washed to the 

 bottom by heavy rains. Clay land, if not treated in 

 this way dm'ing the winter months, liecomes hard 

 and stilf in the month of March, or (if the weather 

 then be wet) like mortar ; in either case unlit for 

 working : besides, in the succeeding summer, such 

 land (from the prevdous neglect of riljbing, which 

 Avould have loosened and pulverized the soil,) splits 

 and exposes to the sun those tender roots and fibres 

 which ought to lie sheltered from it. Even if your 

 land he light and dry, you should treat it as above, 

 in order to preserve the manuring jjrinciples. In 

 very small farms there is no excuse for neglect of 

 this practice, particidarly if the owner have two or 

 three healthy sons. 



Every one must be sensible that the practice of the 

 garden is much better than that of the field, only a 

 little more expensive ; but this extra cost is scarcely 

 felt by the small holder, who performs the work with 

 liis own family, (who might other^ase be idle) and 

 the increased value of his crops, and improvement of 

 liis soil, will greatly repay the labour. 



Strong clay land, if not properly loosened by spade 

 or plough, besides preventing the vegetable roots 

 fi'om shooting out freely, hinders the genial warmth 

 of spring from reaching those roqts as it would m 

 open soils ; the mild rains too, as well as warm air 

 of April and May, should have a free passage to the 

 roots, which are, as it were, so many months through 

 which the plants suck in their nourishment. — In stiff 

 clay soil you can hardly trench or plough too deep. 



Loose gravelly or shingly soils are also improved 

 by deep digging ; though for a different reason ; the 

 bringing up of heavier day, and mixing it through 

 the upper surface, gives solidity to the whole, and 

 prevents moisture and manure from escajnng too fast. 



In treating of the preparation of the soil, plough- 

 ing is to be considered : although I write more for 



