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A. To prepare meadow land by means of vegeta- 

 bles, the same process is adopted as that mentionned 

 above with regard to their cultivation. The spring 

 following the harvest, the field is ploughed, sowed 

 with barley, oats or wheat, mixed with millet and 

 clover. 



A meadow so prepared has a very luxuriant 

 growth, yields from three' to four hundred bundles 

 of hay per acre, and lasts seven eight and ten years. 



Q. What objections are met with in the preparation 

 of meadows, especially when the soil has not been 

 prepared before hand by the cultivation of vege- 

 tables ? 



A. The objections are first, the difficulty of plough- 

 ing, of harrowing and rolling under good circums- 

 tances, because these different operations having to be 

 done early in the spring or late in the fall, the excess- 

 ive moistness prevents their being properly donej 

 moreover by the caltivation of vegetables the soil is 

 nmch bettor loosened and above all better cleared of 

 all kinds of wucds. 



Q. Do you know of an economical process to 

 obviate Lhesu inconveniences. 



The method of obviating these circumstances and 

 which at the same time produces line and good 

 meadows, is the method called the fallow method. 



Q. Describe this method 



A. If an already old and worn out meadow is to 



