14 



BULLETIN 46, U. S. DEPARTMENT OF AGRICULTURE. 



and outcrops of limestone are of common occurrence. The topography 

 is undulating to gently rolling, well suited to cultivation. The soils 

 are very productive and admirably adapted to com, small grain, 

 clover, bluegrass. timothy, apples, and in the Southern States to 

 cotton. 



The stony loam, owing to its rough topography, is best adapted to 

 forestry, and, in favored localities, to peaches and winter apples. 

 In local areas corn and wheat may be produced. The loam 

 has long been recognized as one of the most valuable soils for 

 general farming in the Eastern States. It is a natural bluegrass soil, 

 and therefore makes the finest of pastures, while clover and timothy 

 do almost equally as well for hay. It is admirably adapted to corn 

 and well adapted to wheat and apples. The York Imperial, Wine- 

 sap, Smokehouse, and Ben Davis varieties of apples do particularly 

 well. The sandy loam in the lower lying areas and vallej^s is well 



adapted to corn, grass, and clover, 

 and locally to wheat. The ridges 

 and slopes are suited to peaches 

 and apples, and several large or- 

 chards have proved successful 

 financially. Medium to late truck 

 and canning crops give fair re- 

 turns. The clay is a strong soil 

 and well adapted to clover, grasses, 

 wheat, and corn. Clover and tim- 

 othy mixed give large yields of 

 hay. Bluegrass is the natural pas- 

 turage. The soil is heavy and re- 

 quires the heaviest farm equip- 

 ment. It is adapted to intensive 

 dairying, where the cows are confined and a minimum of pasturing 

 practiced. The silt loam is an excellent heavy general farming soil, 

 being well adapted to corn, wheat, and hay, and also to late fruits and 

 vegetables. The clay loam is practically similar in crop adaptation 

 and yields to the Hagerstown clay. It occupies a very small area. 



Conestoga series. — The soils of this series are yellowish brown to 

 brown, with yellow and gray mottled subsoils, having a greasy feel 

 and often showing a reddish cast. They are derived from calcareous 

 shale modified by associated thin sandstone and shaly limestone and 

 often contain enough finely divided mica to impart a greasy feel to 

 the subsoil. Shaly limestone, fragments of the parent rock, are of 

 common occurrence in the subsoil and throughout the soil section. 

 The soils are not quite so productive as the corresponding members 

 of the associated Hagerstown series, but are suited to the production 

 of general farm crops, such as wheat, oats, corn, clover, and grass. 



6. — -Relative area of Limestone 

 soils. 



