SOILS 57 
iné: ef avel) accuses soak Se 0.2 
Coarse sand:s2 22222-2532 eoecet eee leseesseese 1.6 
Medium sand -----_-------------..-- ieeeeseu 11 
Hine sand! 225 2h es Sos ae 4.5 
Very fine sand ----------------_--.---------- 5.1 
Slt ease Soe oe ee ee ee ede sews senuee ee 68.2 
Clay nase Sosa estes aoe ee ee ae 19.1 
This cannot be regarded as a first-class soil for vege- 
table forcing, and yet it does not seem difficult to main- 
tain good physical properties in the Lansdale silt loam. 
Norfolk series.—The various types of sandy soils of the 
Norfolk series are used extensively in vegetable forcing, 
especially in the growing of frame crops. They are warm 
and well drained, and respond readily to the use of 
manures and fertilizers. The following table shows the 
texture of a sample of Norfolk fine sandy loam: 
Gavel) ose oe eS 1.34 
Goarse sand! Act. tee De 21.14 
Medium sand | 2-52 ecsece tec ee le 21.90 
Pine-sand 2222-2-+-2222222- nocseeceeee se 15.84 
Very fine: Sand! 222+ 0222-25225 So a 5.66 
Silt Pesce ee cee cece 26.69 
Clays ceweele (e soos ool eee 7.46 
Irondequoit soils—The Dunkirk soils are found in the 
Irondequoit greenhouse section. A mechanical analysis 
of soil from Irondequoit is not available, but the Dunkirk 
gravelly sandy loam analyzes as follows: 
Hinegraveli ac aseecewsesoecsns setae eee 3.7 
Coarse ‘sand. 22-2222 eso hese i ce 74 
Medium sand Sse eee ae 6.4 
Fine sand 5 14.9 
Very fine sand : +-- 20.5 
Silt a au ---- 37.0 
Clay Pes Paes ont oon the Cerone 9.8 
Soil adaptation—The student has probably concluded 
from the discussion in this chapter that a great variety of 
soil types are adapted to vegetable forcing, or at least that 
greenhouse vegetables are grown on soils that have a 
