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and animal matter. The nature of the 

 soil depends on the rocks from which it 

 was formed, and the manner in which it 

 was formed. 



The amount of humus or decayed vege- 

 table matter largely influences the char- 

 acter of the soil; it affects the water-hold- 

 ing capacity, the texture and the supply 

 of nitrates. 



Soils are classified as under: — 



Sandy and Gravelly Soils are usually 

 early, but dry out quickly in the summer. 

 They are often deficient in humus, this 

 can be supplied by ploughing in a green 

 crop, preferably a leguminous one. Lime 

 is often needed. 



Loams form our best agricultural and 

 fruit growing soils. Loams with a fair 



percentage of sand are good potato soils. 

 Heavier loams containing a fair amount 

 of clay or silt are suited to most crops. 



Cl.vys are the heaviest type of soil, 

 are usually hard to work, and the work 

 has to be done when in right condition. 

 They produce good crops when well culti- 

 vated and improved by drainage, liming, 

 subsoiling and manuring. 



Calcaeeous Soils, formed from lime- 

 stone or chalk formations. Usually splen- 

 did soils for rearing young animals on. 

 Often deficient in vegetable matter and 

 water supply. 



Peaty Soils. — Soils containing a large 

 amount of vegetable matter. Eequire 

 liming and draining. Cranberries are 

 grown on these soils in Canada. 



