53 



The heavier phase of Cecil loam, occurring on the uplands 

 and more gentle slopes consists of a loam to clay loam, and 

 it usually becomes more micaceous and lighter with depth. 

 She soil and subsoil contain a large quantity of finely divid- 

 ed mica, giving it a soft and greasy feel. 



Cecil loam is a piedmont soil. The typical Cecil 

 loam is of residual origin, being derived from the weathering 

 of mica schists. The distribution and extent of this soil 

 type is indicated by the following data: 



Area of Cecil Loam Proportionate 



Acres extent per cent 

 Albemarle Area, Waynesboro Sheet 39,104 10.5 



w M Buckingham " 55,488 

 Leesburg Area 89,600 33.4 



Cecil loam is well adapted to apples and pears and 

 there are successful commercial peach orchards on this type 

 of soil. When this soil extends up the slopes of the foot- 

 hills it is well adapted to fruit. The red varieties of 

 apples, such as Winesaps, Ben Davis, Rome, Stayman Winesap 

 and others. Grimes also does well. Peaches are grown on 

 the lighter phases of this soil. 



Cecil sandy loam is locally called "gray land". 

 This is a gray, yellow, or light brown sandy loam with an 

 average depth of 12 to 14 inches. It is underlain by a yel- 

 low sandy loam passing through a red clay loam into stiff 

 red clay. In some localities the sandy surface soil immediate- 



