48 THE SOIL 



say that any good garden soil is suitable, such as will grow 

 good vegetables, and this is true. Others will say that a 

 light friable loam is best. Certainly the soil must be well 

 drained — that is one of the first essentials. What is 

 described as a deep, mellow soil, either of a brown or dark 

 color, that crumbles into a fine tilth when knocked with . 

 a spade, is excellent. Of course, if one could go to the ex- 

 pense of putting in turfy loam this might be considered best 

 of aJI. Such loam may be cut 3 in. to 4 in. deep from the top 

 of a pasture where the grass and herbage have just been cut 

 for hay, or better still, eaten off by cattle or sheep. Stack 

 such turves into layers in the usual way, and leave for five or 

 six months so that the grass and sod become rotted and 

 mellow. The stack can then be chopped down and be 

 wheeled into the house trenches where the Peas are to 

 be grown. 



It is not necessary to do more than fill the 

 trenches with this high class loam, and these should be 

 at least 2 ft. wide and 3 ft. deep; if 4, ft. deep, so much 

 the better. 



Such soil, of course, lasts for several seasons if it is 

 enriched with fertilizers; many growers do this repeatedly. 

 Should there have been any disease in the previous crop, 

 however, it will be necessary to re-sterilize the soil, or even 

 renew it for safety, else devote the house to an entirely 

 different crop; or do both. 



In the preparation of the soil, if it is found incompatible 

 with the means of the grower to go to so much trouble or 

 expense as to get in special loam, the least that the grower 

 must do is to dig up the soil in trenches where the Peas 

 will be, to a depth of 3 ft. to 4 ft. At 3 ft. to 3^ ft. a 4-in. 

 layer of heavy rotted dung should be put in. Manure 

 from the cow shed, stable, or barn, is recommended. Place 



