AND VEGETABLE-GARDEN MANUAL. 107 
others, as few vegetables will prosper in them. Gravelly soils are 
also unfit for garden purposes, being generally sterile and not 
readily enriched by manures, the finer particles being washed 
off by the rains. Light sandy soils are not without their advan- 
tages, because they are much warmer, and by affording a still less 
quantity of moisture, the plants will not grow so luxuriantly, and 
therefore be much sooner fit for use than those grown on strong 
clayey soils. arly spring and winter vegetables are not only thus 
earlier on sandy soils than upon clayey, but are also much more 
capable of resisting the frost. 
PROPERTIES OF MANURES. 
The manures in general use are numerous, Horse manure is 
considered the best for general garden purposes. The manure 
of cattle, if slightly fermented, is well adapted for light, hot soils. 
Tt is also well calculated for soils of a dry, absorbent nature, as it 
retains its moisture for a greater length of time than most others. 
Green vegetable matter forms an excellent manure. Bird offal is 
a powerful manure, and should only be used as a compound, or 
if used as a simple manure, great care must be observed in its ap- 
plication. Soot is also a very strong manure, and should only be 
used in dry weather, and applied to the surface of the soil.” Wood- 
ashes, if not too much burnt, is considered to be the most lasting 
manure, and, when used for turnips, is supposed to protect them 
against the ravages of the fly. Lime is an excellent manure, but 
should never be applied with animal manure, unless it be too 
rich, or for the purpose of preventing noxous effluvia. Manures, 
whether animal or mineral, are of such importance to vegetation 
that all possible diligence should be used in the collection and pre- 
paration of them for the different purposes for which they may be 
required. By a proper application of them, founded on correct 
principles, the worst soil may not only be improved, but rendered 
fit for the production of every vegetable that is usually cultivated 
for the table. 
