168 ANALYSIS OF SOILS. 
per cent was established over the average of 1845-50, 
the percentage of rise over Ist January, 1865, being 
11, while the fall in 1867 as compared with 1866 
was no less than 17 percent. On lst January, 1871, 
prices had gone down 30 per cent from the level of 
1866, and even on Ist January, 1872, they were 19 
per cent below the highest point, but 45 per cent 
above the low level of 1845-50. While there has been 
such a rise in coffee prices, those of tea are now 
exactly what they were a quarter of a century ago. 
This comparative cheapness accounts largely no doubt 
for the increase in the consumption of tea in Britain 
while coffee went back. 
ANALYSIS OF SOILS. 
We copy from the second edition vf Mr. Middleton’s 
‘** Coffee Tree in Natal” the following :— 
In the meanwhile, I have thought it well to intro- 
duce here a few simple directions for obtaining an 
approximate analysis of the chief physical character- 
istics of soils, taken from Johnstone’s Lectures on 
Agricultural Chemistry and Analysis of Soils. The 
appliances required are a fine pair of scales, a thin 
metal saucer (it should be platinum) for burning the 
soil (in a cleaned and smooth lead ladle would an- 
swer the purpose), a glass tube graduated into inches 
and 10ths, and a bottle of muriatic acid. 
To dry the soil: take 100 grains of soil at atmo- 
spheric dryness, spread it on white paper, and put it 
in an oven or on a hot plate at such a heat that it 
will only slightly tinge the paper (it should not ex- 
ceed 250 to 300 degrees); then re-weigh; the differ- 
ence 1s moisture. 
To ascertain the quantity of organic matter: place it 
in your saucer and bring it to a dull, red heat. It 
will first burn black at the edges and go throughout, 
When this is completed, it will become pale brick red ; 
re-weigh, and the loss will be organic matter. 
To estimate the quantity of lime: put this burnt soil 
into a pint of pure water, and add half a wine-glass- 
ful of muriatic acid; after being stirred two or three 
times let it settle, and pour off the water ; add fresh 
water to wash away the acid, and again rendering it 
to a dull red heat, re-weigh; the loss will be some- 
what less than the actual quantity of lime. _ 
To ascertain the physical characteristics: dry 1,000 
grains as before described, put it into a glass tube 
and shake it or knock it on the table till it settles 
to its lowest level, mark it and shake it loose again, 
and add water till it will absorb no more; note the 
