The Production of Successive Green Crops. 377 
ploughed, and sown with spring tares, with rje and a few beans 
to hold up the crop. The sowing is made in February or 
March (according to weather), and tlie crop is ready to cut in 
July. 
No. 3. — Immediately the tares are cleared the land is manured 
with manure from the works, which is ploughed in ; it is then 
j)repared for sowing Italian rye-grass not later than August. 
During the autumn, winter, and more especially in the spring, 
liquid manure from the farmyard is applied ; the first cutting is 
generally ready to cut in the beginning of May, and the last 
cutting not later than the first or second week in September. 
Under ordinary circumstances there will be three cuttings, and 
if the land is well supplied with liquid manure between each 
cutting, there will be four. 
No. 4. — Immediately the Italian rye-grass is cleared off, the 
land is dressed with manure from the works, which is ploughed 
in ; and winter tares are sown, to be ready to cut in May and 
.June. The crop is cut up in small strips at a time ; and as a 
strip is cleared the land is ploughed, manured with manure from 
the works, and drilled 21 inches apart; savoy cabbages are then 
planted 18 inches apart (the savoy cabbage-seed having been 
sown in February or March, and pricked out in April or May, 
and held in readiness) ; each successive strip is treated in the 
same way, only, in case the last strip should be rather late, the 
plants are put in a little thicker there. The savoy cabbage will 
be ready to cut in January. 
No. 5. — The cabbage-stalks are ploughed out, and gathered 
off as in No. 1 ; the land is then ploughed and sown with spring 
tares, with rye and a few beans to hold up the crop. The sow- 
ings are made twice, one in April the other in May ; the first 
sowing is ready to cut in August the other in September. 
Having described the mode of raising the above crops, I will 
now describe the mode of consuming them. 
Ma}/. — A supply of Italian rye-grass and winter tares from 
Nos. 3 and 4 is cut and carted into the farmyard, and the greater 
part passed through one of Richmond's chaff-cutters (attached to 
steam power). When too succulent they are mixed with hay or 
straw chaff. All the horses, the mule, the ass, and the cows get 
an ajlowance, the young cattle being out at grass. 
June. — Winter tares from No. 4, and clover and rye-grass from 
the 16 acres, form the supply for this month ; the winter tares are 
now strong, and have to be cut into chaff. All the horses, mule 
and ass, and the cows consume tares and make room for the 
cabbages. When the tares are all consumed, about six of the 
horses are put out on the pastures during the night, and the cows 
are more at pasture until the next supply from the 16 acres and 
2 C 2 
