228 
THE TROPICAL 
AGRICULTURIST. 
[Oct. 1, 1900. 
cwt. 
Superphosphate . . . . 10 
Bone phosphate . . . . 5 
Sulphate of ammonia .. .. 4 
Sulphate of potash ., ... 1 
20 
This will contain 4 per cent, of nitrogen, 2^ per 
cent, of potash, 15j per cent, of phosphoric acid, of 
which 8J per cent, is water soluble, and is worth 
^5 143, 3d. per ton. Apply from 4 to 5 cwt. to the acre. 
FOR BEANS, PEAS, COW PEAS, AND 
OTHER PULSES. 
No nitrogen is required by these plants unless the 
soil is absolutely deficient in this plant food, and 
then it is advisable to give a little to start the 
plants till they are sufficiently strong to provide 
their own nitrogen. These plants require a con- 
siderable proportion of potash, so that in all soils 
that are deficient in this respect, a fertiliser rich 
in potash must be used. For an average soil the 
following will be found to answer : cwt. 
Bone phosphate ... .. 10 
Superphosphate .. ., 6 
Sulphate of potash ... .. 4 
20 
This will contain 8 per cent of potash, 18j per 
cent of phosphoric acid, of which ,5 per cent, is 
water soluble, and is worth i'5 12s. per ton. 
From 5 to G cwt. to the acre, mixed thoroughly 
with the soil before planting, should be a fair dres- 
sing in soils of average quality. 
The following table, which has been obtained from 
a number of European and American sources, gives 
the total amount of asii removed from the soil by 
1,000 lb. of the following fruit — farm and garden 
crops, as well as the composition of the ash, show- 
ing the relative proportions of phosphoric acid, potash, 
and nitrogen. In the case of the nitrogen, the 
amounts given represent not only that contained 
in the a9h, but also that contained in the albumi- 
nous matter of the fruit or plant. 
• As previously stated, the mere fact that a given 
crop takes so much out of any given soil cannot be 
considered accurate under all conditions, but ia 
at the best only an approximation. At the same 
time, it is of value, as indicating the particular plant 
foods which are required by different crops; and 
when this knowledge is combined with the experience 
gained by the practical application of manures and 
commercial fertilisers, it will be found to be of great 
assistance to all agriculturists. 
Total 
Ash. 
Nit- 
rogen. 
Phos- 
phoric 
Acid. 
Pota 
Fruits — 
lb. 
lb. 
lb. 
lb. 
Apple 
3-9 
1-3 
•1 
1-9 
Appricot 
,5-2 
2-29 
•71 
2 2 
*tlanana 
11-5 
■8 
Pine 
3-5 
•2 
•15 
17 
Grape 
5 
1-6 
■9 
2-7 
Orange 
4-3 
1-9 
•5 
21 
Lemon 
5-6 
1-5 
•6 
2'7 
Olive 
14-2 
1-8 
1-2 
8-5 
*Peach 
3-2 
•5 
2-4 
Plum 
5-4 
1 8 
•2 
2-4 
Cherry 
5-8 
1-8 
•6 
2 
Strawberry . . 
(; 
1-5 
11 
3 
Farm Onoi's — 
Wheat, Grain 
17-8 
18-2 
8-7 
5 5 
Wheat, Straw 
Barley, Grain 
38-1 
5-9 
1-2 
51 
24-8 
15-1 
7-9 
4-8 
Barley, Straw 
4,')-9 
(i.4 
1-9 
10-7 
Maize, Grain , . 
148 
16 
5-7 
3-7 
Oats, Grain ... 
2ii'7 
17-6 
(;-8 
4-8 
Oats, Hay ... 
Gl-1 
11-9 
0-7 
25-4 
Lucerne Hay.. 
62 
23 
r>-3 
U-li 
* Complete ana 
ysia not 
given. 

xotal 
Ash. 
Nit- 
rogen. 
Phos- 
phoric 
Acid. 
Potasb 
-Ljeans, vrrain. . 
Ox. 
9 
Potatoes . . 
J y 
0-1 
'7 
I J 
J o 
Q.Q 
/Ci o 
1 
0 
I\langolds . . 
X J 
O .Q 
o o 
Pumpkins . . 
0 0 
Itj 
"9 
\T XT' f P'n • Yt T Q 
Cabbage 
14 
38 
PI 
4-3 
Cauliflower . . 
8 
4 
1-6 
3-6 
Cxrrot 
10 2 
1-6 
•9 
51 
Celery 
17-15 
2-4 
2-2 
7-6 
Onion 
7-4 
2 7 
i-3 
2-5 
Peas 
311 
35-8 
8-4 
10" 1 
Tomatoes 
4-7 
1-6 
•5 
2-7 
— Quee^ sland Agricultural Journal. 
GREEN TEA 
MADE 
BY " 
OLD 
CHA." 
Sir, — I am now in a position to give yoa the re- 
sult of the attempt (and so far the only attempt) made 
to manufacture green tea by my method, which 
though nothing to boast of, is, in my opinion, fairly 
satisfactory, considering the somewhat difficult and 
unfavourable conditions under which the trial was 
made. 
I do not feel at liberty to mention names, but here 
is the report for what it is worth :— 
Colombo value. 
No. 1.— Well-twisted O. P. leaf, uu- 
coloured liquor, fine quality, pun- 
gent, but too light in colour .. 50 cte. 
JSo. 2.— Pekoe leaf, liquor fine 
quality but rather too thin and 
pale in cup . . . . 35 ,, 
N >. 3.— Souchong leaf, pungent .. 30 ,, 
No. 4. — Flat, fliify, fanning liquor, 
fine quality and pungent .. 27 ,, 
Th_'S3 teas were mide in a desiccator, a drier I had 
never used before, and I was irather afraid of the 
effeota of the powerful fan. It was also my first at- 
tempt to make green tea for several years. The tea 
was not final-fired, nor was any care taken to make 
it look nice ; but for these circuiHstances, the valuation 
might have been a trifle higher. 
I see you head my letter in your issue of the 13th — 
"The Panning Process, "tThis is a mistake. I do not 
use a pan, but use a sirocco or other modern drier 
instead. As I find these do the work quite aa well, 
and as thoy get through the work much quicker, 
they are cheaper than the pan, which, though good 
enough in former days, is far too slow and expensive 
to suit present-day planters and present prices. 
The:proposal to glaze our teas, as desscribed by Mr. 
Street in a reoen t issue, is undoubtedly a good one, 
and should be adopted. It is really a different way 
of facing the teas, and a much better way '^unA would 
doubtless enhance ^its value in any market ; but I 
think 210° far too high a temperature for final-firing 
Such a temperature would, I fear, reduce the strength 
and pungency of the liquor. 
1 have certainly seen black tea lose its strength and 
pungency by being final-fired at a very high tem- 
perature, but I forget now what that temperature 
was. By the old (Chinese) inethod, final-firing was a 
very slow process, occupying from 6 to 12 hours. 
The dhools were often left on for the night, the fires 
having been carefully covered with a thick layer of 
ashes— to prevent the temperature rising— and, seeing 
the tea could be left on 12 hours without being burnt, 
it is clear the temperature could never have been above 
150— probably less, and I beliece this to be the reason 
why China tea keeps better than ours. Anyhow, I 
should say 170 to 180 is the highest at which it would 
be safe to final-fire teas, whether black or green, and 
I bdlieve this would be found to do the glazing quite 
as well as 210, though it might take a few minutes 
longer.— Tours, &c;, qLD CHA. 
—Local Times," 
