J^utritive Qualities of Beans, ^c. 547 
tottom of the first furrow, and close to the land side, the plow 
cutting as before, from six to eight inches below where it run 
before, raising the earth and depositing it upon the top of the first 
fiirrow. The third round the plow was made to cut the sward as 
in the first, and the furrow turned into the bottom of the second 
furrow. The fourth round was like the second, and the earth was 
deposited upon the third, and so on alternately. By this opera- 
tion, the sward, bound together by the roots of grass, carrying with 
it all the seeds which were upon the surface, was evenly deposited 
at the depth of from twelve to sixteen inches, which was sufficient 
to prevent the seeds or grass roots from coming up through the 
virgin soil brought to the surface. The depth of soil brought 
from the bottom and placed upon the top, was sufficiently deep 
for all the operations connected with sowing for wheat, or plant- 
ing for corn; in short, all the objects to be obtained by summer 
fallowing, seemed accomplished by this short and cheap process. 
One advantage of this process over summer fallows is, that 
wheat may be sown upon lands that have been mown the same 
season, and with less labor, and the peculiar advantage over using 
the common subsoil plow is, that the soil is taken from the bottom 
and laid upon the top, whereas with the common instrument, the 
soil is merely loosened, but allowed to remain at the bottom, un- 
mixed. 
I think that every gardener and farmer who are attentive to 
their profession, will soon become convinced of the importance of 
reversing the soil to a greater depth than we have been in the 
habit of doing, in preference to shallow tillage, and filling the 
surface with fermenting manures, thereby encouraging the growth 
of innumerable species of fungi, which at present are doing such 
incalculable damage both to the produce of the garden and the farm. 
Rochester, JYovember 18, 1848. 
NUTRITIVE QUALITIES OF BEANS, COMPARED WITH 
OTHER GRAIN. 
The proportion of nutritive matter in beans, compared with 
other grain, is, according to Einhoff, as follows: 
By weight. In bushels. 
Wheat, 74 per cent, about 47 lbs. 
Rye, 
Barley, ----- 
Oats, - . - - 
Beans, . - . . . 
Peas, - . - - 
French Beans, 
70 
( u 
39 
65 
I « 
a3 
58 
( « 
23 
68 
( li 
45 
75 
i (( 
48 
84 
( u 
54 
