HORTICULTURAL SOILS. 
65 
the paste is to keep in the steam and with it the aroma of the 
stew. If properly done, the potatos become throughout im¬ 
pregnated with the aroma of the onions and of the meat, and are 
unequalled in flavour by any other form of cookery. When the 
whole is cooked, take up the slab of paste carefully and place it 
upside down on a hot dish, and tumble out carefully the stew 
over it. There should be just a little gravy, but never a lot of 
gravy as if it were a soup. The paste, if well made, becomes 
also impregnated with the aroma of the stew, and is very nice 
and juicy if it is not made too thick. Such is a real Irish stew. 
Practically it is a potato stew cooked by steam. In the English 
mode of making an Irish stew the whole aroma escapes with the 
steam and is lost. There are not many that can make a real 
Irish stew, unless they have been taught by Irish people. 
In conclusion, I would remark that it is no more possible to 
make a good cook by giving him or her recipes on paper than it 
is possible to make a good pianist by giving him or her a piece 
of music on papers Practice and intelligence—and shall I say 
an appreciative diner ?—are essential to the evolution of a good 
cook. 
HORTICULTURAL SOILS. 
By Mr. J. J. Willis. 
[Read March 22, 1898.] 
The question of soils must always be an important subject to 
horticulturists, for the reason that if a plant is to grow up 
strongly and freely, it must have not only good and abundant 
food, but a suitable and healthy abode. Science, as well as 
practice, have demonstrated the fact that some kinds of soil are 
more suitable than others to certain plants, and it is found that 
the value of different soils for horticultural purposes is greatly 
dependent upon the original material from which they were 
made, and upon the state of fineness to which they have been 
reduced. 
Formation of Soils. 
All soils have been formed by the disintegration of rocks, 
through the prolonged action of water, air, and frost; and in 
