FRUIT-GROWERS’ REPORT. 
387 
should be dug slightly into the surface, so as to feed the surface 
roots, and as far as the roots desire to feed, which in a 
tree of ten years’ growth will be at least a rod in every direc¬ 
tion ; in other words, such an orchard wants a complete dressing 
of manure over its whole surface every year. 
The amount of soda required is very limited, and may be 
supplied by sowing in the early spring, once in two years, say, 
a bushel of salt to the acre, or better by a process I will 
shortly name. But in potash, phosphates and lime, our sandy 
land can scarcely get too great a supply. How these can be 
supplied without too great an expense, is a question of no 
small importance. Let me assure you they can be obtained in 
abundance far cheaper than most people believe; and I pro¬ 
pose to give a brief description of a very cheap method of 
procuring a full supply of these manures for any ordinary 
sized farm, not to say orchard alone. In doing this, I pur¬ 
posely omit describing that most valuable of all fertilizers, and 
manures, poudrette , which every house-keeper ought to make, 
or have made, and every farmer and gardener use, as well on 
account of the health of the country, as for the increased pro¬ 
ductions it would afford. 
To prepare a special manure, procure a hogshead, (crockery 
or sugar will answer,) set it up the same as if you were going 
to make a leach for ashes; secondly , you want every bone you 
can find on the farm, no matter how old or new it is; and 
thirdly , you want all the wood ashes from the stoves and fire¬ 
places, and the materials are ready for the work. If you have 
not material to fill the hogshead at one time, put in what you 
have on hand, and fill up as the material is made. Begin your 
work by placing a layer of two inches of strong new ashes in 
the bottom of the hogshead, and covering it over with bones, 
as nearly even as possible; then put in another layer of ashes, 
followed by the bones, and so on, until the hogshead is filled to 
within six inches of the top. All should be so far packed that 
there would be no open spaces under the bones; and the ashes 
may be dampened as they are put in, but not enough to leak. 
Take care that the bones do not touch the sides of the hogs- 
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