AGRICULTURE.

Nelson Examiner and New Zealand Chronicle, Volume I, Issue 52, 4 March 1843, Page 208

AGRICULTURE.

We have received from one of our friends an extensive file of the Gardener's Gazette, from which we propose occasionally to make such extracts as we deem will be interesting to our readers. For the present we take the following : — On Soils. — A competent knowledge of the different descriptions and properties of the cultivable soils composing the surface of the earth is indispensable to the gardener. It is as necessary as that of the plants which he cultivates; for without an intimate acquaintance with the peculiar qualities of the first, he will rarely succeed in bringing the second to perfection. The natural distribution of plants in the different climes, and different localities of these climes, are lessons of the greatest importance to the cultivator. He sees that by a law of nature certain kinds of vegetables, whether herbs, shrubs, or trees, are adapted to particular soils, and also to particular situations ; and as it is more than probable that he is placed on only one description of soil, his skill must be exercised to render that one soil suitable for every kind of plant it may be his dnty or his desire to cultivate. Hence the necessity for a knowledge of the properties of every distinct kind of earth, in order to mix them in such proportions as to form a staple to suit every kind of plant under his care. The cultivable surface is composed of the detritus of the rock on which it reposes, or of other rocks, at some distance, from which it has been brought by the action of either wind or water. The Hmei potash, and iron, existing in various proportions in the rock, are acted on i by the atmosphere, and the rock is decomposed, some of it into fine impalpable matter, some into sand, and some into coarse gravel or rubble. The surface is composed of the same materials as the subsoil, with the addition of animal and vegetable matter, in every state of decay, intimately mixed with it; and we perceive a change in the external appearance of the surface whenever there is a change in the subsoil below. Every cultivator should endeavour to acquire a knowledge of the geology of his situation. It will be of the greatest service to him, not only in giving him a clear idea of the qualities and depth of his soil, but also by what means it may be best and easiest improved. Stiff, unmanageable soils may often be ameliorated by the addition of a substratum of another and opposite description at no great distance from the surface. Beds of sand and clay often alternate with each other, and the depth and inclination of these hidden strata should be known to the cultivator, as guiding him in the operation of draining and even of planting. It is not only necessary that such circumstances should be inquired into before fixing the place of a new garden, but the same examination of the sub* Boils of an old one should be made. The soil of an old garden is liable to be worn out. It may become inert in consequence of continued cropping, and for want of a change of fresh soil of some kind or other. The fruit trees on the walls or borders may become stunted or unfertile from age, or from the want of stimulating nourishment at the roots. In such cases, if no fresh maiden soil can be bestowed, trenching the quarters to an unusual depth will sometimes have the best effects, merely because a part of the subjacent strata hp.s been disturbed and brought above. Geologists have given names to the surface soils which occur most frequently to the cultivator, whejjher of fields or gardens. They are as follow, namely, transition, or transportation soils ; these are formed by extraordinary floods, which tear up the soil and subsoil from the higher land, and deposit them on the land below. These torrents, when increased by continued rains, are so impetuous as to carry down with them everything which impedes their passage. The lightest substances are carried furthest, and the heaviest the shortest distance ; consequently we find on the sides and bottoms of hills stones and large gravel; further on, towards the lower part of the country, we find beds of gravel of a smaller kind mixed with sand: and where the current becomes nearly "TevelT we have sand, sandy loam, and frequently deep rich loam, with a considerable portion of clay minutely intermixed in the mass. Whatever may have been the form of the earth before the universal deluge, that awful catastrophe must have been a powerful agent in forming its present surface. The various deposits of rock, stones, gravel, sand, &c, declare the universality, force, and direction of a mighty current, and the courses and effects of partial cut-

rents, generated while the waters were receding from off the deluged earth. The eastern sides of all mountains, or any considerable elevation of surface, are less precipitous than the western, the latter being more abrupt and washed bare by the general current, which evidently flowed from the west or north-west. Hence we find the finest of the antediluvian surface carried to and deposited on the eastern slopes, especially that description of 6oil called loam. It also, appears that, during the time the flood was: passing off, partial currents were in action, falling/jEoxn the higher to the lower ground. The larger valleys were partly formed by,, while U*ey conveyed, the larger currents, receiving the inferior streams along their sides ; these forming smaller streams, rasanes, and all those beautiful undulations of the surface which exist at this day. One description of soil deposited by running water is called alluvial, and which consists of an accumulation of minute particles of soil and light vegetable matter washed away from the surface of higher ground by the water of rivers in the time of floods when their mo-

tion is rapid; and which, where they- become sluggish, they deposit on the level ground which, they overflow. On both sides of the Thames, and more or less by the sides of all rivers,

alluvial soils are found. It is a roost excellent soil for all kitchen garden vegetables, particularly asparagus, as the crops from Deptford, Battersea, and other places on the banks of the Thames fully confirm. Wherever this formation appears it forms a low level district, and is usually employed as meadow or grazing ground. Another kind of soiL is known by the name diluvium. These are accumulations of sand, gravel, and other materials, which are found covering some of the older formations. That these diluvial masses have been deposited by the action of water is perfectly manifest, from the boulders or rounded stones which they contain, as well as from their very visible stratification. These masses are, in some places, of great depth, and of considerable extent, and are the detritus of most of the primitive rocks. If a garden happens to be formed on this kind of soil, it may in time be made useful for every purpose, as it is rarely wet, unless there is too much clay in its composition, and may be much ameliorated by a dressing of chalk. The other descriptions of soil are moss, or peat, sand, clay of several kinds, and mixtures of all these out of number. But as they are all capable of amalgamation, a most useful soil for every purpose of gardening may be artificially formed by a judicious intermixture of these various materials. In many districts these combinations of the various earths have been accidentally formed, and are described as being so friable and porous as to permit the roots of plants to strike freely in every direction in search of nourishment, and to allow the superfluous water to pass readily through the subsoil, but to be sufficiently tenacious to retain moisture for the support of plants in full vigour. In other words — the most productive soil is that which is so constituted as to maintain such a degree of moisture in very dry, and in very wet seasons, as only to give a requisite supply of it to the plants. A sandy soil, being easily worked, is the most pleasant to cultivate, and yields the earliest and finest flavoured culinary vegetables, and also the highest flavoured fruit. A well cultivated clayey soil produces vegetables of most vigorous growth, though the quality is inferior; fruit trees also grow strongly though less fertile on such heavy land, and neither is the quality of the fruit so good. But the best of all soils for every purpose of the kitchen, fruit, or flower gardener, is known by the name of nazel-loam. But there are various sorts of loam, differing from each other in colour, consistence, and in qualities; and, therefore, it is necessary to define what ia meant by the term loam. The late eminent chemist, Sir H. Davy, states the proportion of sand and impalpable earthy matter to which the terms usually adopted should be limited. The term sandy should never be applied to any soil that does not at least contain seven-eighths of sand. Sandy soils that effervesce with acids should be distinguished by the name of calcareous sandy soil, to -distinguish them from those that are silicious. The term clayey should not be applied to any land that contains less than onesixth of impalpable earthy matter not considerably effervescing with acids. The word loam should be limited to soils containing at least one-third of impalpable earthy matter. Common loam is that usually seen in the market gardens and nurseries about London ; and appears to be Thames diluvium, made porous by sand, and enriched by liberal dressings of London dung. This is an excellent soil for all sorts of culinary vegetables, and for the rapid growth of young trees ; but too near the bottom of the valley of the river for fruit trees, being liable to the attack of very early or very late frosts. On the gentle slopes and table-lands of the more elevated tracts of the country we meet with hazel, yellow, or red loams, all of which are invaluable for gardening purposes, especially if the subsoil be limestone, chalk, or dry gravel. If the site of a garden be naturally wet, either from it being in the lowest dip of the surrounding surface, to which rain or melted snow naturally flows ; or too moist from its tendency to retain water like a sponge ; or from it having an impenetrable bed of clay beneath the staple ; or from land springs oozing out of a bed of gravel above it : in all such cases efficient drainage is the remedy. Stagnant water, whether in or on the surface or subsoil, is highly deleterious to all cultivated plants (except aquatics), and particularly to fruit trees, which last are never thrifty nor fertile unless on a dry subsoil.

Farina of Potatoes. — The farina, or flour, of which starch is made, is easily procured from potatoes, by simply grating them into clear spring water, when it separates from the other particles, and sinks to the bottom. In 1807, Mrs. Norris, of Union-street, near the Middlesex Hospital, discovered that the liquor obtained in the process of making potato-starch would clean silk, woollen, or cotton goods, without damage to the texture or colour. It is also good for cleaning painted wainscots ; and the white pecula, the substance of which potato-starch is made, is a useful nourishing food with soup or milk. Potatoes boiled down to a pulp, aad passed through a sieve, form a strong and nourishing gruel, .that may. be given to calves as well as pigs, with great advantage and saving of milk. Agricultural Com.*ge»— -The success of the Kent Agricultural College has led to the formation of a ninnnnr institution at Shepscombe, near Painswick, in this county. The design is, for a moderate annual payment, to bring' up youths of from 14 years of age to 18, giving them, besides a good education, instruction in the theory and' practice of agriculture, on the best aod^wst scientific principles. On the Continent, agPculture is taught as a science. In this country it has been allowed to depend on isolated instruction, while all other arts and sciences have had the advantage of collegiate courses of education. The farms attached to the Agricultural College at Shepscombe include various descriptions of arable, pasture, and wood kinds in the immediate vicinity, and extend over 900 acres. — Cheltenham Gazette.