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acre agricultural ammonia amount animals applied ashes barn better breeding bushels butter carbonic acid cattle cheese clover clover-roots cold common turnip condition constituents contains corn cows cream crop cultivation dairy depth disease drain early earth effect experience farm farmer feeding feet fences fertility field floor foot fowls furrow give grain grass ground growth guano harrow heat horse important inches increased inflammation keep labor land less lime magnesia manure milk necessary nitrogen oats operation organic matter particles pasture phosphates phosphoric acid plants plow possible potash pounds practice produce profitable proportion quantity rain removed rennet result roots rotation rutabagas salts season seed sheep side silica soil soluble sown spring stable stones straw subsoil sufficient Sulphuric acid superphosphate supply surface thev thoroughbred tile tion tons turnips warm weather wheat whole winter yield
Page 548 - I do not think that there is an able writer in verse of the present day who would not be proud to acknowledge his obligations to the Reliques; I know that it is so with my friends; and, for myself, I am happy in this occasion to make a public avowal of my own.
Page 32 - A certain proportion of nitrogen is exported with corn and cattle ; and this exportation takes place every year, without the smallest compensation ; yet after a given number of years, the quantity of nitrogen will be found to have increased. Whence, we may ask, comes this increase of nitrogen ? The nitrogen in the excrements cannot reproduce itself, and the earth cannot yield it. Plants, and consequently animals, must, therefore, derive their nitrogen from the atmosphere.
Page 547 - Leonowens. — THE ENGLISH GOVERNESS AT THE SIAMESE COURT being Recollections of six years in the Royal Palace at Bangkok. By ANNA HARRIETTE LEONOWENS.
Page 161 - Fresh, and even well-rotten, dung contains very little free ammonia ; and since active fermentation, and with it the further evolution of free ammonia, is stopped by spreading out the manure on the field, valuable volatile manuring matters cannot escape into the air by adopting this plan.
Page 395 - ... with a slight jerk, the hand is withdrawn, and the tongue being released the ball is forced down into the oesophagus. Its passage should be watched down the left side of the throat, and if it do not pass immediately, a slight tap under the chin will easily cause the horse to swallow it.
Page 435 - Now, sacred Pales, in a lofty strain I sing the rural honours of thy reign. First, with assiduous care from winter keep Well foddered in the stalls thy tender sheep: Then spread with straw the bedding of thy fold, With fern beneath, to fend the bitter cold; That free from gouts thou mayst preserve thy care, And clear from scabs, produced by freezing air.
Page 552 - It will be an important and interesting contribution to our national literature. The range of authors is very wide, the biographical notices full and interesting. I am surprised that the author has been able to collect so many particulars in this way. The selections appear to me to have been made with discrimination, and the criticism shows a sound taste and a correct appreciation of the qualities of the writers, as well as I can judge."—From Wai. H. PRESCOTT, author of "Ferdinand and Isabella"...
Page 127 - In ancient times, the sacred plough employed The kings and awful fathers of mankind : And some, with whom compared your insect tribes Are but the beings of a summer's day...
Page 296 - Making allowance for soilcontamination, the ash of clover-roots, it will be noticed, contains much lime and potash, as well as an appreciable amount of phosphoric and sulphuric acid. On the decay of the clover-roots, these and other mineral fertilizing matters are left in the surface-soil in a readily available condition, and in considerable proportions when the clover stands well. Although a crop of clover removes much mineral matter from the soil, it must be borne in mind that its roots extract...
Page 501 - Squeeze or rub through a rag annatto enough to make the curd a cream colour, and stir it in with the rennet. When milk is curdled so as to appear like a solid, it is divided into small particles, to aid the separation of the whey from the curd. This is often too speedily done to facilitate the work, but at a sacrifice of quality and quantity.