acre, which will feed off four ewes with lambs. He considers six weeks from the middle of April, the usual time of laying on, to be full one-half of the value of the grass for that season; hence the lambs cost 5s. each in that time. In turnip feeding sheep, by flaking them on the field, twenty sheep eat an acre in fourteen weeks. If they be led off to a grass field, ten score will tathe or dung an acre in seven days, worth £2 10s. As to feeding in the house, he finds the dung worth the trouble of carting, and the value of the straw it takes for litter. He finds also the lambs fed on grains not only sooner ready, but more white and firm in the flesh; the ewes are also in better condition. He likewise found that, at times, to mix a little salt among the grains was of great service; but it was necessary to avoid, above all things, giving them grains when sour, or old kept; and of importance also to feed them regularly, and to give them fresh clean litter every day. A sheep will consume about twenty pounds of turnips in twenty-four hours, if it be allowed as many as it can eat, which should always be allowed to fat sheep; but, as sheep vary in size, so they will consume more or less food.

The Teeswater breed of sheep is said to be the largest in Great Britain; is at present the most prevalent in the fine fertile lands on the banks of the Tees in Yorkshire; and supposed to be from the same stock as those of the Lincolns. It is a breed only calculated for warm rich pastures, where they are kept in small lots enclosed, and well supported with food in severe winters. The produce in mutton is large, but, from their requiring so much longer time and richer keep, and being admitted in so much smaller proportions on the acre, they are not, upon the whole, so profitable, perhaps, as the smaller more quick-feeding breeds. In the ewes there is, however, according to Culley, a property which is of much consequence, which is, that in general they are very prolific, bringing two and frequently three lambs, and in some cases a greater number each. He gives the following description of the breed :The legs are longer, finer boned, and support a thicker and more firm and heavy carcase than the Lincolnshires; the sheep are much wider on the backs and sides, and a fatter and finer-grained mutton. The weight per quarter in two-years old wethers is from twenty-five pounds to thirtyfive pounds, and in particular instances to fiftyfive pounds or more. The wool is shorter and less heavy than in that breed.

In the Corrected Report of the West Riding of Yorkshire, Mr. Parkinson supposes that a useful kind is capable of being bred by crossing the ewes of this sort with Dishley rams. It is added that by the use of these, and those of the Northumberland kind, the quality of the wool and the mutton has not only been greatly improved, but the quantity of bone and offal much lessened; and, at the same time, the fattening property considerably increased: they becoming fatter at two years old than the others are at three. The wethers of this improved sort generally sell, unshorn, at two years old, from 45s. to 55s. a piece, and weigh from twenty-four to thirty pounds the quarter.

The Lincolnshire breed is characterised by their having no horns; white faces; long, thin, weak carcases; thick, rough, white legs; bones large; pelts thick; slow feeding; mutton coarsegrained; the weight per quarter in ewes from fourteen pounds to twenty pounds; in threeyear old wethers from twenty pounds to thirty pounds; the wool from ten to eighteen inches in length. And it is chiefly prevalent in the district which gives the name, and other rich grazing ones. The writer of the work on Live Stock supposes that this breed is now so generally improved by new Leicester tups, that they are probably, in a great measure, free from those defects of the old breed of which Mr. Culley, with much reason, complained, namely, slow feeding, from a looseness of form, and too much bone, and coarse-grained flesh. It must not, however, be denied, that a good old Lincoln has ever been, and the name, at least, still continues a great favorite at Smithfield. The new or improved Lincolns have finer bone, with broader loins and trussed carcases, and are among the best, if not actually the best, long-woolled stock we have.

The New Leicester, or Dishley, is an improved breed of sheep, readily distinguished from the other long-woolled sorts, according to Culley, by having fine lively eyes; clean heads, without horns; straight, broad, flat backs; round or barrel-shaped bodies; fine small bones; thin pelts; and a disposition to make fat at an early age; to which may be added a superiority in the fineness of the grain and the flavor of the mutton to that of other sheep of the large long-woolled kinds. The weight per quarter in ewes three or four years old from eighteen pounds to twentysix pounds; in two-year old wethers, from twenty pounds to thirty pounds; the length of wool from six to fourteen inches. The author of the Treatise on Live Stock characterises them as having a fulness of form and substantial width of carcase, with a peculiar plainness and meekness of countenance; the head long, thin, and leaning backward; the nose projecting forward; the ears somewhat long, and standing backward, great fulness of the fore-quarters; legs of moderate length, and the finest bone; tail small; fleece well covering the body, of the shortest and finest of the combing wools, the length of staple six or seven inches. The fore-flank, a term of the old school, current in the time of Lisle, or that flap of skin and fat appended to the ribs. and the inferior part of the shoulder, is remarkably capacious in this breed. New Leicester mutton, it is believed, is the most finely grained of all the large long-woolled species, but of a flavor bordering on the insipid. And it is added, that it is reported, and with the strongest probability, from the appearance of the stock, the fineness of the wool, and the grain of the mutton, that a Ryeland cross was a prime instrument in the Dishley improvement of sheep. Probably the root or foundation was Lincoln. In the ordinary and gradual course of improvement or alteration of form, it must have taken, it is thought, a long time and vast pains, to mould the animals into that artificial and peculiar shape which distinguishes this remarkable variety.

The author of the Treatise on Cattle says, the

pure Dishley sheep are by no means the most prolific, nor the best nurses; and adds that, the heads of the improvers having had time to cool, it is no longer boasted that new Leicester sheep are able to subsist, and even thrive, on the shortest commons. In fine, it is contended, the merits of this stock as an improving cross (their grand point of utility), being so undeniably great, their disadvantages have been overlooked: and, further, that though the Dishley cross has made its way into every part of this island, to the Land's End, to the bottoms of the Welsh mountains, and of the Scottish Highlands, to Ireland, and even to Russia, its general success has been attended with various particular instances of failure, a remarkable one of which is given by lord Somerville, in his Facts, in respect to the Bampton or Western long-woolled sheep. The cross is sometimes very injudiciously used with short or carding wool stock, excepting where the intention is only forward lamb. On stock naturally good and improveable this peculiar effect of the new Leicester cross has resulted: the improved have considerably surpassed, in the most valuable properties, their improvers. Of this many examples may be seen, it is supposed, in the improved Lincoln, Northumberland, and Midland county sheep. It has been stated by lord Somerville that all the breeds of sheep in this kingdom may be arranged into two classes; those which shear the short or clothing, and those which shear the long or combing wool. And that the quality of the flesh in each class follows the character of the wool, the short-woolled sheep being close in the grain as to flesh, consequently heavy in the scale, and high flavored as to the taste; the polled long-woolled sheep more open and loose in the grain, and larger in size. We have as above described the three chief long-woolled varieties, and must refer to our article SHEEP for further observations on this valuable animal and its habits.

Of the rearing and fattening of hogs.-The practice of keeping these animals is so general, especially in England, that one should think the profit attending it would be absolutely indisputable; and this the more especially when it is considered how little nicety they have in their choice of food. From such experiments, however, as have been made, the matter appears to be very doubtful. In the Annals of Agriculture, vol. i., we have an experiment by Mr. Mure, of feeding hogs with the cluster potatoe and carrots; by which it appeared that the profit on large hogs was much greater than on small ones; the latter eating almost as much as the former, without yielding a proportionable increase of flesh. The gain was counted by weighing the large and small ones alive; and it was found that from November 10th to January 5th they had gained in the following proportion: twenty large hogs £1 3s. 6d.; twenty small 7s. 8d.; two stag hogs, £1 17s. 8d. On being finished with pease, however, it appeared that there was not any real profit at last; for the accounts stood ultimately at par; the expense being £95, and the product being exactly the same.

In some experiments by Mr. Young, related in the same volume, he succeeded still worse, not

being able to clear his expenses. His first experiment was attended with a loss of a guinea per hog; the second with the loss of 11s. 8d.; the third of 3s. In these three the hogs were fed with pease; given whole in the two first, but ground into meal in the last. The fourth experiment, in which the hog was fed with Jerusalem artichokes, was attended with no loss; but another, in which pease were again tried, was attended with a loss of 4s. Barley was tried, ground along with pease and beans; this was attended with a profit of 17s. 4 d. In another experiment in which the hogs were fed with pease and barley ground, the beans being omitted as useless, there was a profit of 12s. 3d. upon an expense of £20 15s. 9d. In this experiment the pease and barley meal were mixed into a liquid like cream, and allowed to remain in that state for three weeks, till it became sour. This was attended in two other instances with profit, and in a third with loss: however, Mr. Young is of opinion that the practice will still be found advantageous, on account of the quantity of dung raised, and that the farmer can thus use his pease and barley at home, without carrying them to market.

It is

Mr. Marshal remarks that, in the midland district, oats are preferred to barley as a food both for young pigs and breeding swine. also supposed that young pigs require warm meat to make them grow quickly. Barley meal and potatoes are used in fattening them. In this district it is common to keep two or three pigs in the sty along with the old hogs to be fatted.

In Staffordshire, Mr. Pit says, the breed of hogs most esteemed is not the large slouchedeared breed, but a cross between them and a smaller dwarf breed. They should be fine in the bone, thick and plump in the carcase, with a fine thin hide, and of a moderate size; large enough to fat, at from one to two years old, to the weight of from 300 lbs. to 400 lbs. each. These, if well bred, will keep themselves in good plight with little feeding, and will soon grow fat with a plentiful allowance of proper food. Hogs of the large breed have been fatted there, to from 600 lbs. to 800 lbs. each, exclusive of the entrails; but, requiring much time and food, have pretty generally given way to a smaller-sized, finer-boned, thick, plump, animal. Hogs are generally fatted there by farmers with the refuse of the dairy, boiled potatoes, and barley meal, and pease either whole or ground: by millers with the husk or bran of wheat ground down, but not wholly divested of its flour; also with other sorts of grain and pulse ground down; by butchers with the refuse or offal of slaughtered animals. The best way of managing the potatoes is to boil them in their own steam, and put them afterwards into a large oven when the bread is drawn, to evaporate the watery parts: they will then go nearly as far as chestnuts or acorns in feeding.

In Lancashire Mr. Holt observes, that Mr. Eccleston has a breed between the wild boar and the Chinese, which have very light and small bellies. Upon the same food, he thinks, they will yield onefourth more flesh than either the large

Irish or Shropshire breeds. Their size is but small, weighing only from ten to fifteen score, generally about twelve score.

In Kent a great number of pigs are reared and fed on the corn stubbles for the butchers, which are killed in autumn for roasting, at the age of three or four months, then weighing three or four score pounds each. Some are also fattened and killed at from six to twelve months old, and sold. In the west part of this district, a few farmers have the larger kind, or Berkshire breed; but in general they are mixtures of many different sorts. Little attention, says Mr. Boys, is paid to this animal, though the breed might doubtless be very much improved with proper care. Many hogs, says he, are likewise kept in the woods of the Weald of Kent in the autumn, on acorns, and fattened on corn in the winter.

Pigs, Mr. Holt says, should, during their growth, be regularly turned out to graze. This, besides the advantage of grass, which is nutritious, by the fresh air and exercise causes a disposition to take their rest; and sleep after a meal contributes to their cleanliness, and renders their flesh of superior flavor. Mr. Young has inserted a number of experiments on feeding hogs in the Transactions of the London Society of Arts; and, on the whole, prefers pollard and skimmed milk, as the best feeding; and, next to these, boiled carrots and potatoes.

Of rabbits.-In particular situations these animals may be kept to advantage, as they multiply exceedingly, and require no trouble in bringing up. A considerable number of them are kept in Norfolk, where many parts, consisting of barren hills or heaths, are proper for their reception. They delight in the sides of sandy hills, which are generally unproductive when tilled; but level ground is improper for them.

Mr. Marshal is of opinion that there are few sandy or other loose soiled hills which would not pay better in rabbit warrens than any thing else. The hide of a bullock,' says he,' is not worth more than one-twentieth of his carcase; the skin of a sheep may, in full wool, be worth from a sixth to a tenth part of his carcase; but the fur of a rabbit is worth twice the whole value of the carcase; therefore, supposing a rabbit to consume a quantity of food in proportion to its carcase, it is, on this principle, a species of stock nearly three times as valuable as either cattle or sheep.' Rabbit warrens ought to be enclosed with a stone or sod wall; and, at their first stocking, it will be necessary to form burrows to them until they have time to make them for themselves. Boring the ground horizontally with a large auger is perhaps the best method that can be practised. Eagles, kites, and other birds of prey, as well as cats, weasels, and polecats, are great enemies of rabbits. The Norfolk warreners catch the birds by traps placed on the tops of stumps of trees or artificial hillocks of a conical form, on which they naturally alight. Traps also seem to be the only method of getting rid of the other enemies, though thus the rabbits themselves are in danger of being caught.

Rabbits are subject to two diseases:-1. The rot, occasioned by too much green food, or giving it to them fresh gathered, with dew or rain upon

it. The cure is the sweetest hay that can be got. 2. A kind of madness, which is known by their tumbling about, with their heels upwards. The cause is full feeding; the cure, keeping them low, and giving them tare thistle. One buck rabbit will serve nine does.

Of poultry.-Under this head are comprehended a variety of birds, which are objects of attention to the farmer. 1. Fowls.-The farm yard cannot be said to be complete until well stocked with fowls; the advantage of which is most considerable in situations where the farmer is best supplied with grain, and has the best means of preserving the birds. In choosing this kind of stock, prefer the best breeders and the best layers; the oldest being the best sitters, and the youngest the best layers; but no sort will be good for either, if they are kept too fat. The best age to set a hen for chickens is two years old, and the best month is February; though any month between that and Michaelmas is good. Hens sit twenty-one days, during which they should constantly have meat and drink near them, that they may not straggle from their eggs, and chill them. If fowls are fed with buck or French wheat, or with hemp seed, they will lay more eggs than ordinary; and buck-wheat, either whole or ground, made into paste, will fatten fowls very speedily; but the common food used is barleymeal, with milk or water; but wheat flour moistened is the best. A good hen should be working, vigilant, and laborious, both for herself and her chickens, and the larger the better. The elder hens are rather to be chosen for hatching than the younger, because they are more constant, and will sit out their time; but, if chosen for laying, take the youngest. Those eggs that are laid when the hens are a year and a half or two years old are the best; at that time give the hens plenty of victuals, and sometimes oats, with fenugreek to heat them, if you would have large eggs.

In setting hens, take care that the eggs be new, which may be known by their being heavy, fell, and clear. While sitting, a hen should never be disturbed from her nest, lest she forsake it. A hen-house should be large and spacious, with a pretty high roof and strong walls, to keep out thieves and vermin; there should likewise be windows on the east side, for the benefit of the rising sun; and round about the inside of the walls, upon the ground, should be made large pens, three feet high, for geese, ducks, and large fowls to sit in; and near the covering of the house long perches, reaching from one side to the other, should be fixed, on which cocks, hens, capons, and turkeys, may sit. At another side of the house, at the darkest part of the ground pens, fix hampers full of straw, for nests, for the hens to lay their eggs; but, when they sit to hatch chickens, they should be on the ground there should likewise be stakes stuck in the walls, that the poultry may climb to their perches with ease; and the floor should not be paved, but made of earth smooth and easy. The smaller fowls should also have a hole at one end of the house to go in and out when they please, else they will seek out roosts in other places. It would likewise be of great advantage to have the hen-house, si

tuated near some kitchen, brew-house, bake house, or kiln, where it may have the heat of the fire, and be perfumed with smoke, which is very grateful to pullets.

To fatten chickens, put them into coops, and feed them with barley-meal; put a small quantity of brick dust into their water, which will give them an appetite and fatten them very soon; for all fowls and birds have two stomachs, the one is their crop, that softens their food, and the other the gizzard, that macerates their food; in the last we always find small stones and sharp sand, which help to do that office.

2. The duck, a native of Great Britain, is found on the edges of all quiet waters throughout Europe. In breeding, one drake is generally put to five ducks; the duck will cover from eleven to fifteen eggs, and her term of incubation is thirty days. They begin to lay in February, are very prolific, and are apt, like the turkey, to lay abroad, and conceal their eggs, by covering them with leaves or straw. The duck generally lays by night, or early in the morning; white and light-colored ducks produce similar eggs, and the brown and dark-colored ducks those of a greenish blue color, and of the largest size. In setting ducks, it is considered safest to put light-colored eggs under light ducks, and the contrary; as there are instances of the duck turning out with her bill those eggs which were not of her natural color. During incubation, the duck requires a secret and safe place, rather than any attendance, and, will, at nature's call, cover her eggs, and seek her food, and the refreshment of the waters. On hatching, there is not often a necessity for taking away any of the brood, barring accidents; and having hatched, let the duck retain her young upon the nest her own time. On her moving with their brood, prepare a coop upon the short grass, if the weather be fine, or under a shelter, if otherwise: a wide and flat dish of water, often to be renewed, standing at hand; barley, or any meal, the first food. In rainy weather, particularly, it is useful to clip the tails of the ducklings, and the surrounding down beneath, since they are else apt to draggle and weaken themselves. The duck should be cooped at a distance from any other. The period of her confinement to the coop depends on the weather and the strength of the ducklings. A fortnight seems the longest time necessary; and they may be sometimes permitted to enjoy the pond at the end of a week, but not for too great a length at once, least of all in cold wet weather, which will affect, and cause them to scour and appear rough and draggled. In such case they must be kept within a while, and have an allowance of bean or pea-meal mixed with their ordinary food. The meal of buck-wheat and the former is then proper. The straw beneath the duck should be often renewed, that the brood may have a dry and comfortable bed; and the mother herself be well fed with solid corn, without an ample allowance of which ducks are not to be reared or kept in perfection, although they gather so much abroad. Duck eggs are often hatched by hens. The fattening of ducks at any age is very easy; whether it be the duckling or the grown duck,

the method is the same. They are to be put in a quiet dark place, and kept in a pen, where they are to have plenty of corn and water; any kind of corn will do; and with this single direction they will fatten extremely well in fifteen or twenty days.

3. Geese are advantageous both for food, feathers, and grease. They will live upon commons, or any sort of pasture, and need little care and attendance; only they should have plenty of water. The largest geese are reckoned the best; but there is a sort of Spanish geese that are much better layers and breeders than the English, especially if their eggs be hatched under an English goose. Geese in general lay in spring, the earlier the better, because of their price and of their having a second brood. They commonly lay twelve or sixteen eggs each. One may know when they will lay by their carrying straw in their mouths, and when they will sit by their continuing on their nest after they have laid. A goose sits thirty days, but if the weather be fair and warm she will hatch three or four days sooner. After the goslings are hatched, some keep them in the house ten or twelve days, and feed them with curds, barley meal, bran, &c. After they have got some strength, let them out three or four hours a-day, and take them in again, till they are big enough to defend themselves. For fattening green geese, they should be shut up when they are about a month old, and they will be fat in about a month longer. The fatting of older geese is commonly done when they are about six months old, in or after harvest, when they have been in the stubble fields, from which food some kill them; but those who wish to have them very fat shut them up two or three weeks, and feed them with oats, split beans, barley meal, or ground malt, mixed with milk. Geese will likewise fatten well with carrots cut small.

4. Turkeys prosper very well in open countries, where there is not much shelter to harbour vermin to destroy them, as they are naturally inclined to ramble. The hens are so negligent of their young, that, while they have one to follow them, they never look after the rest; and therefore care must be taken while they are young to watch them, and to keep them warm, as they cannot bear the cold. When kept with corn, they are very great feeders; but, if left to their liberty when grown up, they will get their own living, without trouble or expense, by feeding on herbs, seeds, &c. Turkeys, being very apt to straggle, will often lay their eggs in secret places; therefore they must be watched, and made to lay at home. They begin to lay in March, and sit in April; eleven or thirteen eggs are the most they sit on. They hatch in twenty-five or thirty days.. The young ones may be fed either with curds, or green fresh cheese. Their drink may be new milk, or milk and water. Some give them oatmeal and milk boiled thick together, into which they put wormwood chopped small, and sometimes eggs boiled hard, and cut in pieces. They must be fed often; and, when they have got some strength, feed them abroad in a close walled place where they cannot stray; they must not be let out till the dew is off the grass, as it is very prejudicial to them. In the fatting

of turkeys, sodden barley is very excellent, or sodden oats for the first fortnight.

5. Pigeons.-These, Mr. Pitt observes, can hardly, in general, be considered as an article of profit to the occupier of a farm, though there are instances in Staffordshire, where something handsome is actually made of them by tenants; yet these instances are rare, and too seldom occur to be reckoned upon in a general account. But few farm-houses are indeed furnished with the necessary accommodations for them; and the increase of them beyond a certain degree must be injurious to the cultivation of grain; within due bounds they do little harm; but, increased beyond it, they prove pernicious vermin, both to the new sown crops and the early part of harvest. They are particularly voracious on early pease. Mr. Kent says that pigeons are much fewer in Norfolk than formerly, as many of. the pigeon-houses have been dropt, on account of the injury which they did to thatched buildings. Of bees. Under the article APIs, we have given so full an account of the management of these useful and industrious insects, that we need add nothing here on the subject of bee husbandry.

SKETCH OF HOLKHAM FARMING.

In concluding this practical article we trust our readers will be gratified with an abstract of Dr. Rigby's able account of 'Holkham' farming: we give it not only with a view to doing justice to the efforts of the distinguished proprietor of, that estate in improving and extending the scientific pursuit of agriculture, but also as containing many valuable passing hints on several of the topics of this paper. Dr. Rigby tells us that his paper was originally read at the Norwich Philosophical Society in December 1816: and written from notes taken at Holkham, not intended for publication.

'My observations,' says our author, will be principally directed to the extraordinary improvement Mr. Coke has effected in the value of his extensive estate, by a system of agriculture almost peculiar to himself; by an encouraging liberality to his tenants, in a system of leasing his farms, equally peculiar to himself; and by his judicious and extensive system of planting, which, I believe, already exceeds any thing of the kind in the county, and is still progressively increasing. I had the advantage of riding with Mr. Coke several hours, two successive mornings, over the Holkham farm in his own occupation, and over another at Warham, occupied by an intelligent tenant; and, as he allowed me to be full of questions, and seemed to have a ready pleasure in answering them, I had ample means of gratification and information.

My first impression was that of surprise and admiration at the exuberance of the crops, at the seeming richness of the soil, and at its unexampled freedom from weeds. The first crops which attracted our notice were some extensive ones, both of wheat and barley. I had never before seen such. Mr. Coke estimated the wheat from ten to twelve coombs per acre, and said nearly twenty coombs per acre of barley had grown upon it, which is at least double the average rop in the county of Norfolk, and nearly treble

that of many counties in the kingdom; and yet so sterile was this part of the estate considered, when he came into possession of it, that a large tract of it had been let, tithe free, on a long lease, at 3s. per acre; and Mr. Coke offered another lease, of twenty-one years, at 5s. per acre, but the tenant had not courage to take it, and Mr. Coke procured him a farm under another landlord. At that time wheat was not cultivated in this district in the whole tract, between Holkham and Lynn, not an ear was to be seen, nor was it believed that one would grow. The system of farming was wretched, and the produce of the soil of little value. What a change has been ef fected by capital, skill, and industry! Notwithstanding the rain of that summer had been, on other farms, so productive of weeds, and had rendered crops, in general, more than usually foul, I cannot help repeating that there was scarcely a weed to be seen here. In several places the harvest had commenced, and the ground, which was exposed on cutting the wheat, was as clean as a barn floor. The day being fine, it was pleasing to see the reapers at work-they were divided into parties, who seemed to have certain quantities allotted to them to cut; among the rest I observed, with some interest, a man, and two girls about twelve or fourteen years of age, who had also a certain share; he proved to be a widower, and these were his children.

'On the second morning Mr. Coke accompa nied me to an extensive farm of his at Warham, a neighbouring parish, in the occupation of Mr. Blomfield, cultivated on the Holkham system, and exhibiting the same weedless surface, and the same rich produce, as Mr. Coke's. On one piece of seventy acres, very near the sea, I think the wheat exceeded Mr. Coke's in luxuriance and quantity.

• Mr. Blomfield has the merit of having made a discovery, and adopted a practice, which must be of singular benefit to Norfolk. This county is deficient in old pasture, and the attempt to lay down land, as it is called, for a permanence, so as to procure this kind of valuable pasture, has hitherto been attended with great expense, and has not always been successful. He effects it by what he has, rather ludicrously, called inoculating the land, and literally in one summer it produces a rich, and, strange as it may sound, an old pasture. Without describing the process in detail, it will give a sufficient idea of it to say that the immediate operation on the land consists in placing pieces of grass, turf, or flag, of about three inches and a half square, at certain distances, leaving an interval uncovered equal to that which is covered by the pieces of flag: these are well rammed down, and, in doing this, Mr. Blomfield jocularly said it was inoculating the land, which gave it its name: this process takes place in a winter month, and in the spring some grass seeds are sown on the uncovered spots; but, before the end of the summer, the pieces of flag extend themselves, and, uniting, the whole not only appears to be, but really is, the same as old pasture. I saw thirty acres near Mr. Blomfield's house, a most ordinary soil, light and gravelly, and not worth 5s. an acre, under this process, become an excellent pasture, worth at