The Principles of Agriculture And Vegetation
The Principles of Agriculture And Vegetation
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This quality muft be owing to the weak adhe- lion of its particles j fo that the fmall force with which water enters its pores, is capa- ble of feparating the particles of the marl. By this property it is fufficiently diftin- guifhed from all the earths which we have mentioned ; and particularly from clay, which does not fo ipeedily admit the en- trance of water.
A s marl is fb much opened by water, fo as to lofe its natural cohefion entirely, we fee how much it will favour the efcape of water ...from fuch grounds as have been ma- nured with it. Clay grounds, after they have Sect. III. Agriculture and Vegetation. 5 1 have been marled, become much drier. It is owing, I imagine, to the water get- ting off fo quickly, that marled grounds, as is obferved, are lefs affected by froft, than the fame foils which have not got any marl.
Exp. 21. It effervefces with all the dif- ferent acids, and turns with them into a neutral fait. During the effervefcence with the oil of vitriol, a fulphureous fleam arofe, which is a flrong prefumption of its con- taining fome oily fubftance.
What to read after The Principles of Agriculture And Vegetation?
You can find similar books in the "Read Also" column, or choose other free books by Francis Home to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
This quality muft be owing to the weak adhe- lion of its particles j fo that the fmall force with which water enters its pores, is capa- ble of feparating the particles of the marl. By this property it is fufficiently diftin- guifhed from all the earths which we have mentioned ; and particularly from clay, which does not fo ipeedily admit the en- trance of water.
A s marl is fb much opened by water, fo as to lofe its natural cohefion entirely, we fee how much it will favour the efcape of water ...from fuch grounds as have been ma- nured with it. Clay grounds, after they have Sect. III. Agriculture and Vegetation. 5 1 have been marled, become much drier. It is owing, I imagine, to the water get- ting off fo quickly, that marled grounds, as is obferved, are lefs affected by froft, than the fame foils which have not got any marl.
Exp. 21. It effervefces with all the dif- ferent acids, and turns with them into a neutral fait. During the effervefcence with the oil of vitriol, a fulphureous fleam arofe, which is a flrong prefumption of its con- taining fome oily fubftance.
What to read after The Principles of Agriculture And Vegetation?
You can find similar books in the "Read Also" column, or choose other free books by Francis Home to read onlineMoreLess
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