Agriculture for Beginners by Daniel Harvey Hill (ebook reader 7 inch .TXT) 📕

The machinery that makes farming so much more economical and that makes the farmer's life so much easier and more comfortable is too complicated to be put into the hands of bunglers who will soon destroy it, and it is too costly to be left in the fields or under trees to rust and rot.

If it is not convenient for every farmer to have a separate tool-house, he should at least set apart a room in his barn, or a shed for storing his tools and machines. As soon as a plow, harrow, cultivator—indeed any tool or machine—has finished its share of work for the season, it should receive whatever attention it needs to prevent rusting, and should be carefully housed.

Such care, which is neither costly nor burdensome, will add many years to the life of a machine.

Occasionally, when a cook puts too much vinegar in a salad, the dish becomes so sour that it is unfit to eat. The vinegar which the cook uses belongs to a large group of compounds known as acids. The acids are common in nature. They have the power not only of making salads sour but also of making land sour. Frequently land becomes so sour from acids forming in it that it will not bear its usual crops. The acids must then be removed or the land will become useless.

The land may be soured in several ways. Whenever a large amount of vegetable matter decays in land, acids are formed, and at times sourness of the soil results. Often soils sour because they are not well drained or because, from lack of proper tillage, air cannot make its way into the soil. Sometimes all these causes may combine to produce sourness. Since most crops cannot thrive on very sour soil, the farmer must find some method of making his land sweet again.

So far as we now know, liming the land is the cheapest and surest way of overcoming the sourness. In addition to sweetening the soil by overcoming the acids, lime aids the land in other ways: it quickens the growth of helpful bacteria; it loosens stiff, heavy clay soils and thereby fits them for easier tillage; it indirectly sets free the potash and phosphoric acid so much needed by plants; and it increases the capillarity of soils.

However, too much must not be expected of lime. Often a farmer's yield is so increased after he has scattered lime over his fields that he thinks that lime alone will keep his land fertile. This belief explains the saying, "Lime enriches the father but beggars the son." The continued use of lime without other fertilization will indeed leave poor land for the son. Lime is just as necessary to plant growth as the potash and nitrogen and phosphoric acid about which we hear so much, but it cannot take the place of these plant foods. Its duty is to aid, not to displace them.

We can tell by the taste when salads are too sour; it is more difficult to find out whether land is sour. There are, however, some methods that will help to determine the sourness of the soil.

In the first place, if land is unusually sour, you can determine this fact by a simple test. Buy a pennyworth of blue litmus paper from a drug store. Mix some of the suspected soil with a little water and bury the litmus paper in the mixture. If the paper turns red the soil is sour.

In the second place, the leguminous crops are fond of lime. Clover and vetch remove so much lime from the soil that they are often called lime plants. If clover and vetch refuse to grow on land on which they formerly flourished, it is generally, though not always, a sign that the land needs lime.

In the third place, when water grasses and certain weeds spring up on land, that land is usually acid, and lime will be helpful. Moreover, fields adjoining land on which cranberries, raspberries, blackberries, or gallberries are growing wild, may always be suspected of more or less sourness.

Four forms of lime are used on land. These, each called by different names, are as follows:

First, quicklime, which is also called burnt lime, caustic lime, builders' lime, rock lime, and unslaked lime.

Second, air-slaked lime, which is also known as carbonate of lime, agricultural lime, marl, and limestone.

Third, water-slaked, or hydrated, lime.

Fourth, land plaster, or gypsum. This form of lime is known to the chemists as sulphate of lime. Do not forget that this last form is never to be used on sour lands. We shall therefore not consider it further.

Air-slaked lime is simply quicklime which has taken from the air a gas called carbon dioxide. This is the same gas that you breathe out from your lungs.

Water-slaked lime is quicklime to which water has been added. In other words, both of these are merely weakened forms of quicklime. One hundred pounds of quicklime is equal in richness to 132 pounds of water-slaked lime and to 178 pounds of air-slaked lime. These figures should be remembered by a farmer when he is buying lime. If he can buy a fair grade of quicklime delivered at his railway station for $5.00 a ton, he cannot afford to pay more than $3.75 a ton for water-slaked lime, nor more than $2.75 for air-slaked lime of equal grade. Quicklime should always be slaked before it is applied to the soil.

As a rule lime should be spread broadcast and then harrowed or disked thoroughly into the soil. This is best done after the ground has been plowed. For pastures or meadows air-slaked lime is used as a top-dressing. When air-slaked lime is used it may be spread broadcast in the spring; the other forms should be applied in the fall or in the early winter.

What do birds do in the world? is an important question for us to think about. First, we must gain by observation and by personal acquaintance with the living birds a knowledge of their work and their way of doing it. In getting this knowledge, let us also consider what we can do for our birds to render their work as complete and effective as possible.

Think of what the birds are doing on every farm, in every garden, and about every home in the land. Think of the millions of beautiful wings, of the graceful and attractive figures, of the cunning nests, and of the singing throats! Do you think that the whole service of the birds is to be beautiful, to sing charmingly, and to rear their little ones? By no means is this their chief service to man. Aside from these services the greatest work of birds is to destroy insects. It is one of the wise provisions of nature that many of the most brilliantly winged and most enchanting songsters are our most practical friends.

Not all birds feed on insects and animals; but even those that eat but a small amount of insect food may still destroy insects that would have damaged fruit and crops much more than the birds themselves do.

As to their food, birds are divided into three general classes. First, those that live wholly or almost wholly on insects. These are called insectivorous birds. Chief among these are the warblers, cuckoos, swallows, martins, flycatchers, nighthawks, whippoorwills, swifts, and humming-birds. We cannot have too many of these birds. They should be encouraged and protected. They should be supplied with shelter and water.

Birds of the second class feed by preference on fruits, nuts, and grain. The bluebird, robin, wood thrush, mocking-bird, catbird, chickadee, cedar-bird, meadow lark, oriole, jay, crow, and woodpecker belong to this group. These birds never fail to perform a service for us by devouring many weed seeds.