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[Cfgstoragemk-dev] amply awesome


From: Stephen Mccabe
Subject: [Cfgstoragemk-dev] amply awesome
Date: Wed, 20 Sep 2006 12:36:44 +0900

In this way the fermentingmass obtains abundance of air from below.
Two methods of using crude sewage as an activator are possible. But a smallheap is all outsides, so to speak, and is easily cooled.
The fermenting layeronly needs just sufficient soil to keep the mass moist. Thesecatch crops can either be eaten by stock or disced in before wintercomes.
By the reactionof the crops to a complete artificial manure. All these devicesare simple means of putting the compost where the crop in being can bestuse it. These areas ought, therefore, to be maintained in thehighest possible condition.
Two methods of using crude sewage as an activator are possible. A great deal ofprogress has been made in this direction. If therewere nothing else, we should have to go on accepting it. How much compost can be made in a year in a pair of these compost bins? Some of these have been described as amixture of muck and magic.
The soil is so hungry that itpositively devours compost.
Its very nature implies change, just because it is alive.
Experience will teach how much water should be added whenmaking the heap. In this way the fermentingmass obtains abundance of air from below.
It is not, however,her only or exclusive process. Theproportion by volume of mixed vegetable wastes to manure should be threeor four to one.
In this way only can the industry be assured ofhealthy seed and healthy crops in perpetuity. The three sides of the box are nowcomplete.
If putrefactive processes have begun, then the manure is not at a stagesuitable for plant food. Experience will teach how much water should be added whenmaking the heap. The wastes of theseareas must go back to the soil.
The next step is to sow such seed in soilrich in humus. There is all thedifference in the world between Indore compost and organic matter. It will have to undergo some very prolongedchanges before the plant can get much benefit from it. The proof of the pudding is always in the eating thereof. This will help the fermentation and save the labour ofturning. If therewere nothing else, we should have to go on accepting it.

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