. La cyclopaedia standard de l'agriculture moderne et l'économie rurale, par les plus éminentes autorités et spécialistes sous la direction du professeur R. Patrick Wright ... le caractère d'thevegetation est suffisant à cette fin. Les sols de la Cambrian pistes, lorsqu'il n'est pas renforcée par la dérive, sont habituellement très fine andpoor ; mais dans le sous-sol de plus soilsaccumulate, et ces, si bien traités, pro-duce cultures rentables. Ils sont généralement,froid, rigide et ne répond pas, sauf pour le meilleur farm-ing. Quelques-unes des roches cambriennes producesoils d'une meilleure condition physique que de la

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. The standard cyclopedia of modern agriculture and rural economy, by the most distinguished authorities and specialists under the editorship of Professor R. Patrick Wright ... the character of thevegetation is good enough for that purpose. The soils of the Cambrian slopes, when not reinforced by drift, are usually very thin andpoor; but in the lower ground deeper soilsaccumulate, and these, if well treated, will pro-duce profitable crops. They are typically cold, stiff, and unresponsive, except to the best farm-ing. A few of the Cambrian rocks producesoils of better physical condition than the typeof soil just described; among these are the Tre-raadoc slates near Portmadoc and St. Davids.The grey Menevian shales, also of St. Davids, on the Pembrokeshire coast, produce a soil ofcomparative fertility (MConnell, AgriculturalGeology, p. 168). Chemically the soils are poorin some of the most important fertilizing in-gredients. The cause of this well-markedpoverty may be explained by the continuousleaching action undergone by the rocks fromwhich they have been derived, through thesuccessive ages that have elapsed since Cam-brian times. Lime and potash are, in fact, . Cambridge Turkeys generally present in quantities inadequate forthe production of remunerative crops. Theaddition of these ingredients to the soil istherefore desirable, and drainage, too, is fre-quently necessary. [t. h.] Cambridge Turkey.—In the middle oflast century the turkey most commonly foundin Cambridgeshire was grey in plumage, as itwas considered hardier than those of othercolours, such as the brown and black-and-white, which were also met with in that section ofeastern England. That greys could easily beobtained from black-hued birds (see BlackTurkey) is undoubted, but it is of interest tonote that one of the best races found in theUnited Kingdom, so far as quality of flesh isconcerned, is that bred in southern Ireland, and it is largely grey in colour. It is possiblethat both own the same origin, th

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