either dissolved or suspended before plant roots can take them up.

The soil is naturally classified in two ways: first, as to the amount
of plant food contained; second, as to its mechanical condition--the
relative proportions of sand, decomposed stone and clay, of which it is
made up, and also the degree to which it has been broken up by
cultivation.

The approximate amount of available plant food already contained in the
soil can be determined satisfactorily only by experiment. As before
stated, however, almost without exception they will need liberal
manuring to produce good garden crops. I shall therefore not go further
into the first classification of soils mentioned.

Of soils, according to their variation in mechanical texture, I shall
mention only the three which the home gardener is likely to encounter.
Rocks are the original basis of all soils, and according to the degree
of fineness to which they have been reduced, through centuries of
decomposition by air, moisture and frost, they are known as gravelly,
sandy or clayey soils.

CLAY SOILS are stiff, wet, heavy and usually "cold." For garden
purposes, until properly transformed, they hold too much water, are
difficult to handle, and are "late." But even if there be no choice but
a clay soil for the home garden, the gardener need not be discouraged.
By proper treatment it may be brought into excellent condition for
growing vegetables, and will produce some sorts, such as celery, better
than any warm, light, "garden" soil. The first thing to do with the
clay soil garden, is to have it thoroughly drained. For the small
amount of ground usually required for a home garden, this will entail