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foot only in the furr, while the right foot presses down thenewly formed elastic furrow-slice. This application of theright foot indeed, is often indispensable in ploughing oldleys, much matted with the roots of perennial grasses, espe-cially in feiring or striking the ridges, and in ploughing thetwo slices, which succeed the two first or feiring slices.

Three principal circumstances are to be attended to- informing each furrow-slice : 1. Its width ; 2. Its depth j and,3. The degree in which it is to be turned over, which lastlikewise depends upon the construction of the plough, and thecare of the ploughman.

The width and depth of the furrow-slice are regulated,conformably to the intention of the husbandman, by judici-ously placing the draught on the nozzle or bridle of theplough ; making it to dip more or less deep, and to takemore or less land, or breadth of slice, according as may bedesired. In general, the plough is so regulated at the nozzle,that, if left to itself, and merely kept from falling over, itwould cut a little broader and a little deeper than is required.The coulter is likewise placed with some inclination towardthe left or land side, and the point of the sock or share has aslight tendency downwards. These latter circumstances aretechnically denominated the tempering or setting of the irons.While working, the attention of the ploughman is necessari-ly and always required to keep the plough perfectly uniform,by a slight, yet skilful exertion of strength, and to make hishorses preserve a straight line. Old, cunning, and dishonestploughmen often take advantage of the circumstances just ex-plained. They regulate the nozzle of the plough in such amanner, as to give it a much greater tendency to dip than isnecessary; and, to obviate this fault of their own choice, theylean a considerable portion of their weight, perpendicularly,on the stilts. This device keeps the plough from going toodeep, but saves themselves from part of the bodily labourwhich they ought to perform, at the expence of greatly more