SAJ -4be.Cock's-head,.is iu the rqonth j6f Mc^rch} .the quantity 'of seed varies, from one to four, and even ,ei.^t"bushels per acre, broad-cast; flitough the most economical me- thtld is that of drillin<j it in rows f^o feet asunder; by which half a bilshel is sufficient to stock an acre. This vegetable is, however, occasionally sown together with .cldver^'or with barley, in the pro- portion of from one to three aiVshets per acre, to which 5 lbs. gf. trefoil are generally added ; as the latter prevents the growth of weeds, till the saintfoin has taken deep root. This species of clover is one of the most promising plants, which might be cultivated in , Britain ; and it is m.uch to be regretted, that its introdudlon should be almost totally neglected by so many te- nants or proprietors of poor, shal- low, and stony soils ; as' it will produce, on their worst lands, at least one ton of hay, together with a considerable after-growth for grazing cattle. Saintfoin, indeed, will yield abundant crops for ten or fifteen, years, at the expiration of which, it will afford an excel- lent pasture for sheep, during se- reral succeeding years ; and, if the soil be rich, it will produce two crops annually ; except, how- ever, in the first two or IJiree years, when the growth seldom exceeds one load, or half a crop per acre : but no cattle should be suffered to graze on it, for the first winter ; as their feet will injure it : nor should any sheep be fed on it during the second summer; be- cause they are apt to bite the crowns or tops of the roots, the growth of which would,. i^ug. be immediately checked. ' • '■ At the expiration of seven or SAL [«r eight years,, it will be proper tq manure the soil with dung; and, if it be sandy, with marie. Should the first season for mowing prove; wet, the saintfoin must be left fo^ seed ; it ought not, however, to be cut before it is in full bloom ;, as the quality of the hay woul^ thus be materially injured; but, if it be giv'en to cattle, while green, it will produce a second crop in the same year. Whether it be consumed in a fresh or dry state, it is equally useful for Ireding cat- tle, and is said to, fatten sheep more speedily than any other vege- table. It is farther beiieved to increase the quantity and improv^ the quality of milk in cows, thcj cream of which becomes not only richer, but the butter acquires, a better colour, and more delicious flavour. Lastly, saintfoin is an un- commonly strengthening proven- der for horses, which, when fed with it, require no oats. Sal-ammoniac. SeeAMMONiAC. SALAD, in general, signifies a, dish of raw or fresh esculent herbs, which are usually seasoned with salt, vinegar, oil, and mustard ; to these condiments are sometime^ added hard-boiled eggs, sugar, pepper, and other spices. TJie vegetables constituting the; principal part of Bfitish salads, are lettuces, endive, cresses, celery, radishes, &c. respecting the cul- ture and properties of which, the, reader will find an account in the progress of this work. To these may be added, purslane, corn-salad,, chervil, spinach, and other plants, which are known under the namp oi small herbs, and should always be cut, while in the seed-leaf^. . Salads are very wholesome, and contribute to purify the blood, as well as promote digestion,, provided ^ they
