The Arizona sentinel., 1896-09-12

of thei Cils and Colorado irers have for the most ,art g desp sedincntarr soil of brownish, gray sandy loa1n, resting, in most places, upon gray clay subsoil st d depth of from ten to twenty feet below the surface. The clay subsoil forms hard pan which is ilnperyious io water These soils have been slowly formed by the decomposition of shales, sandstones maris. limestones, etc. mixed with or aanic and vegetable matter, washed down by the mighty rivers and have been gradually deposited during the course of centuries. The fertilizing brownish mud held in the wat Gof the Colorado and CiIa rivers resembles that from the Nile, and it's quantity varies from O. to 0.5 per cent, though the water when even considerably discolor- ed by mud is good to drink, resembling in this res pect the Missouri river water. chemical analysis of the sediments of the Colorado and of the Nile exhibits wonderful similarity in the constituent parts of each That of the Colorado exhibiting a trihc less potassa, most phosphoric acid and car bonade of limestone beds through which the Colo rado pess"s In other respects the sediment of the Colorado is almost identical with tbat of the Nile. It will be noticed, therefore, that when this water is used for irrigation it is superior to artesian waters since it is constantly supplying the land with the richostfertilzing elements. The soil of the valleys is extremely rich in dedomposed vegetable matter and uncombined carbon, readily absorbing the aerial gases, such especially oxygen, which en- tering the soil, decomposes the organic matters so that they can be taken up and nourish the plants which may be considered leading featur2 in its fertility. It also readily takes up and retains moisture, while the rmness of it's particles affords every facility for percolaion and the activity of capillary action. In ts mechanical composition its ma in eko of division which renders it more productive than coarser soils Il acquries heat readily in the daytime and the los: of the heat at night is very gradual, that it mains always warm and is not subject to sudden changes of heat and cold Besides it's essential con- stituents of water, organic or vegetable matter sand and clay, chemical analysis shows that lime soda, magnesia, iron, ammonia and available forms of nitrogen phesphoric acid and potash enter into composition in the proportions best adapted tC add to its fertility, though, of course, is awGy the case in soil analysis, it's composition varies il different localities and is not always constant. 1 The soi O the uplands, or mesas lighter anC more gravelly and in some places of tree, loamy calcareOus character The mesa lands are warm anc generous. They seem especially adapted for thu grape, olive and citrus fruits generally Their soi contains more magnesia, lime or chalk than thu bottom lands t never cracks and retains moisture admirably ill summer. It is of that character whicl will produce wine that will keep good for fifty O ! 8 hundred years, and improve annually, not beinl liable to sour, or on exposure to the air. after on year old, to become turbid and change color in tn ! bottle or glass.
 We can safely say that the soil of Yuma Count! can nowhere be surpassed, containing as it does al the essential elements of richness and ieryiity.