The Arizona sentinel., 1897-02-06

of the. Gila and Colorado rivers have for tine most part deep sedimsntary soil of brownish, gray sA,.ely loa,a resting, in most places, upon gray cla, subsoil q depth of from ten to twenty feet below the surface, The clay subsoil forms hard pan which is impervious to water. These soils have been slowly formed by the decomposition of shales, sandstones mars. limestones, etc., mixed with or glnic and vegetable matter, washed down by the mighty -iyers and have been gradually deposited during the course of centuries. The fertilizing brownisa mud held in the wat ,lof the Colorado and Gil6 rivers resembles that from the Nile, and its qnaAtity varies from O.1 to O.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. A chemical analysis of the sediments of the Colorado and of the Nile exhibits wonderful similarity H the constituent parts of each. That of the Colorado exhibiting a trihe less potassa, most phosphoric acid and car' bonade of limestone beds through which the Colo rado passos mother respects the sediment of the Colorado is almost identical with that 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 richestfertzing elements. The soil of the Valleys is extremelyGich in dedomposed vegetable matter and uncomb;ned carbon, readily absorbing the aerial gases such especially, as oxygen which en- tering the soil, decomposes the organic matters so that they be taken up and nourish the plants which may't considered a leading feature in it's fertility It also readily takes up and retains moisture, while the frmness of its particles affords every tacfl ty for percolation and the activity o capillary action. In ts mechanical composition its particles are in state of very fine dvisiOn which renders it more productive than coarser, soils Il acquiries heat readily in the daytime and the los of the heat at night is very gradual that it re mains always warm and is not subject to sudder changes of heat and cold. Besides it's essential stituents of water, organic or vegetable matter sand and clay, chemical analysis shows that lime soda, magnesia, iron, ammonia and available forms of nitrogen, phosphoric acid and potash enter int composition in the proportions best adapted t' add to it's fertility, though, of course is alway the in soil analysis it's composition varies il different localities and Is not always constant.
 i The soi the uplands or mesas, lighter ant more gravelly and in some places of lree, loamy calcareous character. The mesa lands are warm an generous They seem especially adapted for tn grape, olive and citrus fruits generally Their soi contains more magnesia, lime or chalk than tn bottom lands. It never cracks and retains moistur admirably in summer It is of that character whicl will produce wine that will keep good fer fifty o a hundred years, and improve annually, not bein 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 fertility.