Vegetable matter - definition of vegetable matter by The Free Dictionary Vegetable matter - definition of vegetable matter by The Free Dictionary 1. vegetable matter - matter produced by plants or growing in the manner of a plant matter - that which has mass and occupies space; "physicists study both the nature of matter and the forces which govern it" peat - partially carbonized vegetable matter saturated with water; can be used as a fuel when dried coal - fossil fuel consisting of carbonized vegetable matter deposited in the Carboniferous period Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: family Psychodidae References in classic literature ? They live on vegetable matter, such as roots and grass; but at Bahia Blanca I have repeatedly seen three or four come down at low water to the extensive mud-banks which are then dry, for the sake, as the Gauchos say, of feeding on small fish.

Dozy drug dealer is sent to prison; NEWS IN BRIEF Vultures, like eagles and falcons, are classified as raptors, birds who are obligate carnivores - that means they are primarily meat-eaters by necessity, because they don't possess the physiology to digest vegetable matter - and who have good binocular vision and feet with talons. Raptor Center celebrates much-maligned vulture I assume it is less to do with a lack of desire among the small child demographic to propel small pieces of vegetable matter at other people, and more to do with the strong belief by health and safety professionals that "those things will put someone's eye out". Peat | Define Peat at Dictionary.com Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Word Origin and History for peat Expand n.

c.1200, in Scottish Latin, of unknown origin, probably from a Celtic root *pett- (cf. Cornish peyth, Welsh peth "quantity, part, thing," Old Irish pet, Breton pez "piece"). The earliest sense is not of the turf but of the cut piece of it, and the Celtic root may be connected to that of piece . Online Etymology Dictionary, © 2010 Douglas Harper Peat dictionary definition | peat defined LINK / CITE ADD TO WORD LIST Men digging peat for fuel. noun Peat is a decayed plant material that takes in moisture, or the name for the dried version of this material when used as fuel. An example of peat is a material someone may add to his or her garden. peat partly decayed, moisture-absorbing plant matter found in ancient bogs and swamps, used as a plant covering or fuel a dried block of this used as fuel Origin of peat Middle English pete ; from Medieval Latin peta, piece of turf, probably ; from Celtic an unverified form pett-, piece from source piece, Welsh peth peat » more...

The mineral had, however, been earlier known as a blue powdery substance, called "blue ironearth," met with in peat-bogs, in bog iron-ore, or with fossil bones and shells. The most extensive peat-workings are in the valleys of the Somme; asphalt comes from Seyssel (Am) and Puyde-Dme. The wood, of unknown age, found submerged in peat-bogs, and of a black hue, is largely used in decorative art under the name of "bog-oak." The oak grows most luxuriantly on deep strong clays, calcareous marl or stiff loam, but will flourish in nearly any deep well-drained soil, excepting peat or loose sand; in marshy or moist places the tree may grow well for a time, but the timber is rarely sound; on hard rocky ground and exposed hillsides. Besides the mineral water baths there are also moor or mud-baths, and the peat used for these baths is the richest in iron in the world.

Peat - definition of peat by The Free Dictionary Peat - definition of peat by The Free Dictionary Related to peat: peat coal peat (pēt) n. Partly decomposed vegetable matter, usually mosses, found in bogs and sometimes burned as fuel or mixed into soil to improve growing conditions. [Middle English pete, perhaps from Medieval Latin peta.] peat′y adj. n 1. a. a compact brownish deposit of partially decomposed vegetable matter saturated with water: found in uplands and bogs in temperate and cold regions and used as a fuel (when dried) and as a fertilizer b. (as modifier): peat bog. 2. a piece of dried peat for use as fuel [C14: from Anglo-Latin peta, perhaps from Celtic; compare Welsh peth thing] ˈpeaty adj 1. archaic derogatory a person, esp a woman 2. obsolete a term of endearment for a girl or woman [C16: of uncertain origin] (pit) n. 1. a highly organic material found in marshy or damp regions, composed of partially decayed vegetable matter: it is cut and dried for use as fuel.

2. such vegetable matter used as fertilizer or fuel. [1300–50; Middle English pete (compare Anglo-Latin peta), of obscure orig.] peat′y, adj. peat•i•er, peat•i•est. peat (pēt) Partially decayed vegetable matter, especially mosses, found in bogs. Peat is burned as a fuel and is also used as a fertilizer. peat There are two types: sphagnum peat is produced partially decayed sphagnum moss, and sedge peat from partially decayed sedges and heathers. ThesaurusAntonymsRelated WordsSynonymsLegend: Noun 1. peat - partially carbonized vegetable matter saturated with water; can be used as a fuel when dried humate - material that is high in humic acids vegetable matter - matter produced by plants or growing in the manner of a plant Translations B.

CPD peat bog N → turbera f, turbal m peat [ˈpiːt] n → tourbe fpeat bog n → tourbière f peat n → Torf m; (= piece) → Stück nt → Torf peat [piːt] n → torba peat Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: common bog rosemary References in classic literature ? It glowed delightfully in the radiance of an immense fire, compounded of coal, peat, and wood; and near the table, laid for a plentiful evening meal, I was pleased to observe the View in context When she came close and looked in she beheld indistinct forms racing up and down to the figure of the dance, the silence of their footfalls arising from their being overshoe in "scroff"--that is to say, the powdery residuum from the storage of peat and other products, the stirring of which by their turbulent feet created the nebulosity that involved the scene.

View in context This cellar was so damp that the fire was never allowed to go out, even in midsummer; an immense chimney with a sculptured mantel, all bristling with heavy iron andirons and cooking utensils, with one of those huge fires of mixed wood and peat which at night, in village streets make the reflection of forge windows stand out so red on the opposite walls. View in context They went to work at once, plowing, barrowing, rolling, furrowing, in admirable order, as if they were bent on making this a model farm; but when I was looking sharp to see what kind of seed they dropped into the furrow, a gang of fellows by my side suddenly began to hook up the virgin mould itself, with a peculiar jerk, clean down to the sand, or rather the water -- for it was a very springy soil -- indeed all the terra firma there was -- and haul it away on sleds, and then I guessed that they must be cutting peat in a bog. Coal Glossary | Discovering Lewis & Clark ® anthracite Hard coal that is mostly carbon and burns cleanly. bituminous Soft coal that burns with a large flame and plenty of smoke.

charcoal A black substance of carbon and ash typically made by heating wood while depriving it of oxygen. clinker Waste rock left behind when flammable minerals are burned at very high temperatures. coal A hard mineral that is flammable, and gives off heat and light. It forms when decayed vegetable matter is compacted by Earth's crust. From soft to hard, giving less heat to more heat, the main types are lignite, subbituminous, bituminous, and anthracite. coke a fuel with high carbon content typically made by baking coal. formation In geology, a group of deposits, near each other, of the same type of rock. lava What molten rock (magma) from inside Earth is called when it reaches the surface, spewed out by a volcano or leaking through fissures (cracks). At the moment it reaches the air, lava has a temperature of around 1500 to 2100 degrees Fahrenheit, and is literally red hot. lignite The type of coal that first develops when peat is compacted.

Lignite is high in water and low in carbon and sulfur, and so gives off less heat than do longer-compacted (called "harder") types of coal. Lignite is the type of coal Lewis and Clark saw. member In geology, one of component deposits that make up a formation. mudstone At the edges of ancient freshwater lakes, mudstone is formed when layers of rock and minerals are compacted under pressure. peat When plants have partially decayed and been compacted in layers by pressure from above, the result is called peat. If left alone for eons, it turns into coal. All over the world, however, people have dug up peat todry and use for fuel. Peat also is used as a fertizler for plants, and even a packing material or bedding for cows, horses, and so on, if it dries light and fluffy. pumice Actually volcanic glass, this stone was liquid, melted rock when it was expelled from a volcano.The air cooled it so quickly that it didn't form crystals again, but filled with tiny holes. In Lewis and Clark's time pumice was valued as a gentle abrasive, and it still is.

sandstone When sand is compacted hard and long by pressures from layers above it—which sometimes hold other minerals that act as glue—it turns to sandstone. The stone comes in many different colors, because of the minerals in the sand. It can also include organic matter, such as fossils of animals or leaves that were trapped in the sand before it was compacted into rock. scoria True scoria is lava that has cooled slowly in the air, and formed rough rocks. As used in western North Dakota and eastern Montana, though, the term refers to slow-burned, exposed coal beds that have turned red or pink. soft coal a synonym for bituminous coal. Funded in part by a grant from the Montana Committee for the Humanities. —Barbara Fifer Peat: The Great Smokey Divide Peat: The Great Smokey Divide By Amanda Schuster , The Alcohol Professor Whisky enthusiasts agree on many things, but they love to argue about peat smoke.

Peat is a type of soil consisting of partially decayed vegetable matter, found in wet, boggy areas known as ‘peatlands’ or ‘mires.’ Dried peat has been used as an effective fuel and heat source in place of wood for centuries, particularly in Ireland, Scotland, England and Russia. So just because you might have tried a peated whisky and not fallen madly in love, it’s worth tasting others. Rating: 5 out of 5 stars on 1 review The NoteStream™ app is for learning about things that interest you: think craft brewing, travel, fashion and modern art. NoteStreams are actually easy to read on your smartphone—so you can learn more, start a conversation and play a part in the world around you. NoteStreams are readable online but you'll love them in the App! For a list of all authors on NoteStream, click here . Read the NoteStream below, or download the app and read it on the go! For Peat Sake! Whisky enthusiasts agree on many things, but they love to argue about peat smoke. As chili peppers are to spicy food, peat is to whisky.

Just as people boast of their tolerance for hot peppers in, say a bowl of chili or a fiery vindaloo, whisky drinkers and producers enjoy out-peating each other. All the while other whisky connoisseurs prefer their unsmoked dram, thank you very much. Many whisky fans enjoy both, of course. But they will always inevitably meet the staunch defenders of both sides of the smoke line. Why is peat in the whisky in the first place? A Bottle of Scotch from Ardbeg Distillery Photo by Lee Kindness ( CC BY-SA 2.5 ) What is Peat? Peat is a type of soil consisting of partially decayed vegetable matter, found in wet, boggy areas known as ‘peatlands’ or ‘mires.’ The predominant component of it is a type of moss called Sphagnum, which gives it that characteristic, sort of rubbery smell, especially when burned. Dried peat has been used as an effective fuel and heat source in place of wood for centuries, particularly in Ireland, Scotland, England and Russia. Not all Scotch Is Peated Two of the biggest misconceptions for novice whisky drinkers are that all Scotch is peated, and that it’s only found in Scotch.

Peat comes into whisky production as the fuel source for drying barley or other grains (but mostly barley) for malting. However, the grains can be dried without the use of peat, either simply by letting them air dry, which takes quite a long time, or using unpeated fuel such as certain types of wood. Burning Peat Image Courtesy of Flickr user Irenicrhonda Distinctive Flavors Furthermore, not all peated whisky is the same. You might have rolled your eyes a few times hearing a wine enthusiast use the term terroir to describe the differences between grape varieties in different regions and how that affects the characteristics of specific wines. The same holds true for whisky. Aside from the type of oak used to age a whisky, the other factors that shape the flavors of whisky are the water source, the soil and how the grain was processed, i.e. whether it was peated, which, by the way, is not restricted to Scotland, although that is where the style is most prevalent. Scottish Whisky The Islay region of Scotland is known for a particularly fierce style of peated whisky, and this is the variation that earned peated whisky its reputation, with devoted fans and those with a searing intolerance.

Thanks to the tempestuous weather conditions and proximity to the sea, Islay whiskies such as Lagavulin, Laphroaig , Bowmore , Ardbeg and Caol Ila tend to taste like the fiery aftermath of a maritime battle, sometimes with rather pronounced elements of seaweed, brine, fish oil, iodine and rubber tire. Peat Farmers Alexander Eric Hasse (1875 - 1935)-AEHasse, Baildon, Yorkshire. Public Domain Geography Matters In the Highlands and other parts of Scotland, if used in production (there are many who don’t), the peat, which is found farther inland, lends more of a rich, sweet smoke, more reminiscent of pipe tobacco and even smoked or barbecued meat. Some of the peated Highland malts to look out for are Oban, Benriach , Benromach , Old Pulteney and Clynelish. Highland Park from Orkney has a very subtle charcoal smokiness, while Talisker from the Isle of Skye uses peat smoke as a more dominant element. Peat Gets Popular Even some distilleries and regions who are known for peat-free maltings release peated expressions.

Irish whiskey is traditionally unpeated, but now producers such as Connemara are going peat crazy. The English Whisky Company has peated and non peated styles. Any Glen Garioch Scotch that is older than 1995 hails back to a time they used peated malt, and they are now releasing bottlings such as the 1994 as a peat-nostalgic time capsule. Malted Barley Malted Barley, more specifically a "Crystal Malt". Public Domain Blends With Peat Bruichladdich also reopened as a mostly peat-free distillery, yet you wouldn’t guess it after tasting the Port Charlotte releases. And let’s not leave out the blended Scotches that use peaty single malts for everything from gentle flavor enhancements (Johnnie Walker Black) to creating big in your face expressions like Compass Box Peat Monster . A Global Trend Single malt whisky production is catching on outside the UK and Ireland too, even in nations that don’t use peat as an everyday heating source. McCarthy’s out of Clear Creek Distillery in Oregon uses peated barley sourced from Scotland to produce single malt whisky on American shores.

Corsair Triple Smoke incorporates peat-smoked barley with cherry wood and beechwood smoked barleys for just a waft of peaty funk. Indian whisky company Amrut is also in on the peat game. Peated Japanese whiskies are of course a thing too. Jameson Whiskey Bottles ( CC BY-SA 3.0 ) Give Peat a Chance So just because you might have tried a peated whisky and not fallen madly in love, it’s worth tasting others. It’s like saying you don’t like Chardonnay because it’s too “oaky.” No. Oak is oaky. Peat is peaty. It’s all in how a producer chooses to showcase it and which one works with your palate. And you can’t argue that. What does Peat mean?

This page provides all possible meanings and translations of the word Peat Princeton's WordNet(1.00 / 1 vote)Rate this definition: peat(noun) partially carbonized vegetable matter saturated with water; can be used as a fuel when dried Wiktionary(5.00 / 1 vote)Rate this definition: peat(Noun) Soil formed of dead but not fully decayed plants found in bog areas Webster Dictionary(0.00 / 0 votes)Rate this definition: Peat(noun) a small person; a pet; -- sometimes used contemptuously Peat(noun) a substance of vegetable origin, consisting of roots and fibers, moss, etc., in various stages of decomposition, and found, as a kind of turf or bog, usually in low situations, where it is always more or less saturated with water. It is often dried and used for fuel Origin: [Prob. for beat, prop., material used to make the fire burn better, fr. AS. btan to better, mend (a fire), bt advantage. See Better, Boot advantage.] Freebase(0.00 / 0 votes)Rate this definition: Peat Peat is an accumulation of partially decayed vegetation.

One of the most common components is Sphagnum moss, although many other plants can contribute. Soils that contain mostly peat are known as a histosol. Peat forms in wetland conditions, where flooding obstructs flows of oxygen from the atmosphere, slowing rates of decomposition. Mires, particularly bogs, are the most important source of peat, but other less common wetland types also deposit peat, including fens, pocosins, and peat swamp forests. Other words for lands dominated by peat include moors, or muskegs. Landscapes covered in peat also have specific kinds of plants, particularly Sphagnum moss, Ericaceous shrubs, and sedges. Since organic matter accumulates over thousands of years, peat deposits also provide records of past vegetation and climates stored in plant remains, particularly pollen. Hence they allow humans to reconstruct past environments and changes in human land use. Peat is harvested as an important source of fuel in certain parts of the world. By volume, there are about 4 trillion m³ of peat in the world covering a total of around 2% of global land area, containing about 8 billion terajoules of energy.

Over time, the formation of peat is often the first step in the geological formation of other fossil fuels such as coal, particularly low grade coal such as lignite. Chambers 20th Century Dictionary(0.00 / 0 votes)Rate this definition: Peat pēt, n. decayed vegetable matter like turf, cut out of boggy places, and when dried used for fuel.—ns. Peat′-bog, a district covered with peat: a place from which peat is dug—also Peat′-bed, Peat′-moor, Peat′-moss; Peat′-hag, a ditch whence peat has been dug; Peat′-reek, the smoke of peat, supposed to add a delicate flavour to whisky; Peat′-spade, a spade having a side wing at right angles for cutting peat in rectangular blocks.—adj. Peat′y, like peat: abounding in, or composed of, peat. [True form beat—M. E. beten, to mend a fire—A.S.

bétan, to make better—bót, advantage.] Editors Contribution(0.00 / 0 votes)Rate this definition: peat A type of vegetable matter consisting of plant fiber and root used as a fuel when dry. Their local bog had peat plots assigned to all the local villagers in a co-op system and they all fueled their homes every winter from it and shared with neighbouring villages. pate, pâté, Peta, PETA, tape Pâté The numerical value of Peat in Chaldean Numerology is: 9 Pythagorean Numerology A Modern Herbal | Carrot [ Top ] ---Description--- The stems are erect and branched, generally about 2, feet high, tough and furrowed. Both stems and leaves are more or less clothed with stout, coarse hairs. The leaves are very finely divided, the lowest leaves considerably larger than the upper; their arrangement on the stem is alternate, and all the leaves embrace the stem with the sheathing base, which is so characteristic of this group of plants, the Umbelliferae, to which the Carrot belongs.

The blossoms are densely clustered together in terminal umbels, or flattened heads, in which the flower-bearing stalks of the head all arise from one point in rays, like the ribs of an umbrella, each ray again dividing in the case of the Carrot, to form a secondary umbel, or umbellule of white flowers, the outer ones of which are irregular and larger than the others. The wild Carrot is in bloom from June to August, but often continues flowering much longer. The flowers themselves are very small, but from their whiteness and number, they form a conspicuous head, nearly flat while in bloom, or slightly convex, but as the seeds ripen, the umbels contract, the outer rays, which are to begin with 1 to 2 inches long, lengthening and curving inwards, so that the head forms a hollow cup hence one of the old popular names for the plant: Bird's Nest. The fruit is slightly flattened, with numerous bristles arranged in five rows. The ring of finely-divided and leaf-like bracts at the point where the umbel springs is a noticeable feature.

The Carrot is well distinguished from other plants of the same order by having the central flower of the umbel, or sometimes a tiny umbellule, of a bright red or deep purple colour, though there is a variety, D. maritimus, frequent on many parts of the sea coast in the south of England, which differs in having somewhat fleshy leaves and in being destitute of the central purple flower. In this case, all the flowers of the head have often a somewhat pinkish tinge. There was a curious superstition that this small purple flower of the Carrot was of benefit in epilepsy. [ Top ] ---Parts Used Medicinally--- The whole herb, collected in July; the seeds and root. The whole herb is the part now more generally in use. ---Medicinal Action and Uses--- Diuretic, Stimulant, Deobstruent. An infusion of the whole herb is considered an active and valuable remedy in the treatment of dropsy, chronic kidney diseases and affections of the bladder. The infusion of tea, made from one ounce of the herb in a pint of boiling water, is taken in wineglassful doses.

Carrot tea, taken night and morning, and brewed in this manner from the whole plant, is considered excellent for lithic acid or gouty disposition. A strong decoction is very useful in gravel and stone, and is good against flatulence. A fluid extract is also prepared, the dose being from 1/2 to 1 drachm. The seeds are carminative, stimulant and very useful in flatulence, windy colic, hiccough, dysentery, chronic coughs, etc. The dose of the seeds, bruised, is from one-third to one teaspoonful, repeated as necessary. They were at one time considered a valuable remedy for calculus complaints. They are excellent in obstructions of the viscera, in jaundice (for which they were formerly considered a specific), and in the beginnings of dropsies, and are also of service as an emmenagogue. They have a slight aromatic smell and a warm, pungent taste. They communicate an agreeable flavour to malt liquor, if infused in it while in the vat, and render it a useful drink in scorbutic disorders.

Old writers tell us that a poultice made of the roots has been found to mitigate the pain of cancerous ulcers, and that the leaves, applied with honey, cleanse running sores and ulcers. An infusion of the root was also used as an aperient. [ Top ] ---Cultivation--- The root of the Carrot consists of Bark and Wood: the bark of theGarden Carrot is the outer red layer, dark and pulpy and sweet to the taste; the wood forms the yellow core, gradually becoming hard, stringy and fibrous. The aim of cultivation, therefore, is to obtain a fleshy root, with the smallest part of wood. This depends on soil and the quality and kind of the seed. For its successful cultivation, Carrot needs a light, warm soil, which has been well manured in the previous season. The most suitable soil is a light one inclining to sand, a somewhat sandy loam or dry, peaty land being the best, but even heavy ground, properly prepared, may be made to produce good Carrots. Formerly the cultivation of the Carrot was almost entirely confined to the light lands of Norfolk and Suffolk.

The ground should be well prepared some months in advance; heavy ground should be lightened by the addition of wood ash, road scrapings, old potting soil and similar materials. It is essential that the soil be in such a state as to allow the roots to penetrate to their full length without interruption. Previous to sowing the seed, the soil should be lightly forked over, and, if possible, be given a dressing of leaf soil or well decayed vegetable matter, but no fresh manure must be dug into the top spit of ground intended for Carrots and Parsnips, as it may cause the roots to become forked. The crops will, however, benefit by about an ounce of superphosphate to the square yard, raked in before sowing, or by a light dressing of soot. Sowing of the main crop should be done in calm weather about the middle of March or early in April. The seeds frequently adhere to one another by means of the forked hairs which surround them. These hairs can be removed by rubbing through the hands or a fine chaff sieve.

The seeds should then be mixed with about twice the bulk of dry earth, sand or sifted ashes (about one bushel of seeds to 4 or 5 lb. of sand). When the ground is thoroughly prepared and has been firmly trodden, draw flat-bottomed drills from north to south, 1/2 inch deep and 3 inches wide. Distribute the seed along the row evenly and thinly and cover lightly. Carrots can hardly be covered too lightly, 1 inch of fine soil is quite enough, and for ordinary use they may be sown in drills one foot apart, but if extra large roots are desired, more room must be given between the rows. As soon as the young plants are large enough to handle they may be thinned to 6 inches or 8 inches apart. The thinning may be at first to a distance of 3 inches, and then a final thinning later, the second thinnings being used as young Carrots for culinary purposes. Frequent dustings of soot will greatly benefit the crop. Light hoeings between the rows to keep the crop free from weeds is all that is necessary during the period of growth. Partial shade from other crops is often found beneficial.

Scarlet Immediate is the best sort for general purposes. Main-crop Carrots are generally taken up about the last week in October, or early in November, by three-pronged forks, and stored in sand in a dry place, where they can be kept till the following March or April Some of the roots dug in the autumn can be replanted in February, about 2 feet apart, with the crown or head a few inches below the surface. Leaves and flowers will spring from them, and the seeds produced will ripen in the autumn. By making successional sowings, good crops of small roots will be always available. In gardens, Carrots are grown in succession of crops from the latter part of February to the beginning of August. For early Carrots sow on a warm border in February: such a sowing, if made as soon as the state of ground allows, will assure early Carrots just when fresh and quickly-grown vegetables are most highly prized. They will be off in time to leave the ground ready for other crops. After a good dressing of soot has been given, Carrots may be sown again, and even then it leaves the room vacant for winter greens or cabbage for use next spring.

Sowing as late as July is generally successful in most districts. Main crops are often sown too early, especially on cold soils. Carrots are liable to attacks of grubs and insects, the upper part of the root being also attacked by the grub of a kind of fly, the best remedy being late sowing, to avoid the period at which these insects are evolved from the egg. Dusting with ashes and a little soot or lime wards off both birds and slugs from the young tender growths. Carrots are a valuable product for the farmer in feeding his cattle, and for this purpose are raised in large quantities. The produce of an acre of Carrots in Suffolk is on an average 350 bushels per acre, but sometimes much more. In the Channel Islands and Brittany, much larger crops of Carrots and Parsnips are obtained than are yielded in England, the soil being deeply trenched by a spade or specially-constructed plough. Far more Carrots are grown in France, Germany and Belgium for fodder than here.

Horses are remarkably fond of Carrots, and when mixed with oats, Carrots form a very good food for them; with a small quantity of oats or other corn, a horse may be supported on from 20 to 30 lb. of Carrots daily. In Suffolk, Carrots were formerly given as a specific for preserving and restoring the wind of horses, but they are not considered good for cattle if fed too long on them. They may also with advantage be given both to pigs and poultry, and rabbits are especially fond of them. The kinds grown for farm purposes are generally larger than those in the kitchen garden and are known as Red Carrots, the more delicate Orange Carrot being the variety used in cooking. Some farmers sow the seeds on the top of the drills, which is said to be an improvement over the gardener, who makes his Carrot-bed on the flat in the ordinary way. This ridge system gives good results the Carrots being clean and well-shaped and free from grubs. The farmers reckon about 2 lb. of seed for an acre for drills, and 5 or 6 lb. if sown broadcast.

For ordinary garden purposes, one ounce of seed is reckoned to be sufficient for about 600 feet sown in drills. [ Top ] ---Chemical Constituents--- The juice of the Carrot when expressed contains crystallizable and uncrystallizable sugar, a little starch, extractine gluten, albumen, volatile oil (on which the medicinal properties of the root depend and which is fragrant, aromatic and stimulating), vegetable jelly or pectin, saline matter, malic acid and a peculiar crystallizable, ruby-red neutral principle, without odour or taste, called Carotin. Carrots contain no less than 89 per cent of water; their most distinguishing dietical substance is sugar, of which they contain about 4.5 per cent. Owing to the large percentage of carbohydrate material contained by Carrots, rabbits fed for some days on Carrots alone, are found to have an increased amount of glycogen stored in the liver, carbohydrate being converted into glycogen in the body. Sir Humphry Davy ascertained the nutritive matter of Carrots to amount to 98 parts in 1,000, of which 95 are sugar, and three are starch.

Weight for weight, they stand third in nourishing value on the list of roots and tubers, potatoes and parsnips taking first and second places. Carrots containing less water and more nourlshing material than green vegetables, have higher nutritive qualities than turnips, swedes, cabbage, sprouts, cauliflower, onions and leeks. Moreover, the fair proportion of sugar contained in their composition adds to their nourishing value. In the interesting collection of the Food Collection at Bethnal Green Museum, prepared by Dr. Lankester, we learn that the maximum amount of work produceable by a pound of Carrots is that it will enable a man to raise 64 tons one foot high, so that it would appear to be a very efficient forceproducer. From 1 lb. of Carrots we can obtain 1 OZ. and 11 grains of sugar, while out of the 16 oz. fourteen are water. When we consider that in an average man of 11 stone or 154 lb. weight, about 111 of these are water, we see what a large supply is needful to repair waste and wear and tear.

[ Top ] ---Medicinal and General Uses--- The chief virtues of the Carrot lie in the strong antiseptic qualities they possess, which prevent all putrescent changes within the body. Carrots were formerly of some medicinal repute as a laxative, vermifuge, poultice, etc., and the seeds have been employed as a substitute for caraways. At Vichy, where derangements of the liver are specially treated, Carrots in one form or the other are served at every meal whether in soup or as vegetables, and considerable efficacy of cure is attributed to them. In country districts, raw Carrots are still sometimes given to children for expelling worms, and the boiled roots, mashed to a pulp, are sometimes used as a cataplasm for application to ulcers and cancerous sores. Carrot sugar, got from the inspissated juice of the roots, may be used at table, and is good for the coughs of consumptive children. A good British wine may be brewed from the root of the Carrot, and a very tolerable bread prepared from the roots, dried and powdered.

The pectic acid contained can be extracted from the root and solidifies into a wholesome, appetizing jelly. In Germany, a substitute and adulteration for coffee has been made of Carrots chopped into small pieces, partially carbonized by roasting and then ground. In France and Germany a spirit is distilled from the Carrot, which yields more spirit than the potato. The refuse after making the spirit is good for feeding pigs. Attempts have also been made to extract sugar from Carrots, but the resulting thick syrup refuses to crystallize, and in competition with either cane sugar or that obtained from the beetroot, it has not proved commercially successful. Carrots are also used in winter and spring in the dairy, to give colour and flavour to butter, and a dye similar to woad has been obtained from the leaves. Burning Peat: A Renewable Fuel - Modern Homesteading - MOTHER EARTH NEWS Video Burning Peat: A Renewable Fuel Burning peat has its advantages: it’s a renewable fuel, it has natural deposits around the world and it is ecologically sound if used in moderation. By Francis Jeffers These peat chunks are drying in Francis' basement . . .

an essential step because of the newly gathered material's very high water content. The ruler is included to show the size of the pieces. FRANCIS JEFFERS Print Email If you've got a wood or coal-burning stove these days you've got a problem. Coal just ain't what it used to be (cheap!) and good wood sometimes can be hard to come by . . . even though it does grow on trees. So how can you keep the home fires burning? Go digging. For peat's sake. Peat is so common in the United States and Canada that most people can't see the resource for looking at it. There are an estimated eighty million acres of deposit right here in the continental U.S. Most of this vast natural supply goes unused . . . although some people do throw a few bushels of the muck on their gardens for fertilizer and others use the more fibrous and mossy varieties as a dressing for flowerbeds. What most folks don't know, however, is that peat can be a clean-burning, efficient and low-cost fuel! Last summer I often passed a swamp where a man was digging muck for sale as topsoil.

I wondered if the wet material could be the "peat" I had heard was used for fuel in other parts of the world . . . so I obtained a few hundred pounds and dried it. The idea worked! Once lit, the chunks glowed like charcoal and gave off gases that burned with a flickering blue flame! Peat is nothing more than partially decayed and compacted vegetable matter which — over a period of time — has accumulated where soil is wet enough to retard oxidation. Its color and consistency can be black and mucky or brown and fibrous or anything in between. Individual moors, bogs, swamps and shallow ponds each produce their own "copyrighted" variety of the material. In fact, varying types of peat are often found in layers — each formed as a result of a change in climate or vegetation — within the same marsh. You might even discover that the "turf" differs from one area of a single bed to another . . . and the bed itself might be a few inches to several feet deep. In its natural state, peat is around 95% water by weight (most of which must be dried out before burning) and frequently contains some sand.

The fuel value of peat has been utilized in Europe since the days of the ancient Greeks and Romans . . . so long, as a matter of fact, that the substance has undoubtedly played an important role in the development of western civilization. Large amounts were "coked" and used to power automobiles (run on carbon monoxide-producing generators) shortly after World War II. Today's rural Europeans still heat their homes with peat, and in Eastern Europe the fuel is even used to fire thermal power plants. The Soviet Union alone consumes as much as sixty million tons a year! Most peat is used close to the bogs from which it comes. Its energy potential per pound is no higher than wood and peat has only half the Btu value of coal. Production costs (on a large scale) are therefore high when compared to the fossil fuels, and long-distance transportation of the material is economically impractical. The resource is competitive, however, where other fuels are unavailable or just too blamed expensive. Peat is most frequently used by farmers who have beds of the material on their land and who can harvest the fuel merely for the labor of digging and drying. Many more folks than do can burn peat today.

Granted, there are probably some exceptionally dry areas where the material just can't be found . . . but not many. All it takes to extract the treasure is a sharp eye, some time and a little effort. Harvesting peat is as ecologically sound as cutting wood for the firebox. Moderation is obviously the key . . . you shouldn't dig up an entire peat bed any sooner than you should level a forest with a chain saw. Just take what you need and use all you take. Remember: This fuel resource — like trees — is renewable. As long as a peat bed is kept sufficiently wet, vegetable matter will accumulate and new peat will continue to form. OK. Let's assume you've tromped around for a while and all of a sudden — smuck — you're up to your boots in peat Congratulations! You've found your fuel supply! If the bed is solid enough — or if you can manage to drain it somewhat so the peat is more accessible — you can cut the material into blocks with a shovel. Then you just stack the chunks and let them dry.

Sometimes — when the slabs of turf are especially wet — they should be left lying on the surface of the bed to partially dry before they're stacked. There are any number of variations to this harvesting procedure and, with a little experience, you'll find the technique that works best for you. The whole idea is simply to remove the peat in some methodical manner and dry the material to a point where the chunks will ignite. Peat burns pretty much the same as wood or coal and the general principles are the same: Start with a hot blaze of kindling and small pieces of wood, and place the dried fuel on top. The carbon monoxide, alcohols, acetone, acetic acid, methane and what-have-you-contained in burning vegetable matter shouldn't be wasted or allowed to drift off into the air (in consideration for your neighbor's lungs). If the fire is given too much draft the temperature in the stove is lowered, the peat burns poorly and most of the heat goes up the chimney . . . along with everything else. If there's not enough air, of course, the fire suffers from lack of oxygen and the energy value of your fuel is more or less frittered away. A little practice makes perfect.

The blocks I had contained 50% sand but burned anyway! Peat is by no means a total answer to the world's energy problems . . . but it could be a partial answer (at least!) to your own how-to-heat-the-home needs. The fuel is clean, natural and ecologically sound. There is a great amount of the material here in the area where I live (Leominster, Massachusetts) and I can get a good supply for nearly nothing. I'm going to explore its use even further!

Question: What is the name for partially decayed vegetable matter that is dug up and used for fuel?
Answer: Peat