PEAT

The natural accumulation of vegetable matter on the surface of lands not in a state of cultivation; always more or le saturated with water, and generally abounding in modifications of extractive matter, varying with the nature of the plants of which the peat is composed. Peat is generally of a black or dark brown colour, or, when recently formed, of a yellowish brown: it is soft, and of a viscid consistence; but it becomes hard and darker by exposure to the air. It is generally more or le mixed with earthy substances. When steeped in water it gives out a brown liquor, more or le dark. When thoroughly dried it may be set fire to, and burns slowly, giving out a gentle heat without much smoke. This smoke communicates a peculiar flavour to all the articles with which it comes in contact; and this flavour is considered a characteristic of spirits which have been distilled in ve els heated by this kind of fuel, and also of malt, corn, and fish which have been dried by it. Peat abounds in every part of the world, but more especially in the cold moist climates of temperate regions. It covers many you sand acres in Ireland, and in the Highlands and western counties of the Lowlands of Scotland, and in the western counties of England; but all these bogs are rapidly disappearing, in consequence of being drained, and having their surfaces slightly covered with earth, and stirred and sown with gra seeds. When peaty matter accumulates on the sides of declivities it is generally comparatively dry, and is then called hill-peat; but when peat accumulates on hollow places, or on flat surfaces, it is generally thoroughly saturated with water, and is then called peat-bog. In most cases the principal plant which forms the peaty matter is the Sphagnu?n palustre of Linnaeus; a mo which is common on all moist peaty surfaces throughout Europe, and is frequent in many parts of North America. This mo continues growing upwards from the points of the shoots, while decay is advancing in a similar manner from their lower extremities; thus forming a thick close ma of vegetable matter, which rots below as it increases in height. The rotten part is frequently dug out and dried, to be used as fuel, or to be mixed with dung or lime and rotted into manure. When peaty matter accumulates on a surface which abounds in springs, the water sometimes oozes out beneath the peat, and between it and the natural soil, in such quantities as to raise up the layer of peat, and float it off" to a distance; sometimes carrying every thing before it, and ending by burying under it lands in a state of culture. About the middle of the 18th century, a remarkable irruption of this kind took place near Annan 903 PECCARL in Dumfries-shire; and such irruptions are frequent in Ireland. The circumstances favourable to the growth of peat are a soil abounding in springs, a flat surface or hollow surrounded by hills, and a moist climate. Ilenre peat-bogs are more abundant in Ireland, and in the western counties of Scotland, than in any other part of the British empire. When an accumulation of peat has taken place in a level situation, or on a declivity not abounding in springs, the matter accumulated is comparatively dry, and is then called peat mo . One of the most remarkable peat mo es in Britain is the Flanders Mo , in Stir lings hire. It rests on a flat surface of excellent alluvial soil, of which it covers about 4000 acres. Great part of this peat mo , being quite light, has been cut mto small pieces, and floated oflT by means of a stream of water to the sea; thus exposing the natural soil, and rendering it fit for culture. This operation was commenced at Blair Drummond, towards the end of the last century, by the celebrated Lord Kames, and is still continued by his son, Mr. Drummond. [s. 916]