Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1858-08-27
rmm lh. Crsntr, G.nlI,man.
Chemistry and Agriculture.


in an error. vet be has none the lees CONT
dence in his opinion. until he Is shown the
fallacy OF Il; and he will also adhere TO his
opinion with as much tenaci,y as though il
was founded on correct data.
There Is perhaps no kind Of business in
which conclusions are made and opinions
formed upon uncertainties, more tnan in
agriculture and as long As farmers have 80
limited knowledgc Of animal and vegetable
physiology, it will undoubtedly continue
to bc as It has been, tha; many Of the Opin-
ions formed In relation to the various de-
pArtmcnts Of agriculture will be made up Of
mere gusp cork.
Hut the question may he asked, Is thero
any way 10 determine abou, the-e thing
bot by guc-s work Ccrtainly there Is. by
the ard Of chemistry the animal anI ycse-
table systems can te deComposcd and rc-
solved into their simple elements, and the
substances which 50 to make up tbosc bod
ics be correctly asccrtainel and by careful
and continued experiments, the nature and
use OF thesc elements can b. determined
facts dsduced and established which farmers
can avail themselves Of; and instead Of pur-
suing their ayocation in an uncertain and
hap-haIrard way, subyrt alike 10 disar-
pointment- and los~cs, from the misappli-
cation Of mcans-ihey can engage in their
occupation with confidence which correc,
knOwleige gives, and by making allowance
for such causes as are beyond the eonirol Of
man. they may feel sure o, receiving an
abundant reward for their well directed
labor.
There is perhaps no one 'ubicci connected
with farming. Of which correct information
!. Of vital importance, and ON which ihrm-
ers drTer more. in their views, than the
comparative value OF difsrcu; articles Of
food. u,cd a. such for themselves, and their
domestic animals, and also what i, and
what i. not food. Now suppose that it
will be admitted that all substances may Be
chsidercd food, which 50 TO make up aud
sustain the physical organization Of t4e IN
dIvidual consuming those substances.
Chemical analysis has demonstrated the
fact that all substances used as food by AMI
mails contain both soluble, and insoluble or
mineral substances. and that the same ma
terials are found, both in animals and vcgc-
tablos, only in different form and in diG.
crcnt prOyortions-that the animal system
rcquirc- different materials 10 support it /,
as one part Of the body is composed OF DIFF
fereut substances from that Of another. For
instance, the bones Of all animals are com.
ro.cd principally Of Phosphate Of lime :
they also contain carbonate Of lime, mag.
nc.ia, soda aud potash. The aesh and blood
are composed Of different substances Of which
water comPoses about 50 Ter cent, and al
bumeu is also a chief ingredient
by the sane process Of investigation it i
known ,aat animals Of different ages and
conditions. require different kinds Of food,
or the same kinds Of food in difIercn, pro-
portions. Fa,tening animals require food
that will make the mos; Fat, young and
CROWN. animals need that which will make
bone and muscle These facts the expert
cucc aud observation of every intelligent
farmer will confirm, and also that the
hcalth Of persons and animals is much ben
,f,ted BY a change Of diet.
Chemistry has established the fact such
vegetables as are used for the food of Gomcs-
tic animals, contain all the substances nee
essary for perfect and healthy development
OF their bodies. that these articles Of food
should BE- obtained when they arc at such
stages Of growth as to contain the greatest
amount Of uutritive matter, and BE- pre-
served - a. 10 retain their value in the
greatest degree. if the reverse Of this i'
pursued, there will be more or less loss in
their value for food. and stock fcdwith them
must suger in consequence thereof by the
AL Of chemistry. we end that all vegetables
used as food. contain a portion Of matter
that is no, appropriated By the animal 'ys-
ten, and Of those substances which are sol
uble. some plants contain articles OF food
not found in Others.
Every farmer has observed how much les
water animals require Nhgn fcd on green
food. than when ted on dry. and bow much
more the sane bulk Of green food will weigh
than Of dry. An analysis shows Us tha;
a large proportion Of green vegetable matter
i svater-therefore when animals are fed on
green feed they get nearly water enough
with their food. but when led on dry fool,
this los OF water BY evaporation must he
supplied in some other way. Scientific in
vestisation explains the changes which take
place in all seed-bearins plants in diaereu,
sages Of their growth tsat previous to the
formation Of the seed, the nutritive mait'r
j. contained in the plant; after The s'ed
has ripened. mos, OF the value FOR food Is
contained in tho grain. This fact will sug-
gest 10 farmers the proper time for cutting
grass and grain, in order that il may con-
tain the mos, value for the POrPOso to which
il Is to Be applied.
Chemistry has also laid down the PrOPO-
sition, that the nature and value Of many
substances used as food Is materially