Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1872-08-21
Plant Food.

If VIC make chemical examination of
wheat we find that what we are able, after
moistening to rub off from the kernels with
a coffrse towel, is made up Of woody fiber,
and differs but little from the dry straw of
the plant. The next wrapper, which is a
continuous one, contains the most important
constituents Of the seed, holding the phos-
pate salts and the heterogeneous ingredients
Here arc stored up the little atoms of phos-
phate of lime, magnesia, soda, and potassa,
which the microscopic mouths of the root
fbers have sucked from the soil in which it
grew The Office of the plant has been
simply of transference; it has transferred
from the soil the earthly particles-lifted
them from their low estate to the highest
within it's power to attain-placed them in
position to meet the requirements of men
and animals. Now, can the plant grow.
and the seeds mature, unless the soil cantains
these salts 1t may grow, and even luxuri-
anuy but shriveled and imperfect seeds,
few IN number will occupy the little pockets
IN the head, where, under the nourishing
influence of properly adjusted soil, the
grains would round out with that plumpness
that causeth the husbandman to rejoice
Il follows, then, that phosphoric acid is
neeful for the proper development of wheat
seeds, and moreover, as the gluten which
holds the salts is rich in nitrogen, that ele-
ment is essential to its growth. The truths
are a part of those which chemistry reveals
TO us respecting the constitution of the
wheat berry. New England soils are def
cient in these clements. Lime and the phos-
pilates were never stored up in them in
abundance, and through the successive crop
pings carried on by our fathers, men and
animals have absorbed into their bony frame
works the little which had accumulated
during the ages. The inference which seems
to follow from these considerations is, that
we have only to supply soil deficiencies, sow
our wheat, and casting aside all doubts and
anxieties, patiently await the abundant
harvest.
: And why should we not do this Have we
not solved all necessary problems? Have we
not learned by analysis what food is wanted,
and have we not furnished it? Have We not
learned precisely the constitution of the
vegetable structure, and its seeds? Do we
not understand the nature of it's appetite,
and how it u ust be fed Certainly we do.
Why then should we meet with failures
Because, we cannot bring under control all
the conditions of vegetable growth. We
could better command success, were there
no uncomfortable influences to be taken into
account. The chemist cannot order me-
neurological agencies. He finds in his examin-
alton Of plants, that they contain an abund-
ance Of water, and he also learns that vast
quantities are constantly being exhaled
during growth, and still another most
important fact stands out for recognition :;
the food he supplies, must be soluble in
water, and, by its agency, voyaged through
the microscopic canals to its appropriate
resting place. Water, then, is needful for
perfect development of plants and seeds.
Heat also must be supplied. The clouds
must let drop the rain, and solar rays supply
he diffusive warmth, else the husbandman
returns from bis harvests in sorrow, and Sci
encc fails to aid him. Let US not uDjustly
condemn its teachings, because it is unable
70 control the capricos of the seasons.
1t is seldom, however, that crops utterly
fail from the withholding of heat and
moisture. Our fields are clean because of
starvation, because we do not supply
through the soil the food which plants re-
quire.
Chemistry teaches what had already been
learned from observation and experience,
that in feeding vegerable growths, the kind of
aIiment demanded differs in different organ
isms There are certain great families of
plants which have diversified appetites, and
they must be gratifed in their tastes or they
refuse to bring forth their like. We know
what they require, and we obtain hints as
regards the best method of supplying their
wants.-sTouTnGl Of Chemistry.