The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-07-24
The Effect That Soil Has Upon Plants.


Many of the desirable qualities in veg
etables are the direct results of the COM
position of the soil. although after treat
ment, such as bleaching, may bring out
and emphasize the points. There is a
constant connection between the colors
of the plants and their fruits and the
composition of the soil. There is also a
constant relationship between the size
and edible quality of the vegetables. and
the composition of the soil. 1t is always
an interesting and profitable study to see
how close this relationship is and to make
experiments for the purpose of bringing
out the desirable points.
In asparagus the chief points desired
are greenness and tenderness. In celery
whiteness is the sign of good quality, al
though this is produced by good blanch-
ing, but this could not be possible unless
the composition of the soil was such as
to make the vegetable of the right color
and tenderness. Celery that is not fine
grained and solid could never amount to
much even though the best methods for
blanching it were used. Lettuce must be
bright colored, crisp. brittle and tender.
The same holds true of cabbage and cauli-
flower, and where these desirable qualities
can be obtained superior vegetables for the
table may be expected. Beans are likewise
judged largely by their outside appearance
when they are purchased in the
market, and gardeners endeavor to
bring out these points in order to
insure good sale. The real test of a
vegetable is in cooking it, but so long as
people will judge everything before buy
ing it by its appearance external qualities
must be looked to. 1t does not follow that
all vegetables that have good outward
signs are the best in flavor. In fact, some
of our largest and finest looking fruits and
vegetables are invariably coarse and lack
ing in flavor and juiciness. But fancy
looking fruit and vegetables always sell
well.
The relationship between the soil and
color, or external signs of the plants, could
be protitably studied and experimental
with, having this object in view. Phos-
phoric acid, potash and nitrogen in the
soil produces a certain greenness in all
plants grown on it, and in soils where
these are lacking another shade of green is
produced. 4 recent French agricultural
investigator has pursued studies along this
line, and he maintains that the ab-
sence of nitrogen in the soil causes a yell
lowish-green tinge to the plants, the alb
sence Of potash will change il to a pale
green, and the absence of phosphoric acid
makes the plants several shades paler
than the ordinary well nourished plant.
This variety of color is noticed in fields
of oats, wheat, rye and barley. as well as
field sometimes differently shaded patches
will be seen. If this French scientists in
yestigations are true one can ascertain
two things from it. He may find out what
element the soil specially needs by the
color of the plants, and he may by series
of experiments grow vegetables with the
peculiar wilderness or greenness which is
considered the external marks of good
quality. As said before, these outward
marks are not always proof that the flavor
and quality are good, but today they pass
as the only sure sign. There is certainly n
great field for experiment and trial in this
direction. A. b. BARRETT.