Publisher's Synopsis
Excerpt from Simple Exercises Illustrating Some, Applications of Chemistry to Agriculture
As has already been stated, there are three sources of plant food the soil, the air, and the water. From the air the plant takes m oxygen and carbonic-acid. Gas through the breathing pores of the leaves. The leaves do not use the nitrogen of the. Air. This essen tial and most expensive of plant foods is taken in by the roots of plants. Small quantities of nitrogen exist in soils in a form known as nitrates, which dissolve readily in water and enter the plant through its roots7 in company with the other plant foods. The roots of leguminous plants such as clovers, alfalfa, peas, and beans, are able also, with the aid of minute organisms known as bacteria, to use the uncombined nitrogen in the soil air.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
