15-i 



grees do not fill the miik-pail ; therefore, let the farmer of limited means 

 use his judgment, and select those animals having the requisites for but- 

 ter or beef, and breed from them a stock at less cost, and with less dan- 

 ger of disappointment. There was a time when the Merino sheep sold 

 at ^1,000 jjer head; Morus Multicaulis, Rohan potatoes, Berkshire hof^s, 

 and many other far-fetched and dear-bought commodities, have had their 

 day, when we had as good, and better at heme, if we had only had the 

 discrimination to hold fast to that which was good. Therefore, let the 

 farmer constantly select the best for propogation of animals, seeds, or 

 whatever he would raise. By persevering in this course, he cannot fail 

 to realize his most sanguine expectations, enrich himself, and confer last- 

 ing benefits on posterity. 



RELATION OF CROPS TO SOILS. 

 BY S. r. LATHROP, M.D., 



PROFESSOa OF CUEMLSTRY AMD NATURAL HISTORY, BELOIT COLLEGE. 



'"For mrvny years chemists and philosophers have been investigating the affinities and 

 other pecuharities of molecules or ultimate, indivisible particles of matter. These scien- 

 tific researches have revealed many important truths, and natural laws, which liavo a 

 direct bearing on all the economical purposes of agriculture. Some pains should be 

 taken to impart a knowledge of these laws to all practical farmers. When we consider 

 -how little opportunity the mass of agriculturists have to study the cliemical composition 

 of their soils and crops, it can readily be seen that information of this kind is greatly 

 needed in all oi>erations which aini to feed cultivated planis with their ap/propiiate 

 aliment." — Dr. Lee, M. B. in " IntroducUon lo Patent Office Report — Agricxdtural, 1850, 



Repeated chemical analysis of vegetables has shown that they are 

 composed of two classes of ingredients, which are called organic and 

 inorganic. When any vegetable is burned in the open air, the whole of 

 the so-called organic portion is driven oflf, or escapes in vapor. This 

 •consists of oxygen, hydrogen, carbon and nitrogen, in a greater or less 

 proportion of each. There also remains a certain portion of the original 

 plant, in the form of ashes, called the inorganic, or fixed part of the 

 plant. This portion will not be lessened by the continuance of heat. — 

 This is composed of various mineral matters in different proportions. 



In general, the organic or combustible part of plants forms a large 

 portion of the whole plant, varying in different instances from 88 to 99 

 per cent, of their weight when dried. From this circumstance it appeared 

 to the earlier vegetable physiologists that the inorganic part was merely 

 accidental in its presence — that it was taken up into the plant, only 

 because it was found dissolved in the fluid by which the plant had been 



