212 NEBRASKA STATE HORTICULTURAL SOCIETY. 



supposed to be due more to the relative size of the soil grains than to any 

 chemical differences in the composition of the soil. Taking an average of 

 different analyses of soils, the following has been stated by one writer: 

 On a farm where a three year rotation, composed of corn, clover and oats, 

 was followed, the corn and oats being sold, and the straw, fodder and 

 clover returned to the ground, the soil would contain potash enough to last 

 1521 years; soda, 4050 years; magnesia, 3300 years; lime, 4367 years; phos- 

 phoric acid, only 542 years; sulfuric acid, 292 years; and soluble silica, 17,- 

 650 years. 



These amounts of plant food are what chemical analyses have told 

 us were in the top foot of soil, and we know that plants send their roots 

 foraging two, three and four feet down. And the subsoil is sometimes 

 richer in certain ingredients than the surface or top soil. 



Seeing these figures, a man taking up farming, who was not familiar 

 with agricultural or horticultural pursuits would think it superfluous to 

 add any more of these elements to his ground. While his fields contained 

 already nearly tvv'o tons P, O.-, in each acre, and over three tons K, O, of 

 what earthly use would it be to add a paltry 25 or 50 pounds more? Why, 

 it would be lost! A chemist with the most accurate and careful analysis 

 could never find it; it would be money thrown away. 



But we know from practical experience that ninety-nine times out of 

 a hundred his crops would be increased more than enough to pay for the 

 manure or fertilizer added. We know that, in spite of these figures, which 

 there is no reason at all to doubt, soils do need fertilizing, they do play 

 out, that farms do run down and become unproductive. And only by feed- 

 ing can the soil be kept up to its full fertility. So we cannot be governed 

 by a chemical analysis as to the different elements our soils need. The 

 only way is by trials, experiments and careful observation. 



The most important thing in considering a soil, to my mind, is the 

 mechanical condition. Is it too stiff or too light for your purpose? Has it 

 enough humus or organic matter incorporated in it? The proportions of 

 clay, loam and sand can be readily ascertained in a laboratory with a 

 simple apparatus; the percentage of humus can also be ascertained by 

 analysis. But a practical man can .iudge a soil very closely by feeling it 

 and observing how it works. Fortunately for the florist, he uses a com- 

 paratively small amount of soil, measuring it by the load instead of the 

 acre, and can afford to amend or ameliorate his soil and so change its 

 mechanical condition to suit his particular needs. In all probabilities, the 

 greatest necessity will be humus. The cheapest way to add this is by 

 plowing under a growing crop. Legumes are always preferable for green 

 manuring as it is called, because they increase the amount of nitrogen in 

 the soil and nitrogen is the most expensive element of plant food we have 

 to buy. It is well to lime the soil before sowing a crop to be turned under, 

 as adding a large quantity of green material is apt to sour the soil for a 

 little while, also the legume family do better in soil that contains lime. 

 It seems to be necessary for the proper development of the bacteria which 

 cause the nodules to appear on the roots of clover and other legumes. 



