CONTENTS. 



I. SOILS. 



I. *The Durability of Important Soil Forming Minerals 7 



II. *The Origin of Soil 11 



III. *Soil 14 



IV. Oxygen — An Element of Plant Food 17 



V. Nitrogen — An Element of Plant Food 18 



VI. Carbon Dioxide— A Compound Much Used by Plants 19 



VII. * Water— A Compound Essential to All Plants 20 



VIII. *The Function of Root-Hairs 22 



IX. Potassium, Phosphorous, Calcium, and Nitrogen 24 



X. Plant Growth Affected by the Elements Nitrogen, Potassium and 



Phosphorous , 26 



II. PLANTS. 



XI. *Moulds, Yeasts and Bacteria 27 



XII. *The Propagation of Higher Plants 30 



XIII. *The Gross Structure of Seeds 33 



XIV. *The Wheat Plant 35 



XV. *Wheat Descriptive Terms 40 



XVI. *Types of Wheat as Determined by Regional Characteristscs 42 



XVII. A Detailed Study of the Quality of Wheat 50 



XVIII. Commercial Grading of Wheat 54 



XIX. *The Corn Plant 56 



XX. *Corn Descriptive Terms 61 



XXI. *Kinds and Distribution of Corn 67 



XXII. *Adaptation of Corn 70 



XXIII. *Corn Scoring 74 



XXIV. *Corn Judging 79 



XXV. *Seed Corn Testing 81 



XXVI. The Oat Plant 85 



XXVII. Oat Descriptive Terms • 88 



XXVIII The Treatment of Oats for Smut 91 



XXIX. The Barley Plant % 93 



XXX. Barley Descriptive Terms % 96 



XXXI. The Characteristics of Grass "Seeds" 99 



XXXII. The Identification of Grass "Seeds" 103 



XXXIII. The Characteristics of Legume Seeds 107 



XXXIV. The Identification of Legume Seeds 112 



XXXV. The Quality of Potatoes 116 



XXXVI. Bordeaux and Other Protective Mixtures 118 



XXXVII. Seed House Catalogues 120 



XXXVIII. Food Materials Stored by Plants 127 



III. FARM ANIMALS. 



XXXIX. Types of Farm Animals 129 



XL. *Breeds of Farm Animals — Their Place of Origin 139 



XLI. *The Distribution of Hogs and Cattle in the United States 144 



XLII. *Retail Cuts of Beef 149 



XLIII. Scoring Beef Cattle 152 



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