184 



CIRCULATION OF THE ELEMENTS. 



Care to be taken in separating buttermilk; conse 

 quences if any remains; salt to be pure. 



Ash from milk is particularly rich in phosphates. 



Cheese, made from casein of milk, a nitrogenous 

 body thrown down or curdled by acids. 



Various qualities of cheese, due in a degree to the 

 greater or less richness of the milk. 



Care to be taken in expelling whey, and necessity 

 of using pure salt. 



Milk should be curdled at a certain temperature. 



Influence which selling off butter and cheese must 

 have on pastures, by carrying away phosphates, etc. 



This shows why bones are so beneficial an appli 

 cation to pastures. 



I have but a few words to add in conclusion; these 

 relate to the beautiful and distinct connection, which 

 exists between each part of the outline now com 

 pleted. We may follow any particular substance in 

 its course from the inanimate soil to the living plant, 

 from the plant to the living and conscious animal, and 

 finally see it return to the soil once more. In all of 

 its changes it remains the same in its nature, but is 

 constantly presented to us in new forms. 



The earth, the mother of all, from whose bosom 

 all forms of life directly or indirectly spring, and 

 also draw their nourishment during existence, is sure, 

 sooner or later, to attract her children to her breast 

 again. The same source from which they drew 

 their life, receives them in death and decay. 



We see then from these facts, that there is an end 

 less chain of circulation, from the earth, up through the 

 plant, to the animal, and then again back to the parent 

 earth. By watching this chain, and the various trans 

 formations of matter during its course, we may hope 

 ot grow constantly wiser, in every department of agri- 



