76 DEPARTMENT OF AGRICULTURE GEORGIA. [362] 



Its chemical action in the soil is varied and important. 

 Its first, and most important, effect is in neutralizing acids 

 in the soil, by forming chemical combinations with them, 

 and in this way is said to sweeten the soil. 



This effect is particularly noticeable when it is applied to 

 soils containing injurious acids, resulting from the decom- 

 position of vegetable matter in the presence of an excess 

 of water. With some of these acids it unites, forming in- 

 soluble compounds, but with most of them, soluble com 

 pounds are formed, from which plants derive important 

 nutritive constituents. 



A deficiency of lime is indicated by the presence of cer- 

 tain acid plants, such as the sorrels, for instance, which 

 contain oxalic acid, which is poisonous to the most of our 

 cultivated plants. 



Lime combines with this acid, forming oxalate of lime, 

 a compound which is insoluble in water, but exists in a 

 dissolved condition in the cells of growing plants. 



The prevalence of the sorrel in the southern part of 

 Georgia plainly indicates the absence of lime in those soils 

 in sufficient quantity to neutralize the poisonous effects of 

 the oxalic, and other injurious acids which they contain, 

 and that its application would prove beneficial. 



Lime also decomposes mineral compounds, preventing 

 the injurious effects of some, while it liberates others, and 

 places them at the disposal of the plants. 



The decomposition of organic matter is hastened by the 

 presence of lime in the soil, and compounds important to 

 vegetation are formed with the result of such decomposi- 

 tion. Vegetable acids thus formed are neutralized by the 

 lime, and nitrogen contained in the organic matter is rap- 

 idly liberated and converted into ammonia, nitrate of lime, 

 or nitric acid forms from which plants appropriate this 

 necessary element. 



Since lime is dissolved by water charged with carbonic 

 acid, the presence of decomposing vegetable matter, one 



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