GLOSSARY 377 



Proteid, the constituent of food that contains nitrogen. 



Protein, the total amount of nitrogenous material calculated by multiplying 

 the nitrogen by 6.25, since proteids contain about 16% of nitrogen. 



Pruning, trimming the branches of trees or plants for a specific purpose. 



Ration, a fixed daily allowance of food. 



Rotation, a certain round or succession of crops. 



Roughage, coarse feed, such as hay, straw, or cornstalks. 



Scion, a shoot of one season's growth used in grafting or budding. 



Sepal, one of the leaves in the calyx or outer envelope of the flower. 



Silage, green food preserved in a silo, or other air-tight house. 



Siliceous, containing silica. 



Sire, father. 



Spores, reproductive parts of fungi that correspond to the seed in flowering 

 plants. 



Sport, a plant or animal in which there is a marked variation from the origi- 

 nal type. 



Stamen, the part of the flower which bears the anthers and pollen. 



Sterilize, to destroy germs by heat or chemicals. 



Stock, a seedling tree used in budding or grafting. 



Stover, dried cornstalks from which the grain has been taken. 



Subsoil, the portion of the ground under the top soil. 



Taproot, the main root of the plant. 



Thorax, the portion of an insect's body between the head and abdomen. 



Tillage, the preparing of the land for crops. 



Transplanting, taking up plants and resetting them. 



Tubercle, a small knot or wartlike growth on the roots of leguminous plants. 



Udder, the milk organs of a cow. 



Unicellular, consisting of a single cell. 



Ventilate to give free access for the air. 



Virgin Soil, land that has not been cultivated at any time. 



Vitality, ability to germinate and grow. 



Volatilize, to pass off in the form of vapor. 



Water Table, the level of standing water in the ground. 



Withers, the high point above the shoulders of a horse or mule. 



Yeast, a collection of single-celled plants whose growth changes sugar to 

 alcohol and carbon. It is the agent which causes bread to rise. 



