96 AGRICULTURE. 



make them more compact, and aids in the pro- 

 duction of grain or fruit. Especially is it helpful 

 to leguminous plants, grains, and grasses ; but 

 it is of much less value to corn, and may be 

 even injurious to potatoes, blackberries, redtop, 

 and millet. Lime neutralizes part of the acid 

 in plants forming salts, as the calcium oxalate 

 of beet leaves ; but its most important action is 

 that of an i)idircct fertilizer. It benefits the 

 soil as to its physical condition, tending to make 

 clayey soils more porous and light, and sandy 

 soils more compact. 



Lime changes the chemical constituents of 

 the soil. It is in this action that it brinofs an 

 increased yield to the immediate crop ; for by 

 chemical action upon organic matter, hastening 

 its decomposition, and upon the insoluble potas- 

 sium and phosphorus compounds in the soil, it 

 renders them available to the plant. While this 

 would tend to produce heavier crops, the con- 

 tinued use of lime, or gypsum, would help to 

 exhaust the soil of its natural plant-food by the 

 increased drain made upon it through the greater 

 yield. 



Lime neutralizes the acidity of the soil. 

 Through root-action of some plants, or through 

 the formation of acids by the decomposition of 

 organic matter and consequent formation of 

 humous and humic acids, or through the exces- 

 sive use of fertilizers, or by leaching, the soil 



