VL CULTIVATION OP PLANTS. 

 L PLANTS CULTIVATED FOR THEIR SEEDS, 



L CEREAL GJ 



Tnmz are a great variety of plants raised for their seeds, 

 and known as cereal gra**e*. Those most usually crown in 

 this country, to which our climate is friendly, are wheat, rye, 

 oolf, and to some coiraderable extent, &ar%. To these we must 

 add maize, (IvBiA* cox*,) which in many sections is raised in 

 immense quantities, being regarded by the majority of our 

 farmers, probably, as the most important crop they can raise. 

 To this we must add buckwheat and rfce, which are very im- 

 portant crops, the latter not only feeding thousands in this 

 country, hot forming one of our principal articles of export* 



The chemical competition of plants has been made the sub- 

 ject of numerous experiments within these few years. Some 

 of them hare been attended with very interesting results; but 

 as the subject is too extensive to be treated of here, we give 

 the following brief Quotation from the works of a gentleman 

 now no more, whose labours in the cause of science have thrown 

 much light on the art of agriculture, f 



The compounds in vegetables really nutritive, are very few; 

 farina, or the pure nuttier of starch, gluten, sugar, vegetable 

 jelly, oil and extract Of these the most nutritive is gluten, 

 which appqpftebes nearest in its nature to animal matter, and 

 which is the substance that gives to wheat its superiority over 



next in order as to nourishing power is oil, then sugar, 

 then starch, and last of all, gelatinous and extractive matters* 

 Sugar, and farina, and starch, are, however, very similar in 

 composition, and are capable of being converted into each 

 other by a very simple chemical process, 



"All the varieties of substances found in plants, are produced 

 from die sap, and the sap of plants is derived from water, or 



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