ROOTS I 7 



pieces of thread around the main root at intervals 

 of one-quarter inch from tip to seed. Tie carefully, 

 so that the root will not be injured. Place the 

 second pane of glass over the roots, letting the edge 

 come just below the seed, slipping in the slivers of 

 wood to prevent the glass crushing the roots. Wrap 

 the two flaps of the cloth about the seed. Pour 

 some water in the plate and leave for development. 

 (Fig. 12.) A day or two of waiting will show con- 

 clusively that the lengthening takes place at the tip 

 only, or just back of the tip. Is this fact of any 

 value to the farmer? Yes. The soft tender root 

 tips will force their way through a mellow soil with 

 greater ease and rapidity than through a hard soil, 

 and the more rapid the root growth the more rapid 

 the development of the plant. This teaches us again 

 the lesson of deep, thorough breaking and pulver- 

 izing of the soil before the crop is planted. 



We have learned that the roots grow out into the 

 soil in search of moisture and food, which they 

 absorb for the use of the plant. How does the root 

 take in moisture and food ? Many people think that 

 there are little mouths at the tips of the roots, and 

 that the food and moisture are taken in through 

 them. This is not so, for examination with the 

 most powerful microscopes fails to discover any such 

 mouths. Sprout seeds of radish, turnip or cabbage, 

 or other seeds, on dark cloth, placed in plates and 

 kept moist. Notice the fuzz or mass of root hairs 

 near the ends of the tender roots of the seedlings 

 (Fig. 13). Plant similar seed in sand or soil, and 



