LUTHER BURBANK 



from the standpoint of the agriculturist, because it 

 gives value to a plant that otherwise would be at 

 best a troublesome weed, to be ignored and 

 despised. 



The carbon compound in question is the bitter 

 principle know r n as lupulin or humulin, which is 

 the really important constituent of the flower of 

 the hop. 



This so-called alkaloid, with its exceedingly 

 bitter taste, would never be suspected by any one 

 but a chemist of having the remotest relationship 

 with sugar; yet, in point of fact, it is made of 

 precisely the same elements that make the sweet 

 content of the sugar-cane's delectable juices. 



But the three essential elements are differently 

 assorted, as any one might readily surmise who 

 contrasts the bitter taste of the hop with the sweet 

 taste of sugar. 



In point of fact, there are 32 atoms of carbon, 

 and 50 atoms of hydrogen, with only 7 atoms of 

 oxygen making up the composition of the alkaloid 

 that gives the hop value. No one knows precisely 

 Avhat is the share of each element in giving any 

 particular quality to a plant product. 



The chemist at present can only tear down the 

 molecular structure and tell us of what it is 

 composed. 



In the presence of the elaborate carbon 



[156] 



