CONTENTS 



I. PRELIMINARY EXPERIMENTS. 1. Oxygen. 2. Carbon. 3. Carbon di- 

 oxide. 4. Hydrogen. 5. Nitrogen. 6. Acids, bases, and salts . . 9-18 



II. FOOD MATERIALS AND HOW TO DETECT THEM. 7. Protein. 8, 9. Starch. 

 10. Sugars. 11. Grape sugar. 12. Oils and fats. 13. Water. 14. Amount 

 of water. 15. Mineral salts 19-2!) 



III. DIFFUSION AND OSMOSIS 16-18. Diffusion. 19-22. Osmosis 30-35 



IV. SOIL AND SOIL PREPARATION. 23-26. Contents of soils. 27-30. Char- 

 acter of soils. 31, 32. Effect of tilling 36-44 



V. FIELD WORK OR REFERENCE WORK. I. Fertilizing. II. Tilling. 

 III. Planting. IV. Cultivating. V. Harvesting. VI. Marketing. VII. Flower 

 gardening 45-48 



VI. SEEDS. 33. Parts of a seed. 34,35. Effect of soaking. 36-37. Seeds 

 exert pressure. 38. The embryo. 39. Comparative structure. 40. Seeds 

 with food inside the embryo. 41. Seeds with one seed leaf . . 49-57 



VII. GERMINATION OF SEEDS. 42, 43. The water factor. 44. The heat 

 factor. 45-47. The air factor. 48. Relation of depth to germination. 

 49. Respiration. 50. Heat from germination. 51. Effect of light. 52-54. The 

 fate of cotyledons. 55, 56. Effect of mutilation .... 58-71 



VIII. GROWTH OF SEEDLINGS. 57-60. Growth (germination). 61, 62. 

 Growth (force exerted). 63, 64. Growth (effect of light). 65. Growth 

 (effect of obstacles) . 66. Growth (rapidity) 72-78 



IX. SEED TESTING. 67. Purity. 68. Weight. 69. Color and odor. 

 70. Form. 71. Germination capacity. 72. Percentage of germination. 

 73. Germination speed 79-84 



X. ROOTS. 74-85. Roots (structure and growth). 86-88. Roots (artificial 

 propagation). 89-97. Roots (functions). 98. Commercial fertilizers. 99, 

 100. Roots (light and heat effects). 101. Roots (plant foods) . 85-108 



XI. STEMS. 102. Location of growth. 103. Upward growth. 104-106. Stems 

 (effect of light on growth of stems). 107. Stems (parts of a typical stem). 

 108, 109. Structure. 110-112. Twigs. 113-115. Sap circulation. 116. Sap 



7 



