AGRICULTURAL ANALYSIS 



Per cent. 



Potassium sulfale 21.3 



J 



Magnesium sulfate 14.5 



Magnesium chlorid 12.4 



Potassium chlorid , 2.0 



Sodium chlorid 34.6 



Calcium sulfate (gypsum) 1.7 



Water 12.7 



Alumina 0.8 



Kainit occurs as a crystalline, partly colorless, partly yellow- 

 red mass. When ground, in which state it is sent into com- 

 merce, it forms a fine, gray-colored mass containing many small 

 yellow and red fragments. It is not hygroscopic, and if it be- 

 comes moist it is due to the excess of common salt which it con- 

 tains. 



According to Maercker, kainit was formerly regarded as a 

 potassium magnesium sulfate. But this conception does not even 

 apply to the pure salt, much less to that which comes from the 

 mines. If, therefore, the agronomist desires a fertilizer free from 

 chlorin he would be deceived in choosing kainit, which may 

 sometimes contain nearly 50 per cent, of its weight of chlorids. 

 Where a fertilizer free of chlorin is desired, as, for instance, in 

 the culture of tobacco, kainit cannot be considered. In many 

 other cases, however, the chlorin content of this body, instead of 

 being a detriment, may prove positively advantageous, the chlo- 

 rids, on account of their easy diffusibility through the soil, serving 

 to distribute the other ingredients. 



Kainit is regarded in some localities as a check against the 

 ravages of insects and as a preventative of cotton blight. 



By reason of the presence of common salt and magnesium 

 chlorid, the ground kainit delivered to commerce tends to harden 

 into compact masses. To prevent this, in Germany it is recom- 

 mended to mix it with about two and a half per cent, of fine- 

 ly ground, dry peat. 



Such a mixture is recommended in all cases where the freshly 

 ground kainit is not to be immediately applied to the soil. 



The greater part of the crude kainit mined is sold directly as 

 a fertilizer, but a part is used also in the manufacture of high 

 grade sulfate. 



