CHAPTER V 



THE SCIENCE AND PRACTICE OF FEEDING 



Chemical analysis of the plant Sources of food supply Danger 

 of overfeeding Preparing liquid fertilizers Varying the foods 

 Surface dressings 



WHILE it is not absolutely necessary that 

 the grower should know the chemical com- 

 position of the plants under his care to enable 

 him to produce good plants or blooms, 

 this knowledge may prove beneficial to 

 him and aid him materially in providing 

 the necessary food for his plants, and should, 

 at least, make his work more interesting. 

 Dr. A. B. Griffiths, the eminent agri- 

 cultural chemist, has given the chemical 

 composition of the chrysanthemum, in one- 

 hundredth parts, determined by analysis. 

 The element nitrogen forms 2.92 parts of 

 the entire organic substance of the plant. 

 The mineral substance is made up of: 



Potash 16.2 parta 



Lime 26.3 " 



Soda 10.4 " 



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