ORIGIN AND ASSIMILATION OF NITROGEN. 59 



sist the agriculturist in forming a judgment on 

 the quality of the seed to be sown : — 



starch. Gluten. 



100 parts of full grained wheat sown in 



the autumn yielded 

 100 parts of wheat sown in the spring 

 100 parts of Barbary wheat . 

 1 00 parts of Sicilian wheat . 

 1 00 parts of full and fair Norfolk barley 

 100 parts of Suffolk rye 



ON THE ORIGIN AND ASSIMILATION OF NITROGEN. 



The analysis above given must amply de- 

 monstrate the fact, that nitrogen exists in the 

 most valuable part of the vegetable structure, 

 viz. the seeds. The first and most important 

 question therefore is, how and in what form 

 does nature furnish nitrogen to the various 

 parts of plants? 



There is not the slightest reason for be- 

 lieving that the nitrogen of the atmosphere in 

 its simple state, takes any part in the process 

 of assimilation in plants or animals; on the con- 

 trary, it is known that many plants emit the 

 nitrogen which is absorbed by the roots, either 

 in its gaseous state, or as atmospheric air dis- 

 solved in water. And also, it must be stated, 

 that the nitrogen of the atmosphere cannot by 

 any known chemical process be made to unite 

 with any other gas than oxygen. But it is also 

 known that nitrogen united with hydrogen and 



