122 



FOOD FOR PLANTS 



performance and treatment of the soil together with 

 a soil analysis. 



This chart points out the necessity of first building 

 up the soil to contain a sufficient amount and rela- 

 tion of elements. After this has been accomplished, 

 then comes the problem of proper fertilization, which 

 can be successfully based on some ratio of what the 

 crop being grown takes out of the soil, at the same 

 time considering the necessity of supplying elements 

 to the soil in a proportion that will keep the soil in a 

 perfect balance for continual maximum production. 



Table of Chart No. 1. 



What Various Crops Take Out of the Soil in 

 Pounds per Acre. 



Crops No. lbs. Nitrogen Phos. Acid Potash 



Apples 17,000 22.10 1.70 32.30 



Apricots 16,000 30.40 9.60 46.40 



Blackberries (ea. 1 ton produced) 3.00 1.80 4.00 



Cranberries (ea. 1 ton produced) 3.10 .60 1.80 



Currants (ea. 1 ton produced) 3.10 2.20 5.40 



Almonds 1,200 8.43 2.45 11.94 



Cherries 8,000 18.32 5.76 22.16 



Grapes 14,000 22.40 12.60 37.80 



Lemons 22,800 34.20 13.68 61.56 



Oranges 17,500 27.13 11.38 60.38 



Olives 4,000 7.20 4.80 34.40 



Peaches 16,000 16.00 8.00 38.40 



Pears 20,000 18.00 6.00 16.60 



Plums 12,000 21.60 2.40 28.80 



Prunes 6,000 9.60 4.20 18.60 



Raspberries (ea. 1 ton produced) 3.00 9.60 7.00 



Strawberries (ea. 1 ton produced) 3.00 2.20 6.00 



Walnuts 1,500 8.10 2.10 12.27 



Asparagus 5,000 20.00 6.00 37.50 



Cabbage 30,000 114.00 33.00 129.00 



Onions 30,000 42.00 12.00 30.00 



Peas 7,000 250.60 58.80 70.70 



Potatoes (White) 15,000 31.50 10.50 43.50 



