174 HOW CEOPS GBOW. 



and beets, exhibit a general similarity of composition, as 

 may be seen in the table (p. 168-9). 



Wheat. Rye. Maize. Skinless SHnlea 



Average Average Average oats. barleys. 



of of ff Analysis Analysis 



seventy-nine twenty-one seven by Fr. by Fr 



Analyses. Analyses. Analyses. 'Sciulze. SchuUe. 



Potash... 31.3 28.8 27.7 33.4 35.9 



Soda 3.2 4.3 4.0 1.0 



Magnesia 12.3 11.6 15.0 11.8 13.7 



Lime. 3.2 3.9 1.9 3.6 2.9 



Oxide of Iron 0.7 0.8 1.0 0.8 0.7 



Phosphoric acid 46.1 45.6 47.1 46.9 46.0 



Sulphuric acid 1.2 1.9 1.7 - 



Silica l.« 2.6 2.1 2.4 0.7 



Chlorine 0.2 0.7 o.l 



The seeds of the oil-bearing plants likewise constitute 

 a group whose members agree in this respect (p. 170). 



5. The ash of the same species of plant is more or less 

 variable in composition, according to circumstances. 



The conditions that have already been noticed as in- 

 fluencing the proportion of ash are in general the same 

 that affect its quality. Of these we may specially notice : 



a. The stage of growth of the plant, 



i. The vigor of its development. 



c. The variety of the plant or the relative development 

 of its parts, and 



d. The soil or the'supplies of food. 



a. The stage of growth. The facts that the different 

 parts of a plant yield ashes of different composition, and 

 that the different stages of growth are marked by the 

 development of new organs or the unequal expansion of 

 those already formed, are sufficient to sustain the point 

 now iu question, and render it needless to cite analytical 

 evidence. In a subsequent chapter, wherein we shall at- 

 tempt to trace some of the various steps in the progress- 

 ive development of the plant, numerous illustrations will 

 be adduced (p. 241). 



i. Vigor of demlopm.ent. Arendt {Die Haferpflanze, 

 p. 18) selected from an oat-field a number of plants in 

 blossom, and divided them into three parcels : 1, com- 



