54o THE POPULAR SCIENCE MONTHLY 



ence, is of similar moment. Without the past operation of these two 

 forces to ameliorate our present condition, the situation must have been 

 much more serious. 



Any discussion of the relation of any science to agriculture must 

 center around these two institutions — the agricultural college and ex- 

 periment station. The introduction into farming of improved business 

 methods may be aided by these institutions, but their chief work has 

 been, and will be, the interpretation of science to agriculture. Better 

 business methods are being employed as the more scientific practises 

 add to the attractiveness and certainty of the farmer's occupation. 



A survey of the past is strongly suggestive of the idea that the 

 greatest service of biology to agriculture has yet to be performed. 



How Other Sciences have Influenced Agriculture 



The indebtedness of agriculture to chemistry can hardly be esti- 

 mated. It is only through the work of the chemist that we have accu- 

 mulated our information regarding the elements of fertility and the 

 needs of the various crops and their relation to each other and to dif- 

 ferent soils. No farmer reads the statement of analysis upon the fer- 

 tilizer sack without thereby receiving immediate aid in the chemistry 

 of his farming, and the greatest aid was given through the information 

 that enabled him to make an intelligent choice of the fertilizer to 

 be used. 



To the bacteriologist we owe our understanding of the nature and 

 successful cultivation of leguminous plants. The science of dairying, 

 the handling of milk and manufacturing of milk products, is alike 

 indebted to chemistry and bacteriology. 



The physiologist has joined the chemist to qualify the farmer to 

 convert his crops into animal products with the greatest economy, and 

 new suggestive results of laborious investigation are constantly being 

 added. 



In biology, we find that horticulture is largely based upon botany. 

 In fact, at the time the land-grant colleges were established, if we ex- 

 cept perhaps the chemist, the botanists were the only scientists prepared 

 to teach anything of direct value to agriculture. The knowledge of the 

 origin and relation of varieties and their distribution and adaptability 

 has enabled horticulture to become the most truly scientific of all 

 branches of agriculture. 



The service rendered in the study of weeds and devising methods of 

 controlling them has been an important one in making for the fullest 

 and best use of the resources in the soil. Botanists and horticulturists 

 have also introduced many foreign plants of great value in the garden 

 and in the field. As an example of this, we have the alfalfa plant, 

 more recent importations of which seem likely to bring into use some 

 western sections until now regarded as practically waste. 



