CHEMISTRY [N RELATION TO HORTICULTURE. 



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What the particular ingredients do in the plant structure, or how their 

 absence would be felt, remains still a matter of further inquiry. So, too, 

 there has not yet been given any adequate explanation as to why one 

 plant will grow on a particular soil and not on a different one, why 

 potatoes, for example, will grow well on a sandy loam and not on a heavy 

 clay, while fruit trees and hops need a fairly heavy soil. Again, chemistry 

 has not yet solved the question of how to produce quality and flavour 

 without the sacrifice of quantity. In what, indeed, quality and flavour 

 consist is itself still a mystery. 



These and other points which I might bring forward show that there 

 is still a wide field open for the pursuit of inquiry — inquiry of high 

 importance to horticulturists, and in which chemical science may well 

 take its part. 



