Nov. 1, 1902.] 
Supplement to the " Tropical Agrieulturist.'" 
367 
But what is the nature of a root-hair ? It 
is a hollow structure — a tube, so to speak, of 
the smallest capacity — and communicates with 
one of the cells of the root wall and so with 
the whole plant itself. 
Now, I think, you have a fair idea of the 
way in which the roots perform their functions 
as. nutritive organs. They do so, as it were, 
by innumerable minute mouths whiciv drink in 
liquid food and pass it on from cell to cell, 
and so the fluid is transmitted upwards through 
the longer and larger roots on to the stem 
itself to be borne through its branches to the 
leaves. 
But how, you will ask, does the plant get 
all its food in a liquid form — for I believe you 
know already that it is only liquid matter or 
solutions that can enter the cells, and hence that 
the various elements of plant food mnst be first 
dissolved before they can be available to the 
plants. Well, for the present it is sufficient 
for you to know that this dissolving out of 
plant food from the mass of soil is effected 
by water aided by certain agents in the soil 
as well as in the root hairs themselves. These 
SDlutions of plant food constitute the crude-sap 
tj which we have already referred. 
The larger roots may therefore be looked 
upon as merely continuations of the stem ; these 
divide and subdivide into finer branches till we 
finally find them as delicate rootlets carrying the 
threadlike tubes we spoke of as root-hairs — the 
true absorbing media of plant food. Roots are 
produced under various conditions : — 
1. By the Germination of Seeds. — Dig up ger- 
minating seeds of beans and Indian corn (or 
paddy) and observe the production of the roots. 
Notice that in the bean a main or tap-root will 
be first produced, while in the Indian corn or 
paddy several fine roots are produced. 
You could also study the production and 
development of roots by germinating seeds of 
Indian corn or paddy — (previously soaked for a 
few hours) in a small box with a few sheets 
of damp blotting paper. Keep the paper damp 
and cover the box with a sheet of glass for a 
few days and watch results. 
2. From Cuttings. — Place a cutting of croton 
in a bottle of water and observe the development 
of the roots. Wrap the bottle round with 
paper to exclude light and air in the production 
of roots. 
w 3. From Leaves. — Take a leaf of Bryophyllum 
(Akapana), tie a thread to the leaf stalk and 
suspend the leaf, against a wall, to a nail or 
pin. Keep the leaf damp by sprinkling water 
on to it and watch for the production of roots 
from the margin of the leaf. 
4, From Tubers. — Divisions of potatoes and 
yams containing buds develop roots. 
5. From Branches. — If a narrow ring of bark 
be removed from a rose branch, and the branch 
be fastened down to the ground at the point 
where the bark is cut, then covered with earth 
and kept damp, roots will spring out and 
enter the soil. 
Or if a ring of bark be removed from a 
shoeflower branch, and too halves of a bamboa 
pot be secured firmly round the part, and the 
pot filled with coir dust at the bottom and 
good soil above, roots will strike into the pot 
if kept damp. After a branch has been thus 
in the pot for some time a small notch should 
be cut below the pot, and the notch deepened 
gradually at intervals of 3 or 4 days till the 
branch, by now rooted, la severed and ready 
to form a new tree. 
The production of roots on growing stems 
above ground you see in the Banyan (Ma-nuga), 
on the Vanilla (where the roots attach themselves 
to the bark of trees), in the pumpkin (which 
sends out roots from its trailing stem), in the 
loranthus (pilila) which fixes its roots on other 
trees and lives upon them, and so on. These 
and other peculiarities of roots you should make 
a point of observing in your walks through the 
country. 
As in the case of stems, roots also act as 
stores of nutriment for the future use of the 
plant, and you are familiar with these swollen 
roots in the manioc (manyokka), sweet potato 
(batala), and radish (rabu), all of which are 
used as food for man. 
Certain roots yield dye stuffs such as chaya 
root (sayamul), others are used medicinally, 
as, for instance, the root of the horse radish 
tree (murunga). The roots of cus-cus grass 
(sevandara) contain a fragrant otto, and sugar 
is prepared from the juice of the beet root. 
RINDEEPEST. 
{Concluded,) 
How TO Extract the Bile. 
"The animal should be laid on its left side, and 
the skin and flesh on the right side immediately 
behind the last rib cut through ; the ribs are then 
raised, and the gall-bladder becomes visible. The 
gall-bladder is then punctured with a small knife 
or trocar, and the gall allowed to escape into a 
wide-mouthed bottle, previously sterilised. If 
properly stoppered wide-mouthed bottles are not 
available, then ordinary white quart bottles may 
be used, with a glass or enamelled funnel, which 
can be procured from most country stores. Every 
precaution must be taken that the operation is 
performed in a thoroughly clean manner, the 
hands of the operators, and also all instruments 
and utensils, being thoroughly cleansed and steri- 
lised before use. The surface of the gall-bladder 
should also be wiped over with an antiseptic solu- 
tion before being punctured. 
Directions for the Selection off 
Biles, &c. 
{a) Biles of all shades of colour, except those 
that are red from the presence of blood and thin, 
watery biles of a pale yellow colour, may be 
accepted so long as they are clear and free from 
sediment, and where practicable several different 
galls should be mixed together ; this modifies and 
equalises the strength and safety of the gall. The 
selected galls should be kept separately for at 
least 12 hours ; jf any gall smells or changes 
