^18 
AMERICAN AGRICULTURIST. 
August,] 
HARRIS ON THE PIG. 
BREEDING-, REARING, MANAGEMENT, AND IMPROVEMENT. 
WITH NUMEROUS ILLUSTRATIONS. 
Bt JOSEPH HARRIS, Moretox Farm, Rochester, N. Y. 
This is the only American treatise upon the breeding, rearing;, and management of swine, and is by one thoroughly familiar with the whole subject. The points of the various 
English and American breeds are thoroughly discussed, and the great advantage of using thorough-bred males clearly shown. The work is equally valuable to the farmer who 
keeps but a few pigs, and to the breeder on an extensive scale. 
Chapter I.— Introductory. 
Chapter II. — Breeds of Pigs. 
Chapter III.— The Form of a Good Pig. 
Chapter TV. — Desirable Qualities in a Pig. 
Chapter V. — Large vs. Small Breeds and Crosses. 
Chapter VI.— Value of a Thorough-bred Pig. 
Chapter VII. — Good Pigs Need Good Care. 
Chapter VIII. — The Origin and Improvement of our 
Domestic Pigs. 
Chapter IX. — Improvement of English Breeds of Pigs. 
Chapter X.— The Modern Breeds of English Pigs. 
Chapter XI. — Breeds of Pigs in the United States. 
Chapter XII. — Experiments in Pig Feeding. 
Chapter XIII. — Lawes and Gilbert's Experiments in 
Pig Feeding. 
Chapter XIV. — Sugar as Food for Pigs. 
Chapter XV- — The Value of Pig Manure. 
Chapter XVI. — Piggeries and Pig Pens. 
Chapter XVTI. — Swill Barrels, Pig Troughs, etc. 
Chapter XVIII.— Management of Pigs. 
Chapter XIX. — English Experience in Pig Feeding. 
Chapter XX.— Live and Dead Weight of Pigs. 
Chapter XXI. — Breeding and Rearing Pigs. 
Chapter XXII. — Management of Thorough-bred Pigs.i 
Chapter XXTTL— Profit of Raising Thorough-bed Pigs. 
Chapter XXIV.— Cooking Food for Pigs. 
Chapter XXV.— Summary. 
Chapter XX VI.— Appendix. 
Price, Post-paid, $1.50. 
HOW CROPS FEED. 
a treatise on the atmosphere and the soil as related to the nutrition of agricultural plants. 
WITH ILLUSTRATIONS. 
By SAMUEL W. JOHNSON, M. A., 
Professor op Analytical and Agricultural Chemistry in the Sheffield Scientific School of Yale College ; Chemist to the Connecticut State Agricultu- 
ral Society ; Member of the National Academy of Sciences. 
The work entitled "■ How Crops Grow,' 1 has been received with very great favor, not only in America, but in Europe. It has been republished in England under the joint 
Editorship of Professors Church and Dyer, of the Royal Agricultural College, at Cirencester, and a translation into German is soon to appear, at the instigation of Professor von 
Liebig. The Author, therefore, puts forth this volume — the companion and complement to the former— with the hope that it also will be welcomed by those who appreciate the 
scientific aspects of Agriculture, and are persuaded that a true Theory is the surest guide to a successful Practice. 
DIVISION I. 
Tlie Atmosphere as Related to Vegetation. 
"CHAPTER I.— Atmospheric Apr as Food of Plants. 
■Chemical Composition of the Atmosphere. Relations of 
Oxygen Gas, Nitrogen Gas, Atmospheric "Water, Car- 
bonic Acid Gas, and Atmospheric Ammonia to Veg- 
etable Nutrition. Ozone. Compounds of Nitrogen 
and Oxygen in the Atmosphere. Other Ingredients of 
the Atmosphere. Recapitulation of the Atmospheric 
Supplies of Food 1o Crops. Assimilation of Atmos- 
pheric Food. Tabular View of the Relations of the 
Atmospheric Ingredients to the Life of Plants. 
'CHAPTER PI. — The Atmosphere as Physically Re- 
lated to Vegetation. 
Manner of Absorption of Gaseous Food by Plants. 
DIVISION IT. 
'The Soil as Related to Vegetable Produc- 
tion. 
CHAPTER I.— Introductory. 
COKTTE3XTTS. 
CHAPTER IT. — Origin and Formation of Soils. 
Chemical and Mineralogical Elements of Rocks. Kinds 
and Characters of Rocks. Conversion of Rocks into 
Soil. Incorporation of Organic Matter with the Soil. 
CHAPTER III.- 
-Kinds of Soils, their Definition and 
Classification. 
Distinctions of Soils based upon the Mode of their For- 
mation or Deposition ; and upon Obvious or External 
Characters. 
CHAPTER TV.— Physical Characters of the Soil. 
"Weight of Soils. State of Division. Absorption of Va- 
por of "Water. Condensation of Gases. Power of Re- 
moving of Solid Matters from Solution. Permeability to 
Liquid "Water. Imbibition. Capillary Power. Changes 
of Bulk by Drying and Frost. Relations to Heat. 
CHAPTER V.— The Soil as a Source of Food to 
Crops : Ingredients whose Elements are of 
Atmospheric Origin. 
The Free Water of the Soil in its Relations to Vegetable 
Nutrition. The Air of the Soil. Non-nitrogenous Or- 
ganic Matters. Humus. The Ammonia of the Soil. 
Nitric Acid (Nitrates) of the Soil. Nitrogenous Or- 
ganic Matters of the Soil. Available Nitrogen. Decay 
of Organic Matters. Nitrogenous Principles of Urine. 
Nutritive Value of Ammonia Salts and Nitrates. 
CHAPTER VI.— The Soil as a Source of Food to 
Crops : Ingredients whose Elements are De- 
rived from Rocks. 
General View of the Constitution of the Soil as Related 
to Vegetable Nutrition. Aqueous Solution of the Soil. 
Solution of the Soil in Strong Acids. Portion of Soil 
Insoluble in Acids. Reactions by which the Solubility 
of the Elements of the Soil is altered. Solvent Effects 
of Various Substances. Absorptive and Fixing Power 
of Soils. Review and Conclusion. 
Price, Post-paid, $2.00. 
ORANGE JUDD «fc COJVIPAiXY^ 245 Broadway, New TTorls:. 
