12 
SULPHUR AND THE SULPHATES, 
SULPHUR, SULPHURIC ACID. 
It is now well known that sulphur and its combinations play an important part in the 
economy of life : hence it is another product to which the farmer must direct his attention. 
No better criterion exists relative to the importance of a product, than that it should be 
found constantly in the blood and animal tissues, In the case of sulphur, it is always 
present in albumen and fibrin; and these are the proximate elements which supply the 
waste of the body, and by which its growth is promoted and secured. Sulphur, as it exists 
in albumen, fibrin or casein, is not in an oxidized state, as is proved by the spontaneous 
decomposition of these substances, When undergoing this change, it is sulphuretted 
hydrogen which is emitted. 
Sulphur exists in many of the useful vegetables, as peas and beans, and indeed in all 
leguminous vegetables, both in their juices and mature seeds. In another family of plants, 
also, sulphur is an essential ingredient, namely, the Crucifer a , as horse-radish, mustard 
and scurvy-grass. 
Sulphur, as in the case of phosphorus, must be supplied to the soil, by the farmer, 
whenever it becomes deficient in quantity. That plants invariably derive it from the soil, 
is proved by the fact that no compound exists in the atmosphere which can furnish it. 
Sulphuretted hydrogen may sometimes be detected in particular locations, but it is not 
a substance universally present, or at all adapted in that state to supply the wants of 
vegetation. 
Sulphur is without doubt derived from the sulphates, of which there are abundant 
sources in the earth and rocks. Sulphate of lime, or gypsum, is one of the most common 
sources for supplying this substance to vegetables. The sulphurets of the metals may also 
furnish it by decomposition. There is, therefore, no want of materials from which sulphur 
may be obtained. 
Sulphate of ammonia is regarded by Liebig as the substance best adapted for assimilation 
in the vegetable tissue. This opinion is founded upon the composition of this body. It 
contains nitrogen; and as nitrogen is also a constituent of fibrin and albumen, it furnishes 
both elements by decomposition. The simple removal of the elements of water, hydrogen 
and oxygen, enables the nitrogen and sulphur to pass over into the composition of the 
vegetable juices. In the case of gypsum, inasmuch as it is soluble in water, it may also be 
taken up by the roots of plants, and in their juices undergo decomposition in the presence 
of carbonate of ammonia. 
The sulphurous, or, as they are usually termed, nitrogenous compounds, albumen and 
fibrin, are insoluble substances, out of the animal body, or after coagulation by heat. It 
is supposed that, in plants and animals, their solubility is maintained by the presence of 
the alkalies. The white of egg furnishes invariably free soda. 
In all the changes and facts respecting the state, condition and growth of vegetables, it 
is not difficult to see the mutual adaptations of bodies to each other. In the case of sulphur. 
