1898 
THE RURAL NEW-YORKER. 
693 
THE WORLD’S SUPPLY OF WHEAT. 
THERE 18 A BREAD FAMINE AHEAD OF US. 
Chemistry Must Come to the Rescue. 
Part II. 
What Nitrogen Does. —As stated last week, Sir 
William Crookes believes that we are within 30 years 
of the end of our natural possibilities of wheat cul¬ 
ture. In order to keep up with the demand, he says 
that we must increase the average yield per acre. In 
order to do this, we must use more nitrogen in the 
form of manures or fertilizers. The question is, 
therefore, where can this nitrogen be obtained ? 
Here, briefly, is the story of the circulation of 
nitrogen. It is the part of the air which forms four- 
fifths of the bulk of the atmosphere. We know it in 
two substances—ammonia, which all recognize by its 
odor, and nitric acid or aquafortis. These two bodies 
exist and are formed in the soil. The nitrogen in the 
air must be combined or made into these forms before 
the plant can utilize it for its growth. Once inside 
the plant, these forms of nitrogen undergo other 
changes, by means of which the gluten or muscle- 
makers are formed. When an animal eats this plant, 
the nitrogen contained in these muscle-makers is 
again broken up and changed into muscle or lean 
meat. This may be eaten by a human, and changed 
again into an important part of the highest form of 
earthly life—a man. 
What Becomes Of It. —After death and decay, 
the nitrogen, which has not already passed from the 
body, does not stand idle, but keeps on its restless 
course. It may pass away and escape to mingle again 
with the air, or it may be taken up by some other 
plant to enter again upon its tireless round. Thus 
through soil, plant, animal, and back to the soil again 
it goes. If all were returned to the soil, there would 
be little danger of exhaustion. We can easily see, 
however, that much of it goes back to the air. We 
know that ammonia arises from manure piles or from 
decaying animal or vegetable matters. It is lost from 
the lungs and skins of animals in breath and per¬ 
spiration, and we know that large quantities of it are 
washed away by drainage into brooks and rivers. In 
England alone $80,000,000 worth of nitrogen escapes 
as sewage. Part of the ammonia and nitric acid also 
are broken up by chemical changes into plain ni¬ 
trogen, which the plant cannot utilize. 
Look to the Air. —Where is the extra nitrogen 
required to produce the wheat coming from? Sir 
William Crookes runs over the ordinary sources of 
nitrogen, like nitrate of soda, guano, and other well- 
known fertilizing materials, which originally all came 
from the air, and pronounces them inadequate. He 
says that we must go to the air to obtain our sup¬ 
plies, yet: 
The store of nitrogen in the atmosphere is practically unlim¬ 
ited, but it is fixed and rendered assimilable by plants only by 
cosmic processes of extreme slowness. The nitrogen which, with 
a light heart, we liberate in a battleship broadside, has taken 
millions of minute organisms patiently working for centuries to 
win from the atmosphere. 
To understand the vast amount of nitrogen in the 
air, Sir William Crookes says that, in a hall 146 x 80 
feet and 70 feet high, there are 27 tons of nitrogen 
worth, when combined in the form of nitrate of soda, 
$10,000 ! One square yard of the earth’s surface has 
nearly seven tons of free nitrogen gas resting upon it. 
The nitrogen is in the air, but how are we to obtain 
it ? It is known that certain plants, the legumes, like 
clover, peas and beans, actually absorb some of this 
nitrogen, and make it over into true plant food. Sir 
William does not consider that this will supply suf¬ 
ficient nitrogen, since he thinks there is a limit to the 
successful growth of these plants on any soil. What 
then ? 
It is known that considerable ammonia is found in 
the air. It comes from the gases of volcanoes, from 
fires and from decay. Part of it is washed out of the 
air by rain and snow, and brought to the earth. This 
amount is so small, however, that it does not begin to 
make up for what is lost. It is known, too, that 
nitric acid is continually being formed in the air, 
though in small quantities. 
Artificial Nitrates. —This manufacture of nitric 
acid in the air is caused chiefly by electric discharges, 
and Sir William Crookes’s plan is to manufacture arti¬ 
ficial nitrates from the air by means of electricity. 
This is what he says : 
The fixation of nitrogen is a question of the not far distant 
future. Let me see if it is not possible even now to solve the 
momentous problem. As far back as 189:2 I exhibited, at one of 
the soirdes of the Royal Society.au experiment on “The Flame 
of Burning Nitrogen.” I showed that nitrogen is a combustible 
gas, and the reason why when once ignited the flame does not 
spread through the atmosphere and deluge the world in a sea of 
nitric acid is that its igniting point is higher than the tempera¬ 
ture of its flame—not, therefore, hot enough to set fire to the 
adjacent mixture. But by passing a strong induction current 
between terminals the air takes fire and continues to burn with 
a powerful flame, producing nitrous and nitric acids. This in¬ 
considerable experiment may not unlikely lead to the develop¬ 
ment of a mighty industry, destined to solve the great food prob¬ 
lem. With the object of burning out nitrogen from air so as to 
leave argon behind, Lord Rayleigh fitted up apparatus for per¬ 
forming the operation on a larger scale, and succeeded in effect¬ 
ing the union of 29.4 grammes of mixed nitrogen and oxygen at 
an expenditure of one-horse power. 
To generate electricity in the ordinary way with steam engines 
and dynamos, it is now possible, with a steady load night and 
day, and engines working at maximum efficiency, to produce 
current at a cost of one-third of a penny per Board of Trade unit. 
At this rate, one ton of nitrate of soda would cost £26 [$126.62]. 
But electricity from coal and steam engines is too costly for 
large industrial purposes; at Niagara, where water power is 
used, electricity can be sold at a profit for one-seventeenth of a 
penny per Board of Trade utit. At this rate, nitrate of soda 
would cost not more than £5 [$24.65] per ton. But uitrate of soda 
is limited in quantity, and will soon be exhausted. Human inge¬ 
nuity can contend even with these apparently hopeless difficul¬ 
ties. Nitrate can be produced artificially by the combustion of 
the atmosphere. Here we come to finality in one direction; our 
stores are inexhaustible. But how about electricity ? Can we 
generate enough energy to produce 12,000,000 tons of nitrate of 
soda annually ? A preliminary calculation shows that there need 
be no fear on that score. Niagara alone is capable of supplying 
the required electrical energy without much lessening its mighty 
flow. The future can take care of itself. The artificial produc¬ 
tion of nitrate is clearly within view, and by its aid the land 
devoted to wheat can be brought up to the 30-bushels-per-acre 
standard. 
Thus the plan is to utilize the mighty power of 
Niagara to generate electricity with which to burn 
the air, and thus produce rapidly and cheaply the 
nitric acid needed for our crops. Chemists under¬ 
stand the possibilities of producing nitrates in this 
way on a small scale. The use of Niagara’s power for 
this wonderful purpose 30 years hence is, doubtless, 
no more improbable than was the possibility of gen¬ 
erating electricity from that power 25 years ago. We 
speak of these great thoughts about vast future opera¬ 
tions in order that our readers may understand what 
problems the thinkers are dealing with. While this 
short cut to the nitrogen of the air is not impossible, 
at the present time it must be remembered that the 
legumes, like clover and cow peas, are still our best 
friends in the stealing or capture of nitrogen. Let us 
not give up an atom in our belief in their usefulness 
while waiting for this cheaper process of extracting it. 
AMONG THE MARKETMEN. 
WHAT I SEE AND HEAR. 
No More Wool Sales. —The New York Wool Ex¬ 
change has discontinued all operations in wool for the 
present. The statement given out by the former 
president of the Exchange gives as the reason the de¬ 
pressed condition of the wool market, and the likeli¬ 
hood that improvement will not occur for some time. 
This action, however, is “ deemed advisable for the 
best interests of the corporation and its stockholders”, 
and not because of any particular affection for the 
wool growers. There have been no auction sales of 
wool for many months, and no more are likely for 
some time to come. It is stated that the business in 
wool, particularly the auction system, was maintained 
at great expense, and under present market conditions, 
could not be conducted with profit. The wool trade 
generally think that the wool auctions will never be 
resumed. The effort to make New York the center of 
the wool trade in this country a position now held by 
Boston, has, apparently, failed. 
X X X 
Buying' Army Supplies. —Awards of contracts 
for army supplies were recently made in this city. 
The prices for which bidders are to furnish these may 
interest some who are producers. Beans in barrels 
are furnished for 2.03 cents per pound; in double 
sacks. 2.08 cents. Mess pork cost 9.9 cents per pound ; 
breakfast bacon, 10.5 and 12.5 cents, and in cans, 18.75 
cents. Sugar-cured hams were furnished at 10 and 11 
cents per pound. Flour from Winter wheat in double 
sacks, 1.75 cent per pound ; in barrels, $3.75 per bar¬ 
rel. Spring-wheat flour is bought for $4.29 per bar¬ 
rel, and 2.2 cents per pound in double sacks, while 
family flour brings $4.69 per barrel. White corn meal 
was bought for 1 % cent per pound, yellow for 1 % cent. 
Potatoes are to be furnished for .97 cent per pound, 
onions for 1.24 cent. Roasted Rio coffee costs 10.97 
and 11.03 cents per pound. Vinegar is furnished for 
9% and 10 cents per gallon. Evaporated apples cost 
8 cents per pound, while prunes cost but 5>£ cents. 
Butter costs 21 % cents per pound ; in prints, 24 cents 
and in 3-pound tins, 28 cents. Lard in 5-pound cans 
costs 32 % cents per can. For sweetening, cut loaf 
sugar costs 6.052 cents ; granulated, 5.331 cents ; pow¬ 
dered, 5.812 cents; extra C, 4.9 cents. Maple syrup, 42 
cents per half-gallon. Besides these, the list of awards 
contains, among numerous other items, various kinds 
of soaps, flavoring extracts, canned meats, soups, fish 
and other goods, milk, tobacco, towels, etc. Had the 
soldiers in Cuba had a tenth part of the supplies 
enumerated among these awards, they would have 
considered themselves as living on the fat of the land. 
X X X 
Cranberry Prospects. —The Fruitman's Guide 
publishes an estimate of the cranberry crop as made 
up from a large number of estimates received from 
New England, New Jersey, Long Island and the West. 
Barnstable and Plymouth Counties, Mass., as given 
by 121 comparative statements, have 225,786 bushels, 
as against 163,775 bushels last year, an increase of 
nearly 38 per cent. Some of these are from new 
bogs which are bearing their first crops. New Jersey 
sends 76 comparative statements, showing estimates 
of 85,350 bushels for this year against 68,451 last year, 
a gain of about 25 per cent. Southern New England 
and Long Island send 21 statements, estimating 10,115 
bushels for this year against 13,690 last, a decrease of 
about 25 per cent; but these localities do not produce 
enough to affect the total yield materially. It is 
thought, too, that fuller reports would show no loss. 
Wisconsin estimates 60,000 bushels this year against 
50,000 last year. Footed up, the yield of last year in 
all producing territory was given as 785,000 bushels, 
and the estimate for this year as 968,500 bushels. It 
is reported that harvesting is unusually late on Cape 
Cod, and the danger from frosts is increased. The ex¬ 
cessive heat did some damage, and later reports are 
to the effect that loss from these causes was greater 
than anticipated. Still, taken together, the probabil¬ 
ity is that the crop is larger than last year. The 
trade demands firm, well-colored fruit. Light-colored 
fruit has a small demand. f. h. v. 
SLITTING THE BARK FOR PEAR BLIGHT. 
One of our readers in Ohio has a young pear orchard 
of which he is very proud. He wants to do everything 
he can to keep this orchard thrifty and in good con¬ 
dition. He has read somewhere that slitting the 
bark of pear trees will help keep them free from 
blight, and he wants to know whether there is any¬ 
thing in this suggestion or not. This question is like 
many others that are asked. People see in the paper 
some plausible remedy for increasing the yield of 
fruit, or preserving the health of the tree, and they 
want to run it down and see what there might be in 
it. We have sent this question, in good faith, to a 
number of our leading horticulturists, and here is what 
they have to say : 
Prof. J. L. Budd, Ames, Iowa, says that, under cer¬ 
tain conditions, it is beneficial to slit the outer bark 
on the stems of cherry and plum trees, This, he says, 
is to prevent injury from what Dr. Turner calls 
“ tight lacing ”. Slitting the bark of pear or apple 
trees, cannot possibly have anything to do with 
blight. Washing the stems and the main branches 
with a solution of lime, sulphur and water, will lessen 
blight, as it lowers the temperature and is not favor¬ 
able to bacteria. It must be understood that slitting- 
the bark would invite bacterial attacks rather than 
tend to prevent them. 
Prof. G. H. Powell, of Delaware, says that the trees 
could not possibly be protected against blight by slit¬ 
ting the bark. As the trees are now growing well, 
he would much better let them alone. Where trees 
have been neglected, the bark sometimes presses so 
strong on the wood beneath that the tree ceases to 
enlarge in thickness, and the formation of new wood 
is retarded. Such trees are said to be barkbound or 
hidebound. By running the point of a knife through 
the bark and drawing it the whole length of the 
trunk, this pressure can be temporarily relieved. The 
slit increases in width, and finally heals up, and the 
tree frequently recovers after such treatment. 
Prof. W. M. Munson, of Maine, says that it is a 
common practice, in some localities, to slit the bark 
of young plum trees. The idea is that, by so doing, 
the tree will grow more rapidly and become stocky. 
This is thought to prevent the tree from becoming 
hidebound. He has never seen pear trees so treated, 
and doubts tie value of the operation in either case. 
If done at all, the slitting ought to be done in June. 
BUSINESS BITS. 
Ip you have auy hay to bale, Geo. Ex-tel Company, Quincy, 111., 
will send you information about their Gem press that will in¬ 
terest you. 
" C. E. Chapman, of Peruville, N. Y., says that he wants money. 
He thinks he ought to make a trade with some one who wants 
pigs. He has the pigs—Cheshires. 
T. J. Dwteu & Son, Cornwall, N. Y., recommend planting some 
kinds of fruit trees in the Fall. Their Summer catalogue tells 
what these are. It is sent free on application. 
Ip you are going to do any painting this Fall, O. W. Iugersoll, 
246 Plymouth Street, Brooklyn, N. Y., will send you samples of 
mixed paints, and quote prices direct from his factory. 
Caustic Balsam is a good liniment to have in the stable. A 
bottle on hand to be used just when needed will often prevent a 
permanent blemish on a horse, and prevent his being laid up be¬ 
sides. It can be had at most druggists, or from the Lawrence- 
Williams Company, Cleveland, O. 
A good deal has been said in The R. N.-Y. of late about the use 
of a land roller in preparing ground for wheat and other crops. 
To do the work satisfactorily requires the right kind of a roller. 
The Castree & Shaw Company, 28 Carlton Street, Owosso, Mich., 
make a steel roller that, we think, fills the bill. 
Every man who owns a horse knows what it is to drive on a 
sheet of ice with dull calks. He also knows how hard it is to 
keep them sharp when the ground is frozen. S. W. Kent, Caze- 
novia, N.Y., has invented the Blizzard ice calks that make travel 
on ice easy and safe. He will tell you all about it if you ask him. 
