WHAT IS THE pH DEGREE OF YOUR SOIL? 
Too few farmers, not to mention home gardeners, can answer this question. Yet 
often the difference between “breaking even” and the making of a profit depends on 
a working knowledge of the answer to this problem. 
In every soil solution there are present both Alkaline and Acid salts. The Alkaline element is 
known as a Hydroxyl ion concentration and the Acid element as the Hydrogen ion concentration. 
pH is the symbol of Hydrogen ion concentration and is conveniently expressed mathematically 
in a range of values from 0 to 14. 
The value 7 (pH 7) is the point of neutrality, — the point where Hydrogen ions and Hydroxyl 
ions are exactly balanced. Any value above 7 indicates an alkaline reaction and any value below 
7 indicates an acid condition. 
The pH degree of acidity can be controlled through the proper application of Lime and it might 
be well to list a few basic facts of its importance. 
1. Lime not only sweetens acid or sour soil but liberates such food elements as Nitrogen, 
Phosphorus, Potash, etc. 
2. Soils tend to increase in acidity as they are cropped and through changing drainage con¬ 
ditions. 
3. Sandy or light soils seldom require liming as much as the heavier soils. 
4. Lawns, although requiring a slightly acid soil for permanent creeping grasses, frequently 
become too acid especially under trees, discouraging turf growth. 
5. Grain crops although little affected by soil acidity are helped indirectly through better 
legume crops produced by liming. 
6. Yields on Clovers are usually one half to one ton more per acre when the soil acidity is 
properly adjusted by liming. 
This year test your soil by either submitting samples to your nearest State Agri¬ 
cultural Field Station or by sending them direct to Emerson. Each sample should be 
dry and correctly labelled by you in tightly sealed containers. 
Up to twelve samples Emerson makes a minimum charge of fifty cents for giving you an 
approximate interpretation of their pH degree together with the proper amount of Lime applica¬ 
tion to correct the condition. 
Should you have, however, equipment of your own to do this work, such as the Sudbury Soil 
Tester shown on page 68, we know that the following pH tables will prove helpful. 
Item Proper pH Range 
Asparagus. 6.3-6.8 
Bean. 5.5-6.0 
Beet. 6.3-6.8 
Brussels Sprouts. 6.0-6.5 
Cabbage. 6.3-6.8 
Carrot. 5.5-6.0 
Cauliflower. 6.3-6.8 
Celery. 6.3-6.8 
Corn. 5.5-6.0 
Cress. 5.0-5.5 
Cucumber. 6.0-6.5 
Dandelion. 5.5-6.0 
Item Proper pH Range 
Alfalfa. 6.3-6.8 
Alsike Clover. 5.5-6.0 
Barley. 6.3-6.8 
Buckwheat. 5.5-6.0 
Kentucky Bluegrass_ 6.0-6.5 
Meadow Fescue. 6.0-6.5 
Millet. 5.5-6.0 
VEGETABLES 
Item Proper pH Range 
Egg plant. 5.5-6.0 
Endive. 6.0-6.5 
Kale. 6.0-6.5 
Kohl-rabi. 6.0-6.5 
Lettuce. 6.3-6.8 
Mangel. 6.3-6.8 
Muskmelon. 6.3-6.8 
Onion. 6.0-6.5 
Parsley. 5.0-5.5 
Parsnip. 6.0-6.5 
Pea. 6.0-6.5 
Pepper. 6.0-6.5 
Potato (White). 5.0-5.5 
GRASSES AND GRAINS 
Item Proper pH Range 
Oats. 5.5-6.0 
Orchard Grass. 6.0-6.5 
Rape. 6.0-6.5 
Red Clover. 6.0-6.5 
Red Top. 5.5-6.0 
R. I. Bent Grass. 5.0-5.5 
Rye. 5.5—6.0 
Rye Grass. 6.0-6.5 
Item Proper pH Range 
Pumpkin. 6.0-6.5 
Radish. 6.0-6.5 
Rutabaga. 6.0-6.5 
Salsify. 6.3-6.8 
Spinach. 6.3-6.8 
Squash (Summer). 5.5-6.0 
Squash (Winter). 5.5-6.0 
Strawberry. 5.0-5.5 
Swiss Chard. 6.0-6.5 
Tomato. 6.0-6.5 
Turnip.•. 5.5-6.0 
Watermelon. 5.0-5.5 
Item 
Sorghum. . . . 
Soy Bean.. .. 
Sudan Grass. 
Sweet Clover 
Timothy. 
Tobacco. 
Wheat. 
Proper pH Range 
. 6.3-6.8 
. 6 . 0 - 6.5 
. 6.3-6.8 
. 6.3-6.8 
. 6 . 0 - 6.5 
. 5.0-5.5 
. 5.5-6.0 
Page Sixty-nine 
