ELEMENTS OF AGRICULTURE. 
15 
and the stem, is called the collar, or neck. Beneath the 
neck, branch off the small roots, or rootlets, that penetrate 
the soil in every direction, in search of the organic or in¬ 
organic substances that serve as food to the plant. 
24. With regard to their duration, roots may be divided 
into two classes: 1. Annual roots , those that perish 
after having borne seeds, such as corn, carrots, beets, etc. 
2. Perennial roots , those that live an indefinite number 
of years, as lucerne, for instance. An annual plant may 
often be rendered perennial by preventing its ripening its 
seeds, for it is in forming and maturing the seed that a 
plant exhausts itself, and perishes. 
25. Roots, as regards their shape, may be arranged m 
four principal classes, namely: The tuberous, like pota¬ 
toes ; the fibrous, formed of small threads that spread at 
short distances into the soil, like those of wheat; the bul¬ 
bous, resembling the onion in shape ; and the tap-rooted, the 
most of which are fusiform, such as the beet, carrot, pars¬ 
nip, etc. From these four kinds, all other varieties seem 
to be derived. 
26. Those plants that are cultivated for their roots are 
of vast utility, not only as food for man, but also for do¬ 
mestic animals. The cultivation of the potato, the beet, 
and the turnip, on a large scale, has been of incalculable 
value to the crowded population of Europe, and has more 
than once saved them from the horrors of famine. Indeed, 
the flourishing condition of the agriculture of England is 
based almost entirely upon their growth. It is to be de¬ 
sired that the American farmer should give them more 
attention ; independent of their value in themselves, their 
cultivation is the best preparation that land can receive for 
any other succeeding crop. Roots are drilled, worked 
with a hoe, the weeds are destroyed, and the land ?s left 
cleaR, 
