Agricultural chemistry : a familiar explanation of the chemical principles involved in the operations of the farm / by Alfred Sibson.

  • Sibson, Alfred.
Date:
1892
Catalogue details

Licence: Public Domain Mark

Credit: Agricultural chemistry : a familiar explanation of the chemical principles involved in the operations of the farm / by Alfred Sibson. Source: Wellcome Collection.

    20/360 (page 16)
    performed by the farmer are essentially chemical processes; and at the present time, when the use of artificial manures is nearly indispensable in the farm routine, a knowledge of at least the general principles of chemistry is almost imperative in the faimei who expects to avail himself of all the appliances of modern agriculture ; and all should do this to the be.,t of their ability now that competition with the foreigner has become so important a factor in our calculations, for it is clear that only by the production of first class goods, whose quality may be depended on, can we hope successfully to meet this, and thus help in removing the depression which has so long affected agriculture. It is to be most sincerely hoped that certain slight improvements in some branches may be regarded as indications of the merely tem- porary character of the cloud. Amongst the numerous contributions of chemistry to agriculture, perhaps the most important is the introduction of artificial manures into the system of cultivation; and were this the only practical service conferred by chemistry, it would, on this account alone be entitled to a high place in our estimation, since it is to an extended use of these materials that we must chiefly look for the means of increas- ing the produce of our land to meet the wants of a con- stantly multiplying population. Not only does chemistry teach us the best means of preparing and applying these im- portant fertilizing agents, but it points out to us sources of them which we should otherwise have entirely overlooked. At the present time we manufacture valuable manures from substances that formerly would never have been dreamt of as sources of indispensable plant food. For instance, there are found in certain localities beds of minerals resembling, in their external properties, ordinary rocks and stones; but by chemical analysis they are found to contain a com- pound called by chemists phosphoric acid; this compound is an essential constituent of nearly all kinds of cultivated produce. In grain, roots, hay, etc., we find considerable