ELEMENTS

OF

AGRICULTURAL CHEMISTRY

BY

THOMAS ANDERSON, M.D.

F.R.S.E., F.C.S.

PROFESSOR OF CHEMISTRY IN THE UNIVERSITY OF GLASGOW,

AND

CHEMIST TO THE HIGHLAND AND AGRICULTURAL SOCIETY OF SCOTLAND.

EDINBURGH:

ADAM AND CHARLES BLACK.

That the phenomena of vegetation are dependent on certain chemical changes occurring in the plant, by which the various elements of its food are elaborated and converted into vegetable matter, was very early recognised by chemists; and long before the correct principles of that science were established, Van Helmont maintained that plants derived their nourishment from water, while Sir Kenelm Digby, Hook, Bradley, and others, attributed an equally exclusive influence to air, and enlarged on the practical importance of the conclusions to be deduced from their views. These opinions, which were little better than hypotheses, and founded on very imperfect chemical data, are mentioned by Jethro Tull, the father of modern agriculture, only to deny their accuracy; and he contended that the plants absorb and digest the finer particles of the..................

 

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