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K)"n/ 
 
 EVlDEISrOE OF Mu. F. T. SHXriT 
 
 CHEMIST, DOMINION EXPERIMKNTAL FARMS 
 
 BEKOHK THE 
 
 SELECT STANDING COMMITTEE OF THE HOUSE OF COMMONS 
 
 ON 
 
 AGRIOULTURE AND COLON[ZATK)N 
 
 Session of 18J)4 
 
 PRINTED liY ORDER OF PARLIAMENT. 
 
'-*i»*S 
 
TABLE OF CONTENTS. 
 
 Incrc .sed Interest hy Farmers in Agricultural Cl.emistry ^''"'■ 
 
 Character of Work uadertakeu by Chen.ical Department ^ 
 
 V irgin (Soils of Canaila 1 
 
 Fovldei' Grasses of Cana<la 1 
 
 Valuo :,( Legumes for Green Manuring. .'. 2 
 
 The Leguminosai as Nitrogen Collectors. .... 3 
 
 Soiling Crops 3 
 
 S!'h:h!^"'7^^"1!"'"'^^^^^^^^ t 
 
 Ihe right Tune to cut Grass for Curing 5 
 
 The Value of Clover as a Cattle Food. . . . " 6 
 
 Relative Value Plan for the Purchase of Milk. 7 
 
 Relation of Fat to Casein in Milk 7 
 
 Well Waters of Farm Homesteads 8 
 
 Instructions for sending Sa.nples of Water for Analysis ^ 
 
 Correspondence and Conventions. H 
 
 Canadian Cereals at the World's Columbian' Exposition '^ 
 
 The right Time to cut Wheat 12 
 
 Fruit Preservation-for Exhibition Purposes ^^ 
 
 Formulai for Fluid? used in Fruit Preservation '* 
 
 15 
 
Committee Room 46, 
 
 House of Commons, 
 
 Feidat, 18lh May, 1894. 
 
 The Select Standing Committoo on Agriculture and Colonization met this day, 
 at lO.^^O a.m. Dr. Spioule, chairman, presiding. 
 
 Mr. Frank T. Shutt, M.A., chemist of the Dominion experimontal farms, was 
 present by citation, and being called, addressed the committee as follows: — 
 
 Mr. Chairman and Gentlemen, — Incoming before you again, after an interval 
 of another year, to give an account of the work accomplished by the chemical 
 department of the experimental farms, it will only be possible for me, as on former 
 occasions, to touch very briefly upon some of the more important features of that 
 work. I shall have, of necessity, to pass over, without even mentioning much that 
 is of interest, and for a detailed account of the work of the year, I shall have to 
 i-efer you to my report which has lately been issued. 
 
 INCREASE OF INTEREST BT FARMERS IN AQRIOULTORAL CHEMISTRY. 
 
 It is not necessary for me here to emphasize the important character of the 
 work in which I am employed, namely, that of investigating agricultural problems 
 by the means which chemistry affords, and of disseminating knowledge respecting 
 agricultural matters, that is to say, respecting soils, fertilizers, cattle, fodder and 
 the like — a knowledge which must necessarily lead our farmers to a clearer under- 
 standing of what they are doing, resulting in a more economic and profitable 
 practice on Canadian farms. I say it is unnecessary for mo to dwell upon the im- 
 portant character of this class of work, but I feel sure you will be glad to learn that 
 every year marks a keener interest on the part of our farmers throughout the whole 
 country, in our work and expei'iments. Each succeeding year sees a gieuter desire 
 evinced by our agriculturists to avail themselves of that knowledge and that assist- 
 ance which, we, at our experimental farms can offer them. 
 
 During the last few years my work has naturally ni ranged itself into several 
 subdivisions, or classes, and with your permission I sh 'riefly outline these and 
 speak somewhat of their character and extent. 
 
 ANALYTICAL WORK. 
 
 This includes the planning and working out of all agricultural problems, the 
 solution of which it is deemed will be of value to the country, or at any rate to a 
 large number of Canadian farmers. Ab examples of this kind of work, I might 
 mention the chemical and physical examination of typical virgin soils which repre- 
 sent large areas in the Dominion, the question of the amelioration of alkaline soils, 
 the rendering soluble of the mineral phosphates, and the estimation of the nutritive 
 value of the various fodders. These are all questions which are of wide importance, 
 and the results of which would benefit to a large extent the whole country. 
 
 VIRGIN SOILS OF CANADA. 
 
 I would speak for a moment upon the first of those I mentioned, namely, the 
 virgin soils of Canada. In the examination of typical soils which represent, as I 
 have said, large areas of territory, soils which have neither been manured nor crop- 
 ped, we can obtain much needful information regarding the amount and the char- 
 aetor of the plant food which Ihcy couiain. Aithough it is irupossiblo, in the 
 present state of chemical science, to ascertain the exact amount of immediately 
 available plant food in the soil, yet a chemical analysis tells us distinctly the total 
 1 
 
2 MR. FRANK T, SHUTT, CHBMIST. 
 
 amount of plant food and its character. We learn therefiom in what essential 
 coiistituontb it is rich, and what elomonts it is nocesMary to add to supply 
 deficiencieH. Having in our ponsession data regarding temperature, rainfall, &c., 
 we may use chemical and physical results ihut have been carefully obtained, 
 to predict the probable fertility of the soil. We can also foretell, in a degree, 
 the suitability of those soils for various farm crops. It would take up loo much 
 time on the present occasion to review the work done during the past year in this 
 branch of our investigations, but 1 should like to say that we are gradually accumu- 
 lating some very valuable data which will be of use, not only to our own people here, 
 bi t, [ am convinced, will bo of great service for immigration purposes in European 
 
 countries. 
 
 I trust that some time in the future we may bo able to construct, for certain 
 large areas of Canadian territory, soil maps — maps similar in principle of construc- 
 tion to those that are prepared as weather maps. Such maps would outline more or 
 less accurately, the general character and fertility of the soil of the various areas in 
 Canada. This work, of course, could not be carried out entirely from laboratory 
 data, but would have to be supplemented by an examination of the various soils in 
 situ.' I mention this matter to show the possibility of a more extended and perman- 
 ent usefulness in the future, in connection with the examination of virgin soils. 
 
 The soils which wo have examined comprise specimens from all parts of the 
 Dominion, from every province. Our results show that we possess in Canada soils 
 which compare most favourably in richness of plant food with the best and most 
 fertile soils of other countries. Concerning much of the praii'ie soil in Manitoba and 
 the North-west Territories, as well as those alluvial soils which have been formed as 
 river deltas and tidal deposits, both on the Pacific and the Atlantic coasts, it is 
 scarcely possible for mo to speak in terms of exaggeration, because they possess 
 such a vast store of plant food, a large portion of which is assimilable and ready to 
 be used by crops. With regard to the other provinces, wo have analysed many soils 
 which have shown themselves to be excellent. A detailed account of the analytical 
 results in this work, as well as deductions drawn therefrom, will bo found in my 
 report for the year. 
 
 FODDER GRASSES. 
 
 It will now be necessary for mo to proceed to the second subject of my branch 
 of research work, namely, the examination of cattle fodders. In fodders, the most 
 important work of the past year has been the preparation of bulletin No. 19, which 
 was issued in September last. It contains a botanical and an agricultural account of 
 many of our native and imported varieties of grasses. It contains, as well, a state- 
 ment of the chemical composition, and deductions therefrom, as to the relative value 
 of these grasses for feeding purposes. This bulletin is the result of the joint labours 
 of Mr. Fletcher, the botanist of tho experimental farm, and myself. The grasses, 
 whose analyses appear in this bulletin, were grown either at our own farm here, 
 in Manitoba or in tho North-west Territories. We have, therefore, the composition 
 of the ■'•rasses grown under various conditions of climate and on different soils. I 
 should^also add that many of the grasses examined were cut and analysed at two 
 sta-res of <--rowth This was to ascertain the best period at which they should bo 
 cu^for making into hay. In this bulletin, a farmer can find an account of all the 
 more common grasses, some of which are illustrated. There were ninety-two in all 
 examined and the dairymen and stockraisers will here obtain much useful informa- 
 tion re"-ar'ding the general character and suitability of our grasses, either for pasture 
 or for "meadow purposes. Tho figures given show their composition, and, conse- 
 quently their relative food value. One of tho most important deductions which wo 
 were able to make from this work, is in regard to the deterioration which takes 
 place in the food value of grasses as they ripen their seed. 
 
 Tho analyses of those grasses show that the best practice would be to cut the 
 o-.-nsses while in bloom, or shortly after, if we wish to preserve the greatest amount 
 of the most valuable of the food constituents, viz., the flesh-formers or albuminoids. 
 Shortly after the time of bloom, the fibre of the grass becomes woody and less 
 digestible; so tha;, there are two important reasons why timothy and other grasses 
 
CHEMISTRY OF AORICULTURE. ' 5 
 
 should not bo allowed to ripon before cutting for hay. The compaiinon of the food 
 value of uU tho j^rasHCS exarainod is a mattorof MUch oxtrome detail, that I fear it will 
 be impowHible for mo, this morning, to enter upon it. In conclusion, I may Hay, that the 
 examination of our Canadian gruBHos is not yol completed, but during the present 
 Bummer we hope to do a conMidorablo amount of work to increase our knowledge of 
 this Mubjoct, which U of very great importance to farmers and dairymen, and to bring 
 this investigation to a conclusion. 
 
 VALUE OF LEGUMINOUS PLANTS FOB OREEN MANURING. 
 
 In my report for 1893 will bo found tho analyses of several leguminous fodder 
 plants. Tho botanical family, leguminosio, is one comprising tho pea, bean, clover, 
 vetch, and some others of a similar character. I wish to call particular attention to 
 this class of plants, because whether wo grow thorn as fodders or for the pury)oso of 
 green manuring, they are extremely valuable and important. As fodders, they ex- 
 coed in food value the ordinaiy bulky fodders, such as Indian corn and the grasses. 
 They are very much more valual lo, weight for weight, than those, and their cultiva- 
 tion improves the soil, not only n tilth, but also in the elements of fertility. A few 
 words in explanation of this may not, hero, bo out of phice. It has long been known 
 that by turning under a crop of growing clover, tho soil may be very much enriched, 
 but until quite recently the reason for this has not boon rightly understood. It was 
 thought that owing to tho fact that clover was a deeivrootod plant, which drew 
 its nourishment largely from the sub-soil, by the turning under of the clover, this 
 nourishment drawn from tho sub-soil was added to tho surface soil, to be used by 
 subsequent crops. This is but a small part of tho truth. Wo know now that clover 
 and pease, and tho rest of the class to which those belong, obtain their nourishment 
 as far as one important constituent is concerned — in a very large measure, 
 from tho atmosphere. It is for this very reason that these plants are of so 
 much importance, from an economic standpoint, both as sources of cattle food 
 and for the purpose of green manuring. A further word of explanation may 
 be added to make that clear. We all understand now that the essential 
 elements of plant food, necessary to bo returned to the soil if fertility 
 is to be maintained, are three in number, viz., nitrogen, ])hosphoric acid and 
 potash. Of these three, nitrogen is tho most costly. In the form of commercial 
 fertilizers it costs about 15 cents a pound ; phosi)horic acid and potash cost from 
 5 to 7 cents a pound. Nitrogen therefore is the most exi)ensivo of all plant 
 foods. The same is true when wo cr me to consider animal foods. The most im- 
 portant and the most costly constituent of fodders are the albuminoids, the 
 characteristic elemer^ '^t' which is nitrogen. So that whether we feod plants or 
 animals, to do so eci • 'ically, we have lo look for a cheap source of nitrogen. Now 
 the legumes, alone ot aW classes of plants, are able to appropriate, absorb, assimilate, 
 and convert into their own tissues tho free nitrogen of tho atmosphere. All other 
 plants have to take their store of nitrogen from tho soil. This is one of the greatest 
 and most important of recent discoveries of agricultural science, and it is one that when 
 widely known and practised must certainly prove of tho utmost value to our farmers. 
 Plants may, therefore, now bo divided into two great class— tho nitrogen collectors, 
 viz., clover,' pease, beans, vetches, lupines; and tho nitrogen consumers, which class 
 includes all other farm crops. . 
 
 In many parts of tho world where this knowledge has been disseminated, ac- 
 cepted and put into practice by the farmers, agriculture has been revolutionized, and 
 this is more particularly the case where the soils so improved have been originally 
 of a light and sandy character. Tho growing of the legumes, it is to be understood, 
 then aifords a means of taking a largo amount of free nitrogen from the air and 
 converting it within its tissues into a very important and valuable material, which, 
 when turned under, furnishes readily assimilated food for succeeding crops, at the 
 same time the humus or the vegetable matter thus added to the soil very materiaUy 
 improving its tilth. lu light and sandy soils it increases tho capacity of the soil for 
 moisture, and fermentative changes also take place which not only improve the 
 tilth but finally result in a setting free of mineral plant food. I must not further 
 
* MK FRANK T. 8HUTT, CHEMIST. 
 
 pursue this interoBting and important subject now, but I thought it well thi« morn- 
 .ng. to draw your attonl.on to this recent cli«cove;y in agricultural chemUtrrand 
 80, indirectly, to emphuHizo its importance to our f^rmern. ^nemisiry, ana 
 
 By Mr. Carpenter : 
 Q. At what Htago of growth U there the mont nitrogen in theno plants ?_A 
 The^maximum amount of nitrogen is immediately after flowering_UH the noed is 
 
 By Mr. McMillan : 
 
 nil K?; J'i° '^'^"^'1" '""" '^* on? H'"" ^^""«''' ^^»^ ^^« assimilation of nitrogen was 
 a I by the leaves Are they still of that opinion ?_A. No. If you take up fdover 
 pant and carefully wash the earth from its roots, you will notice tho,7are Httle 
 tubercles upon the roots. In those tubercles will be found bacteria, which in some 
 way, notat all clearly understood at present, but by some physiologiJal pmce™ 
 
 ?rrt']^ f ^> ' k' f ^"^ '\'""' V>«f'«« "ifOKon of the air. '^This is proved^by the 
 foct that when the clover plant is deprived of the tubercles it is no ongor alMe o 
 that Vh^ k"' r'™''f " ^he free nitrogen in the atmosphere. It has Ln bund 
 that when the clover plant is grown in soil rich in nitrogen, these tubercles do not 
 deve op, showing that their growth is dependent upon a certain " hunger •' of the 
 plant for nitrogen. This points to the fact that tLre is ..o economy in growin-^ 
 clover for manure upon soils which are already rich in nitrogen, becaus^f nTha't 
 case, they draw nitrogen from the soil and not f.-om the air. ^ But if you suDDfv 
 mineral iood «u the form of potash and phosphoric acid to a soi! deficient n, nitTgen^ 
 the legumes, by the bacteria in the tubercles, by a process known a^ svmbS' 
 Smgin of tJe ah"""^ '°"^''' '"'^ albuminoids,^ within their tTssues.X Ze 
 By Mr. Roome : 
 
 Q. Then the leaves have nothing to do with the assimilation of the free nitro- 
 gen f-— A. JNo. 
 
 By Mr. Bain : 
 
 Q. Dees this apply also to the bean plant ?— A. Yes 
 
 Q The roots develop in the same way ?— A. Yes, but they have their particular 
 form of bacteria. The tubercles of the lupine contain a different form of EactSm 
 to that of clover, but the function is the same in both cases. ^^enum 
 
 SOILING CROP. 
 
 The practice ofgiowing a patch of mixed oats, pease and w neat to be fed to 
 dairy cattle when the pasture runs short, is now becoming common, and wherever it 
 has been tried has been highly spoken of. Sometimes the mixture is of oats and 
 pease on y. This green food is succulent, nutritious and palatable, and proves of 
 much value in keeping up the milk flow during the hot diy season. It is a chean 
 lodder, there being a large yield per acre. ^ucai> 
 
 By Mr. McMillan : 
 
 Q. Will the development of the tubercles take place most rauidlv in a wfill 
 drained soil or in a soil well saturated with water?— A. I have no data on that 
 point, but should not suppose the clover would thrive in a soil altogether imnermft. 
 able to air. I might add, that we can inoculate soil and can induce this assimilation 
 of nitrogen, by transferring to a plot of ground a certain quantity of soil that has had 
 clover or pease grown in it. That will bring the bacteria with it and inoculate 
 ^wa tubercles will then be formed on pease or clover subsequently 
 
 By Mr. Roome : 
 
 Q What doyou include i^n the term " bacteria "?-A. I include the plants which 
 we ordinarily understand as those which produce fermentative changes, and amongst 
 
CHEMISTRT OP AORICULTDRB. § 
 
 which are those germs which cause zymotic disoiisos. Thoro are beneficial and 
 uijunoiis bacteria. Thoy belong to a very low order of plants known iw the tunL'i. 
 They lack green colouring matter and are microscopic in size. 
 
 By Mr. P rid ham : ■ 
 
 Q. Have you ever tried experiments with buckwheat for fertilizers?— A. Buck- 
 wheat can only take nitrogen from the soil like other plants, but it is easily grown 
 A crop of it ploughed under returns to the soil plant food in u condition more or less 
 assimilated for future crops. You have, so to speak, partially digestod it It adds 
 humus-lorming material to the soil, which is an important factor in soil fertility 
 There are several ways in which this green manuring may bo df)ne profitably. If 
 the soil IS exceedingly sandy the nitrogen-collecti-.ig crop, previously manured if 
 possible, with potanb and phosphoric acid fertilizers, may bo turned under just after 
 flowering and while yet still green. If clover is used, the Hrst crop may be fed and 
 the second growth jjloughed under. However, in the majority ot instances the more 
 economical and profitable method will be to use the legumes us soiliu'r crops a^ in 
 this way we obtain highly nutritious food very cheaply— food that will allow us to 
 dimmish the grain ration of the cattle, and at the same time to replace on the soil 
 from 75 to 85 i)er cent of all the plant food in the crop. I think ,0 should draw 
 the attention of our farmers to the importance of this question, anu 10 the necessity 
 of endeavouring to increase the fertility of their soils by growing more of these 
 leguminous crops. In this way, we may cheaply obtain the most costly element in 
 both plant and animal food, and at the same time, permanently improve the c(m- 
 dition of our soils. 
 
 By Mr. McMillan : 
 
 Q. Do you think that they would be of more value acre for acre, where a good 
 crop of corn can be raised ? Which crop can we raise the greatest quantity of?— A. 
 VVe have to look at this matter from several standpoints, "in i-omparing clover with 
 Indian corn, we can obtain a much larger yield from the latter crop. In the case of 
 grasses, however, that ratio is altered. Wo obtain not only richer food through the 
 legumes, but wo also obtain a larger yield per acre. I am advocating a more exten- 
 sive growth of legumes, but in doing so I am not in any wav speaking disparagingly 
 of Indian corn. On former occasions, I have gone into the question of the growing 
 of corn very fully, and pointed out to this committee that it is our chief and most 
 important fodder crop in this country. It is of inestimable value fordaiiy purposes 
 and the one plant which lias made winter dairving possible, but at the same time we 
 have to recognize this fact, that the Indian corn plant takes from the soil those 
 three essentials of plant food which I have already mentioned, in considerable 
 quantities. The growth of Indian corn does by its proper culture, improve the tilth 
 ot the soil, still it cannot utilize the free nitrogen of the air to make its albuminoids 
 from, nor can it add plant food to the soil. In the growth of the legumes we have 
 
 on 
 
 ■ I — -" -••■■' ""■'. »■• "uti ^i>/>viii in iiic iuyuiiius, we 'lave, 
 
 he contrary, a valuable fodder produced cheaply, in addition to the nitrogen 
 stored in the roots, which may bo used by the future crops. 
 
 By Mr. Carpenter: 
 
 Q. Would you recommend the growing of pease in an apple orchard ?— A A 
 +u^'"^f u ^""'"^ depend on the character of the soil. If" you wish to improve 
 
 the tilth, that IS to say, if the soil is deficient in humus as well as to supply nitrogen • 
 if It were a light porous soil it would be well to turn in a crop of clover or pease' 
 and in that way increase the amount of plant food and the capacity of the soil for 
 moisture. I do not think it is advised, however, by the best authorities to grow a 
 crop in the orchard if the soil is fairly good, because it is looked upon 'generally 
 that the trees require all the ground available to furnish them their Ml.-in't fo!!!! {- 
 the second place, in doing so, you would add nitrogen, which is not the most essen- 
 tial tertilizer for orchards. At the same time that, such a crop is grown there should 
 be added some wood ashes or some other form of potash. 
 
6 
 
 MR. FRANK T. BHUTT, CHEMIST. 
 
 By Mr. Semple : 
 
 iS" ^'^ ^ri."./"."'". ^ixPf'ence as to the beet time of cutting hay to set the most 
 f. . .i .T^'" '' " V" ^'"r- "'^ ^^^''^'y «ft«''wards, wo find in t^hc nf^-orUy of in 
 
 S ani nulriuS'r ^"''' "'^''' "™'""' '^^ ''*"'' ''''' ^' ''^ *^^" -««^ P'^'- 
 By Mr. Boome : 
 
 Q. You told us that with corn the best time to cut it is the glazinsr stuffo ? 
 How do you account for this difference ?-A. Several questions have to be d^sc sfed 
 in that connection. If fhe corn plant is cut at an earlier stage of growth than '4Taz- 
 ;ng' -say when tassel mg-we sustain a considerable loss of real caUe food Thfs 
 IS because the young plant is watery. As it matures it not only increases in weitht 
 matter ?'"Th' f f' ^^'^'i^^^ \0 to 12 per cent-iJ repked b "d^^ 
 matter. This development of the cj^.rbohyd rates points to economy in allowinj 
 ^L t '°. '"'■^^"'■P; '^"^"fe'h it should never be left standing until stalk and earTrf 
 ;hP«r.«?«' ""'^ would mean a OSS in digestibility. From "Tasseliing " to "glazing" 
 I? th A *?" ,'""';'^«« "^ almost 100 per cent in the dry matter, so that if we cut the com 
 « low t 1 ^' l^'^tu""' f'""''^ °"'^'Sct one-half of the cattle food we obtain if' we 
 allow It to go to the glazing condition. Althouirh the dry matter of the corn Is 
 richer in albuminoids at the earlier stage, yet, allowing the plant to reach fu 1 dl 
 
 Tn Xtiit^Vtt ?;;irr ''''-' -^^'^ ''- ^"•^-^ *'^ siigirt^i^re'rint 
 
 tLZ " P'«"'« "'"tj.ie, ttie fibre becomes mure and more indigestible. Cd L 
 
 valuable just in accordance as it is digestible. The fibre in ripe grass is therdbre 
 
 ess digestible and less valuable than that in grass at a younger ^stage Further as 
 
 of,?Hi. Tff ^-^'^ ?' l"*^''"" ?'" ^" «"*' ^^^'^ '« « migration of food mateHalin! 
 c uding albuminoids, from the stem and leaves to the seeds. This migra fon of 
 elaborated food leaves the former poorer but enriches the latter. Hence if the seeds 
 are .n a great measure lost, as is sure to result by shedding if the g. ass is allowed 
 to thoroughly ripen before cutting, u serious loss of cattle food ensues, which St 
 have been avoided by cutting a week or so earlier. Many grasses shed their s?ed 
 very easily and readily on being harvested when ripe. Indian corn on the other 
 hand, does not suffer loss this way, but retains its seeds which possess the albumi- 
 noids derived from the stem and leaves ' aioumi- 
 
 in^ o^thlClT" 1''T1"t-I'°'" '"° P"''P««^«. will there be any loss through shell- 
 Hpe '«^^^-^- Not If It were cut green, i.e., before the stems and selds were 
 
 r^ln.S'-'^^u'"''^*'^ '*"'* "'"®* "'■^ ''"^ then, when their seed begins to glaze and 
 placed in the s.lo, we are to understand there is no loss ?-A. The?e wi 1 bi no loss 
 unless subsequent changes occur through a faulty silo. ' 
 
 By Mr. Carpenter : 
 
 wh.^; ^^"7,yo»t'i'-;d millet for silos ?-A. I cannot say, but there is no reason 
 why It should not make first-class ensilage if cut at the r ght time and piese^ved 
 All grasses m.y be siloed with success, if proper precautions are taken ?'"'"' ^''^* 
 H >nKr' /•. m, ^"'^'P ^°''" "^""'^ ^^ ^ ^«^^er crop for silo.— A. Oh. yes there is no 
 
 cattt ?odder ^Vt'T "h"" '"'^ ?T ""^''^ T '=«" Obtain the same yiefd pe. ac e of 
 cat le fodder. It is, however, to be remembered that corn is not a fodder rich in 
 
 meaTlZn'' ?f^ """* ^' supplemented either by some of these legumes or a partia 
 ZhL 1\ .if^^g?^ «"d feed more clover, we shall be able to red ice in our 
 
 0? fodier Tn tn"Th,r'" ■' ^r"'?' '^ '"'"' """ '''''''^'y '^ f««d- ^ Che.'; source 
 raising album.nouls, is necessary for profitable dairying and stock- 
 
 By Mr. 8empls: 
 
 for w^eiX^^'^r rinl7" ""■ ^'^^^^^u *Ji' '""'* '^"'"'^^'^ *«^ feeding purposes, weight 
 lor weight /—A. Clover is very much the more valuable. off > S"* 
 
 ; 
 
CHEMISTRY OF AGRICULTURB. 
 
 
 By Mr. Wilson : 
 
 Q. But that would not be so for horses? — A. Yes, for all feeding purposes. 
 There is a mistaken notion in this country with regard to the relative value of grasses 
 and legumes. The analyses and the results of experience show that the feeding 
 value of clover is very much superior to that of the grasses. 
 
 Q. Superior to timothy ? — A. Yes. 
 
 Q. For horses ? — A. Yes. I cannot recall at the moment any instance where 
 grass hay has been entirely replaced by clover hay in the feeding of horses, but un- 
 doubtedly the latter affords them, weight for weight, much more nutriment than 
 the hay from grasses. 
 
 By Mr. McMillan : 
 
 Q. I believe that clover is much more nutritiour* for horses if you get it into the 
 barn without any taste of mould. That is what injures the animal ? — A. This 
 erroneous notion with regard to the relative value of timothy and clover (viz., that 
 the former is much mure valuable), is very common in this counlr}', but you will 
 not find that it exists in the older countries. ■ Great care, us you have just remarked, 
 as to the proper preservation of the clover, is necessary. It is owing to carelessness 
 in this matter, that makes it possible that any objection can be raised to clover as a 
 nutritious and wholesome feed. It should be free from dust and mould. Our 
 analyses and our feeding ■ iriments combine to show that the clover is much the 
 more valuable of the two. 
 
 I 
 
 BELATIVE VALUE PLAN FOR THE PURCHASE OP MILK. 
 
 I would now speak briefly with regard to the relative value plan for the pur- 
 chase and sale of milk. On former occasions I have explained to you the principle 
 of the Babcock process, and the composite test, and I have also dwelt at some length 
 on the advantage that would accrue to our farmers and dairymen from the adoption 
 of this plan in the sale of their milk. 
 
 In June last, I issued a bulletin (No. 13), which gives full instructions for mani- 
 pulating the test, in creameries and cheese factories. It also contains an explantion 
 and illustration of the necessary calculations (which are exceedingly tsimple), to be 
 undertaken in estimating the dividends due to patrons who use thin process. Some 
 idea of the interest taken in this matter, by our people, may bo obtained from the 
 fact that the first edition of this bulletin was exhausted a few weeks after it was 
 issued. The bulletin has been incorporated in the Dairy Commissioner's Eeport for 
 1893, but to meet the special demand for factory purposes, it is proposed to issue a 
 special edition in the course of a few weeks. It is not at all to bo wondered at, that 
 such a method as the "Babcock" should appeal to everybody who gives the matter 
 a moment's thought, as being a more equitable and business-like plan to adopt in 
 creameries, than the old pooling plan. Every one must acknov^ledge that it exactly 
 measures the qualities of the milk for butter making purposes. The superiority of 
 the test over all others, for creameries, is now universally admitted, but it is not as 
 yet acknowledged by all, that it is the best plan to adopt for cheese factories; and 
 that is why I wish to bring the matter before you this morning. From the work 
 carried on by our Dairy Commissioner, Mr. J.W. Eobertson, as well as from a largo num- 
 ber of experiments conducted by Dr. Van Slyke of Geneva, New York, and i>v. Bab- 
 cock, Wisconsin, it has been clearlj' shown that the fat in milk varies with the 
 casein or curd, so that the ratio between the percentage of fat and the percentage of 
 curd is more or less constant for milks of varying proportions of fat. The ordinary 
 impression is therefore erroneous, that a milk rich in butter fat is necessarily poor 
 in curd, A rich milk will make more and better cheese than a poorer milk. The 
 popular idea that one cow is a butter cow, and another is a cheese cow, is not borne 
 out by science or experience. It has been most conclusively shown that the per- 
 centage, of huttor fsit. in the. milk, gives us n!! that is noee.'^sary to arrive at the v.'Uu© 
 of the milk for cheese making purposes. The following are some statistics to cor- 
 roborate this: they are from the very highest authorities in this matter, and are 
 well worth careful consideration by all interested in cheese making: — 
 
^ MR. FRANK T. SIIUTT, OHKMIST. 
 
 v.. .Sl.\k. ,.t 11,0 oxiHMuiiontal station of (Jonovu, N. Y., Li Mlu.wini tho 
 
 I'lT iVIlt 
 of flit 
 
 in milk. 
 
 "f flit. 
 
 H 7'J 
 
 rir. 
 
 t 71 
 
 A vpi npit 
 pi'i' ii'iit 
 of onsi'in. 
 
 From.'lOfo.S f) 
 " ;tr.".jo 
 " ro'Mr. 
 
 " f.0"ft2,f, 
 
 2 *-•(> 
 
 '2 ii\ 
 L' 7lt 
 
 ;t(iri 
 ;mi.' 
 
 T,1.H, of 
 
 
 V,\t. lout 
 
 I'liwMii |H'r 
 
 fi 
 
 nil 
 
 1111)11 
 
 lb. of flit. 
 
 
 of 
 
 milk. 
 
 •m 
 
 
 
 ;i2 
 
 '(i(t 
 
 
 
 ;t:t 
 
 m 
 
 
 
 i.'.'^ 
 
 fn 
 
 
 
 ■;ti 
 
 Vrr ci'iif of 
 f.ii ill milk 
 out ill wlioy, 
 
 :<r> 
 
 7 7(1 
 f. '.Ill 
 
 l.h". of ' , , 
 
 •I MC f|-,,iM ,' ";'''" '''"'''H" 
 
 KHi iiw. of i , '"[ "'• rj 
 
 Milk "^^ '" '■""'• 
 
 '.111 
 
 Id (II 
 
 II ;u 
 
 I 'J ,s.-, 
 
 1! 70 
 
 •J 7;i 
 
 •J 71 
 
 2 lid 
 
 «m,.n f r ." . " ''."■'^*' number (.f oxpoiimontMcondnolod and Iumo enilomizod 
 OHtaliiiH h t HH !,„•,. thai tlu- fat ...inlonts of milk aro a t.uo i.uiicalion ,( ,h i Z'of 
 •»'"t nu I< tor tho purpose ofchooKo-.nakin^., Milk with 4-il po oo o St ^ivl [ 
 ••■'•l>«'>'>'-';^-.tvl.vlH..toryiold..fohoosoporl()(MI,H. than n.ilk vi h ; 7^ p ' con of 
 fH(. In tho tu-Ht .nslanoo 12-86 lbs. of ohooHo, in tho hitler 10-04 lbs. of choose 
 
 % J/r. McMillan . 
 
 _ Q. Ih it^ possible to o;ot milk with so nuioh butter-fut that yon cannot convert it 
 
 .. ;> eho«se?-A. I know that nulk of th. richness of f. per cimi. o .S u> . Int of 
 
 u ter-la . can be used w thoul any Iosh of butter-fat in' tho whov. n' to an a 
 
 n attor ot expenmont ,t h.-m been found that, there has boon a smaller nercon 'i. o ,,f 
 
 H. of bu tcr-lat ,n the wh-v with the richer milk than with the p. ror m "tI o 
 
 above table shows over !) per cent of the fat lost in tho whey with milk ; - ,r ce t 
 
 with \ r S n , T'V r' ""^' ''^'^"'''^'^; ^^^-P^"'''"""'" '"'ve been conduito.i J li||c 
 «i 7or 8 per cent o butlcr-fat. hucI. as some Jei^sevs nuirht .rive. 8uc m ik 
 Ti . ci n' "" ^^"^'^'^"'"'^l^: rieb cheoHO, and if the price of t he choL vVcrc a h ,r n« 
 n ts , ,i„H„, oramount of butterfal, an excoedinlilv valuable choose w... Id ro ' df 
 
 n p.a tue. All that 1 havo said is quite true with ronard l<, milks which mi.rht 
 bo supp led to creameries and choeso factories. It in of The L-reatest „n, n ,o ' Sat 
 
 h.s dehn.te knowUnlKO should be widely disseminated, bicails ^ „ t ' 1 . i no 
 .Ko, the accuracy and reliiibility of the " n,.,bcock method " for cheese m ki [ waH 
 d.sputod point. Tins work will lead to ,ho wider adopUon of tl H , c 'es Tnd 
 
 Citable bat'""' '"' "' ''"""'""« "" ^""'"« '' '"'"^ "'^ '^ '"-•" businoLSo and 
 By Mr. Rotrand : 
 
 reliaSo h^evo'iy wa;."'' ""''""' " '"^'"""^' '"''"'"'" ''''' ^"^^ ' ^"-!<^-- '» Perfectly 
 By Mr. McMiUan ; 
 
 frn. 1 • '• , f""^'. "'■•"■ ^*"*'"''"- ^^""''' ""^f' l'^' possible? Are t ,o.e n. t hu4o 
 trnc sot country dotted over wi.h drift, with a to^.pi n^r of bouldor c v s^ls i.a! 
 would make it very difJicult to make a proper nlapV-A. Un loubuS; t^^^^^^ 
 groat d.rticut.os „, mappi,,^. o„t tho areas of this cinintrv. Much S, ".u d 
 no bo sat.sfactonly mapped, but I think several of tho largest a eas c, . bo , ao 
 
 {lu'roLr;! '"''""" ^^'"•'"*''".- \^'' North-west T.rrit.,rics^.nd H tf o un bia' 
 2Z?.U r: ^T P"''»"."'«';*^>'"--'rio and Quebec and tho Maritime I'rovincrtlmt 
 might also bo worked up in this xvay, but I locofrnizo tho difficulty that there woibf 
 bo ,n certain portions of tho older p/ovineos, in makin.r such J2. rt wn't T^tt 
 
 phvHicftId',r\.swnll'!!'''!^,f '"'''■'•'' '''^"''^ ^-^ "':?"«'^«'^y to accuinulato 'ehemicul and 
 S^^mJ^ri^^^klti^alX'maj!:^''"^'"^'''"'^"^^ «^«" '^ -- 
 
 I 
 
 I 
 
I 
 
 1 
 
 OHBMISTRY OF AORICULTURB. ' 
 
 ANALTSKS OP SAMPFiBS OK SOILS AND KEBTIMZKBH, &0., FOR PARMRRS. 
 
 I Hhiill now paHH on to npoak of tho Hecond diviHion of my work nnrnolv tho 
 oxaminiilion and loporting on miniploH mm in by farmorH for nnalvHiH This work 
 iB an over incioiwinK ono. I H.ii)p.mo tlmt tl.iH branch in b.^cofnin.' i.opiilar boc^aimo 
 our armorH mo learning the UHcfiilnoHH of chomioal information and hIho fiom tho 
 lact that no ohartro m mmlo for our oxa.ninalionH. Of courHo, it in hardly noccsHary 
 l()r mo to ad<l that no analyHCH aro mado, tho rosiiltH of which would bonofit tho in.lt 
 vidiial on y. Huch Hhould ri^'htly ho iindortakon at private oxponHo. Tho nmullH 
 of a I jinalyHOH mado, and tho dodnctionH from th.^n, aro of that oharactor that whon 
 nublmhod thoy may Horvo to bonofit a lar^o portion of tho farming community. 
 Durtufi; tho f)aHt year la^J Hamph-H havo in thin way boon rocoivod from farmorn. 
 
 liy the Chairman : , 
 
 Q. Ifl.JHampioHofHoilH?— A. No; notaltogothor. Of that numbor3G were natural 
 lortihzorH, (iompriHin/r ,n„,|H, muokn, poat, wood anhoH, marl and L'yi'^urn At nro- 
 vjouH mootuiKHof Ihiscommittoo I liavodiHcuHHod tho valuoof thoHodiflcront matorials 
 tor lortili/.M-g purpoHos, and it will not thoroforo bo nccoHMary to Hpoak aH to their 
 compoHition on tho prosont occiiHion. I may remind tho oommitto.^ that the exam- 
 ination ol all conimorciul fortili/,orn hold in Canada iw annually undorlakon by tho 
 JnlandKovonuo Dopartmont, to which <loj)artmont tho work in iiMHiKncd by Htaluto 
 
 Of HmlH, 41 HamploH wore hont in. Thcso woro not Hubmittcd to complcto 
 analyHiH, f„r HU.-h ^y()lild noithor bo poHnibio, owinj,' to tho very lar^'o amount of work 
 It ontailH, nor, in tho Hocond phico, would it bo doHlrablo or profitable. Tho hihtory 
 ol tho HoilH HO Hont in, an loKiirdH manuring and d'oppin^, in uncortain, and tho 
 sampling iH not taken with that caro that innuroH tho Hi.mpio forwaidod bointr 
 thoroughly roproHonlativo. Wo havo thoroforo no data that would warrant a lar^e 
 cxpon.liturooftimoonour part, for the romiltH would bo of very uncertain value 
 Wo however, make a preliminary phyHJcnl and chemical (examination of hucH hoIIh" 
 and from tho data so obtained, woaroablo to rei)ort to tho Hondcr, uh to thoir tfoncral' 
 character, what. cropH thoy are bostmiitod for,an.l whatfortili/.erH and treatment will 
 probably give the bent roHultH. In thJH way, we have been able, I think, to <lo a UMofuI 
 work, although it m not of that complete and detailed nature that characteri/.on the 
 examination of hoiIh, tho hintory of whi(di wo know and which aro typical examples 
 ot large aroiw. 1 ho information we havo tlniH been onablod to give to farmers 
 soorns to bo of value, and appreciated, nitico every year a larg(>r number of numpleH aio 
 sent in. 1 have learned from many farmorH that thoy have materially improved 
 their HOI by fo lowing out the HUggoHlionH given. In one caHO, an when the noil has 
 boon light and Hnn.iy, tho advice ban been to turn under a green crop such as 
 cover; in another iimtanco, aw whon the Hoil has been a Htitf clay, <lraining has boon 
 Htroiigly recommended. In othorn, tho treatment of muck hoUh with I i mo and wood 
 aHhoH, tho Mutability of the soil nont for cerealn and root cropH. aro amongnt the 
 more important foaturon of the report. Thene, briefly, may serve as indicating tho 
 nature of the reports sent to farmers regarding their soils. 
 
 WELL WATERS. 
 
 During tho past yoar, forty namplen of farmers' water nupplios havo been 
 analysed and rop.n-tod on. Tho importance of jmre water, I am glad to say is fast 
 becoming recognized by our agricultural population. Many aro now seek ini: to 
 preserve their water supplies from pollution. When all realize the risk in drinkintr 
 impure water, when all aro convinced that for dairy purposos pure water is indi^ 
 ponsablo to good roHuitH, then wo may hope for an improvement of tho water 
 supplies on Canadian farmn. We take every poHsible opportunity to speak against 
 the pernicious habit of sinking wells in the barnyard And HtabloH Wo 
 (maeavour to oiuphasize the equal importance of good water with nutritious food. 
 When farmors learn that there is direct scientific testimony establishing tho out. 
 breakH of epidemics as typhoid, diphtheria, scarlet fever and tho like, with con- 
 taminated water, f .y will pay greater attention to this question of pure water 
 
10 
 
 MR. FRANK T. SHUTT, CHEMIST. 
 
 By Mr. McMillan : 
 
 Q. "What proportion of water sent in from the farms did you find obnoxious? 
 
 A. I have referred to the matter in my annual report. The chemical details are set out 
 there, but I did not calculate the percentage of those unfit for use. There are 34 
 samples tabulated in the report, and confirmatory of what I have just stated, I might 
 quote some of the conclusions which were reached after an examination 'of these 
 waters. For instance, the first is classed as "fair; not polluted bj' sewage." 'Of 
 purer quality than No. 1." " Fair, though too much vegetable matter." ' " Unfit 
 for use ; polluted by drainage from stable." " Fair, no indication of sewage pollution." 
 " Unfit for use i polluted by drainage." "Suspicious; previous contamination indi- 
 cated.' "Seriously polluted; unfit for use." " An exceedingly bad water " "A 
 fairly good water, though chlorine too high." " Not safe for drinking purposes ; poU 
 luted. "Second cla«8 ; with suspicious features." "Totally unfit for drinking pur- 
 poses; very bad." "Very bad water; the free ammonia and chloride indicate 
 presence of liquid manure." "Unfit for drinking purposes." "Excellent; per- 
 fectly wholesome, and ranking with first class waters." "Polluted, as in No. 15." 
 "A good water; safe for drinking purposes." "Seriously polluted, and unsafte for 
 drinking purposes." " Dangerous to use; a bad water." "A first class water of 
 excellent quality." " An excellent water." " Not fit for drinking purposes." "A 
 good drinking water." "Probably a good and safe water." "Polluted." "Pol- 
 luted; not fit for drinking purposes." " A very fair water ; safe to drink." "Con- 
 demned as a drinking water." "Dangerously contaminated." "Seriously pol- 
 luted; unsafe for drinking purposes." " Shows previous contamination." 'These 
 brief reports give a very good indicationof the character of the waters forwarded for 
 examination. 
 
 Q. What effect would not cleaning out a well for a number of years have ? A. 
 
 If the well did not act as a cesspool and the top was properly covered in, so that 
 small animals could not find their way in, it might be many years before it would 
 be necessary to clean out the well. The accumulation of injurious maiter, however 
 is very apt to take place. Much would depend upon whether or not the well is 
 located in a barnyard, or near any source of pollution. When a well acts as a cess- 
 pit, cleaning is of little use. It must be abandoned, and another source sought for. 
 
 By the Chairman ; 
 
 Q. What analysis do you make of water ?— A. Our analysis of water is a very 
 thorough one. I make a complete report as to the amount of free ammonia, albu- 
 minoid ammonia, nitrogen in nitrates and nitrites, chlorine, the total solids, the 
 solids after ignition, the loss on ignition, the oxygen absorbed at 80 degrees Fahren- 
 heit, and the phosphates, if any. You will see from this that we make a thorough 
 analysis of the waters. Deductions from partial or incomplete data are often very 
 misleading. There is no rough and ready way of making a reliable water analysis. 
 
 By Mr. Semple : 
 
 Q. How is the water supplied by the Ottawa water w^rks classed ?— A. It is a 
 pure water, showing no sign of contamination with sewage matter. Nevertheless, 
 It would not rank as a first-class water, owing to the amount of dissolved vegetable 
 matter which its contains and which gives to it its brown colour. It must not, how- 
 ever, be thought that such vegetable matter is of the same dangerous character as 
 that derived from drainage. Its presence, however, prevents Ottawa water from 
 ranking as first-class, although it is a good and wholesome drinking water. 
 
 By Mr. Wilmot : 
 
 Q. The clearness is not always an indication ?— A. No. The very brightest and 
 most sparkling are often the very worst. 
 
 To those who are desirous of sending water for analysis, we issue instructions 
 because it is absolutely necessary that a sample should be carefully taken in a perl 
 fectly clean jar. If the instructions are carried out faithfully, and the information 
 
 ., 
 
CHBMISTRV OF AQRICULTURB. 
 
 n 
 
 . 
 
 -A. No, by express. The sender must pre- 
 
 supplied regarding the source of the water, the work of analysis is done free of 
 charge. The following is a copy of the instructions : — 
 
 " Instructiojisfor Sending Samples of Water for Analysis." 
 
 " Procure from a druggist an empty " Winchester Quart " bottle, which, however 
 must not have held ammonia. If such be not obtainable, a clean, now stoneware 
 gallon jar may be used. In either case, rinse the vessel several times with the water 
 about to be sent, finally filling it up to the neck. Close tightly with a new cork 
 and tie over the cork and around the neck a piece of new cotton, which will prevent 
 the cork from coming out and dirt from entering the bottle. Pack the bottle in 
 sawdust or other suitable packing material, to prevent it from shifting in the box en 
 route, bhip the sample as soon as possible after taking it, prepaying express 
 charges. At the same time, send particulars as to the nature of soil and subsoil or 
 rock, through which the well is sunk, the depth of well, the usual height of water 
 in well, the distance of well from barn, stable or privy, whether the well has been 
 lately cleaned, material and condition of cribwork, and any other information 
 regarding the water, which may assist in drawing conclusions as to the nature of 
 the source and the normal condition of the sample sent for analysis," 
 
 " FEANK T. SHUTT, M.A., 
 " Chomical Laboratory, " Chemist. 
 
 " Central Experimental Farm, Ottawa." 
 
 By the Chairman : 
 
 Q. They send it in bottles by mail?- 
 pay the express charges. 
 
 I have already stated there is direct scientific testimony establishing the con- 
 nection of outbreaks of epidemics, such as typhoid fever and diphtheria, with polluted 
 water supplies. These diseases are often very prevalent in country parts. I am of 
 the opinion that this matter of pure water is just as important for the farmer to 
 study as that of a good and cheap food supply, and perhaps more so, since health is 
 before profat, and indeed without the former the latter is unattainable. 
 
 By Mr. Bain : 
 Q. Don't you think these epidemics often break out when the water is low ?— 
 
 JL 6S. 
 
 *u Q-I'^^at would indicate that the water at one season was not as pure as at 
 others?— A. lou will easily understand how that can arise. When the soil is light 
 the weather hotand the rainfall slight, the water in the wells is consequently ro- 
 auced in volume; at the same time the climatic conditions are those favourable to 
 the growth of bacteria which produce diseases. These two factors work together 
 VIZ., the concentration, or rather diminution in volume of the water containing the 
 bacteria, and the greater development of the bacteria. 
 
 Q. They are not produced by the water being concentrated ?— A. No they are 
 not so produced, but there is a larger number. Before the process of evaporation 
 commences, we may assume, for the purpose of illustration, that there were tea 
 bacteria per cubic centimetre; if this water evaporates to one-tenth of its volume 
 there will be just one hundred bacteria per cubic centimetre. 
 
 Q. How will it evaporate under the ground?— A. The evaporation does not so 
 much take place in the well as in the supply flowing into the well. This is much 
 less. Iho chief reason, however, for the presence of so many bacteria is that the 
 temperature in the dry season is extremely favourable to their growth, and the water 
 already contains nitrogenous organic waste materials for the bacteria to feed on. 
 
 Q. Have you tried rain water, many use a cistern ?— A. When the rain is col- 
 lected in a perfectly pure condition there is no objection to it ; but unfortunately it 
 often contains the washings from a dirty roof and eaves. The soft water cistern shoild 
 
12 
 
 MR. PRANK T. SHTJTT, CHBMIST. 
 
 wlSruct'^red:"'' '• "^ '••^^"■■'^ •"'^"«'*' '"^^^ -««'^ decompose and spoil the 
 
 FODDERS. 
 
 of entomolo^ry and horticulture has been done wh^^^h ™t v /^I ''*^P"''V™^."*« 
 insect and iunffouH foes to fruit ,r,,_!; ' , *^;. ^"'^".S'^^f^'y «s«>8t8 in combating 
 
 will b« of .MviceVX" °rw„, "O""'""™' "'■■■"'J »t from „„,. experiment, 
 
 CORRESPONDENCE AND CONVENTIONS. 
 
 tho,,Vmta'if"l;^?,S„Z"'S:»S™m'='r'^ .T""""' °>™'i°"ins the i„cre»,e i. 
 
 r:^e^'::;rrei;ESF;r?f'T^^^^^ 
 
 fe,..ili.„r,, eaui.'food »„,. .o „„ „'tl it ^pZ Tt.riv oS^.hirT'f '''"'T' '°''"' 
 CEREALS AT THE WORLD'S COLUMBIAN EXPOSITION 
 
CHEMISTRY OF AGRICULTURB. jg 
 
 corea'lt'' '"'"'S^""* '"^^ large portion of tho known woHd, upon the oompoaition of 
 By Mr. McMillan: 
 
 Will ?en?oTt.^:rrwh^^v;:;^:uStt%t^^^^^^ ^^ v« ^^"^ 'i'-^ ^ 
 
 impression that cutting wheat on the green sdJwa'°lvn!^n " 'i""" ""^'*"" *^« 
 Seaforth instructed the farmers to allorthewhoTt.?^^^^^^^^ ''"*'* miller at 
 cuton the green side, it wouldTot IklTtr^nVSe 'slTr '3' YZ-e' 'I ^"'°- 
 experience in the mutter, but from what I hiivA a .twilrLT /i ® "° '^"'®^<^ 
 cutting of grasses before they were q.dteriDefoithl n^^ ''v'^'*^'"'^?''^ ^'^ ^^^^ 
 be seen that wo have an analogous casiJoTe one vo,^ 1^ ^"'K'l- ^"^' '* ^''^ 
 
 as the said seed matures, the ^materia? whch ?" 'tCed ul^in 1 • f "h' ""'^ ^^^' 
 grates to the seed. No'w, if that plant fscu b fo e thS eeds a i n^lTv fnT f' 
 before this migration of material is complete-the migrato.Taction ^ T/ '1 ~ 
 the grain is cut; but if the orain is cut snoh a l„nr, k ^p l'^ ."^'" ^'* "" "■^^^^' 
 
 that the vege.able cell dies b^b^VdrissTl'te 'Ste'r^ TSart'^r^^^^^ 
 that material remains in the straw and enriches the straw )u,T/ '!^^^«=ed, then 
 the seed is impoverished. The life of a VeXbt %« I Tft '' '''"''r ^^^^'^t 
 
 would depend very greatly on the amo^ultVfSt'iret df mp^e^aturT ^ ''' "'"* 
 tivei?,Sc^SS:'^e^:;-Sati^; 3=^.::!^ wou^diecompar. 
 By Mr. Semple : 
 
 Q. I think it is important that vou should t«Qt wKoof ^i. -^ • 
 a week earlier, in order to ascertain the value of ?hp«„1i% ? '* 'f ^"'*^ '"'?« "'^^ 
 possible that ^e Hhall do that. £ pla.It ^al the H^li^^^^^^^ methods ?_A. It is 
 
 By Mr. McMillan : 
 
 leguSnS^Jla'nrLfvaCt" tTlJ^t'Z StMrSl'tt' ^^t,^-^""-' ''^' 
 
 farm. But plant foodin the soi is tf ere to be'"'°|j '' W^"'^ *^".P''*°* ^°"^ °» ^^e 
 using plants'which are exhausul"; sucS areoZ ihe riZs;'rnft''"r '"'"['"^''^ 
 us the best returns. That, however does not iffon! ft f . .V /"^""^ 7^'"® ''"'^ gi^« 
 we have a distinct advantage ove,' othorillM« '* '?f* '" ^^* leguminosm 
 
 from the air a material, woS at least 15 ceSts per Z^^^^^ """ appropriate 
 
 plant food or animal food. This must not L^nn.L.. ' ^u^^^'"'' ^^ ^"^ '^ «« » 
 against the Indian corn crop. I wisT^ur farmL oti ^^1 ^°T'"^ '^'^^'"S 
 no necessity to impoverish L laiTd by grow ng oxh^^ ^Tf r" "'' '\'™ ^^ 
 
 the soil, if necessary, but take good ,carS of thf man,!rr ! i ' ' ^.^*>'' ^^^aust 
 remains in the soil, i is of no vahie to anvbodv ^f2- I °^ ^' *^' P'*'"' ^««^ 
 must be converted into plant substLranffi; in oSm^Tp odual" ExnT™ '*' J* 
 have shown that from 75 to 9fi nor Pon< r.f tk- <'^„i «"»>U'»ipioaucts. ilixperiraents 
 is returned to the soH in the manure ' ^"""^ '^''''^ ^''^'^ *^« ^^'^ ^^ ^he plant, 
 
 5y ^Ae Chairman : 
 
 Q. Which is most valuable for enriohintr tha or.ii *^ f j 
 or buckwheat ?-Clover, most decSv Rnotwhi i""*" "^^^^ * "«P «^ «'o'^«'^ 
 it has taken from the soil while cloveMn addfn^n ? . ''"'^^/^'urns to the soil what 
 has taken from the air, namer^, nUrogeu ' ' ^"^ '^' '**'" '^"^ ""^'^^ '^ 
 
 By Mr. Moome : 
 
14 
 
 MR. PRANK T. 8HUTT, CHEMIST. 
 
 A. In all open or porous boiIh, there is a very large quantity of air. This consists 
 of oxygen and nitrogen. The bacteria in the tubercles are able to make use of this 
 soil nitrogen. It is possible that the nitrogen must first be dissolved in soil waters. 
 
 By Mr. McMillan : 
 
 Q. It must bo a well pulverised soil that must] have the best effect? A. Cer- 
 tainly, the soil must be sufficiently porous otherwise the clover cannot thrive. 
 
 By Mr. Roome : 
 
 Q. IIow are plants affected which grow in water?— A. Some are well adapted 
 to such circumstances, while others cannot live. However, with regard to this assi- 
 milation and fixation of free nitrogen, scientists in Germany and England have 
 shown that all other plants save the leguminosas must have soil nitrogen in order 
 to live, and mature their seed. 
 
 By Mr. McMillan : 
 
 Q. I think buckwheat has this advantage over clover, that is if it is summer 
 fallowed (and especially if the soil is a stiff heavy clay), and in six or seven weeks 
 you can bo ploughing it down. It pulverizes the land, thoroughly ?— A. It will un- 
 doubtedly give you a soil on which you can grow clover the better. It adds humus 
 to the soil and improves the tilth. 
 
 By the Chairman : 
 
 Q. Do you consider the oil in |the buckwheat of any value?— A. Not as plant 
 food. ^ 
 
 FRUIT PRESERVATION. 
 
 By Mr. Bain ( Wentworth) : 
 
 Q. When you where on duty at Chicago, did you pay any attention to the pre- 
 servation of fruit as exhibited in the samples preserved with various materials to 
 keep the fruit fresh ?— A. I did not have anything to do with that class of work at 
 Chicago, though I made a number of the fluids that the fruits wore preserved in. 
 "We have experimented with a very large number of chemical fluids, with varying suc- 
 cess. Without the data which 1 have not with mo, it would be difficult for mo to give 
 you the exact particulars as regards the success we have met with in the various 
 fluids. We have found different fruits require different fluids, for their successful 
 preservation. Certain fruits are very easy to preserve, as museum specimens, while 
 others are extremely difficultof preservation. Success largely depends on the charac- 
 ter of the fruit, whether it is watery or not. With your permission, I will include 
 in my evidence the results obtained by Mr. Craig and myself when pieparing the 
 samples for Chicago. We experimented with a large number of fluids, for instance 
 corrosive sublimate, chloride of zinc, salicylic acid, boracic acid, sulphurous acid, and 
 other chemicals. Without the data, however, which are exceedingly voluminous 
 it would bo difficult to give anything like a detailed account of the results which 
 have been arrived at in the several cases. I shall be glad to append a summary of 
 our results. ~ "^ 
 
 Q. Have you been able to find any fluids that have been pretty successful in 
 preserving samples ? — A. With certain fruits, we have. There are several points 
 that we have to consider in preparing and using these preservative fluids. In the 
 first place, the fluid must be an antiseptic which will prevent fungus growth ; in the 
 second place it must be a fluid which will not absorb any of the liquid in the fruit. 
 If the fluid is of the right density, the fruit will neither shrink nor burst. We also 
 desire to obtain a fluid which will not abstract the colour from the fruit." You can 
 well understand that it is very difficult to get a chemical fluid embodying all these 
 three characteristics, an antiseptic, one possessing the right specific gravity, and at 
 the same time having no effect on the colour. 
 
CHEMISTRY OP AQRICULTURB. 
 
 15 
 
 Q. Possibly yon noticed some of the United States samples of fruit shown at 
 Chicago were exceedingly tine. Generally the Canadian samples were good but a 
 few would have been better away ?-A. Do you speak with regard to colour alone? 
 
 Q. Irefertocolour, texture and fulness?— A. With such fruit as the pear it ia 
 extremely easy to keep them in good colour by the use of sulphurous acid. They 
 however, soon obtain an unnatural whiteness ; the acid bleaches them to a certain 
 extent. As a museum object they geneially are considered beautiful. In the case 
 with grapes, it is difficult to preserve them with their natural hue ; after a few weeks 
 their colour changes and they become somewhat dingy in appearance. Thoucrh as 
 was only natural to expect.there were some failures among theCanadian specimens at 
 Chicago, 1 thought, that on the whole, our exhibit showed very successful treatment 
 I fully expect that an equal percentage of failures occurred with others as with us* 
 ..u ,^' \ P^'f'^^'rvative is not a good one, if it does not retain the natural colour of 
 the truit?— A. No. Many preservatives will act well for a few weeks, but will not 
 preserve the fruit in its pristine beauty, for a very long time. 
 
 Q. A few years ago it wafe thought that salicylic acid was effective?— A Its use 
 has been successful for raspberries, currants and cherries. 
 
 Q. I suppose there is nothing that tills that bill just now ?— A. Are vou speak- 
 ing from a museum standpoint? ^ 
 
 Q. I mean for both purposes?— A. My remarks must be understood as referring 
 to museum specimens only. No one fluid acts equally well for ail fruits 
 
 The following are the results obtained with various fluids, and are the outcome 
 ofthejoint aboursof Mr. Craig and myself, when preparing the fruit specimens 
 for the World B Fair at Chicago. 
 
 FRUIT PRESERVATIVES FOR EXHIBITION PURPOSES. 
 
 In considering this matter it is necessary to remember that not only must the fruit 
 be preserved from spoiling, but that its colour and form be retained. While a certain 
 solution may serve to retain the form and texture of the fruit, it may be found to 
 discharge or extract the colour. Again, on account of the density of the fruit juice 
 being greater than that of many preservative solutions, osmosis takes place— the 
 fruit bursts and the whole becomes an unsightly mass. To overcome this latter 
 trouble, glycerine has been used. If glycerine is added to the fluid until the fruit 
 remains suspended in the mixture (not floating on the top), the fruit will not be apt 
 to burst or shrink, as the fluid will be of the same density as that of the fruit juice. 
 From five to ten per cent of glycerine is the quantity recommended 
 
 grapes 
 
 Chloral Hydrate.— Four ounces to one gallon of water, for red currants cherries 
 es and raspberries. This extracts the colour of high coloured fruits somewhat' 
 
 somewhat, 
 
 „ , i -• ^>.. "• "'5" ^yv/iuuicu jiuits Hoiiiewnat, 
 
 but as a rule, not to the same extern as salicylic acid. It is, however more exoen- 
 
 sive. 
 
 Corrosive Sublimate.— For red and black grapes, dark coloured cherries and cur- 
 rants it is advisable to use two solutions ; the one in the proportion of one-quarter 
 ounce to the gallon of water, the other, one-hulf ounce to the gallon The latter 
 strength, while preserving most thick-skinned fruits perfectly, is apt to coat them 
 with a thm white film of calomel. It is, however, useful for preserving those varie- 
 ties of grapes whose general appearance would not be much affected by this deposit 
 ^nd, according to Prof. P. Piche, may serve to replace the weaker solution, after the 
 truit has been preserved for some time. 
 
 Salicylic Acid.— One quai-ter ounce to the gallon of water. For tomatoes red 
 and yellow; raspberries and blackberries. One of the best known and most gener- 
 ally used of the antiseptic fluids. In order to render this acid soluble, it is necessary 
 to treat it with hot water, allowing the solution to cool before using. As already 
 stated, the bleaching tendency of this fluid is its principal objection. With tomatoes 
 and yellow fruits it has given good results. 
 
 Sulphurous Aoid.~FoL- pears, peaches, and light coloured fruits. This may be 
 prepared by saturating water in a barrel with the fumes of burning sulphur The 
 barrel being half full o' ^ter, a tin or iron vessel holding flour of sulphur is 
 floated on the water and .. julphur set on fi. ; when the flame goes out and a suffl- 
 
16 
 
 MR. FRANK T. SHUTT, CHKMIST. 
 
 cient timo has elaped to allow the sulphurous acid formed to dissolve in the water 
 fresh air is admitted bj taking off the cover and relighting the sulphur. This should' 
 be repeateil several times. 
 
 Coal Oil. — This hcs been used successfully in the preservation of atrawberriea 
 and laspberries. A colourless grade of oil should be employed. 
 
 In selecting fruit ro be preserved, great care should be exercised in picking and 
 handling. EaspberriM, strawberries and blackberries should be cut instead of 
 picked, leaving the receptacle and a small portion of the stem attached to the fruit. 
 
 Having examined the preceding transcript of my evidence, I find it correct. 
 
 FRANK T. SHUTT, 
 Chemist, Dominion Experimental Farms. 
 
I in the water, 
 This should 
 
 strawberries 
 
 n picking and 
 ut instead of 
 1 to the fruit. 
 
 it correct. 
 
 %l Farms,