CIHM Microfiche Series (IMonographs) ICIUIH Collection de microfiches (monographies) Canadian Institute for Historical IMicrorsproductions / Institut Canadian da microraproductions historiquas Technical and Bibliographic Notes / Notes techniques et bibliographiques The Institute has attempted to obtain the best original copy available for filming. Features of this copy which may be bibliographically unique, which may alter any of the images in the reproduction, or wMch may significantly change the usual method of filming are checked below. D Coloured covers / Couverture de couleur I I Covers damaged / Couverture endommag^e □ Covers restored and/or laminated / Couvert re restaur^e et/ou pelliculie I Cover title missing / Le titre de couverture manque I Coloured maps / Cartes g^ographiques en couleur □ Coloured inic (i.e. other than blue or black) / Encre de couleur (i.e. autre que bleue ou noire) □ Coloured plates and/or illustrations / Planches et/ou illustrations en couleur Bound with other material / Relid avec d'autres documents Only edition available / Seule Edition disponible Tight binding may cause shadows or distortion along interior margin / La reliure serr^e peut causer de i'ombre ou de la distorsion le long de la marge intdrieure. Blank leaves added during restorations may appear within the text. Whenever possible, these have been omitted from filming / II se peut que certaines pages blanches ajout^es lors o'une restauration apparaissent dans le texte, mais, lorsque cela ^tait possible, ces pages n'ont pas 6X6 film^es. Additional comments / Commentaires suppl^mentaires: D D D D D L'Institut a microfilm^ le n^eilleur exemplaire qu'il lui a M possible de se procurer. Les details de cet exem- plaire qui sont peut-6tr« unk^ues du point de vue bibli- ographique. qui peuvent modifier una image reproduite, ou qui peuvent exiger une modifkiaticn dans la metho- ds normale de filmage sont indk^ute ci-dessous. I I Cotoured pages / Pages de couleur I I Pages damaged / Pages endommagtes D Pages restored and/or laminated / Pages restaur^es et/ou pelliculdes Pages discoloured, stained or foxed / Pages dteolor^es, tachetdes ou piqudes I I Pages detached / Pages d^tach^es \y\ Showthrough / Transparence rT] Quality of print varies / D D D Quality in^gale de i'impression includes supplementary material / Comprend du materiel suppl^nrientaire Pages wholly or partially obscured by errata slips, tissues, etc., have been refilmed to ensure the best posiiible image / Les pages totalement ou psrtiellement obscurcies par un feuillet d'errata, une pelure. etc., ont 6X6 film^es k nouveau de fa^on k obtenir la meilleure image possible. Opposing pages with varying colouration or discoiourations are filmed twice to ensure the best possible image / Les pages s'opposant ayant des colorations variables ou des decolorations sont film^es deux fois afin d'obtenir la meilleure image possible. This item is fitmtd at the reduction ratio checl(ed beiow / Ce document est fiim4 au Uux de reduction indiqu4 ci-dessous. lOx 14x 18x 22x 26x 30x J , 12x 16.'' 20X 24x 28x 32x Th« copy filmed h«r« hu b««n reproduced thanks to the gtnorosity of: Library Agricultura Canada Tho imagos appaarirtg hara ara tha bast quality possibia consldaring tha condition and lagibility of tha original copy and in kaaping with tha filming contract spacifications. Original copies in printed paper covers ara filmed beginning with the front cover and ending on tha last page with a printed or illustrated impres- sion, or the back cover when appropriate. All other original copies are filmed beginning on the first page with a printed or illustrated impres- sion, and ending on the last page with a printed or illustrated impression. The last recorded frame on each microfiche shall contain the symbol -^> (meaning "CON- TINUED"), or the symbol Y (meaning "END"), whichever applies. Maps, plates, charts, etc., may be filmed at different reduction ratios. Those too large to be entirely included in one exposure ara filmed beginning in the upper left hand corner, left to right and top to bottom, as many frames as required. The following diagrams illustrate the method: 1 2 3 1 2 4 5 L'axamplair* film4 fut rcproduit gric* k la gin4rosit4 d«: Bibliothiqut AgrieuttHf* Canada Lm images tuivantM ont M raproduitaa avac la plus grand soin, compta tanu da la condition at da la nattat* da I'axamplalra filmt. at •{% conformitA avac las conditions du contrat da filmaga. Laa axamplairas originaux dont la couvartura an papiar ast imprimte sont filmte an commandant par la pramiar plat at an tarminant soit par la darni4ra paga qui comporta una amprainta d'imprassion ou d'illustration, soit par la sacond plat, salon la cas. Tous laa autras axamplairas originaux sont filmis an commandant par la pramiAra paga qui comporta una amprainta d'imprassion ou d'illustration at an tarminant par la darniira paga qui comporta una talla amprainta. Un daa symbolaa suivants apparaltra sur la darniira imaga da chaqua microficha, salon la cas: la symbola — ► signifia "A SUIVRE", la symbols V signifia "FIN". Las cartaa, planchas, tablaaux, ate, pauvant Atra filmte i daa taux da reduction diffirants. Lorsqua la documant ast trop grand pour ttra raproduit an un saul clir.hA, ii aat filmt i partir da I'angla sup4riaur gaucha, da gaucha i droita, at da haut an bas. an pranant la nombra d'imagas n^assaira. Laa diagrammes suivants illustrant la mAthoda. 2 3 5 6 MKROCOPV HSOUniON TBT CHAIT (ANSI and ISO TEST CHART No. 2) /APPLIED IN/HGE j 1653 Cast Main Street Rochester, New York 14609 USA (716) 482 - 0300 - Phorw (716) 288- 5989 -ra« EXHIBinOH CIBCITLAB No. 26. DOMINION OF CANADA. DEPARTMENT OF AGRICJULTURE. EZPESIMENTAL FABMS. J. H. GRiSDALE. B. Agr., Director. FRANK T. 8HUTT, M.A., Domiiilon Chemist. DIVXBIOlf or CHEXUTBT. THE FARMER AS A MANUFACTDRER. BT A. T, Stuart, B.A., Assistant Chemist. 630.4 CC'12 Exp. Farms Service Exhib. Circ Part L— The world'i lole nunufacturer of Protein, Fati, Carbohydratet and Cloth Fibres. THE REAL MATURE Ol* THE INDUSTRY. The paw itaterials at the hands of the farmer and the proportions of each used are, roughly speaking, air, 20 pounds; wat"-, 76 pounds; and soil 6 pounda From these elements of nature he manufactures 100 pounds of products— Protein, Fats, Carbohydrates and Fibres. li is important that every fanner should be well acquainted with the nature of these products, for his whole life's work is involved in their manufacture. He will then find greater interest in every operation and will be better able to conduct his work tnat it may yield maximum profits. The ultimate object of farming is to prepare substances which will yield these products in maximum quantities and of the best quality. Nature can be encouraged to add to these eubatances attractive colours, iourd and flavours. Food materials can be produced in digestible forms, clothing materials (fibres) of g ^od texture, oils of good quality for paints, lubricants, etc.; barley can be grown specially valuable for brewing and malting; com for starch industries; siigar-cane and beets for sugar, wheat to yield flours for special purposes, etc., etc., etc. In foods we always find one or more of the constituents, Protein, Fat and Carbo- hydrates. This is true of everything we eat, whether it be fish, oysters, meat, potatoes apples, ice cream, celery or candy, and even beer. The chief differences in foods lie in the amounts of water and protein they possess— strawberries may contain 96 per cent water and flour only 8 per cent; cheese may contain 3 per cent protein; apples less than 1 per cent. Nature does things up in neat packages of fibres and by intro- ducing colours, odours and flavours we get apparently an endless variety. Illustra- tions of this are everywhere abundant, as witness the orange, apple, bananas, etc REQUIREMENTS OF MAN. All the necessities of life are included under the three headings of Food, Cloth- ing and Sh^Hei and of these vhe fanner must supply the first and second. All materials of Nothing (wool, ootUm, leather, silk, linen, etc.,) are made up of either animal or vegetable fibres. To understand the nature of foods we must first ascertain t>ip rponirements of the animal, including man. )3— 1 f The body of > man "ighing 148 pouadi, is made up aa follows:: Water 00 Iba. Protein gft 6 " FaU 2a- " Carbohydrates trace Hineral ftS " 14^0 The food requirements of maji, as well as of animals, Water to dissolve and convey the material. Protein (containins 16 per cent Nitrogen)— for flesh and blood production, to beat the body and produce energy. Fat$ (or oils) — for generation of vital hear and energy and store of fat Carbohydraiet (starches and sugars) — for heat, energy and store of fat. Mineral matter (seec in plant aahea) — to produce bone. Theae foods muat be in digestible forma in order that they may bo absorbed and utilized by the body. In the potato, 93 per cent of the starch is digestible, but only 72 per cent of the protein. Thus all foods vary in value in the amoimta and propor- tions of their nutrients as well as in their digestibility. BOW TBB PHODUCT8 ARE ICAD^ In nature the farmer has only air, water and soil 'to start on. First he producea all the varied plants (crops), some of which are used directly as food, while the cheaper ones and tLair by-products are converted into aninuds and their pro<)ucts. A- a result he produces directly vegetable protein, vegetable fata and vegetable car' < . drates and indirectly animal protein and animal fat. The composition of the chief constituenta of food are : Protein* Fata. Carbohydrates. (lugar and starch) Per cent Percent. Percent Carbon 63 76 6 44. Hydrogen 7 12-6 a> Oxygen 24 116 50- Nitrogen 16 none none 100 100 100 We thus see that these foods are composed of four different things gathered from air, water and soil. The mineral part of the plant is very small and is seen as ashes when the plant is burned. All the rest comes directly or indirectly from air and rain. THE WORK OF PLANTS, The plant gatiiers ito supply as here described : Carbon or charcoal— from air, in which exists a gas (carbon dioxide). This gas is always formed and sent into the air when plants decay, coal or wood burned, by retpintion from lungi, etc. In the air orer each acre of land in the world are eight tons of this erai — the supply therefore ia inexhaustible. Leavea of plants inhale it directly ftom the air and under the influence of sun-light build it up into starch, sugvr, etc. Hydrogvn and Oxygen from ram. These poses constitute water which is only supplied by rain or melted snow. Water is absorbed by roota of plants. Nitrogen fronr air first, later from the soil. This gas comprises % of thp air and orer each acre of the world's surface there are 36,000 tons of this gas. Certain soil bacteria, inhabiting the roots of clover, alfalfa, peas, etc., obtain it from the air and in this way nitrogen becomes fixed in the soil. In this form it is taken up by roots at plants. Mineral matter (tat of plants) from soil. To sum up — Source. Nature. Taken in by. Required for. Carbon air solid lea ves Protein, Fat. &Carboiiydratee. Hydrogen water gas roots " " " Oxygen " " " « .. « Nitrogen air first, then soil " " Protein. THE IMPORTANCE OF NITROCEN. We see from the above that nitrogen is absolutely necessary for the formntion of protein, one of the principal parts of food. No plant can fully develop without nitro- gen. It exists in the air as a ga», but before being absorbed by plants it must bo fixed in the soil. No plant can breathe it in through the leaves as it does carbon dioxide. However, *he legumes (clover, alfalfa, etc., ) seem to offer breeding places on their roots for special bacteria which able to take the nitrogen from the air and supply it to the roots of their host. By i ^ decay of the roots the soil is enriched iu nitrogen. The logic may thus be set forth A man's body contains 26 pounds of protein, and a man must eat protein. Protein exists in plants and animals: Animals eat plants. Therefore, a plant must make protein. But every 100 pounds of protein contain 16 pounds of nitrogen. Therefore a plant must eat nitrogen. But all plants take in nitrogen through the roots onlju Therefore, nitrogen must be fixed in the soil. But nitrogen is a gas in the air and no plants can take it from the air directly. But certain soil bacteria absorb this gas into their bodies and the roots of legumes offer places for them to live. GROW LEGUMES OB THEREFORE :— to take the nitrogen from the air to enrich the soil. to feed other crops to make vegetable protein to sell as food for man to feed the animals to make animal protein to sell as food for man. The Israelites coulu not make bricks without straw; The farmer cannot make protein without nitrogen. buumI Thtu we iM that all human food oriffinatea in air aod rain, except fire odd pounda in •reqr 100 poundk of food which comes frum the soil. The supplies of air and uaually rain are unlimited— only that of the noil may fail. Without any one ingrcdi- •Bt, iii> matter if all else be present in abundance, no plant can mature. The soil rosy be regarded as the table at which the plantA feed, though in addi- tion to the food there provided they also eat a very small bit of the table. Man must prapare the table properly and carefully attend to the guests — his crops — and see that Moh gets (iiough tu eat and drink and not too much nor too little. Further, he nnat look after their health and keep them clean and free from pests and parasites and weeds — the uninvited miests. Ihiblishecl by direetlen ef Hen. MARTIN ■UIIIIILL, Minister ef Agrieulture, Ottawa, Ont.