. Profitable stock feeding; a book for the farmer . POSITION OF FOODS. 17 and nitrogen in the soil is not abundant. It occurscombined with certain minerals, forming what arecalled nitrates, such as sodium nitrate and potas-sium nitrate, the latter, common saltpeter. When-ever a soil becomes less fertile, it is often because ofa shortage of nitrates, which are sometimes dis-solved and carried away by the leaching action ofwater after heavy rains. Fortunately, nature hasprovided a way of restoring nitrogen to the soil. Acertain class of plants, called legumes, have thepower of taking free nitrog
. Profitable stock feeding; a book for the farmer . POSITION OF FOODS. 17 and nitrogen in the soil is not abundant. It occurscombined with certain minerals, forming what arecalled nitrates, such as sodium nitrate and potas-sium nitrate, the latter, common saltpeter. When-ever a soil becomes less fertile, it is often because ofa shortage of nitrates, which are sometimes dis-solved and carried away by the leaching action ofwater after heavy rains. Fortunately, nature hasprovided a way of restoring nitrogen to the soil. Acertain class of plants, called legumes, have thepower of taking free nitrogen from the air, convert-ing it into compounds suitable for the growth ofplants. The common legumes are the clovers, al-falfa, peas and beans. These plants, having littlenodules upon the roots filled with living bacteria,have the power, in some way not well understood,of taking free nitrogen from the air pores in the soil,transforming it into plant food. The protein compounds, of which there are sev-eral in number, are the only compounds which can. Crown StarcK ,A- -.^1^ Horny Sfurtii^^^^ * -i-iorai Qlulen Magnified section of a corn kernel sliowing the layer of glutencells (protein) near the outer edge and the starch within. Someprotein also occurs mingled with the starch—more with the hornyportion—the greater part of the oil being found within the germ. PROFITABLE STOCK FEEDING. form lean meat. Some are soluble and some insolu-ble in water. Those soluble in water are called al-bumen, corresponding to the white of the egg, whichis animal albumen. On the other hand, the stickypart of wheat flour, called gluten, is a protein com-pound for the most part insoluble in
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectfeeds, bookyear1906
