Food plant

“ In the vegetable group we have first, the different parts of many plants, and second, substances manufactured from plants. While we do not usually eat the whole of any one plant, yet there is not any part of the plant that we have not adopted as food. We use roots and tubers in beets, carrots, and potatoes, and the onion is a bulb. In celery and asparagus we eat the plant stalk. ”

“ They serve as a basis in which plants may fix their roots and sustain themselves in their erect position,—they supply inorganic food to vegetables at every period of their growth,—and they are the medium in which many chemical changes take place, that are essential to a right preparation of the various kinds of food which the soil is destined to yield to the growing plant. ”

“ A SCHEME SHOWING THE PLACE AND FUNCTION OF THE ECONOMIC MICRO-ORGANISMS FOUND IN SOIL
The threefold function of plant life is nutrition, assimilation, and reproduction: the food of plants, the digestive and storage power of plants, and the various means they adopt for multiplying and increasing their species. With the two latter we have little concern in this place. Respecting the nutrition of plant life, it is obvious that, like animals, they must feed and breathe to maintain life. Plant food is of three kinds, viz., water, chemical substances, and gas. ”

“ Animals, herbivorous and flesh-eating, man himself, all are dependent upon the starch-making processes of the green plant for the ultimate source of their food. When we remember that in 1913 in the United States the total value of all farm crops was over $6,000,000,000, and when we realize that these products came from the air and soil through the energy of the sun, we may begin to realize why as city boys and girls the study of plant biology is of importance to us. ”

“ A tree or a bush sends its roots deeply and widely into the soil, and applies to its uses food that the vegetable cannot send its roots in search of. The roots of most garden plants do not extend far in any direction, nor go very deep; therefore food must be given directly to them if we would secure the best possible result. There are very few gardens in which the natural soil has a sufficient amount of nutriment to produce the effect we aim at without the addition of some kind of plant-food. ”

“ What feeds a plant will feed a squirrel, a mouse, a pig, or a man, just as well. Each requires just the same free elements, whose combination with oxygen may yield it heat and movement. Thus it happens that the parts of plants which we human beings mainly use as food-stuffs are just the organs where starch has been laid by for the plant's own domestic economy—seeds, as in the pea, bean, wheat, maize, barley, rice, or millet ”

“ Originally nothing in the way of fruit, flower, grain or garden vegetables was anything but wild and unproductive, or bitter, tasteless or unprofitable. Chemical changes are made in the plant by the soil in which it grows, because it is from the soil that it gets its food. ”

“ The root hold of a plant is very strong. Slowly pull upwards on some plant, and note how firmly it is anchored in the soil.
Roots have power to choose their food; that is, they do not absorb all substances with which they come in contact. They do not take up great quantities of useless or harmful materials, even though these materials may be abundant in the soil; but they may take up a greater quantity of some of the plant-foods than the plant can use to advantage. Plants respond very quickly to liberal feeding,—that is, to the application of plant-food to the soil (Fig 40) . ”

“ We noticed, too, the interesting parallel between young plants and young animals, where both (the plants in the food in the seed, the animals in their mothers’ milk) are supplied with ready-made food at first, and as they get older have to find what food they require for themselves. As regards their feeding, the plants do more work than the animals, for they manufacture the starchy food for themselves out of simpler elements, while the animals require their starch to be ready made. ”

“ As an article of food Peas are the most nutritious of all vegetables, rich in phosphates and alkalies, and the plant makes a heavy demand on the soil, constituting what is termed an exhausting crop. For this reason, and also because the time that elapses between sowing seed and gathering the produce is very brief, it is imperative that the land should be well prepared to enable the roots to ramify freely and rapidly collect the food required by the plant. ”

“ It is abundant throughout the vegetable kingdom; it forms the first food of plants when they germinate in the seed; when the first little sprout is projected from a grain of corn, a portion of the farina, or starch, is changed into sugar, which may be called the blood of the plant, and from it is drawn the nourishment necessary to its expansion and appearance above the surface of the earth. In the latter growth of many plants an inverse process is carried on, as in the Indian corn, which I have just spoken of. ”

“ Not until synthetical research as to the nutrition of plants made upon living specimens could it be determined on the side of the plant what elements taken up from the soil serve for food, what of the material taken up is used for other purposes, and what is merely neutral. Thus agricultural chemistry, under the influence of plant physiology, has become transformed into agricultural physiology, which to-day is to be counted one of the most important studies that contribute to practical life. ”

“ We have already seen that the soil contains within itself some available plant food. We can determine by chemical analysis the exact amounts of the various plant foods--nitrogen, phosphoric acid, potash, etc.--which a crop of any vegetable will remove from the soil. The idea in scientific chemical manuring is to add to the available plant foods already in the soil just enough more to make the resulting amounts equal to the quantities of the various elements used by the crop grown. ”

“ Thus before many seasons it may happen that most of the plant food of one or more kinds may be nearly exhausted as far as that kind of plant is concerned that has grown there continually, while there would be plenty of easily available food for plants with a different kind of root system and different root acids, etc. ”

“ They may be best rendered intelligible by reference, in the first instance, to the changes occurring during germination, when the young plant is nourished by a supply of food stored up in the seed, in sufficient quantity to maintain its existence until the organs by which it is afterwards to draw its nutriment from the air and soil are sufficiently developed to serve that purpose. ”

“ Man has made many plants his servants. His first attention was naturally given to such species as he could use for food. Two thousand years ago, the ancients were growing practically all the food plants that are known today. Maize, Potatoes, Rice, Beans, Dates and Bananas have been cultivated for an even longer period. [Pg 217] Fodder plants, calculated to furnish food for man’s domestic animals, were the next to receive attention, and following those, medical plants, edible fruits, garden vegetables and aromatic leaves and seeds, such as Tea and Coffee, came to the fore. ”

“ Yet this is exactly the way we sometimes feed our plants—and then wonder why they do not thrive.
The first thing to be learned about plant catering is this: all plants do not eat the same quantities of all kinds of food. Most fertilizers—which is the name we have given to plant-foods generally, just as we call our own foods “groceries” have the three essentials which are necessary to keep plants alive. ”

“ Most people think that plants draw their food chiefly from the soil. This is a great mistake.
“Plants take most of their food from the air, as you will see if you watch the growth of this plant. Of course, it has a good food store in the seed; but I think you will be surprised at the growth it makes from that food store, the bottle of tap water, and the air.”
Exercises on Lesson VI. 1. Make sketches of a soaked bean and of a soaked maize seed. 2. Place a few beans (or peas) and a few maize (or wheat) seeds in a box of damp sawdust. Water regularly. ”

“ This is made from oats, which is a plant. Coffee and tea, bread made from wheat, potatoes, etc., all come from plants. [1] Beef, butter and milk come from the cow, but the cow lives upon grass. The plant, on the other hand, is nourished upon mineral or inorganic matter. It can make its own food from the soil and the air, while animals can only live upon that which is made for them by plants. These are thus the link between the mineral and animal kingdoms. Ask the scholars if they can think of anything to eat or drink that does not come from a plant. ”

“ It is easy to understand that these odd leaves are not so well fitted as more simple ones to cook the plant’s food in the sun, or to take carbon from the air; but if they are unfitted to provide and prepare ordinary food, possibly they are designed to secure food that is extraordinary. ”

“ But leaves have a habit of getting rid of what they do not need. When the watery broth is cooked in the sun, the heat of the sun’s rays causes the water to pass off through the little leaf mouths. Thus the broth is made fit for plant food, and at the same time room is provided for fresh supplies from the root. ”

“ When he does not feed [Pg 162] directly upon plants, he eats the flesh of plant eating animals, which in turn feed directly upon plants. And so it is the world over; the plants are the food makers and supply the animals. Green plants also give a very considerable amount of oxygen to the atmosphere every day, which the animals may use. ”

“ Beans are not full of food and goodness for you and me to eat, but for the little baby bean plant to feed upon. And so if we choose a large seed, we have chosen a greater amount of food for the plantlet. This little plantlet feeds upon this stored food until its roots are prepared to do their work. So if the seed is small and thin, the first food supply insufficient, there is a possibility of losing the little plant. ”

“ The subject of special plant foods has been, during the past forty years, taken up by agricultural chemists with such results that not only can any special plant be given its special food, but special portions of it can be developed in disproportion to the rest ”

“ The Flesh and Force-producers are most abundant in those plants which yield the substantive food of man. These plants belong principally to the group of cereal grasses, as wheat, oats, barley, &c., and leguminous plants, as peas, beans, lentils, &c. Of these the most important is wheat. At the western end of the gallery are shown samples of many cultivated varieties of wheat, oats, barley, rye, and maize, in the straw, and in grain.
The Flesh and Force-producers exist also in large quantities in milk, and in the flesh of vertebrate animals, divided into mammals, birds, fishes, and reptiles. ”

“ Both begin in a seminal point but the seed is not analogous; both develop—but not by an analogous growth; both require food, but the selection, the digestion and the assimilation are different. The mineral kingdom is the lowest. Out of it, by help of the sun and air, the vegetable procures its materials of growth; in turn the vegetable kingdom is the magazine from which the animal kingdom is sustained; to each, thus the soil contains the original elements; the vegetable is the chemical manipulator, and the animal, the final recipient of its products. ”

“ If nature has set limits to the produce of this grain to the acre, and if our farmers have come up to that limit, there is no use in their trying to do any better. But if their crop is four fold behind what it ought to be, they will feel courage to reach out for a better mode of cultivation. Vegetables collect food from the atmosphere, and from the soil; and different plants select different articles of food from the soil, just as different birds, beasts, insects, etc., require different food. One class of plants draws potash largely from the soil, as turnips, potatoes, the stalk of corn, etc. ”

“ This exists in many vegetables in great abundance as in vines, sycamore, birch, and most abundantly in the palm-tree, (Isert's Voyage to Guinea,) and seems to be a similar fluid in all plants, as chyle is similar in all animals.
Hence as the digested food of vegetables consists principally of sugar, and from that is produced again their mucilage, starch, and oil, and since animals are sustained by these vegetable productions, it would seem that the sugar-making process carried on in vegetable vessels was the great source of life to all organized beings. ”

“ The food of plants we have seen to consist essentially of two kinds, the organic and the inorganic, both of which we have insisted upon as equally necessary to the living vegetable—equally indispensable to its healthy growth. A brief glance at the purposes served by plants in the feeding of animals, will not only confirm this view, but will also throw some additional light upon the kind of inorganic food which the plants must be able to procure, in order that they may be fitted to fulfil their assigned purpose in the economy of nature. ”

“ It is remarkable that the most abundant [9] constituents of atmospheric air—oxygen and nitrogen—are not assimilable by plants, although these elements enter largely into the composition of vegetable substances. In the soil, also, the part which ministers to the wants of vegetables is relatively quite insignificant in amount.
Plants are unendowed with organs of locomotion, their food must therefore be within easy reach. Every breeze wafts gaseous nutriment to their expanded leaves, and their rootlets ramify throughout the soil in search of appropriate mineral aliment. ”