Elements of agricultural chemistry and geology

by Jas. F. W. Johnston

SECTION I.—OF THE ORGANIC PART OF SOILS.

The organic part of soils is derived chiefly from the remains of vegetables and animals which have lived and died in or upon the soil, which have been spread over it by rivers and rains, or which have been added by the hand of man for the purpose of increasing its natural fertility.

This organic part varies very much in quantity in different soils. In some, as in peaty soils, it forms from 50 to 70 per cent. of their whole weight, and even in some rich long cultivated lands it has been found, in a few rare cases, to amount to as much as 25 per cent. In general, however, it is present in much smaller proportion, even in our best arable lands. Oats and rye will grow upon a soil containing only 1½ per cent., barley when 2 to 3 are present, while good wheat soils generally contain from 4 to 8 per cent. In stiff and very clayey soils 10 to 12 per cent. may occasionally be detected. In very old pasture lands and in gardens, vegetable matter occasionally accumulates, so as to overload the upper soil.

To this organic matter in the soil the name of humus has been given by some writers. It contains or yields to the plant the ulmic and humic acids described in a previous chapter. It supplies also, by its decay, in contact with the air which penetrates the soil, much carbonic acid, which is supposed to enter the roots and minister to the growth of living vegetables. During the same decay ammonia is likewise produced,—and in larger quantity, if animal matter be present in considerable abundance,—which ammonia is found to promote vegetation in a remarkable manner. Other substances, more or less nutritious, are also formed from it in the soil. These enter by the roots, and contribute to nourish the growing plant, though the extent to which it is fed from this source is dependent, both upon the abundance with which these substances are supplied, and upon the nature of the plant itself, and of the climate in which it grows.

Another influence of this organic portion of the soil, whether naturally formed in it, or added to it as manure, is not to be neglected. It contains,—as we have seen that all vegetable substances do,—a considerable quantity of inorganic, that is, of saline and earthy matter, which is liberated as the organic part decays. Thus living plants derive from the remains of former races buried beneath the surface, a portion of that inorganic food which can only be obtained in the soil,—and which, if not thus directly supplied, must be sought for by the slow extension of their roots through a greater depth and breadth of the earth in which they grow. The addition of manure to the soil, therefore, places within the easy reach of the roots not only organic but inorganic food also.

SECTION II.—OF THE INORGANIC PART OF SOILS.

The inorganic part of soils,—that which remains behind, when every thing combustible is burned away by heating it to redness in the open air,—consists of two portions, one of which is soluble in water, the other insoluble. The soluble consists of saline substances, the insoluble of earthy substances.

1. The saline or soluble portion.—In this country the surface soil of our fields, in general, contains very little soluble matter. If a quantity of soil be dried in an oven, a pound weight of it taken, and a pint and a half of pure boiling rain-water poured over it, the whole well stirred and allowed to settle,—the clear liquid, when poured off and boiled to dryness, may leave from 2 to 20 grains of saline matter. This saline matter will consist of common salt, gypsum, sulphate of soda (Glauber’s salts), sulphate of magnesia (Epsom salts), with traces of the chlorides of calcium, magnesium, and potassium, and of the nitrates of potash, soda, and lime.[9] It is from these soluble substances that the plants derive the greater portion of the saline ingredients contained in the ash they leave when burned.

Nor must the quantity thus obtained from a soil be considered too small to yield the whole supply which a crop requires. A single grain of saline matter in every pound of a soil a foot deep, is equal to 500 lbs. in an acre, which is more than is carried off from the soil in 10 rotations (40 years), where only the wheat and barley are sent to market, and the straw and green crops are regularly returned to the land in the manure.[10]

In some countries, indeed in some districts of our own country, the quantity of saline matter in the soil is so great, as in hot seasons to form a distinct incrustation on the surface. This may often be seen in the neighbourhood of Durham; and is more especially to be looked for in districts where the subsoil is sandy and porous, and more or less full of water. In hot weather the evaporation on the surface causes the water to ascend from the porous subsoil: and as this water always brings with it a quantity of saline matter,—which it leaves behind when it rises in vapour,—it is evident that the longer the dry weather and the consequent evaporation from the surface continue, the thicker the incrustations will be, or the greater the accumulation of saline matter on the surface. Hence, where such a moist and porous subsoil exists in countries rarely visited by rain, as in the plains of Peru, of Egypt, or of India, the country is whitened over in the dry season with an unbroken covering of the different saline substances above mentioned.