Notes On The Food Of Plants by Cuthbert C. Grundy Notes On The Food Of Plants is a concise nineteenth-centur y survey of how plants obtain nourishment and sustain growth. The 1871 treatise explains that vegetation draws materials from two main stocks: volatile constituents derived from the atmosphere and inorganic ash derived from soil minerals. Grundy details the two main routes of nutrient uptake: water and dissolved substances absorbed by roots, and water vapour and gaseous compounds absorbed through stomata in leaves. He explains the concept of osmosis, cellular structure, and the ascent of crude sap through the plant, with sap composition varying among species. The work outlines the transformation of absorbed materials into plant tissues, the formation of starch, sugar, and chlorophyll, and the role of carbon dioxide, oxygen, and sunlight in metabolism. It also surveys the mineral content of ash, the importance of lime, potash, silica, and iron, and discusses soils, crop rotation, and manures as means to maintain fertility. Additional sections cover the volatile gases of the atmosphere, the plant’s part in equilibrating atmospheric gases, and notes on parasitic and epiphytic plants, concluding with reverent reflections on the unity of nature and its Creator.
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