production and manufacture. Yet, in all these branches of industry, profound changes of world-wide importance, and yet of greater importance to the people of Great Britain, are now in progress. I may venture to say that this address of Sir William Crookes marks even a more profound ignorance of the forces in action in this country than even I had ever comprehended. Sir William Crookes next submits the following computation:

"The rate of consumption for seed and food by the whole world of bread-eaters was 4.15 bushels per unit per annum for the eight years ending 1878, and at the present time is 4.5 bushels.... Should all the wheat-growing countries add to their area to the utmost capacity, on the most careful calculation the yield would give us only an addition of some 100,000,000 acres, supplying at the average world yield of 12.7 bushels to the acre, 1,270,000,000 bushels, just enough to supply the increase of population among bread-eaters till the year 1931. At the present time there exists a deficit in the wheat area of thirty-one thousand square miles.... When provision shall have been made if possible to feed 230,000,000 units likely to be added to the bread-eating populations by 1931, by the complete occupancy of the arable areas of the temperate zone now partially occupied, where can be grown the additional 330,000,000 bushels of wheat required ten years later by a hungry world? If bread fails—not only us, but all the bread-eaters of the world—what are we to do? We are born wheat-eaters. Other races, vastly superior to us in numbers, but differing widely in material and intellectual progress, are eaters of Indian corn, rice, millet, and other grains; but none of these grains have the food value, the concentrated health-sustaining power of wheat, and it is on this account that the accumulated experience of civilized mankind has set wheat apart as the fit and proper food for the development of muscle and brains."

Sir William then proceeds to deal with the salvation by chemistry. But before taking notes from that part of his address, is it not singular to remark this tendency of the scientist as well as of the English farmer to think only in terms of wheat, wholly ignoring other grains? It may be interesting to point out the exact difference in the nutrients.

Wheat flour is analyzed in the following statement:

Corn or maize meal differs only as follows:

Oatmeal:

Rye flour:

It will be remarked that the difference between maize meal and wheat flour consists only in a slightly larger proportion of fats and a slightly less proportion of protein, a matter very easily balanced by giving consideration to the other kinds of food which may be used by the bread-eater. Again, it is hardly to be supposed that the Scotchmen who listened to Sir William Crookes admitted in their minds that wheat flour possessed any greater potential energy in the development either of muscle or of mind than the oatmeal to which they have been habituated for so many generations. I doubt if any New England Yankee who had been brought up on the diet of corn (maize) bread and baked beans, the latter supplying the protein element in abundance, would admit any greater development of the muscle or brain by exclusive dependence on wheat for the bread of life. It is not, however, my purpose to deal with the relative food values of wheat and other grains; it is simply to take up this extraordinary delusion of Sir William Crookes in respect to the potential of the wheat-producing area of this country. His theory is salvation by chemistry, and he rightfully calls attention to the necessity for obtaining a cheap and abundant supply of nitrogen. All the other elements for fertilizing the soil are relatively abundant at low cost, especially in this country. Our enormous supply of the phosphates of lime and potash gives assurance on this matter, and our one deficiency, or rather the one element heretofore of high cost, has been the necessary proportion of nitrogen required to maintain an even balance in the soil.

I am surprised that Sir William Crookes should attribute so little importance to the recent discovery of the influence of bacteria, which living and dying in nodules attached to the stalks of the leguminous plants dissociate the nitrogen of the atmosphere, where the supply is unlimited, converting it to the nutrition of the plant, and thence to the renovation of the soil. Sir William deals only with the renovating qualities of clover, having apparently no comprehension of the existence of the cow-pea vine, the soya bean, the alfalfa, and many other types of legumes by which the partially exhausted soil, especially of the South, is now being renovated with great rapidity at a low cost. Sir William's hopes of nitrogen seem to be based on some method being found to save the sewage of cities, but mainly on the conversion of the water power of Niagara and other great falls to the generation of electricity and thence to the dissociation of the nitrogen of the atmosphere.

The point to which I wish to direct attention and inquiry is this alleged