Science and Practice in Farm Cultivation

A scientific publication written in the mid-19th century. The work focuses on agricultural methods and theories, particularly concerning the cultivation of various crops such as roots, grasses, clovers, and corn. It draws attention to the importance of understanding the origins and qualities of crops to improve farming practices. The opening of the book introduces the idea that cultivated plants, particularly root crops like parsnips and carrots, have been transformed from their wild ancestors through careful selection and cultivation. The author explains the importance of studying root crops, their characteristics, and how they can be improved over generations through deliberate farming techniques. Buckman uses examples from his own experiments to illustrate key concepts, such as the influence of cultivation processes on the size, shape, and flavor of these plants, emphasizing that successful agriculture relies on knowledge and scientific principles.