BIOLOGICAL PROPERTIES OF A FERTILE SOIL Biology is the story or science of life; and the biological properties of the soil have to do with living organisms in the soil. The soil of every fertile field is full of very small or microscopic plants called bacteria or germs. They are said to be microscopic because they are so small that they cannot be seen without the aid of a powerful magnifying glass or microscope. They are so small that it would take about 10,000 average-sized soil bacteria or soil germs placed side by side to measure one inch. A knowledge of three classes of these soil germs is of great importance to the farmer. These three classes of germs are: Nitrogen-fixing germs. Nitrifying germs. Denitrifying germs. NITROGEN-FIXING GERMS We learned in Chapter VIII that nitrogen is one of the necessary elements of plant food, and that although the air is four-fifths nitrogen, most plants must take their nitrogen from the soil. There is, however, a class of plants called legumes which can use the nitrogen of the air. Clover, alfalfa, lucern, cowpea, soy bean, snap bean, vetch and similar plants are legumes. These legumes get the nitrogen from the air in a very curious and interesting manner. It is done through the aid of bacteria or germs. Carefully dig up the roots of several legumes and wash the soil from them. On the roots will be found many small enlargements like root galls; these are called nodules or tubercles. On clover roots these nodules are about the size of the head of a pin while on the soy bean and cowpea they are nearly as large as a pea (see Fig. 34). These nodules are filled with bacteria or germs and these germs have the power of taking nitrogen from the air which finds its way into the soil. After using the nitrogen the germ gives it to the plant which then uses it to build stem, leaves and roots. In this way the legumes are able to make use of the nitrogen of the soil air, and these germs which help them to do it by catching the nitrogen are called nitrogen-fixing germs. The work of these germs makes it possible for the farmer to grow nitrogen, so to speak, on the farm. By growing crops of legumes and turning them under to decay in the soil, or leaving the roots and stubble to decay after the crop is harvested, he can furnish the following crop with a supply of nitrogen in a very cheap manner and lessen the necessity of buying fertilizer. NITRIFYING GERMS