396 On the Value of different kinds of Vegetable Food. 



The last column in the preceding table contains the average 

 results of experiments made to ascertain the practical equiva- 

 lents, as they are given in Boussingault (Landwiflhschaft^Germ. 

 ed. p. 292-295). One of the results with wheat was neglected, 

 its variation from the others being so great 



By comparing the results of the above investigation with 

 each other, and with those previously known, the following 

 conclusions have been arrived at : — 



That the same species of cereal grain grown on different 

 soils may yield unequal per-centages of nitrogen. 



That one-seventh of fresh ripe cereal grains is moisture, 

 which may be expelled at a temperature of 100° C. (212° F.). 



That wheat- and rye-flours, which to the eye and sense of 

 feeling are undistinguishable from each other, may differ by 

 from one to three-tenths of their whole quantity of nitrogen. 



That root-crops grown on different soils may yield unequal 

 per-centages of nitrogen. 



That the per-centage of moisture in edible roots of the same 

 species is, in the fresh condition, a constant quantity. 



That beets, carrots and turnips, have a larger per-centage 

 of moisture than potatoes. 



That the nutritive values of peas, beans and lentils, corre- 

 spond with each other. 



That more aliment is contained in a given weight of peas, 

 beans or lentils, than in an equal weight of any other kind of 

 vegetable food analysed. 



That in several of the grains and roots analysed there are 

 organic bodies beside those identical in composition with glu- 

 ten and starch. 



That the ashes of carrots, beets, turnips and potatoes, as 

 Prof, von Liebig has already remarked, contain carbonates. 



That iron is present in the ashes of all the grains and roots 

 analysed. 



That the differences between the theoretical equivalents, as 

 estimated from the per-centages of nitrogen and those ascer- 

 tained by the experiments of stock-growers, and particularly 

 the differences between the results of the different stock- 

 growers, may be attributed to the following reasons : — 



Because the per-centages of nitrogen and carbon in fodder 

 grown on different soils are unequal. 



Because the prominent test has been the increase or dimi- 

 nution in weight of the animal fed. Increase in weight may 

 arise from secretion of fat, derived from the sugar and starch 

 of the plants. Diminution in weight may follow unusual ac- 

 tivity, increasing the consumption of fat already present. 



Because the experiments, in but few instances, were under- 



