OF ARTS AND SCIENCES. 123 



Estimated in 100 parts, we have 



Dried at 100° C. Fresh. 



Nitrogenous constituents 11.09 9.97 



Inorganic " 3.99 3.59 



Starch, sugar, &c. 82.77 74.44 

 Water not expelled at 100° C, and 



accidental moisture 2.15 1.93 



Water 10.07 



100.00 100.00 



" No. X. Farina. 



" Farina is prepared both from corn and wheat, and is in rounded 

 grains resembling sago in appearance, only smaller. Although I 

 made many inquiries, I was unable to obtain any information respect- 

 ing its preparation from the manufacturers. It is perhaps prepared 

 by washing out a portion of the starch from the finely ground meal, 

 and drying and granulating the residue. The specimen analyzed was 

 prepared from corn. It seems to have less starch and about the same 

 amount of nitrogenous ingredients as Indian-corn meal, an analysis of 

 which by Professor Horsford (Phil. Mag., S. 3. XXIX. 365) gave as 

 follows : Starch 84.90 ; nitrogenous ingredients 13.65. Farina gives : 

 Starch 81.76 ; nitrogenous ingredients 13.61. 



I. 3.794 grms. lost at 100° C. 0.3908 grm. 

 II. 3.403 grms. dried at 100° C. left 0.0176 grm. ash. 



III. 0.341 grm. gave 0.5461 grm. CO2 and 0.1988 grm. HO. 



IV. 0.4322 grm. gave 0.6919 grm. CO. and 0.2583 grm. HO. 



V. 0.4434 grm. gave 0.1506 grm. NHiCl. PtCla. 



Corresponding in 100 parts to 



Estimated as before, we obtain 



