170 COMPOSITION OF VEGETABLES. ~— 
The Walcheren, or White Carrot, gave, in 1000 parts, 98 
parts of sugar, 2 parts of mucilage, and 1 of extract.” 
“ Fruits, in the organization of their soft parts, approach 
to the nature of bulbs. They contain a certain quantity of 
nourishment laid up in their cells for the use of the embryon 
plant: mucilage, sugar, starch, are found in many of them, 
often combined with vegetable acids. Most of the fruit trees 
common in Britain have been naturalized, on account of the 
saccharine matter they contain, which, united to the vege 
table acids and mucilage, renders them at once agreeable to 
the taste and nutritive.” | 
“ Starch, or coagulated mucilage, forms the greatest part 
of the seeds and grains used for food; and they are gene 
rally combined with gluten, oil, or albuminous matter. In 
Corn, with gluten; in Peas and Beans, with albuminous q 
matter; and in Rape-seed, Hemp-seed, Linseed, and the 
kernels of most nuts, with oils.” i 
“ I found 100 parts of good full-grained Wheat, sown 
autumn to afford, ’ 
Of Starch, ‘ ‘ 77 
Gluten, = . 19 
100 parts of wheat sown in spring, 
Of Starch, oe 70 
Gluten, s zs 24 
“ In some experiments made on Barley, I obtained from ; 
100 parts of full and fair Norfolk Barley, 
Of Starch, : 79 
Gluten, é 5 6 
Husk, . 8 
"The remaining 7 parts ssceharine matter.” 
J obtained from 100 parts of Rye, grown in Suffolk, 6! 
_ parts of starch, and 5 parts of gluten.” 
