No. 85.] 



213 



to form fat. Mingled with the oil and starch in some varieties of 

 corn, is a third nitrogenized substance, called zeine. 



Section of grain of com, 



a. Cotyledon. 



h. Starch. 



c.e. Oil— sugar — zeine. 



d. Salts of iron. 



In the associated diagrams, several varieties of corn are presented, 

 and the relative proportions of the several substances that compose 

 them. 



Tuscarora corn. 



Sweet corn. 



Northern yellow com. 



Pop com. 



In the use of these varieties of the same grain, it is easy to see that 

 given weights of each might be profitably employed, if different ob- 

 jects were to be accomplished. They could not all be employed to 

 fatten with equal advantage. 



If it be desired merely to fatten an ox, he should be fed with that 

 corn or grain which in 60 lbs. contains the most oil. If he is to be 

 worked, he should be fed with corn which contains the largest coty- 

 ledons, for they contain the capital for labor. If he is to be merely 

 inflated, without producing either fat or muscle, let him be fed on 

 starch and water, or on a grain whose cotyledons are small, and in 

 which the oil is wanting. 



From what has been said, how essential does an analysis of the dif- 

 ferent kinds of grain become, that it may be known, which naturally 

 contains most starch, most oil, or most gluten ? And that the essen- 

 tials of soils that are to produce those grains, be known, that the de- 

 ficiencies may be supplied, or noxious ingredients neutralized 1 



In other words, how manifestly important that science be interro- 

 gated upon subjects of such vital interest to the agricultural commu- 

 5iity, as the raising of stock arid the growth of crops. 



