SWEET-CORN FOR FODDER. 255 



n. 



Common Sweet-Corn. 



The corn was already somewhat hard when the stalks 

 which furnished the juice for my examination were cut : the 

 canes were a few days old when pressed. 



. . ■) 8.7° Brix's saccharometer 



Specific gravity of the juice . . . j at 78° F. temperature 



Grape-sugar in the juice . . . 6.6 per cent 

 Cane-sugar in the juice . . . None 



HI. 



Blue Mexican Sweet-Corn. 



The ears were just fit for the table when the juice of the 

 cane was obtained. 



The canes lost at 220° F. temperature 82.56 per cent of 



moisture, and left 17.44 of dry vegetable matter. The juice 



of the fresh canes showed, — 



_ > 12° Brix's saccharometer, 



Specific gravity { at 78° F. temperature 



Grape-sugar in the juice .... 2.06 per cent 

 Cane-sugar in the juice . . . . 7.02 per cent 



IV. 



Stowell's Evergreen Sweet-Corn. 



The ears were in the same advanced state of ripening as 

 the previously-described sample, i.e., just fit for the table. 



Fresh canes lost moisture at 220° F. tem- 

 perature 79.62 per cent 



Fresh canes left dry organic matter at 



220° F. temperature . . . . 20.38 per cent 



m , . . . , , > 12.7° Brix's saccharometer, 



Ihe "mice weighed . . . y „„ „ . 



J s > at 78° F. temperature 



The juice contained grape-sugar . . 4.85 per cent 



The juice contained cane-sugar . . 5.70 per cent 



From the above statements it appears, that, in samples I. 

 and II., the sugar amounts in weight to about one-third of 

 the entire dry organic matter of the canes ; whilst in sam- 

 ples III. and IV. it amounts to about one-half of the dry 

 vegetable substance present. The stage of growth controls 

 these relations. 



