13 



water rendvrod oiui lialf, and '.31 lioiiis' trciitinent rendered two tliirds inHolnble in 

 O.'J per cent solution of polasli. 'I'lie coinpo.siluni ol tlie pait soliilile in pola.sli, after 

 action of water (anil removal of tin- aIeoln)l-.solnlile jn'oteid), as found iu analywes, tlio 

 avcru<;o of wliich \h .stated under VII, is tlio same as tliat of tlic ^lolmlin soluhlc in 

 salt solution, IV. This proteid, obtained by extraction with potash, ajicr the action 

 of water, is probably the substance which Kreiisler converted into his oat hgiimin by 

 the " purifying " process to which he subjected it. It is al.>o the "protein body" 

 which Norton extracted by weak ammonia and auaiyz' d. 



(8) When <;round oats are extracted with 10 per cent sodium chloride solution heated 

 to G5^' C.,ai)n)teid separates on coolinj;, in the form of spheroids. This substance dif- 

 fers iu composition and properties from that obtained by cold salt extraction as well 

 as from all proteids iiithertodescrined. It is soluble in pure water, is precipitated fioni 

 such solutions by a little sodium chloride, is again dissolved by a certain adflitional 

 (luantity, ami is jirecipitattMl completely by saturation with this salt. In the i)re8- 

 cnce of a little sodium chloride and acetic acid it is soluble in alcohol of O.'J specilic 

 gravity. From solution?, in distilled water, as well as from those in sodium chloride 

 brine, it has been obtained crystallized iu regularoctahedions. Ana lysis (olsi)heroids) 

 under VIII. 



(9) The aqueous extract of ground oats was found, in agreement with Norton and 

 Kreusler, to contain very little i»roteid substance. The proteids thus dissolved 

 appear to be, lirst, an acid-albumin ; second, a (jlohulin or ijlubnlms similar in reactions 

 to that extracted by U) per cent salt solution, and third, n pruleone. No true albuiuia 

 was found iu the water extract. 



(10) In the salt extract a very small amount of a body was fouud, having the reac- 

 tions of albumin, but not analyzed. 



Table of composition of proteids from the oat kernel. 



C.llhoii .5:!. 00 



llydro-ifii 1 C.iU 



NitniMou IC. :« 



Siilpluu'. 

 Oxygeu . 



•J. 2i;f 



21. 38) 



53. 10 

 (i. 91 

 16.49 



23. 50 

 100. 00 



in. 



53.70 

 7.00 



\r,. 71 

 (, 1.76 

 ) Jl. 83 



100. 00 



IV. 



52. 34 

 7.21 



16.88 

 0. «8 



22. 09 



100. OU 



V. 



52.48 

 6.94 



16. W 

 .57 



23.16 



100. 00 



VI [I. 



52. 22 

 0. 9« 



17.85 

 0.77 



22. 18 



100. 00 



' Average of several aiial yscs. 



The numbers over the analyses in the above table correspond with tho.se of the 

 paragraphs in the foregoing sumuiary. 



Grass gardening^ J. B. Olcott (pp. 162-17'4).— An account of tlic 

 grass jj;ar(lens of the station at South Manchester and New Haven, with 

 suggestions with leferenee to the inanageiuent of sueli gardens aiul 

 their value for experimental pur[)oses. 



Feeding stuffs (pp. 175-182).— Analyses of cottonseed meal, lin- 

 seed meal, oil-cake, meal, malt s])routs, brewer.s' grains, middlings, corn 

 and oat feed, "IJutfalo Sugar Feed," and salt herrings with reference 

 to both food and fertilizing ingredients, and of iield-cured and ensiled 

 maize kernels with reference to food constituents. 



The comparison of tield-cured and ensiled corn was made on material 

 sent to the station for that purpose. The analyses of tiie dry matter 

 are "practically identical" and "go to show that there had been uo 

 material change iu the compositiou of the kernels iu the silo." 



