FOREIGN AND MISCELLANEOUS NOTICES. 



very materially in many respects. Dex- 

 trine belongs to a class of bodies wliich are sus- 

 ceptible of nourishing the animal body. All 

 the starch taken as food is converted into dex- 

 trine before it is assimilated by tlie system. 

 The acids of the stomach possess the property 

 of converting starcli into this body. 



" In the fresh apple, 100 lbs. contain about 

 3.2 lbs. of fibre ; 0.2 of a lb. of gluten, flit, and 

 wax; 3.1 lbs. of dextrine; 8.3 lbs. of sugar 

 and extract; 0.3 of a lb. of malic acid; 1.4 lbs. 

 of album; 0.16 of a lb. of casein; and 82.66 

 lbs. of water. 



In the fresh potato, 100 lbs. contain about 

 9.7 lbs. of starch; 5.8 lbs. of fibre; 0.2 of a lb. 

 of gluten; 0.08 of a lb. of albumen; 0.45 lbs. 

 of casein; 1.27 lbs. of dextrine; 2.6 lbs. of 

 sugar and extract; and 79.7 lbs. of water. 



By comparing the composition of the apple 

 with that of the potato, it will be noticed — first, 

 that the former contains, according to the analy- 

 sis, about 3 per cent, more of water than the 

 latter. 



Second, that dextrine and sugar in the ap- 

 ple take the place of starch, dextrine, and su- 

 gar, in the potato. Of the former, 100 lbs. 

 of good fruit contain of dextrine, sugar, and 

 extract, 11.4 lbs.; the latter has, in the same 

 amount of tubers, 13.61 of starch, dextrine, 

 sugar, and extract. The above proximate 

 principles are the main bodies in the apple and 

 potato which go to form fat. In the aggregate 

 amount of fat-producing products, it will be 

 seen tliat the apple and potato do not material- 

 1}' differ. It would be natural, however, to 

 infer tliat 50 lbs. of dextrine and sugar would, 

 if taken into the system, be more likely to 

 make a greater quantity of fat in a given time, 

 or at least , to make tlie same amount in a 

 shorter period, than an equal weight of starcli; 

 for the reason, that the two former bodies, 

 although nearly the same in composition with 

 tlie latter, yet are physically farther advanced 

 in organization, and hence probably approxi- 

 mate nearer the constitution of fat. If this 

 view be taken, then the apple, if of good quali- 

 ty, may be regarded equally if not more rich 

 in fat-producing products tlian the potato. 



Thirdly, that the apple is richer in nitrogen- 

 ous compounds than the potato. 100 lbs. of 

 fresh apple contain of albumen, 1.38 lbs. The 

 same amount of fresh potato has one-fourth of 

 a pound. 100 lbs. of dry apple contain 8.37 lbs. 

 of albumen, and an equal weight of dry tubers 

 has 1;} lbs. 100 lbs. of fresh fruit contain of 

 casein, 0-16 of a lb. ; and an equal weight of 

 fresh tubers, 0.45 of a lb. Hence it will be 

 observed that 100 lbs. of fresh apple contain 

 of albumen and casein, 1.54 lbs. ; and the same 

 quantity of fresh potato, 0.7 of a lb. 



From the above it will be seen that in albu- 

 men the apple is riclier than the potato, while 

 in casein the reverse is the case — that the ag- 

 gregate amount of albumen, casein and gluten, 

 in good varieties of the apple, is more than 

 double that of the same bodies in tlie potato. 



Hence, the former may be regarded rich 

 the latter in those bodies which strictly nourish 

 the system; or, in other words, to form muscle, 

 brain, nerve, and in short, assist in building up 

 and sustaining the organic part of all the tis- 

 sues of the body. 



The juice of the apple forms what was re- 

 garded not long ago a favorite and almost 

 necessary appendage to the farmer's stock of 

 winter luxuries. It is now, however, looked 

 upon by him with comparative indifference as 

 a beverage, he having found a far better and 

 more profitable use for his apples, that of con- 

 verting them into fat instead of alcohol. The 

 juice of the apple after being fermented, is 

 called cider, and contains much of the nutri- 

 tive matter of the fruit. Cider contains alcohol, 

 sugar, gum or dextrine, malic acid and the 

 phosphates and sulphates of the alkalies, with 

 a little tannic and gallic acids. The juice be- 

 fore being fermented, has in addition to the 

 above ingredients, albumen and casein." Ge- 

 nesee Farmer. 



Mammoth Grape- Vine. — All the world, at 

 least all that part of the gardening world which 

 inhabits Great Britain, has heard of a surpris- 

 ing Vine at Hampton Court. Everybody goes 

 to see it at least once in his life ; it is a separate 

 and special object in the grounds of the old 

 palace, kept under lock and key. as it well 

 may be, unless its fruit is abandoned to the re- 

 freshment of her Majesty's loyal subjects. To 

 account for the immense crops of Grapes borne 

 by this Vine, and for its vigorous old age, it 

 has been stated that its roots are in an ancient 

 sewer, where they find abundance of the rich 

 materials, out of which the Vine prepares sugar 

 and acid, and color and fragance, and all that 

 gives deliciousness to its fruit. In 1837 it was 

 reported to have borne 800 lbs. of fruit, upon 

 a roof consisting of 2304 square feet. 



It is a mistake however to regard this famous 

 Vine as the most remarkable specimen of the 

 kind in Great Britain. Within a few miles of 

 it may be found one yet more striking. In the 

 royal garden of what was once Cumberland 

 Lodge, near "Windsor, there stands a solitary 

 Vinery, sole relic of departed greatness, con- 

 cerning which we have tlie following account 

 from an experienced Grape-grower who lately 

 visited it. 



" We have been astonished, much more than 

 instructed, by the numerous sj^stems which 

 have of late years appeared for Grape-growing; 

 when we thought that we had found a roc's 

 egg, something suddenly appeared to dim our 

 vision. The object fled, our faith vanished, and 

 we found our.selves again where we were. One 

 successful cultivator recommended tlie borders 

 to be concreted beneath, and asphalted above; 

 the first to prevent the roots getting down- 

 wards, and the second to carry off tlie rains 

 An unsuccessful writer condemned the 

 unnatural, and the other unnecessary ; the 

 because the drainage would be incomplete 



