and subsequent Correspondence relating thereto. 289 



^0. 2. Professor Yoelcker's analj'sis : — 



Moisture 8 '76 



Oil 10-43 



*AIbuminous compounds 21* 94 



Mucilage, starch, and digestible fibre 39' 91 



Woody fibre 9 * 76 



fMineral matters (ash) 9 ' 20 



100-00 



*Containing nitrogen .. .. 3-51 



tContaining sand .. 3 97 



Professor Anderson's analysis of No. 2 is as follows : — 



Water 12-10 



Oil ; 9-15 



Albuminous compounds .* 25*37 



Mucilage, gum, &c 38-68 



Fibre 5-80 



Ash 8-50 



100-00 

 Nitrogen -t-OG 



The ash contains : — 



Phosphates 1-70 



Phosphoric acid, combined with allvalies .. .. 1-49 



Sand 3-85 



(Signed) James Anderson. 



Professor Anderson (Consulting Chemist to the Highland and 

 Agricultural Society) entirely confirmed Dr. Voelcker's opinion 

 in the case which was subject to his guarantee, and which was, 

 therefore, submitted to him ; and, finally, the inferior quality of 

 the cake was admitted in both cases. In the first, the parcel 

 was taken back by the vendor ; and in the second a reduction in 

 price was submitted to — the vendors in the one case stating that 

 the cake contained the sweepings of the bin before fresh seed 

 was put into it, and in the other that the screen was a little out 

 of order. 



The Association were further informed that these cases had 

 been referred by the Council to the Chemical Committee of the 

 Society for investigation prior to publication, and that the Com- 

 mittee were not satisfied with the alleged excuses. They deemed 

 it right, however, before concluding their report to the Council, 

 that the cases be communicated to the Association itself, with a 

 view to such action on their part as would appear to be con- 

 sistent with the avowed object of its institution. 



No acknowledgment of this communication, which was regis- 

 tered, having been received up to January 20th, the Secretary 

 wrote on that date calling attention to his letter of January 1st, 



VOL. X. — S. S. U 



