177 



slioiiUl expect to find greater variation in tlie amount of tliis constitu- 

 ent than in that of the others, since it is so well known that some vari- 

 eties of sugar-corn are so much sweeter than others. However, further 

 analyses will be necessary to determine how far this variation extends. 

 The analyses resulted as foHows : 

 No. 1 is a sample from Ohio. 



Calculated for 

 Air-dried, dry Bubstance. 



Moisture 10.00 



Oil 6.00 H.67 



Gum 7.25 8.06 



Dextrine 5.'20 5.77 



Zeine 5.95 6.61 



Sug'ar 1.60 J. 77 



Starch 50.56 56 17 



Albuminoids 7.75 8.61 



Cellulose 4.24 4.72 



Ash 1.45 1.62 



100.00 100.00 



No. 2. Sample obtained in Department. 



Calculated for 

 Air-dried, dry Bubstance 



Moisture 6.40 



Oil 7.30 7.79 



Gum 6.15 6.58 



Dextrine 5.15 ' 5.50 



Zeine '. 5.25 5 61 



Sug-ar 1 .65 1 .76 



Starch 49.85 53 27 



Albuminoids 10.45 11.16 



Cellulose 6.33 6.76 



Ash ; 1.47 1.57 



100.00 100.00 



With regard to its value for the manufacture of alcoholic liquors as 

 compared with common field-corn, little can be said in its favor. For 

 comparison in this particular I quote analyses, published in a previous 

 report. In this case the results are calculated for dry substance : 



No. 1. No. 2 



Oil 5.67 6.10 



Sugar 1.21 2.66 



Gum and dextrine 1. 35 1. 06 



Zeine 2.17 1. .58 



Starch 77.54 76.50 



Albuminoids 8.71 9.09 



Cellulose 1.89 1.66 



Ash - 1.46 1.35 



100.00 100.00 



No. 1 represents the composition of a yellow corn grown in Pennsyl- 

 vania, and No. 2 that of a white corn, from Maryland. 



These tables of analyses show that the sugar-corn cannot be recom- 

 mendeil for the purpose suggested, since its contents of starch, gum, 

 and dextrine amounts to only Gl and 63 per cent., while that of the field- 

 corn reaches about 72 per cent. With this fact, and its incapability of 

 producing as large a crop as the field-corn, against it, it is doubtful 

 whether sugar-corn will ever have any application other than that 

 which it at present has,* viz, for food in the green state. 



