428 ON THE FARINACEOUS PRODUCTS 
Starch, Gluten & Fibre’. 
Leigh’s Blacks ... Nose, or Eye end ... 14.7 6.6 
Ditto Heel, or Root end ... 19.2 8.4 
Ditto Hye end. ......sceeesees 15.6 6.6 
Ditto Rootventsjasctsesteece Wed 6.6 
It, therefore, appears that the heel, or that 
portion connected with the stalk, possesses a 
greater proportion of farina than that part where 
the eyes most abound; but being prevented from 
testing their correctness by farther investigation, 
I am unable to state whether this difference is of 
casual or of uniform result. It is, however, cer- 
tain that the root end of some of the long kind 
(as the kidney,) is more mealy when boiled, and 
the opposite end more waxy. The correct ex- 
planation may be, that the root end, from its 
direct connexion with the stem, is first ripened. 
The following proportions of starch and gluten 
are given by different writers.— 
Dr. Playfair, in 100 parts 
Albumen Unazotized matter Water 
2.0 25.0 73.0 
and Professor Johnstone, ina more definite analy- 
sls, gives 
Husk Starch, Gum Gluten, . 
Water or and : Albumen, and Ea a 
Woody Fibre Sugar Caseine < 7 
75.0 5.0 12.0 2.25 0,3 0.8 to 1. 
