432 ON THE FARINACEOUS PRODUCTS 
In 100 parts 
—__——~ 
Starch Gluten 
Wheat (French) according to Proust... 74.5 12.8 
Do. (Bavarian) ...... Vogel ... 68.0 24.0 
Do... CWinter)) 0.9.4. <6 Davy ... 77.0 19.0 
Dos. (Spring). csnie DB ness 70.0 24.0 
Do. (Sicilian) ..... Dp. c..65- 75.0 21.0 
Do. (Barbary) — ...... Do. ...... 74.0 23.0 
REI ett sem. seaces Vogel .... 74.0 22.0 
Harley kas Davy .. 79.0 6.0 
Hee ee Ses eees 1 reg pa bal) 5.0 
Osisast JOT SA 383! Daiaiiee 59.0 6.0 
Rice (Carolina) ...... Vogel ... 85.07 3.60 
Maize escose «= ZI ws. ~=—8.0.92 0.0 
The chemical proportions, by Boussingault, are 
in 100 parts, of 
Carbon Hydrogen Oxygen Nitrogen Ashes 
Wheat AGiltetien 25-8. vcs ADAG St cc? «27S or ns Bee 
Potatoes, 44-01. fe cy 500 th 447. fees Ve pee | 400 
Professor Johnstone has a similar analysis, and 
Dr. Playfair states the following in 
Gluten, from Caseine, from Albumen,from Ox Ox 
Flour Peas Eggs Blood Flesh 
BOUSSINGAULT. SCHERER. JONES. PLAYFAIR. PLAYFAIR. 
Carbon 54.2 54.138 55.000 54.35 54.12 
Hydrogen 7.5 7.156 7.037 7.50 7.89 
Nitrogen 13.9 15.672 15.920 15.76 15.67 
Oxygen 24.4 23.034 22.007 22.39 22.32 
While Mr. Rigg, (Experimental Researches) 
gives 
