378 



SOEGHUM. 



viz.: the alburaenoids 

 matters, as follows : 



fats, and carbhydrates, or non-nitrogenous 



Upon page 97, Annual Eeport Department of Agriculture, 1879, 

 after a discussion t)f the market value of the above nutritive constit- 

 uents, in grains, the following prices are given as being api:)roxiniate!y 

 true for our country, viz.: 



Cents per pound. 



Albumenoids 4 TiO 



Fats 3 tU 



Kon-nitrogenous . 95 



At these prices, 100 pounds of the sorghum seed would be worth 

 $1.32, aud 100 pounds of corn 81.38, or practically almost the same. 



The above results seem to be confirmed by many in their experi- 

 ments in feeding the sorghum seed ; and, as is Avell known, this grain 

 has been in very extensive use in Cliina f ;r centuries as food for both 

 man and beast. 



In the above analyses, the percentage of starch, as given, is deter- 

 mined by difference; but in the analysis, in the attempt to determine 

 the starch by converting it into gluco.-e, there was a considerable por- 

 tion Avhich resisted such conversion. In the sorghum seed, this 

 amounted, in the case of the White Mammoth to 17.56 per cent, and 

 in the Early Amber to 19.44 per cent of the grain. 



This substance appears incapable of fermentation, is not able to re- 

 duce Fehling's solution, and is without action, so far as could be de- 

 termined, on polarized light. In a sample of corn analyzed there ap- 

 peared to be only 4.33 per cent of this substance present. 



The presence of 5.42 per cent of tannin has been reported in a 

 sample of sorghum seed ; but such a composition is quite unique among 

 the cereals, and as this tannin has been detected in no other speci- 

 mens, its presence as indicated above shows a faulty method of anal- 

 ysis. 



The importance of having the value of the seed clearly established 

 is such that the following testimony is presented from those who have 

 given it trial : 



Hollister S. Phillips, MiLulora, La Cross Co., Wis., rejwrts 22 bush- 



