304 



THE AMERICAN FARMER. 



does, the elements required for the development and support of the animal system, 

 analysis of corn, as given by Palson, is as follows: 



Gluten, etc., ......... 8.8 



Starch, ..... ..... 54.4 



Gum and sugar, ......... 2.7 



Oil, 4.6 



Bran, etc., .......... 15.8 



Ash, 1.7 



Water, ... 12.1 



The 



100. 



Although there is a slight difference in the proportionate ingredients that enter into the 

 grains of different varieties, yet the above analysis would represent a fair average of the dif 

 ferent kinds cultivated. 



To show the difference in some of these varieties, as well as the difference in the proper 

 ties of water contained in the meal or kernel of that thoroughly or imperfectly cured, we in 

 sert the following analyses recently made at the Connecticut Experiment Station, by Prof. S. 

 &quot;W. Johnson: 



ANALYSES OF MAIZE. 



COMPOSITION BECKONED ON DRY SUBSTANCE. 



Ash, 



Albuminoids, 

 Fiber, 



Carbhydrates, 

 Fat, &quot; . 



DIGESTIBLE NUTRIENTS IN AIR-DRY SUBSTANCE. 



These analyses were made upon the different specimens as they reached the Experiment 

 Station and before any of the moisture was lost by subsequent drying. Dr. Jenkins found, in 

 summing up the results of sixty-three analyses of corn, that the amount of water ranged 

 from six to fifteen per cent., the average being ten and a half per cent. Dr. Goessman found, 

 in eleven analyses, the average per cent, of water to be ten. Other analyses, by Prof. John 

 son, from meal offered in the market, resulted in a quantity of water from twelve to over 

 twenty-one per cent., and he concludes that all together prove that the quantity of water in 

 corn kernel or meal, as found in the markets generally, may range from thirteen to nearly 

 twenty-two per cent, of the entire weight; that well-cured corn and meal may contain from 



