PROPORTION OF SUGAR IN ARTICLES OF FOOD. 319 



a brownish resin and glucose. In the East and West Indies 

 the root of the Abrus prccatorius, the wild liquorice or rosary 

 pea, is used as a substitute for the liquorice root. The roots of 

 many leguminous and other plants, as the several species of 

 astragulus, contain a sweetish principle which is probably the 

 same as glycyrrhizine. 



The following table exhibits the proportion of sugar or 

 saccharine principles in several important articles of food ; 

 viz., the proportion in 100 parts : 



Sugar. 



Barley-meal, ..... 5.21 



Oatmeal (including bitter matter), . . 8.25 

 Wheat-flour, . . . . 4.2 to 8.48 



Wheat-bread, . . . . . 3.60 



Ryemeal, . . . . 3.28 



Maize, ...... 1.45 



Rice, ..... 0.05 to 0.29 



Pease, ...... 2.00 



Sweet almonds, .... 6.00 



Figs, ...... 62.50 



Greengage plum (ripe), . . . . 11.61 



Tamarinds, ..... 12.50 



Pears (ripe), ..... 6.45 



Ditto (kept for a time), . . . 11.52 



Gooseberries (ripe), . . . . 6.24 



Cherries (ripe), . . . . 18.12 



Apricot (ripe), . . . . . 11.61 



Peach (ripe), . . . . . 16.48 



Melon, ...... 1.50 



Expressed carrot-juice evaporated to dryness, . 93.71 



Beetroot, . . . . . 5 to 9.00 



Ditto, . . . . 5.8 to 10.00 



Cow's milk, . . . . . 4.77 



Ass's milk, . . . . . 6.08 



Woman's milk, .... 6.50 



Goat's milk, . . . . . 5.28 



Ewe's milk,* . . . . . 5.00 



* Pereira ' On Food and Diet,' p. 112. 



