336 PHYSIOLOGY AT THE FARM. 



Ligniue. 



Rice, 4.80 



Barley, .... 18-75 (husk) 



Oats, 34.00 (bran) 



Rye, . 24.20 (husk) 



Apricots (ripe), L86 



Greengage plum (ripe), 1.11 



Peaches (ripe), . 1.21 



Gooseberries (ripe), . 8.01 



Cherries (ripe), 



Pears (ripe), . . 2.19 



Sweet almonds, . . . 9-00 (and seed-coats) 



Pease, . . . .21.88 (amylaceous fibre) 



Garden-bean, .... 25.94 ( do. and membrane) 



Kidney-bean, .... 18.57 ( do. ) 



Potatoes, . . . 4.30 to 10.50 (amylaceous fibre) 



Cocoa-nut kernel, . . . 14.95 



COMPOSITION OF LIGNINE. 



Carbon. Water. 



Lignine from Box, . . . 42.70 57.30 



Ditto ditto dried, . . . 50.00 50.00 



Ditto from Willow, . . . 42.60 57.40 



Ditto ditto dried, . . . 49.80 50.20 



Or, .... C 12 Water 8.00* 



Acids contained in Alimentary Substances, or Acid Proximate 

 Principles of a Dietetic Character. 



The acids found in the vegetable kingdom, which either are 

 dietetic or connect themselves with dietetic substances, are the 

 acetic acid, the citric acid, the tartaric acid, the malic acid, the 

 oxalic acid, the tannic acid, and the lactic acid. 



When such vegetable acids are taken free into the system 

 for example, united with water as acidulous drink they appear 

 to undergo no change, except that they combine with a base, 

 since these acids are found in the urine of those who have 



* Pereira on ' Food and Diet,' p. 136. 



