372 PHYSIOLOGY AT THE FARM. 



Brought forward, . 37.3 



Lime, ..... 43.3 

 Magnesia, . . . .3.1 



Oxide of iron, . . . .0.9 



Chloride of sodium, . . . 2.1 



Phosphoric acid, . . . 12.3 



Sulphuric acid, .... 1.0 



100.0 



Ervum lens, Lentil, is a native of France and the south- 

 ern countries of Europe. It is a legume of the greatest anti- 

 quity, and is much prized in the countries in which it grows 

 freely. In Egypt and Syria the grains are parched in a frying- 

 pan and sold in the shops, being considered by the natives as 

 the best food for those who undertake long journeys. There 

 are three varieties of lentil cultivated in France and Germany 

 the small brown, which is the lightest-flavoured, and the 

 best for haricots and soups ; the yellowish, which is a little 

 larger and the next best ; and the lentil of Provence, which is 

 almost as large as a pea, with luxuriant straw, and more fit to 

 be cultivated as a tare than for the grain as human food. The 

 straw is very delicate and nourishing, though scanty as com- 

 pared with that of the tare, and is preferred for lambs and 

 calves. The grain on the Continent sells at nearly double the 

 price of pease. 



COMPOSITION OF LENTILS (GRAIN). 



Organic matter, . . . .97.9 

 Ash, 2.1 



ASH. 



Sand and silica, .... 2.0 



Potash, ..... 37.8 

 Soda, ..... 6.6 



Lime, . . . 5.0 



Magnesia, . . . .2.0 



Carry forward, . 53.4 



