392 



PHYSIOLOGY AT THE FARM. 



as that contained in turnips. In a dried state, however, tur- 

 nips are richer in proteine compounds than parsnips. 



Water, 



PROXIMATE PRINCIPLES. 



Fresh. 

 82.045 



Cellular fibre, 



Ash united with the fibre, 



Insoluble proteine compounds, . 



Soluble caseine, . 



Gum and pectine, 



Salts insoluble in alcohol, 



Sugar, . 



Salts soluble in alcohol, . 



Ammonia in the state of amnio- 



niacal salts, 



Starch, .... 

 Oil, 



.033 



3.507 



.546 



100.000 



ASH, BY DR RICHARDSON. 



Potash, .... 

 Soda, .... 

 Magnesia, . . 



Lime, .... 

 Phosphoric acid, 

 Sulphuric acid, 



Silica, .... 

 Phosphate of iron, 

 Chloride of sodium, 



Dry. 



100.000 



56.12 

 3.11 



9.94 



11.43 



18.66 



6.50 



4.10 



3.71 



5.54 



119.11 



Professor Voelcker remarks further: "By moistening a 

 transverse section of the root of parsnip with tincture of iodine, 

 the external layers are coloured deep violet-blue, whilst the 

 remaining portion of the root is not discoloured. By this 

 means three distinct circles can be distinguished on a trans- 

 verse section of parsnip one interior, formed by the heart of 

 the root ; an exterior, coloured deep violet-blue by the produc- 



