io6 ELEMENTARY AGRICULTURE 



If the seeds contain starch, the water will suddenly 

 turn blue or black. This is a very delicate and pretty 

 experiment. 



4. Many seeds contain sugar, for which every one 

 knows the simplest test. To make the test sure, mas- 

 tication should be slow and thorough. Even a slightly 

 sweet taste indicates the presence of sugar. Test 

 wheat, oats, corn, peas, squash seeds, and pumpkin 

 seeds. 



5. All seeds contain some protein. Every one knows 

 the odor of burning feathers. This disagreeable odor 

 is caused by the burning of the protein in the feather. 

 Remove the germ from a kernel of corn and scorch it 

 over a spirit lamp or on the stove. Does it give off an 

 odor like that of burning feathers? If so, it contains 

 protein. Test other seeds for protein. 



6. Lean meat, the white of egg, wheat bran, oats, 

 peas, middlings, cheese, malt sprouts, and clover hay 

 are all rich in protein and may be properly called pro- 

 tein foods. Add these to your collection, labeling them 

 properly. To preserve the meat, eggs, and cheese 

 they should be placed in dilute alcohol. 



7. Nearly all small seeds contain much oil. To test 

 for oil, crush the seeds on a piece of clean, white 

 paper. If they leave a grease spot, the seeds contain 

 oil. For further test, crush the seeds on a piece of 

 white paper, and heat gently in the oven, being care- 

 ful not to scorch the paper. A grease spot on the 

 paper shows oil. Test flax seed, wheat, beans, sun- 

 flower seeds, and any kind of nut for oil. 



