RICE, INDIAN CORN. 131 



is a considerable proportion, some 6 or 8 per cent of 

 a substance like gluten. The : percentage of fatty 

 matter and of sugar is quite small, but that of starch 

 much larger than in any grain yet mentioned, being 

 between 80 and 90 per cent, usually about 85. The 

 dust or sittings separated from rice in cleaning for 

 market, are stated by Prof. Johnston to contain 4 to 5 

 per cent of fatty matter, and are therefore valuable for 

 feeding. 



Indian corn is the last of the grains that. we shall 

 notice. This contains about 60 per cent of starch, 

 nearly the same as oats. The proportion of oil and 

 gum is large, about 10 per cent; this explains the 

 fattening properties of indian meal, so well known to 

 practical men. There is, beside these, a good propor 

 tion of sugar. The nitrogenous substances are also 

 considerable in quantity, some 12 to 16 percent. All 

 of these statements are from the prize essay of Mr. J. 

 H. Salisbury, published by the N. Y. State Agricul 

 tural Society. They show that the results of European 

 chemists hitherto . published, have probably been ob 

 tained by the examination of varieties inferior to ours; 

 they have not placed indian corn much above the level 

 of buckwheat or rice, whereas from the above it is 

 seen to be in most respects superior to any other grain. 



The same paper by Mr. Salisbury indicates some 

 value in the cob of this grain. It contains about 2 

 per cent. of gluten and gum, and 1 or 2 per cent of 

 sugar, with a little starch. It has therefore some im 

 portance of its own as food, when ground up with 

 the grain, according to a practice recommended of 

 late by many farmers. The oil of indian corn, like 

 that of oats, has a peculiar odor and taste, communi 

 cating both to the meal. 



Sweet corn differs from all of the other varieties, con 

 taining only about 18 per cent of starch. The amount 

 of sugar is of course quite large; the nitrogenous sub- 



