CHEMICAL ANALYSIS OF CORN. 77 



In the ruta baga, according to Dr. Dana, the fat- 

 forming principle amounts to 13 per cent., and in the 

 potato to 24.34; while the proportion of flesh-forming 

 substance in the former is equal to only 1 per cent., 

 and in the latter to 2.07 per cent. As these roots are 

 used, more or less, in feeding to stock, it is of some 

 interest to the farmer to compare their nutritive and 

 fattening properties, as here stated, with those of In- 

 dian corn : 



ANALYSIS OF INDIAN COEN (when dried at 212 Fahr., to expel 

 the water), by PEOF. JOHNSTON. 



Starch, etc 71.6 



Proteine compounds 12.3 



Fatty matter 9.0 



Husk 5.9 



Mineral matter 1.2 



100.00 

 ANALYSIS OF PEOF. PLAYFAIE. 



Proteine 7.00 



Fatty matter 5.00 



Starch 76.00 



Water 12.00 



100.00 



The following table, by Prof. Johnston, gives the 

 composition of the ash of corn-stalks, as compared 

 with a similar analysis of the straw of wheat, barley, 

 oats, and rye. The proportion of each constituent is 

 given for one thousand pounds of the ash : 



