GATHERING AND MANAGEMENT Off APPLES. 303 



contains 2^ Ibs. Hence it will be observed that 100 Ibs. of fresh apple contain of 

 albumen and casein 1.54 Ibs., arid the same quantity of fresh potato O.T of a Ib. ; 

 100 Ibs. of dry fruit have of albumen and casein 9.3T Ibs., and an equal amount of 

 dry tubers contains 3.50 Ibs. 



"From the above it will readily be seen that in albumen the apple is richer 

 than the potato, while in casein the reverse is the case ; that the aggregate 

 amount of albumen, casein, and gluten in good varieties of the apple is more than 

 double that of the same bodies in the potato ; hence the former may be regarded 

 richer than the latter in those bodies which strictly go to nourish the system, or 

 in other words, to form muscle, brain, nerve, and in short assist in building up 

 and sustaining the organic part of all the tissues of the animal body. 



" Dextrine and gum should not be confounded with each other. They differ 

 very materially in many respects. The former possesses the property of being 

 converted into grape-sugar by sulphuric acid and by diastase, while the latter 

 does not. Dextrine belongs to the class of bodies which are susceptible of nour- 

 ishing the animal body. All the starch taken as food is converted into dextrine 

 before it is assimilated by the system. The acids of the stomach possess the 

 property of converting starch into this body. 



" In the fresh apple, 100 Ibs. contain about 3.2 Ibs. of fibre ; 0.2 of a Ib. of gluten, 

 fat, and wax ; 3.1 Ibs. of dextrine ; 8.3 Ibs. of sugar and extract ; 0.3 of a Ib. of 

 malic acid; 1.4 Ibs. of albumen ; 0.16 of a Ib. of casein ; and 82.66 Ibs. of water. 

 In the dry apple, 100 Ibs. contain about 19 Ibs. of fibre ; 1.1 Ibs. of gluten, fat, and 

 wax ; 18.7 Ibs. of dextrine ; 49.8 Ibs. of sugar and extract ; 2 Ibs. of malic acid ; 

 8.4 Ibs. of albumen ; and 1 Ib. of casein. In the fresh potato, 100 Ibs. contain about 

 9.T Ibs. of starch ; 5.8 Ibs. of fibre ; 0.2 of a Ib. of gluten ; 0.08 of a Ib. of fatty mat- 

 ter ; } of a Ib. of albumen ; 0.45 of a Ib. of casein ; 1.27 Ibs. of dextrine ; 2.64 Ibs. 

 of sugar and extract; and 79.7 Ibs. of water. In the dry potato, 100 Ibs. contain 

 about 48.5 Ibs. of starch ; 29 Ibs. of fibre. 1 Ib. of gluten ; 0.4, of a pound of fatty 

 matter ; 1.25 Ibs. of albumen ; 2.25 Ibs. of casein ; 6.32 Ibs. of dextrine ; and 13.2 

 Ibs. of sugar and extract." 



According to the analyses of Professor Salisbury, the ap- 

 ple has the advantage of containing a greater proportion 

 of nitrogenous matter. Hence the value of apples, both as 

 an article of human food and as food for all kinds of do- 

 mestic animals. Professor Salisbury gives the inorganic 

 and organic analyses of six different varieties of apples, 

 viz. : Talman's Sweeting, Swaar, Roxbury Russet, Rhode 

 Island Greening, and Kilham Hill. He also observes, that 

 the analyses were calculated both with and without the 

 carbonic acid. It was necessary that they should be calcu- 

 lated without it, in order to show the real composition of 

 the organic matter of the fruit. The carbonic acid is form- 

 ed during the combustion of the organic matter, and hence 

 can not be regarded as a constituent part of the apple, ex- 

 cept in very minute quantity. We extract the table show- 

 ing the mean of those analyses, as follows : 



