S6 MASSACHUSETTS HORTICULTURAL SOCIETY. 



The Sweet potato, as analyzed by Payen, gives the following results : — 



Water, 67.50 



Solids, 32.50 



100.00 

 The solids contain — 



Starch, . 16.05 



Sugar, 10.20 



Fatty and nitrogenized matters, , . . . 1.80 



Cellulose, &c., 1.55 



Salts, 2.90 



32.50 



From these comparative analyses, it appears that the yam is about five 

 per cent, more watery than the common potato, and about twelve per cent, 

 more watery than the sweet potato ; or, in other words, contains less solid 

 matter in the above proportions. Of the solid matters, it contains four per 

 cent, less starch than the common potato, and about as much as the sweet 

 potato ; the cellulose, or fibrous woody structure, is about the same in all 

 three, but somewhat the least in the yam ; the nitrogenized and fatty mat- 

 ters are also nearly the same in all ; the sugar is about the same in the first 

 two, but one tenth of the amount in the sweet potato ; the yam contains 

 less mineral salts than the other two. It may be said, therefore, that the 

 yam is somewhat less nutritious than the potato ; but that it is more de- 

 sirable as food for the invalid and convalescent, as, 'from its less amount of 

 woody fibre and mineral salts, it must prove more easily digestible and less 

 irritating to a delicate or diseased stomach. It would seem, therefore, to 

 merit the attention of the sick, as it contains sufficient alimentary material, 

 with remarkable absence, when properly cooked, of all irritating and indi- 

 gestible matter. 



The Chinese yam. Dr. Lindley says, has proved extremely valuable in 

 England, and its culture will extend. It is said that the female plant has 

 been received in France, and hopes are entertained of improvement from 

 seedlings. 



At the Annual Exhibition, no doubt the small space of the store of the 

 Messrs. Bowditch (under the Hall) prevented many from making contribu- 

 tions, naturally unwilling that their specimens, cultivated with great care 

 and expense, should of necessity be so crowded that they could not, unless 

 by chance, attract attention. 



Those who did contribute to maintain the reputation of the Society in 

 the vegetable department, could not but feel satisfied with the excellence 

 of the specimens presented, when it is recollected that the season had not 

 as far as usual matured vegetation. The varieties were numerous, and of 

 excellent quality. 



The varieties of beans exhibited by the Messrs. Burr may be called 

 the great feature of interest in the vegetable exhibition. They had 

 been collected from various parts of the United States and Europe, and 



