408 



which is intended for the miller should, therefore, be 

 reaped before it has reached its utmost growth ; but that 

 which is meant for seed should be allowed to stand until 

 the last moment at which it can be cut with safety. The 

 corn is ground into meal of various degrees of fineness, 

 and a bushel of sixty pounds generally yields, when 

 dressed, about the following quantities : viz. 



Fine flour, 25$ Ibs. 



Household flour, 22JJ 



Pollards, 8 



Bran, 3 



TABLE 



SHOWING THE AVERAGE QUANTITY OF NUTRITIVE MATTER IN ONE 

 THOUSAND PARTS OF SEVERAL VARIETIES OF ANIMAL FOOD. 



Beans, 510 Veal, 250 



Mutton, 290 Pork, 240 



Beef, 2GO Blood, 215 



Chicken, 270 Cod and sole, 210 



Brain, 200 White of an egg, 14Q 



Haddock, :... 180 Milk, 72 



In bread, every hundred pounds' weight is found to 

 contain eighty pounds of nutritious matter. Butchers' 

 meat, averaging the various sorts, contain only thirty-five 

 pounds in a hundred. French beans (in the grain,) 

 ninety two pounds in a hundred ; broad beans, eighty- 

 nine ; peas, ninety-three ; lentilles, ninety-four in a hun- 

 dred. Greens and turnips, which are the most acqueous 

 of all vegetables used for domestic purposes, furnish only 

 eight pounds of solid nutritious substance in a hundred. 

 Carrots fourteen pounds ; and what is very remarkable, 

 as being in opposition to the hitherto acknowledged theory, 

 one hundred pounds of potatoes only yield twenty-five 

 pounds of substance valuable as nutritious. One 

 pound of good bread is equal to two pounns and a half 

 or three pounds of the best potatoes ; and seventy. five 



