KEEPING ASPARAGUS AFTER CUTTING. 



299 



weighed and pulverized. The samples were then analyzed for absolute 

 dry matter, total sugar, reducing sugar, protein, protein nitrogen and 

 amino nitrogen, and the results are arranged in Table II. 



Table II. 



Total sugars, 

 Reducing sugars, 

 Total protein, . 

 Protein nitrogen, 

 Amino nitrogen. 



20.55 

 14.25 

 29.33 

 3.72 

 .97 



14.11 

 10.10 

 30.75 

 4.01 

 .91 



Experiment 2. — This experinient was begun June 2, 1914, and was 

 carried out as nearly as possible in the same manner as Experiment 1, 

 and the data are given in Table III. 



Total sugars, 

 Reducing sugars, 

 Total protein, . 

 Protein nitrogen, 

 Amino nitrogen. 



27.39 

 20.29 



28.46 

 3.49 

 1.06 



12.41 

 7.46 



32.90 

 3.57 

 1.69 



18.91 

 12.68 

 31.39 

 3.92 

 1.10 



