C 125 ] 



pie potatoe in various experiments, afforded me from 

 18 to 20 parts of pure starch. From five pounds of 

 the variety of the potatoe called Captain hart, Mr. 

 Skrimshire, jun. obtained 12 oz. of starch, from the 

 same quantity of the Rough red potatoe lOr oz., from 

 the Moulton white lli, from the Yorkshire kidney 

 1O oz., from Hundred eyes 9 oz., from Purple red 8, 

 from Ox noble 8 J. The other soluble substances in 

 the potatoe are albumen and mucilage. 



From the analysis of Einhoffit appears that 7680 

 parts of potatoes afford 



Of starch 1153 



Fibrous matter analogous to starch 54O 



Albumen - 107 



Mucilage in the state of a saturated 



solution - 



2112 



So that a fourth part of the weight of the potatoe at 

 least may be considered as nutritive matter. 



The turnip, carrot, and parsnip, afford principally 

 saccharine, mucilaginous, and extractive matter. I 

 obtained from 100O parts of common turnips 7 parts 

 of mucilage, 34 of saccharine matter, and nearly 1 

 part of albumen. 100O parts of carrots furnished 

 95 parts of sugar. 3 parts of mucilage, and part of 

 extract ; 1000 parts of parsnip afforded 9O parts of 

 saccharine matter, and 9 parts of mucilage. The 

 Walcheren or 'white carrot, gave in 100O parts, 98 

 parts of sugar, 2 parts of mucilage, and 1 of extract 



