GRASSES OF OREGON. 



339 



ries off the starch in suspension and deposits it on 

 standing. From flour it is procured by making it 

 into a paste with water, and washing it in a similar 

 manner. Starch is insoluble in cold water ; but in 

 boiling water the grains swell, the outer membranes 

 burst, and their contents are dissolved out, producing 

 a pasty or jelly-like mass (gelatinous starch, or ama- 

 dine). This is the reason why starch once dissolved 

 in hot water can never be restored to its original 

 condition. In this state it is employed for stiffening 

 and imparting a gloss (dressing) to various fabrics 

 and articles of wearing apparel. Prussian blue or 

 indigo is usually added to starch, to cover the yel- 

 lowish hue it obtains by solution, and the tinge 

 which fabrics long worn are apt to acquire. Potato 

 starch absorbs water much more freely than wheat 

 starch, and goods that are stiffened with it are hence 

 apt to give in damp weather, and to become mouldy, 

 if laid by. 



Starch is an important element of food. It be- 

 longs to a class of substances (sugar, gum, &c.) which 

 contain no nitrogen, and therefore can not be con- 

 verted into the fabric or flesh of the animal body, as 

 this always contains nitrogen. They seem designed 

 to be consumed (burned) in the system for the pro- 

 duction of animal heat, and are hence called elements 

 of cumbustion or respiration. Liebiq maintains that 

 they are converted into fat, which is also a non- 

 nitrogenized body. Other chemists have denied this. 

 The stomach of man is incapable of digesting starch 

 in the raw state. It can not break or dissolve the 

 grains; hence the necessity that such food should be 

 previously cooked. The inferior animals possess a 

 higher digestive power, and make use of starch in the 

 raw condition; but it has been found that all is not 

 digested, a considerable quantity of alimentary mat- 

 ter passing through the intestines entirely unaffected 

 as when it was swallowed. Hence the advantage of 

 boiling potatoes and partially fermenting grain for 

 feeding stock. ' 



THE GRASSES OF OREGON. 



We are indebted to the Rev. David Thompson, of 

 Oregon, for a collection of seeds of the grasses, &c., 

 of that country. "We shall endeavor to grow these 

 seeds and report the result at some future time. Ac- 

 companying these seeds we received the following 

 interesting letter, containing some important infor- 

 mation in regard to the grasses, ifcc, of that country: 



" Mr. Editor : — After considerable delay, I send 

 you some of the seeds I promised you. I am not able 



at present to state all the particulars respecting which 

 you inquired. I presume, however, that as the cli- 

 mate here is considerably difierent from what it is 

 with you, that, therefore, the times of flowering and 

 ripening here and with you would be different. 



"The parcels are numbered, and a brief description 

 of each is given, corresponding with said numbers: 



"No. 1, Fine Bunch Grass, grov/ing abundantly 

 throughout AVashington and Oregon Territories, on 

 open, dry ground, whether hill sides or dry pra'rie. — 

 It is considered the best for stock raising of any we 

 have. 



"No. 2, Coarse Bunch Grass, found in swales or 

 wet land. Very hardy, and grows all the year. 



"No. 3, Intermediate variety, growing on moist 

 ground. Leaf, broad and soft ; stem, jointed. I be- 

 lieve a finer variety is mingled with the foregoing. It 

 is an excellent grass. 



"No. 4, A variety resembling cheat — say dwarf 

 cheat. Grows on dry upland. 



" No. 5, A sort of Rye Grass. Very coarse. Grows 

 on upland. [From the Rocky Mountains to the 

 Cascades, a very tall, coarse species of grass, resem- 

 bling wheat, was very abundant along the water- 

 courses, but I have not noticed it west of the 

 Cascades.] 



■ "No. 6, Clover (Trefoil). Seems to thrive on 

 wood-land, when cleared. Leaf, small ; blossoms in 

 June, then withers. I had some seed of a small vari- 

 ety, (Trifoliumrepens), but it is mislaid. 



" No. 7, Peas, growing on diy, rich wood-land. — 

 There are two other varieties, but this is much the 

 best. Stock are exceedingly fond of it. 



" No. 8, Kamas. This is a bulbous-rooted plant, 

 growing in swales, or marshy land. Among the abo- 

 rigines, it is an important article of food, and swine 

 are exceedingly fond of it. In April it exhibits a 

 beautiful flower, and should you succeed in its culti- 

 vation, it will add considerable to the attractions of 

 your flower garden. 



" No. 9, Salmon Berries, so called, I believe, on 

 account of the resemblance of the berry to the roe of 

 a salmon. It grows on rich river or creek bottoms. 

 Berries ripen last of May. 



" No. 10, Thimble Berries, resembling that instru- 

 ment, when pijlled. Grows on rich forest upland ; 

 ripe in July. 



" No. 11, Sallal Berry seed. Grows on poor forest 

 land, disputing with the Fern its title to the soil. 



" Whether the Kamas or Berries can be propagated 

 from the seeds, I know neither from experiment or 



