38 



NOTES ON ANALYSES OF RYE. 



For a comparison, the data collected by former analyses of the De- 

 partment, and in the works already noted, follow : 



Table of maxima, minima, and means. 

 EYE. 



a Illinois. & New York. c New Hampshire. d Oregon. e Spain. /Brazil. 



We see again, in the comparison of the means, the greater dryuess of 

 the United States ryes. This is, as has been the case heretofore in the 

 cereals already mentioned, especially marked in the analyses made a 

 few years ago by the Department. In the World's Fair samples the 

 difference is less marked, the percentage of moisture being almost as 

 high as in the foreign samples. 



The United States ryes are also distinguished by their smaller ker- 

 nels. Even the samples on exhibition in Chicago, which were presum- 

 ably those of the finest and plumpest kernels, were not nearly so large 

 as the kernels of the foreign samples. They were, however, distinctly 

 larger and heavier than the kernels analyzed here a few years ago. 



In the percentage of albuminoids the United States samples are 

 fully equivalent to those of foreign origin and in their mean com- 

 position their other constituents do not differ greatly from those of 

 standard varieties abroad. The cultivation of rye is not very exten- 

 sively practiced in the United States and that which is grown is used 

 chiefly for the manufacture of whisky and for cattle food, and not for 

 bread making, as is the case in Europe. 



A typical American rye would have approximately the following com- 

 position: Weight of 100 kernels, 2.5 grams ; moisture, 10.50 per cent; 

 albuminoids, 12.25 per cent; oil, 1.50 per cent ; fiber, 2.10 per cent; ash, 

 1.90 per cent; digestible carbohydrates, 71.75 per cent. 



