Pulse. 



17 



separating any water. Rape-cake will become much less gela- 

 tinous, and separate a yellowish or brown, rather bitter-tasting 

 liquid. Mustard-cake likewise will become little gelatinous, and 

 separate a brown liquid, which possesses the characteristic taste 

 and smell of essential oil of mustard. Rape-cake, fraudulently 

 or naturally mixed with mustard-seed, under these circumstances 

 will exhibit a similar behaviour to that of mustard-cake, and by 

 the degree of pungency of taste and smell when compared with 

 pure mustard-cake, will afford means of estimating approximately 

 the amount of mustard which the cake contains. 



3. LEGUMINOUS SEEDS (Beans, Peas, Lentils, Tares, and Fenu- 

 greek-seed). The average composition of beans, peas, and lentils, 

 as calculated from the analyses made by Horsford, Krocker, Ein- 

 hof, Braconnot, and JBoussingault, is represented in the following 

 table : 



These analytical results, arranged in groups, yield the following 

 average numbers : 



Still more recently, several kinds of beans, peas, lentils, and 

 tares have been analysed by Dr. Anderson. The principal results 

 of this analytical investigation are contained in the subjoined 

 table : 



* No separate determination of woody fibre having been made, this number has 

 been assumed in this calculation. 



