MANGOLD- WURZEL. 



SOME time ago Mr. Farmer of Fazeley exhibited to the Council 

 a mangold-wurzel, which was grown by him and stored in 1857, 

 and again stored amongst other roots in 1858. When examined 

 in May, 1859, it was found apparently quite sound. It thus kept 

 apparently healthy for about two years. 



It was conceived that the analysis of this root might be of 

 some interest, and I therefore submitted it to a careful and 

 detailed analysis. The following is the general analysis of this 

 root : 



In natural Calculated dry. 



state. Dried at 212 Fah. 



Water 92-25 



Soluble organic matter .. .. 3'27 .... 42-32 



Soluble mineral matter .. .. 1-23 .... .15-87 



Insoluble organic matter .. .. 3'12 .... 40'16 



Insoluble mineral matter .. .. *13 .... 1*65 



100-00 100-00 



The more minute examination of the same root yielded the sub- 

 joined analytical results : 



Detailed Composition. 



In natural Calculated dry. 



state. Dried at 212<> Fah. 



Water . 92'25 



* Soluble protein compounds . . . . '97 



Sugar, gum, and pectin . . . . 4*08 



Soluble inorganic salts .. .. 1*23 



t Insoluble protein compounds '.,, -16 



Woody fibre (cellulose) ...V . 1'18 



Insoluble mineral matter *13 



12-51 

 52-67 

 15-87 



2-06 

 15-22 



1-67 



100-00 100-00 



""Containing nitrogen *155 .... 2'00 



fContaining nitrogen -025 .... -$2 



Total nitrogen -18 .... 2'32 



The juice of this root had a specific gravity of 1*022. The 

 preceding analytical results suggest the following remarks : 



1. It will be noticed that the proportion of water in this root 

 is very much larger than in roots of fair average quality. Indeed 

 there is fully as much water in this root as in common white 



s2 



