RICE, INDIAN CORN. 131 



is a considerable proportion, some 6 or 8 per cent of 

 a substance like gluten. The percentage of fatty 

 matter and of sugar is quite small, but that of starch 

 much larger than in any grain yet mentioned, being 

 between 80 and 90 per cent, usually about 85. The 

 dust or siAings separatetl from rice in cleaning for 

 market, are stated by Prof. Johnston to contain 4 to 5 

 per cent of fatty matter, and are therefore valuable for 

 feeding. 



Indian com is the last of the grains that we shall 

 notice. This contains about 60 per cent of starch, 

 nearly the same as oats. The proportion of oil and 

 eum is large, about 10 per cent; this explains the 

 fattening properties of indian meal, so well known to 

 practical men. There is, beside these, a good propor- 

 tion of sucar. The i * iis substances are also 

 considerable in quant i 12 to 16 percent. All 

 of t' I iVoia the prize « Mr. J. 

 H. ^ _ ..-.l by the N. Y. S ; icul- 

 it'ty. They show that the results of Kuropean 

 • hitherto published, have probably been ob- 

 \ the examination of varieties inferior to ours: 

 tiK « li.ivc not placed indian corn much above the level 

 of buckwheat or rict\ whereas from the above it is 

 •een to be in most rev ! ' •, 



Thf same paprr 1 ,. 



It cuiituitiji about 2 

 ; , itid 1 or 2 per cent of 



sugar, with a little starch. It has therefore some ira- 

 yv>rt:Mw .■ "C ti< own as food, when gro"-' ••" with 

 iing to a practice reci 1 of 



liiU- i)\ iiiiin> tanners. The oil of indiuri i'Tii, like 

 that of oats, has a peculiar odor and taste, communi- 

 ' ■ • ■ ,1. 



m all nf the other varieties, con- 



f starch. The amount 



' _ : tlu* iiliroi'fnoiw siiK- 



