COMPOSmON OF 55EEDS. 13T 



composition of these crops, but simply their general 

 character. The greater portion of them are made up 

 from Prof. Johnston's Lectures; a few are from other 

 sources. They represent the compoisition of the whole 

 see^ls in the grains, not of the ground flour, from 

 which most of the woody fibre or bran has been sepa- 

 rated, and in which consequently the percentage of 

 starch is much larger. 



The composition of oats as given here, is of course 

 • hat of the grain deprived of its husk. 



This table shows, at a glance, the distinction be- 

 tween the four classes of crops which it represents, as 

 to their organic part. The range of did'erence in the 

 composition of the four grains as shown, is quite 

 trifling, when we consider tlieir dilferent pro|)erlies as 

 they are employed for food. 



With regard to meadow ha} , 1 liu not profess my- 

 self satisfied, but give the above as a summary of the 

 best results hitherto obtainc<l. They are from John- 

 ston and Boussint^aull, and indicate an amount of nu- 

 tritive matter whicli .>n. 

 I have reduced th» i till 

 the analysis, as t^ > kLs, luuLi quite high in some 

 points. 



Of some most important crops in certain portions 

 of this country, we have as yet no organic analysis, 

 that are sutHciently precise and reliable for insertion 

 here; such are tohi *' ■ the sugar cane. 



An examination ot in those crops, 



«1 out properly, would be of very great benett 

 • whole country. 



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