ld2 EKCIPITULATION 



CHAPTER XI. 



Composition of various crops. 



Wheat contains from 50 to 65 per ct. of starch, 

 12 to 20 per ct. of gluten, 3 to 5 per ct. of fatty 

 matter. Oats, barley and rye do not differ greatly in 

 composition. 



Buckwheat less nutritious. Rice contains 80 per ct 

 of starch. 



Indian corn has 60 per ct. of starch, oil about 10 

 per ct, protein substances 12 to 16 per ct ; is a very 

 fattening food. 



In peas and beans are starch about 40 per ct, pro- 

 tein 25 to 30 per ct., and a little oil. 



Potatoes contain 75 per ct of water, 14 to 20 per 

 ct. of starch, and 1 to 2 per ct. of protein. 



Turnips, beets, etc., have about 90 per ct. of water, 

 and small quantities of protein, gum, sugar, etc. 

 They make up for the poor quality, by the quantity 

 of nutritive matter that they yield per acre, more 

 than any other crops. 



CHAPTER Xn. 



Application of crops in feeding. 



Nitrogenous or protein bodies of the plant, are the 

 same as those which form the muscle, and all the 

 other parts of the animal that contain nitrogen. 



The oily or fatty matters are also nearly identical 

 in composition. 



The inorganic substances are the same as in the 

 plant, with the single exception of silica. 



The plant is a species of manufactory, to supply 

 food for the animal in the most convenient form. 



Starch is in great part used up for the purposes of 

 respiration : it is consumed by a species of combus- 



