No. 151.] 505 



permanently introduced into the charitable institutions and prisons of 

 this city, which will give it a character and confidence throughout 

 the United Kingdom of Great Britain, and consequently throughout 

 the old world, which will open new markets for that great and val- 

 uable staple^ I rejoice in this, as it will benefit that noble and hon- 

 orable class of citizens of our beloved country, the farmers, and by 

 no possibility injure any other branch of industry. 



" The south have their great and valuable staple tor the manufac- 

 turer. Cotton: but for capability of production is restricted to latitude 

 and longitude; not so with corn — it may be raised throughout the 

 length and breadth of our land with great facility and comparative 

 trifling expense." 



At his request the following analysis of Indian Corn has been 

 made by Dr. R. D. Thompson, of Glasgow, one of the most distin- 

 guished chemists of the present day: 



Nitrogen Albu- Equiv» 



per cent. men. alent. 



Bean meal, 4.61 28.81 100 



Brown Bread, (Prussian,) 2.68 16.49 174 



Maize, 1.98 12.37 232 



Lothian Flour, 1.96 12.30 234 



Barley, - --1.96 12.25 235 



Indian Rice, 1.43 8.94 310 



He says it appears that 100 lbs. of Beans are equal in nutritive 

 power to 174 of Prussian Brown Bread, and to 232 of Maize. It 

 is interesting, however, to observe the elevated position occupied by 

 Indian Corn in the table — even above that of Scotch Flour. 



Dr. Gardner — -An analysis made by Dana, of Lowell, Massachu- 

 setts, is, I see, identical with this of Professor R. D. Thompson. 

 Few kinds of wheat contain more albumen (the flesh-making element,) 

 than corn does, which also contains the fattening elements. Corn is 

 as valuable for flesh-making as wheat or oats, and beans contain what 

 is called caseinc' — the cheese principle. 



Mr. Carter — In Virginia I saw their mode of managing corn. 

 When the grain is in the milk, they cut the stalk off near the ground. 

 They leave four hills of corn standing and round these they set up 

 the cut corn-stalks, with all the ears on. The cut ends resting on the 

 ground. And they say that the grain then ripens better than if left 

 on the original root. They had before this method, tried to dry their 



