230 Prof. Norton on the Analysis of the Oat. 
crops varies in quantity at different heights of the same stalk. 
To ascertain the nature and extent - — Cemyng 3 in the 
straw I considered a point of importa it I first direct- 
ed my attention. Each straw was divided ‘into io equal parts, 
the bottom, the middle, and the top. ‘These were separately 
burned in the same manner, and with the same precautions as 
have already been described under the unripe plant, each burn- 
ing helt repeated until two or more trials were found to 
ree.* 
The following table gives a comparative view of the per-cent- 
e of ash in these three parts, from five different samples of 
straw of the localities stated over each column. 'The ash is cal- 
culated dry, and the average per-centage of water given in the 
upper line. 
Taste XI. 
Hopete Ho: Potato, s g 
Aeeate Ki iw hiss eee dusmak n, z te pa Kitwhise, 
berlan Edinburgh.) “periand. Fife. 
Average of wate 11-21 10-11 9-36 10-99 9:19 
. Per cent. of piss 2 in top ead 4:95 5:44 8-25 9-23 10-01 
Do. do. in middle straw 611 4-23 6-53 7-41 9-01 
Do. do. in bottom straw, 5°33 5°86 719 9-76 7:30 
The above table ‘establishes two facts: 1. That there is a 
even when the samples are of the same variety of oat, as is seen 
in the Hopeton oats above. Thus far the results of Professor 
Johnston are confirmed. There is not, however, a regular grada- 
tion in the quantity of ash, from the top downwards. In only 
one case, that of the Sandy vats, is this gradation to be obse 
It may be that, if I had taken but one straw at a time, and aceurate- 
ly divided it, the result would have been different, I am inclined 
to doubt this, however ; for the straw of the oat crop is w 
known to be more irregular in quantity than that of any other 
corn crop: and table twelve shows that the average quantity of 
its ash is equally variable: this variation gu ae probably ex- 
tend to different parts of the same stalk. n if the averages 
of the above parts are taken, we still find a great t difference in me 
amount of ash. 
* The straw of the ripe oat generally burns with h difficulty, if the heat be’ sd 
great it fuses, enveloping ina kind o glass some of the carbonaceous matter; 
it is then almost impossible to burn it white. I have feat been obliged to burn 
sam les ee more than twenty-four hours. The addition of peroxyd of nail 
