328 Prof. Norton on the Analysis of the Oat. 
inorganic part being entirely derived from the soil, to the soil 
must attention be directed in case of failure, and its deficiencies 
ascertained. With these results before him, any farmer may see 
that if his straw refuses to stand, the chief cause is probably a 
lack of soluble silica in the soil. In some of the alkaline silicates 
now manufactured for sale, he may find a ready means of reme- 
dying the defect. . 
The straw, it should be noticed, does not return to the soil all 
that the grain has taken from it, and thus even where all the 
straw is returned in the shape of manure with the greatest possi- 
ble care, the land may ultimately become exhausted of the mate- 
rials for the inorganic part of the grain, which is all carried away 
and sold. With these remarks I pass on to the second division. 
Il.— Of the Organic part of the Ripe Plant. 
Under this division will come more especially the nutritive 
properties of oats. In the consideration of the inorganic part, 
attention was chiefly drawn to questions connected with the cir- 
culation of the plant, and with the best means of supplying those 
deficiencies which are invariably found when an imperfect crop 
is produce 
_ These inorganic substances, especially the phosphates, are in- 
dispensable to our food, but they form a small part of the whole 
grain, only 2 Ibs. in 100. The remaining larger part merits our 
attentive consideration, particularly as it chiefly distinguishes the 
oat from other varieties of corn. 
I speak here of the grain alone: that being the most important 
part, for its nutritive properties, I have confined my attention 
chiefly to it. I have also been able to make the husk the subject 
afew researches. It would have been very interesting and 
useful to examine the straw also, but I was obliged reluctantly 
to conclude my observations, as the time for the delivery of this 
essay approached. 
The proximate principles*of the grain will first demand our 
attention, and it will be necessary, by way of preface, to give an 
account of the methods by which they were obtained. 
The quantity of grain taken for analysis was from 75 to 100 
grains. 
quite clear. The starch then remained pure, it was collected on 
a weighed filter and dried at 212°, until it ceased to lose weight. 
