] 
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34—1846.] — 
THE GARDENERS' 
CHRONICLE, 
565 
———— e aa 
nature, In order that you may the more fully recog- 
nise the composition of a Potato, and the relation be- 
tween the materials it contains and some others which 
are either closely allied to these, or may readily be ob- 
tained from their decomposition, I have drawn up the 
able (A) on the diagram before you; and I have 
also placed in bottles so much of the several sub- 
stances themselves as the analysis of a Potato weighing 
14 oz. would afford of each, viz. : 
ater E E e. 10.36 oz. 
Membrane 1.12 
Starch 
DOM 
The Potato itself has been reduced to charcoal, and a 
Model having been taken of it in wax: before it was 
Placed in the crucible, you have the opportunity of com- 
Paring the original bulk with the shrunk appearance of 
the residual charcoal mass, which, by calculation, ought 
to weigh 1.62 oz. It does not, however, weigh so much 
by Several grains; a portion of the charcoal having 
been driven off, owing to the somewhat careless manner 
in which the preparation was made. 
On the diagram, the words in common type refer to 
the composition of 100 parts of Potato ; whilst those 
M italics refer to some substances which are closely 
allied to, or may readily be derived from those in the 
Otato. The words in italic capitals refer to the com- 
Position of meat. The figures in brackets are such as 
ve no reference to the analysis of the Potato. 
TABLE A 
| N | MEAT. 
i 
65.6] 82) * 
ns 14 T 
En m Potato, 100 c o H 
aise | Water = 74 z 
embrane 8 
10 | * |J Starch 206) | 106 
|) Destrine ; 
(74) WATER 
i Ginen A Ade: ba ccd 
votein ; fibrin 
39 | 6 | Abumen ; 
casein 
(14.1)} (68)} (19)| (11) (26) FLESH 
i 
jor vegetable | | | 
" solids - -36| 1.6 | 122 | 16 
The proximate analysis of a Potato here adopted is the 
ne which was given in the Gard. Chron. (Nov. 8) by 
the Commissioners deputed by Government to visit, Ire- 
land. T shall call it the Commissioners’ variety, by way 
of distinction, and consider it as affording us a fair repre- 
Sentation of theaverage amount of the chief ingredients 
of which Potatoes consist. You observe how large a 
Proportion (74 per cent.) is water; and consequently 
at there is only 26 per cent. of solid matter composed 
9f the three chief ingredients, membrane, starch, and 
gluten. When the Irish are stated, on the average, to 
Ni 12 Ibs. of Potatoes daily, they are consuming ver 
itle more than 3 Ibs. of solid food, the remaining 
uU dx being water only. Whether this water is ab- 
"bed with sufficient rapidity into the system to leave 
Space for the reception of the whole 12 lbs, at a single 
meal, I am not capable of asserting ; but I have been 
informed, on most creditable testimony, that a certain 
Irish schoolmaster in the north, who makes but one 
Ineal daily, does on that occasion most frequently place 
efore him and eat up a stone weight of boiled Potatoes 
(14 lbs.) with a little butter-milk, If he uses the 
Commissioners’ Potato, he still takes in very little more 
than 33 Ibs. of solid matter at a single meal. Startling 
as the account may appear, we are assured by travellers 
that individuals among the Laplanders, Samoyedes, 
Esquimaux, and other northern tribes, can devour as 
much as a stone of solid fat ata single meal. Ihave been 
Surprised to find how much bread some of our agricul- 
tural labourers, when working very hard, are able to 
Consume daily. They eat much more solid matter (exclu- 
Sive of the water) than is contained in a stone of Pota- 
toes ; but then they do not eat it at a single meal. If we 
Now consider the small amount of gluten, (only 2 per 
Cent.) in the Commissioners’ Potato, a stone weight of 
this Variety would not furnish so much as 5 oz. of pro- 
in, the quantity we are taught to believe to be neces- 
Sary for some men, when making active bodily exertion. 
he deficiency in protein we may suppose to be more 
than supplied by milk, in cases where fewer Potatoes 
are consumed. It is clear that none of the carbon re- 
quired for respiration could be spared out of the small 
quantity of gluten, without diminishing the flesh.giving 
Capabilities of this tuber. If we consider the starch as 
Supplying the carbon, we find a stone of the Com- 
missioners’ Potato will contain about 2 lbs. 3 oz. of that, 
Which would produce very nearly 1 lb. of carbon. Now 
this amount is more than sufficient for what we have 
Supposed to be the maximum demand for respiration. 
Ut if we throw together both the membrane and the 
Starch, as sources for supplying the carbon, we then 
obtain nearly lj Ibs. of this element for respiration, 
Which is an amount far more than sufficient for the 
Purpose; and indicatinga large excess of food tohave been 
Consumed beyond what was necessary for the due dis- 
charge of this function. Let us now look to the diagram 
for the statement it contains of the composition of certain 
Other substances noticed, besides those found in the Po- 
ato, We see, by the left-hand compartment, that dex- 
trine and cane sugar have the same composition as mem- 
rane and starch, and that grape-sugar, which by fer- 
mentation separates into alcohol and carbonic acid, con- 
tains two more equivalents of oxygen and hydrogen, or, 
aS we might otherwise express it, two more equivalents 
of water. Whilst the left-hand compartment of the dia- 
eon represents the proportions in which the equiva- 
ents of the respective elements combine to form the 
Several substances alluded to, the right-hand compart- 
ment gives us the actual weight of each of these elements. 
In this instance the calculations have been made 
to correspond with the chemical formule, though you 
understood that chemists proceed in a contrary order. 
They first obtain the weights by direct analysis, and 
then establish their formulze accordingly. 
To the right hand of the diagram I have placed the 
analysis of lean raw meat, as I find it given by Liebig. 
Though the proportion of flesh to water varies in dif- 
ferent kinds of meat, the quantity of water always present 
is very considerable. It happens conveniently, and cu- 
riously enough, for our present purpose, that Liebig's 
analysis contains exactly the same quantity of water as 
the Commissioners’ Potato, so that we have 26 parts 
per cent, of Solid flesh to compare with the like quantity 
of solid vegetable matter. As flesh possesses the same 
chemical composition as protein (and gluten is also a 
dification of this d), we have here 13 times 
as much nutritious matter in the meat as in the Potato. 
But we must remember that any animal feeding on 
meat alone would have to obtain the amount of carbon 
ion from d ition of 
necessary for its resp p 
a large portion of it. Suppose, for example, a man, 
when living on Potatoes, needed as much carbon as he 
might obtain from the membrane and starch together 
(viz., 10.6 parts per cent. of whatever weight he may 
eat), then it would take 19.4 parts per cent. of the like 
weight of xaw meat to supply him with the same amount 
of carbon. This would leave only 6.6 parts of flesh out 
of the whole 26, as a counterpoise to the 2 parts of 
gluten out of the 26 of solid vegetable matter. We 
thus find that in calculating for equal weights of Potato 
and raw meat (on the supposition that the b 
and starch together shall be wholly consumed in sup- 
plying carbon for respiration), the meat must, be con- 
sidered to contain about 3 times, and not 13 times, as 
much nourishment as the Potato. If, however, we 
consider the b to be indigestible, and that the 
starch only ought to be taken into account for supply- 
ing the carbon, then we should find by calculation that 
in equal weights of Potato and meat, the latter would 
contain 63 times as much nourishment (protein) as the 
former, (To be continued.) 
Home Correspondence. 
The late Hail-storm.—We have just read that it is 
intended to have a grand flower show at the Surrey 
Zoological Garden, with a view to alleviate the distress 
of the unfortunate sufferers by this visitation. Great 
raise is due to Mr. Tyler, the proprietor of the garden, 
for allowing the use of the grounds, musicians, &c., free 
of expense. On such an occasion we have no doubt but 
there will be an immense concourse of persons, and it 
has occurred to us that a good revenue might be ob- 
tained from the sale of plants. One or two tents might 
be arranged as a floral bazaar. There would be no diffi- 
culty in procuring a very great number of plants, as we 
are quite sure that every nurseryman and florist in the 
country would give his hearty and generous assistance 
to prevent distress amongst so many of his brother 
tradesmen. To aid this movement, we should feel 
very great pleasure in forwarding from 15/. to 207. worth 
of plants ; and we have every confidence in believing 
that a very large sum might be collected—as every one 
who “bas a heart to feel for another” will lend his help- 
ing hand in furtherance of so praiseworthy an object, 
to alleviate the distress, Let us hope that the com- 
mittee will take this matter into serious consideration, 
and we shall be happy to render all the assistance in 
our power.— William E. Rendle & Co. 
To Soften Hard Putty (see p. 550).—If any of your 
readers will send me a sash-frame, with putty as hard 
as a stone, any day between 9 o'clock in the morning 
and 5 o'clock in the afternoon, they may have it back 
on the following day at noon, with all the putty clean 
from the wood, without any charge. By my method it 
is not necessary to move the bars, if they are in a situa- 
tion to be got at; with a single dressing, which a boy 12 
years old can do, and in a few hours, all the putty can 
be removed, and with as much ease as though it had 
not been laid on more than a day.—Hudson, News 
Agent, 74%, Mark-lane. 
How to Improve the Size of our Culinary Vegetables. 
—Great zeal is manifested in raising new varieties of 
culinary plants, but improving existing sorts seems to 
be quite disregarded. Iam confident that a vast in- 
crease of food, &c., may be obtained by managing judi- 
ciously, and systematically carrying out for a time what 
I may term the principle of increase. Take, for in- 
stance, a Pea ; plant it in a very rich ground, allow it 
to bear the first year—say half a dozen pods only, re- 
move all others—save the largest single Pea of these, 
sow it the next year, and retain of the produce three pocs 
only, sow the largest one the following year, and retain 
one pod, again select the largest, and the next year the 
sort will by this time have trebled its size and weight ; 
ever afterwards sow the largest seed. By these means 
you will get Peas (or anything else) of a bulk of which 
we at present have no conception—Damazo. [Has 
the writer any proof of this !] g 
Giving Air to Vineries,— Information being re- 
quested on this subject more in detail than the limits of 
the “Calendar” will permit, I beg to state that cur- 
rents of air being of course increased in a considerable 
degree according to the amount of their egress, or what 
is commonly termed “back air,” it becomes a grave 
question as to what length this shall be carried in 
critical periods. The supply, it must I think be ad- 
mitted, is regulated in the main by the demand. To 
put a case. We will suppose an early Cucumber frame, 
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period the first week in March, plants growing quickly, 
very tender, a day of intense sunshine, with a cold and 
cutting east wind, or rather I would say north-east. 
Now, with a bottom-heat of some 85°, it is evident that 
if the amount of air is admitted that is necessary to 
eep down the atmospheric temperature as low as 852 
(beyond which it would scarcely be safe to venture), 
that the plants must suffer by the cold draught, pro- 
vided the ordinary means of giving air are resorted to. 
What then is to be done? Why two chances only 
seem to present themselves, viz., the one to prevent the 
rapid accumulation of heat by shading, the other to 
riddle, or break the force of the wind by some mediate 
body. Thus gardeners hang mats or canvas before the 
aperture. Early forced Vinesare very similarly situated. 
But here I may observe that there is one essential point 
worth noting ;—In our dull climate, Vines can scarcely 
afford to lose a day's sun. Cucumbers, however, can. 
I am of opinion that provision should be made sys- 
tematically in such houses for such extremes of weather, 
either on the principle of dividing the currents, or of a 
more intricate or circuitous admission of air. In di- 
viding the currents, elosely wove wirework would be 
very useful for this purpose; the meshes very fine. A 
length of this might be hung on the front sashes of a 
greenhouse in a few minutes. Perhaps, however, our 
present mode of admitting air, by sliding back and 
front lights, is capable of further improvement. As to 
ripening Grapes, I say admit air front and back freely. 
If the currents are indeed very cold, warm them by a 
flue or pipe as they enter the house. If, however, the 
root is all right, I would forgive a puff of wind now and 
then. It is scarcely advisable to set Vinery outer doors 
wide open, except in genial weather.—** The Calendar.” 
Fruit-tree Borders.—The criticism of the anonymous 
* Lord of the Manor,” on my description of a fruit- 
tree border, calls for one or two remarks ; this corre- 
spondent makes me say “I would (or did) take sods 
from a poor neighbour’s pasture to save my own, re- 
minding us somewhat of Nathan’s parable to David.’’ 
I beg to say that, in taking sods from the margin of a 
heathy waste, I did not injure a single individual to the 
value of a farthing. I claim to have as tender a re- 
gard for the rights and property of my poor neighbours 
as anyman. I have no sort of preference for rough 
sods, from a waste, over the grassy surface of an old 
pasture ; the question was, if I understood it, whether 
it was absolutely necessary to strip a pasture, in order 
to make a good fruit-tree border? I merely related 
what I did, in order to show that stripping a pasture is 
not necessary. In stating the matter I said I retained 
6 or 7 inches of the surface of the old border ; the fresh 
sods were hacked up a little when wheeled in, and 
mixed with the reserved earth. However valuable the 
surface spit of an old pasture may be, generally speak- 
ing, for making borders, or for other gardening pur- 
poses (and I am by no means insensible to its value), 
yetit is not every pasture that would answer the end 
in view. There is an old pasture, that has not been 
ploughed for generations past, very near me at this 
moment, and yet, such is its texture, I should value its 
surface very low indeed for any gardening purpose 5 
and still, were I to offer 100 guineas an acre for its sur- 
face, I could not get it.— Quercus. [There is a little 
misunderstanding here. The “Lord of the Manor” 
regards.a heathy waste as “a poor man’s pasture,” and 
so it is, however bad it may be. The main point for 
consideration was, how to imitate sods in forming a 
fruit-tree border ; and that point was not observed by 
* Quercus," who only substitutes one kind of sods for 
another, 
Inoculating Old Pastures.—Turf from an old pas- 
ture is the best material for fruit-tree borders ; the 
only objection to its use is the destroying the old pas- 
ture. But this may be restored to its original state in 
many cases with scarcely the loss of one year's crop of 
Grass. The method by which this is effected is termed 
inoculating. This is perbaps the best season of the 
year for the purpose, but it may be done even as late as 
October, or in early spring. Having fixed on the field 
to be pared, select a portion where the Grasses are of ti 
best quality, aswell as freest from weeds, toinoculate with. 
Tf the turf taken from one acre of ground will be re- 
quired for fruit tree borders, another half aere of the 
selected portion will be required to inoculate the whole. 
Having cut up and carted away the quantity required 
for the garden, then let the selected portion be mown 
quite close and the Grass cleared off from it. Proceed 
now to pare it about 1} inch deep, laying the turf in 
heaps as the work proceeds. Then let the whole be 
chopped quite small, if not larger than Walnuts so 
much the better, and let a portion of the soil from the 
old tree border be spread over the ground that has been 
pared; then spread very regularly the chopped turf 
over the whole surface, and roll it down. 1f done at 
the present season the field will be green again before 
winter, when tlie remaining part of the soil taken from 
the old tree border may be spread over it as a top- 
dressing. Early in spring it may be rolled again, when 
it will be found that the whole of the chopped turf has 
united and become an excellent sward, quite free from 
moss. In many cases the turf will be much improved, 
and produce better crops of Grass than previous to the 
operation.— James Duncan, Howick, Aug. 18. 
Hoares Vine Pillars.—After some failures, I have 
now three healthy Vines growing out of two of Mr. 
Hoare's Vine pillars. One Vine, two feet long, a Black 
Cluster: one ditto, 4 feet long, a Sweetwater, on 
the same pillar, and coming out of the same opening 5 
one Vine, 6 feet long, a Sweetwater on a pillar with- 
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