22 J.P. Norton on the Protein bodies of Peas and Almonds, 
The disease of cypress timber incidental to age, and which ter- 
minates the period of its existence, is a rot affecting its base, or the 
part swollen out in consequence of overflow, and more particularly 
that part ou a level with the ground. This rot commences in 
the centre of the base and continues during a great portion of the 
life time of the tree, extending outward and upward, until, ulti- 
mately, the whole becomes so decayed that it is no longer able 
to support the weight of the tree and it falls to the ground. In 
aeneews of this rot at the base, which usually terminates at the 
top of the overflow, it is always necessary to cut the timber down 
above the line of such overflow, in order to avoid the hollow and 
incompact quality of the wood constituting the swelling and expan- 
ding base, which often spreads out to an area of fifteen feet and con- 
tains no more rine matter than exists in the same column above. 
Arr. IfI.—Accownt of some Researches on the Protein bodies 
of Peas and Almonds, and a Body of a somewhat similar 
nature existing in Oats; by Joun P. Norton, hence - 
Chemistry applied to Agriculture, Yale Colle ege. 
Tue results given in this paper were obtained during shi sane 
year in the Laboratory of Prof. G. 'T. Mulder, at Utrecht, in the 
Kingdom of the Netherlands. In that Laboratory more has 
been done to throw light upon the protein compounds than in 
any other. Prof. Mulder first gave the name of protein, and 
first established it as the basis of a large group, both of vegeta- 
le and animal substances. For many years his attention has 
been directed to this subject, and his experience suggested 
methods, as well as new points for enquiry, which led me to ex- 
tend my investigations far beyond the limit at first pe oe 
In a paper upon the oat, published ae ri in the Transac- 
tions of the Highland Society of Scotland, and recently repub= 
lished in this Journal,* I first called attention to the existetice of 
a protein compound in that grain, but was not then able to speak 
with certainty as to its peculiar properties and composition. ‘The 
My first step was a comparative and crit exansinanidil 
of these three substances. The peas employed were of a com- 
~~ green variety, ground toa fine meal. The almonds were 
Sweet, being also ground, and the oil for the greater part separated 
powerful pressure. This expression of the oil is a great facil- 
oe steaad of legumin from almonds, as otherwise a 
nulsion is formed, rendering filtration cise im, 
* ii Ser., vol. iii, pp. 222,318, _ 
