W. O. Atwater on American Sign. 359 
same report, p. 784. 
Yellow Corn. R. I. Sweet Corn. 
Water, : : 
Albumen, 6°46 13°00 
asein, 12 2°64 
Zein or gluten,........ 7°32 3°68 
Sugar and extract,_...- 11°87 18°08 
Sugar, 65 2°72 
Dextrin or gum,.._._.- 6°28 12°32 
Starch, 42°03 15°16 
Oil 4°35 9°92 
Fiber, - 9°36 12°80 
Matter separated from 
r by weak solution 
of potash, fee 24 
sh, not given not given 
100°06 100°78 
The following is an analysis by Jackson, Patent Office Report, 
1857, p. 161, of King Pra Corn. 
apse SB 10°0 
Gluten or zein, 5-0 
Casein and albumen, 2°0 
Dextrine and glucose,-----.---- 15 
Starch, 54°5 
Fat oil, - 42 
Cellulose, 7°3 
ndetermined, ash, &c.,-------- 2°0 
100°00 
As seen above, Dr. Salisbury found in Sweet Corn 12°32 per 
cent of dextrin or gum and 13°00 per cent of albumen, and in 
the article referred to attributes the shrivelling of the kernels 
to the loss of water in the drying of these bodies. It cannot 
be doubted that the estimations were erroneous. 
“The Geology of New Hampshire,” page 259, Dr. Jack- 
Son reports the amount of oil in different varieties of corn as 
varying from 6 to 11 per cent, the latter amount being found in 
the Canada Corn (B of this paper). In the same article, p. 257, 
he states that the oil in this variety as in several others, is con- 
