334 CEEEALS. 



heavy outlay for housing, can be sown after other crops are 

 laid by. or have failed, and yields as much per acre as oats 

 or barley, and far more than wheat or rye. Its analysis is 

 as follows, as given by Boussingault : 



Water 14.0 



Gluten 9.0 



Starch 48.0 



Gum 2.5 



Sugar 2.5 



Fat 1.6 



Woody fibre 20.8 



Mineral Matter 1.6 



Or economically. 



Water 14.0 



Flesh formers 9.0 



Fat Formers ._ 52.1 



Accessories 23.3 



Mineral matters 1.6 



To show its relative value as compared with other cereals 

 we give a table of comparative equivalents of nutritive ele- 

 ments of grains and seeds, flour being the standard, and 

 placed at 100. 



Wheat flour, good quality 100 



Wheat 107 



Barley meal , 119 



Barley 130 



Rye Ill 



Buckwheat 108 



Indian corn...... 138 



Yellow peas '. 67 



Beans 44 



Rice 17i 



This table, however, refers to their nitrogenous values 

 and their fattening, qualities differ greatly as will be seen by 

 the tables appended to each grain as treated in the series. 

 In the above table, 100 parts of wheat flour is equal to 107 

 parts of wheat, 138 of corn, 108 of buckwheat, etc. The 

 value of the green stalks of buckwheat as a hay is shown 

 in the table below : 



