APPENDIX. 3877 
ComPosiITIon oF THE ASH oF AGRICULTURAL PLANTS AND PRODUCTs. 
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‘ eH a] a|Slelelals 
Sas [els isisla*ia leis 
.-—ROOT CROPS. 
8.74159.8| 1.6] 4.5] 2.3/19.1/ 6.6] 2.3] 2.8 
5.16/65.4]....] 2.7] 3.5/16.0) 3.2) ...) 2.4 
6.86/53.1/14.8] 5.1] 4.6) 9.6) 3.3) 3.3) 6.6 
4,35|49.4] 9.6] 8.9} 6.3/14.3] 4.7] 3.5) 2.0 
8.28}39.3)/11.4) 3.9/10.4/138.3/14.3) 2.4) 4.1 
%.20/50.6] 8.8] 2.1/13.4/17.4) 6.0) 1.1] 6.4 
-baga: %.68/51.2) 6.'7| 2.6] 9.7/15.3) 8.4) 0.5) 5.1 
33|Carrots... 10 | 6.27/86.'7/22.1] 5.3/10.7/12.5] 6.4) 2.0) 3.2 
34/Chicory @ | 5.21140.4) 7.7) 6.3) 8.7/14.5] 9.2) 6.1] 3.7 
35|Sugar beet-heads «| 1 | 4.03/29.6]24.4]11.0] 9.1/12.8] 7.6] 2.0] 0.5 
= IV.—LEAVES AND STEMS OF ROOT CROPS. 
36|Potatoes, August............ 3 | 8.92/14.5] 2.'7/16.8/39.0} 6.1) 5.6) 8.0] 4.6 
37 se October. -| 1 | 5.12) 6.3) 0.8/22.6/46.2] 5.5) 5.5) 4.2] 3.0 
38|Beets .......... 6 |15.96/29.1/21.0/ 9.'7/11.4) 5.1] 7.4) 4.8]11.3 
39|Sugar beets % |17.49/22.1/16.8/18.3]19.7| 7.4) 8.0) 3.1] 5.7 
40|Turnips 16 |13.68/22.9] 7.8] 4.5/382.4) 8.9) 9.9} 3.8] 8.2 
41)Kobl-rabi. 1 /16.87/14.4] 3.9] 4.0/83.3/10.4/11.'7/10.5] 3.9 
42|Carrots... % 118.57/14.1/23.1] 4.6/3.0) 4.%]°7.9) 5.6] 7.1 
43|/Chicory...........-. «| 1 112.46/60.0} 0.7) 3.2/14.3) 9.0] 9.0] 1.0} 1.7 
44\Cabbage ...-.....2....00 0s «.| 2 [10.81/48.6] 3.9) 3.3)15.3/15.8} 8.5] 1.2] 2.5 
45|Cabbage stalk............... 1 | 6.46/43.9| 5.5] 4.1/11.3)20.9111.8] 1.11 1.2 
V.—REFUSE AND MANUFACTURED PRODUCTS. 
46|Sugar beet cake............. % | 3.15/86.6] 8.4) 5.6/25.3/10.2) 3.9] 6.2) 4.8 
a. Common cake.....:.. ...} 2 | 3.03/25.0)12.7/... /27.2/12.9] 5.8)..../13.0 
B. Heeune ef cogent ae 2 | 8.53)35.3) 9.4/11.8]/27.9) 6.0] 2.8]....] 0.9 
lc. Residue from Centrifugal 
MaMa hineraiae sh Sader 1 | 3,11/45.5} 9.8)..../25.8)13.0] 6.5]........ 
47|Beet molasses............5 ee] 8 [11.28/71.1/10.5] 0.4] 6.0) 0.5} 2.1] 0.7/10.1 
48|Molasses slump $......... ---] 1 119.02} 89.8 0.9 0.1) 1.7)....] 1.6 
49|Raw beet sugar........ eeseee] 1 | 1.43/83.8)28.0]....] 8.5}....|22.9) 0.9) 5.8 
50/Potato slumpt.............-| 1 |11.10/46.3] 6.6) 8.8! 6.2/20.0] 7.3) 3.4] 2.1 
51{Potato fiber ||... 4} 0,99/15.6)....] %.6/47.8/23.9]....) 3.1) 1.3 
52/Potato juice {.. 23.45/69.5)....| 3.5] 1.0]16.3) 3.6] 0.1) 7.5 
53/Potato skins §...... 9.59/72.0) 0.7] 6.7) 9.6] 3.4] 0.4) 2.7] 2.1 
54|Fine wheat flour............ 0.47/86.0} 0.9] 8.2] 2,8/52.0)....]..../..08 
BS|Rye flour............s0ceenee 1.97}88.4| 1.8] 8.0) 1.0/48.3).... ies 
56\Barley flour..........-..0-5- 2.33/28.8] 2.5/13.5) 2.8/47.3) 3. aes 
5tiBarley dust **...........-25. 5.62}18.9) 1.4) 7.7] 2.5/28.9].. aiotais 
58/Maize meal...... 2... eeeeeee sees [28.8] 3.5/14.9] 6.3/45.0]....}..0.].-- 
59|Millet meal....... 1 | 1.85/19.) 2.3/25.8)..../47.3) 2.71....].... 
60|Buckwheat grits. . 2 | 0.72/25.4) 5.9/12.9) 2.3/48.1] 1.7)....] 1.6 
61/Wheat bran...... 1 | 6.43/24.0) 0.6/16.8] 4.7/51.8]... | 1.1).... 
62|Rye bran..... beayajaiaie's alereisis oo] 1 | 8.22/27.0) 1.3/15.8) 3.5/47.9)....].-..[.-.- 
63|Brewer’s grains.,.........--| 2 | 5.17| 4.2) 0.8/10.1/11.6/38.0) 0.8/32.2).... 
G4/Malt .... ceccccecceeeesceeee| 1 | 2.78/17.3]....| 8.4) 8.8)86.5]..../33.2).0.. 
65|Malt sprouts........... eeeee] 1 | 6.56}84.9]....] 1.4) 1.5/21.0] 6.3/29.5]...- 
66)Wine grounds.............- 1 | 4.60/53.4) 0.5) 3.2/16.5)15.5] 7.8]....) 0.5 
67\Grape skins............ seeeel 2 | 4,04/49.4) 2.2) 6.1/18.0/20.8) 4.4) 3.5) 0.6 
OS Beer. ccerecccceeiassnanene «| 1 f....-{87.5] 7.8) 4.9) 2.2/32.7)..../10.2).... 
69|Grape must............0-6 «.| 6 |...../62.8! 0.9] 5.6) 4.9]17.7) 6.5 1-3) 0.6 
"0\Rape cake, .........+.+eeeee) 2 | 6.59/24.8] 0.1111.5)/10.9136.91 3.31 8.7) 0.2 
* White turnips in the original, but. apparently no special kind. + Probably 
the crowns of the roots, removed in sugar-making. + The residue after ferment- 
ing and distilling off the spirit. 
Refuge of starch manufacture. ¢ Undiluted, 
§ From boiled potatoes, ** Refuse in making barley grits. 
