296 ANALYSES OF THE SQUASH. 



2. Analysis of the ash of the Vegetable Marrow squash. 



Silica 2-000 



Coal 0-0:20 



Earthy phosphates ------ 31-200 



Alkaline phosphates ----- 3 -300 



Lime 0-200 



Magnesia 0-001 



Potash 8-9S0 



Soda 33-140 



Sulphuric acid ------ 5'510 



Chlorine 6-160 



Organic matter ------ 3 "140 



Carhonic acid ------ 3-7S0 



97-620 



3. Proximate organic analysis of the Vegetable Marrow squash. 



Quantity 200-000 grs. 



Starch 1-594 



Fat 0-206 



Fibre 6-855 



Albumen 2-730 



Dextrine 2-390 



Sugar 15-400 



Water 175020 



199-191 



4. Proximate organic analysis of the Butter squash. 



Starch none. 



Fat ------- undetermined. 



Fibre 6-065 



Albumen 2-215 



Dextrine 250 



Sugar and extract ------ 23*380 



"Water 189-660 



200-520 



In the product sugar and extract, it was sensible to the taste that the Butter squash was 

 less sweet than the Vegetable Marrow. In cooking, and in analysis, the former is superior 

 to the latter. 



