264 



MAIZE. 



Indian corn contains about the same proportion of starcli as 

 oats (sixty per cent.), but is more fattening, as it contains about 

 nine or ten per cent, of oily or fatty ingredients. 



The following analysis of maize is given by Dr. Samuel David, 

 of Massachusetts : — 



FLESH FORMLNG PRINCIPLES. 



(xluten, albumen, and casein 



FAT FORilING PRINCIPLES. 



Gum, sugar, starch, fibre, oil^ &c. 



Water ..... 

 Salts ..... 



12-60 



77-09 

 9-00 

 1-31 



100- 



Prof. Gorham, in "Thomson's Organic Chem.," 

 London in 1838, gives another analysis : — 



Fresh, grain. 

 9-00 

 77-00 



Water , 

 Starcli . 

 Grluten . 

 Albumen 

 Gum 

 Sugar 

 Lo&s 



3-00 

 2-50 

 1-75 

 1-45 

 5-30 



published in 

 Dried grain. 



84-60 

 3-30 

 2-74 

 1-92 

 1-60 

 5-84 



100- 



100- 



Professor J ohnston supplies a table, which, he says, exhibits the 

 best approximate view we are yet able to give of the average pro- 

 portion of starch and gluten contained in 100 lbs. of our common 

 grain crops as they are met with in the market. 



Prom this table I extract the following : — 



Starch, gum, &c. 



Wheat flour. . 



55 



lbs. 



10 to 15 lb 



Oats . 



65 



)> 



18 lbs. 



Indian corn 



70 



n 



12 „ 



Beans . 



40 



jj 



28 „ 



Peas 



50 



J) 



24 „ 



Potatoes 



12 



jj 



9i 



The Professor remarks that the proportion of oil is, in 100 lbs. of 

 Wheat flour . . . . . . 2 to 4 



Oats . 

 Indian com 

 Eeans and peas 

 Potatoes 



5 „ 8 

 5 „ 9 



Oi 



Maize is one of those plants in which potash preponderates, for 

 analysis of its ashes gives the following proportions : — 



Salts of potash and soda .... 71*00 



lime and magnesia .... 6*50 



Silica ....... 18-00 



Loss ....... 4-50 



lOQ- 



