976 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



The analysis of Frame food " extract 

 as made by Dr. Frankland is as follows 



Water 



Albuminoids 

 Starch 

 Dextrine 

 Sugar 



Other organic matters 

 Phosphoric acid 

 Potash .. 



Iron and other minerals 



(to be used with white flour) 



9-58 



21- 40 

 13-00 



22- 60 

 12-30 

 10-43 



3- 68 



4- 24 

 2-77 



The nutrient ratio is 1 : 2-7, and the nutrient value is 80. 



Of other vegetable foods, numerous starches might be mentioned ; but 

 they are all precisely the same chemically, though differing microscopi- 

 cally from each other, so that many can be readily distinguished at sight. 

 As examples, tapioca is granulated starch from Manihot utilissima of 

 Tropical America ; sago is obtained from the pith of palm-trees of the 

 genus Sagus, the preparation being made at Singapore — imitative forms 

 of this are made from potato-starch ; " Tous-les-mois " is from species of 

 Carina of Peru ; corn-flour is the starch of Indian corn. In addition are 

 wheat and rice starch. Dietetically, it must be remembered that, as 

 starch contains no nitrogen, it cannot be a flesh-former. It is useful, 

 however, as a vehicle for the nutritive matters of milk when made into 

 puddings. 



Space will not allow a further description of vegetable foods ; but 

 what has been said in this paper, it is hoped, will give the reader at least 

 a clear insight into the general principles of the dietetic values of food- 

 stuffs as prepared by plants 



