172 



JOURNAL OF THE EOYAL HORTICULTURAL SOCIETY. 



" Foods and their Comparative Values," from which the following 

 tables and statistics have been taken : — 



CLASSIFICATION OF FOOD. 



The letters refer to the authorities for the analyses :— J. B.. James Bell ; W. B., A. W. 

 Blyth ; K., KSnig, mean of 70 analyses : C, Cameron ; H., Otto Hehner ; Johnstone. 



The other analyses are nearly all taken from Professor Church's useful work on " Food " 

 (published for three shillings by Chapman & Hall), to which the inquirer is referred. 



CLASS I.- NUTRIENTS. 

 Division I. — Incombustible Compounds. 





Quantity found in 

 plant food 



Quantity found in 

 animal food 



Group 1. WATER .... 

 Group 2. SALTS— 

 Phosphate of lime 



Chloride of soda 

 Potash salts, &c. 



Very large. 



Abundant. 



Small. 

 Abundant. 



Very large. 



Bones large, flesh 

 small. 

 Abundant. 

 Small. 



Division II. — Combustible Compounds. 





Quantity found in 

 plant food 



Quantity found in 

 animal food 



Group 3. CARBON Compounds — 

 I. Carbo-hydrates — 



Starch .... 

 Sugar, gum, pectose, &c. 

 II. Fat and Oil— 



Group 4. NITROGEN Compounds - 

 I. Albuminoids or Proteids — 

 Albumin, Fibrin, &c. . 



Casein, Legumin 

 IT. Non- Albuminoids — 

 Gelatin, Ossein, &c. 



Very large. 

 Abundant. 

 Nuts, large ; fruits 

 generally small. 



Cereals and Nuts 

 large. 

 Pulse large. 



None. 



Minute. 

 In Milk. 

 Generally large. 



Very large. 



Cheese and Milk, 



large. 

 Bone, skin, dc. 



CLASS II.— FOOD ADJUNCTS. 



Group 1. Volatile or Essential Oils . 



Group 2. Vegetable Acids (citric, tartaric, &c.) 



Group '■'». Alkaloids 



Group 4. Alcohol 



In Condiments, Spices, &c. 

 In Fruits, dc. 

 In Tea, Coffee, Cocoa, dr. 

 In Fermented Liquors. 



