Pure and Mixed Linseed-Cakes. 
33 
Composition of Decorticated Acorns. 
Moisture 10 -88 
Oil 2-G4 
* Albuminous compounds 4 '30 
Starcli, sugar, and digestible fibre 46 "74 
Woody fibre 3 ' 94 
Mineral matter 1"41 
100-00 
* Containing nitrogou '703 
Acorns are rich in starch, and in addition to the constituents 
enumerated in the preceding analysis, contain tannic and gallic 
acid. Their presence in linseed-cake can be recognised by the 
appearance of fragments of acorn-shells under the microscope, 
and further by making a cold infusion of the powdered cake in 
M ater. If a few drops of perchloride of iron are added to the 
clear and filtered watery solution, the presence of the tannic 
acid in acorns is at once revealed by the black inky colour 
which the iron salt produces with it. 
23. Dari, or Dlioora Grain. — Under the names of Durra, 
Doora, Dhoora, Juwaree, Joudha, and Dari, the seed of the 
Andropogon Sorghum forms an article of diet in India, Arabia, 
Turkey, the Levant, and other parts of the world ; it is 
occasionally imported into England and sold at a cheap rate, 
is a capital and cheap food for poultry, and is also used for adul- 
terating linseed-cakes. When analysed I found it to consist of — 
VOL. IX.— S. S. D 
