Vegetable Food. 447 
are two very curious points in reference to that part of the che- 
mical history of our food which has been adverted to: the one is, 
that no animal can subsist for any length of time upon food which 
is destitute of nitrogen; and the other, that a certain mixture of 
different kinds of food is absolutely essential. 
Before concluding our remarks at this time, we think the fol- 
lowing table may be of use to those who may take an interest in 
such important studies. The proportion of nutritive matter in 
beans, compared with other grain is, according to Einhoff, as fol- 
lows: 
By weight or in bushels. 
Wheat 74 per cent, about 47 lbs. 
Rye 70 « « 39 " 
Barley 65 « « 33 " 
Oats 58 " " 23 « 
Beans 68 " " 45 " 
Peas 75 " " 49 " 
French Beans 84 « « 54 « 
Professor Johnston " on the composition of the potato, compared 
with that of the mangel-wurzal, carrot," &c., says in round 
numbers, the average composition of the dry potatoe may be re- 
presented pretty nearly as follows: 
St arch 64 
Sugar and gum-- - - 14 
Protean compounds -- 9 
Fat - 1 
Fibre 11 
100 
We will conclude with the words of Dr. Paley, who says, 
" that so far as the state of population is governed and limited by 
the quantity of provision, perhaps there is no single cause that 
affects it so powerfully as the kind and quality of food which 
chance or usage hath introduced into a country." — Jour, of Jig. 
WUewash.—lS^ adding one gill of wheat flour made into paste 
by the process usually adopted by shoemakers and paper-hancrers 
to every pail-full of whitewash, and carefully stirring the ingre- 
dients till a thorough incorporation is effected, the durability of 
the wash will not only be greatly increased, but it will not be 
easily detached when brushed by clothes or other articles sus- 
pended or placed against or in contact with the walls. 
