62 
ACORN-POISONING. 
the acorns are either huried in the earth or digested with 
wood ashes and water. By both these processes the astrin- 
gent and injurious tannin is destroyed, being transformed 
chiefly into grape sugar and the comparatively innocuous 
substance known to chemists as gallic acid.” 
Dr. Yoelcker, in his report to the Royal Agricultural 
Society, refers to the use of acorns as food for pigs and sheep, 
and gives the following results of his analysis, in the fourth 
volume of the society’s journal, part the second : 
“ Composition of Acorns. 
“Proportions of Husks and Kernel. 
“ Husks 
13-90 
Kernels ....... 
86-10 
100-00 
“ One pound of fresh acorns were put aside for a few weeks, 
and the weight was found to have decreased to thirteen and 
a half ounces. 
“ The kernel, when analysed, was found to contain in 100 
parts — 
“ Moisture 
. 40-88 
Patty matters ...... 
. 2-64 
^Albuminous compounds (flesh-forming matters) 
. 4-39 
Starch, gum, sugar, &c 
Woody fibre (cellulose) 
. 46 - 74 
. 3-94 
Mineral matter (ash) 
. 1-41 
100-00 
* Containing nitrogen, ’703 
“ Acorns, which are much relished by sheep and pigs, are 
sold in ordinary seasons to farmers in Hertfordshire and else- 
where at Is. 3d. to Is. 6d. per bushel, a bushel weighing 
about half a hundredweight. The proportion of flesh-form- 
ing or nitrogenous matters is very small, whilst that of starch 
and analogous fat-producing compounds is large. Acorn 
kernels contain hut a small quantity of indigestible woody 
fibre, and are excellent fattening food for sheep. 
“ Their composition affords another proof of the fact that 
the economic value of food is much more dependent on the 
amount of available non-nitrogenous than on that of the 
nitrogenous compounds contained therein.” 
Dr. Yoelcker takes no notice in his remarks on the feeding 
value of acorns of the presence of tannic acid, and its deri- 
vative gallic acid, which exist in acorns, but which 'would 
not be included among the alimentary constituents. The 
presence of both tannic and gallic acid in fresh acorns has 
