L 471 } . 
TABLE. 
From Professor Davy’s Treatise on Agriculture, p. 13L 
Table of the quantities of soluble or nutritive matters afforded by 
1000 parts of different vegetable substances. 
Vegetables or vegetable substarice. 
1 
Whole quantity of 
soluble or nutri- 
j tive matter. 
1 
I Mucilage or starch 
Saccharine matter 
or Sugar. 
Gluten or Albu- 1 
men. | 
Extract, or matiej 
rendered insoluble! 
duiing evaporation! 
Middlesex wheat, average crop 
955 
765 
190 
Spring wheat 
940 
700 
.. 
240 
Mildewed wheat of 1805 
210 
178 

32 
Blighted wheat of 1804 
650 
520 
130 
Thick-skinned Sicilian wheat 
of 1810 
955 
725 
230 
Thin-skinned Sicilian wheat of 
1810 
961 
722 
239 
Wheat from Poland 
950 
750 
- 
200 
i 
North American wheat 
955 
730 
■ 
225 
Norfolk barley 
920 
'790 
70 
60 
Oats from Scotland 
743 
641 
15 
87 
Rye from Yorkshire 
792 
645 
38 
109 
iCommon bean 
570 
426 
103 
41 
jDry peas 
574 
501 
22 
35 
16 
Potatoes - .c 3 
froni260 
froni200 
from20 
from40 
1 
to 200 
to 155 
to 15 
to 30 
Linseed cake 
151 
123 
11 
17 
jiRed beet 
148 
14 
121 
13 
! White beet 
136 
13 
119 
4 
Parsnip 
99 
9 
90 
1 
Carrots 
98 
3 
95 
1 
Common turnips 
42 
7 
34 
1 
1 
Swedish turnips 
64 
9 
51 
2 
2 
Cabbage 
73 
41 
24 
8 
Broad-leaved clover 
39 
31 
3 
2 
o i 
Long-rooted clover 
39 
30 
4 
3 
2 
White clover 
32 
29 
1 
3 
5 1 
1 Sainfoin 
39 
28 
2 
3 
6 
I Lucerne 
23 
18 
1 
4 1 
Meadow fox-tail grass 
3^ 
24 
3 
— -T 
6 
Perennial rye grass 
39 
26 
4 
5 
Fertile meadow grass 
78 
65 
6 
7 
Roughish meadow grass 
39 
29 
5 
6 
iCrested dog’s-tail grass 
35 
28 
3 
■ 
4 
|Spiked fescue grass 
19 
15 
2 
2 
jSweet-scented soft grass 
82 
72 
4 
--- ^ 
6 1 
ISweet-scented vernal grass 
50 
43 
4 
3 
|Fiorin - 
54 
46 
5 
1 
2 ' 
Tiorin cut in winter 
76 
64 1 
8 
1 
3 ! 
