tained in the potato and oxalis, some decided shape, 
we have separated the starch and gluten from a like 
weight of each. We find that one avoirdupoise ounce 
of the Oxalis produces 42 grains ; whilst an ounce 
of potatoe, similarly treated, produces 106 grains ; 
hence a great advantage appears in favour of the 
potato. An allowance ought, however, to be made 
for the Oxalis having been fresh taken from the 
earth, which was not the case with the potato. Fu- 
ture and more perfect culture may also give to it an 
increase of solid matter, by the attainment of more 
perfect maturity. Time would not permit our sepa- 
ration of the pure starch by fermention, but we 
intend hereafter to pursue the analysis. These 
tubers when boiled, may be dried into a yellowish 
brown tenaceous substance, fit for keeping any 
length of time. On boiling again, they soften into 
a somewhat farinaceous palatable mass. 
In regard to the culture of this newly-introduced 
vegetable, very little knowledge has yet been ac- 
quired. Last spring we submitted tubers of it to 
several different modes of treatment, but although 
our increase has been considerable, — more than a 
hundred and fifty fold; still, on examination of what 
we now see to be the capabilities of this prolific 
plant, our culture we believe to be comparatively a 
failure. But we have made some progress towards 
a knowledge of its habits, so as to inform our read- 
ers what peculiarity of management is most likely 
to afford success. As our space will not admit all 
that we wish to state respecting the Oxalis crenata, 
we shall give the result of our culture in the annexed 
Auctarium. 
Don’s Syst. Gard. 1, 756. 
