17 
Substances of animal origin — Continued. 
Albumin, 124,183. 
Peptone, 124. 
Mucus, 37. 
Sweat, 10, 49. 
Substances of vegetable origin: 
Asparagus, 36. 
Beans, 164, 165. 
Bean flour, 183. 
Burdock, 10. 
(Camellias, 165. 
Carrots, 10, 73. 
Cherry juice, 10. 
Chicory, 10. 
Currants, 10. 
Dandelion, 10. 
Extract of malt, 24, 128, 152. 
Fennel, 165. 
Flour, 10, 36, 164, 165, 182, 183. 
Fungi, 4, 10, 36. 
Gluten, 10, 37, 73, 105, 182, 184. 
Gum arabic (acacia), 17, 37, 105, 106, 130, 131, 164, 165, 184. 
Gum of the sensitive plant (Mimosa), 24, 28. 
Horse radish, 10, 11, 76. 
Leaves (fresh foliage), 164. 
Acanthus, oleander, and phylodendron, 73. 
Meal, 36, 73, 183. 
Oats, milled, 164. 
Onion, 10. 
Oxidases, 25, 139, 164, 165, 183. 
Peas, 164, 165. 
Phytolacca decandra, 141. 
Plant extracts, 128. 
Potatoes, 10, 36, 73, 148, 164, 165, 184. 
Pressed yeast, 164. 
Raspberry juice, fresh, 4. 
Roots, various, 76, 105, 126, 184. 
SoiTel, 10. 
Tomatoes, 63. 
Vegetable substances, 170. 
Walnuts, fresh, 164. 
Miscellaneous organic substances: 
Acid anhydrides, 183. 
Alcohol, 25. 
Amyl nitrite, 124. 
Aniline, 37. 
Animal charcoal, 25, 164. 
Benzene, 25. 
Ether, 25. 
Indigo white, 195, 201. 
Many aldehydes, 183. 
Nitrous ether, 10. 
178— Bull. 51—09 3 
