137 
Table of the Quantities of soluble or nutritive Matters 
afforded by 1000 Parts of different vegetable Sub- 
stances . 
Vegetables or vegetable 
Substance. 
Whole 
quantity of 
soluble or 
nutritive 
matter. 
Mucilage or 
Starch. 
Saccharine 
matter or 
Sugar. 
Gluten or 
Albumen 
Extract, 
or matter 
rendered 
insoluble 
during 
evapor- 
ation. 
Middlesex wheat, average 
crop 
955 
765 
— 
190 
Spring wheat 
940 
700 
. — 
240 
Mildewed wheat of 1806 
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 
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 
Common bean 
570 
426 
— 
103 
41 
Dry peas 
574 
501 
22 
35 
16 
t from 260 
( from 200 
(Torn 20 
( from 40 
Potatoes 
/ to 200 
\to 155 
\to 15 
1 to 30 
Linseed cake 
151 
123 
11 
17 
Red beet 
148 
14 
121 
13 
White beet 
136 
13 
119 
4 
Parsnip - 
99 
9 
90 
Carrots 
98 
3 
95 
Common turnips 
42 
7 
34 
1 
Swedish turnips 
64 
9 
51 
2 
2 
Cabbage - 
73 
41 
24 
8 
Broad-leaved clover 
39 
31 
3 
2 
3 
Long-rooted clover 
39 
30 
4 
3 
2 
White clover 
32 
29 
I 
3 
5 
Sainfoin 
39 
28 
2 
3 
6 
Lucerne - 
23 
18 
1 
— 
4 
Meadow fox-tail grass - 
33 
24 
3 
— 
6 
Perennial rye grass 
39 
26 
4 
— 
5 
Fertile meadow grass 
78 
65 
6 
— 
7 
Roughish meadow grass 
39 
29 
5 

6 
Crested dog’s-tail grass 
35 
28 
3 
— 
4 
Spiked fescue grass 
19 
15 
o 
— 
2 
Sweet-scented soft grass 
82 
72 
4 
— 
6 
Sweet-scented vernal 
grass - 
50 
43 
4 
— 
3 
Fiorin - 
54 
46 
5 
1 
2 
Fiorin cut in winter 
76 
64 
8 
1 
3 
