ANALYSES OF THE POTATO, 
2. Analysis of the phosphates. 
Phosphates ... 
- 
- 
- 38*500 
Phosphate of peroxide of iron * 
£ 
- 
7-900 
Lime ..... 
- 
- 
2-933 
Magnesia - - - 
A 
- 
0-055 
Silicic acid .... 
- 
4 
4 trace. 
Phosphoric acid ... 
- 
* 
4 27-612 
For an analysis of the soil upon which this potato grew , see Vol. I, p. 342. 
8. Organic ajialysis of the Mercer potato . 
Size the same as that from which the ash was obtained. 
PROPORTION'S. 
Water of the ends - 
* 
A j ■ 
79*509 
Dry matter in the ends 
- A 
4 
20-492 
Ash of the ends * 
4 4 
4 4 
0-579 
Ash calculated dry • 
- 
. 
3-746 
ANALYSIS. 
Half from which albumen 
Half from which albumen 
was separated. 
was not separated. 
Starch - • - ^ 
- 
9-710 
9*710 
Fibre 4 - 4 
. * 
5-779 
5-779 
Gluten .... - 
4 
0-205 
0-205 
Fatty matter - - •* 
* 
0-084 
0-084 
Albumen .... 
- 
0-249 
0-249 
Casein - 
. 
0-506 
0-468 
Dextrine - 
- 
0-721 
1-265 
Sugar and extract - 
* 
3-931 
2-638 
21‘185 
20-398 
It is found that the amount of water, 
ash, etc. differ in the ends of the potato. 
following results exhibit this fact: 
l. 
Seed or rose end. 
2. Heel end. 
Per cent of water 4 
83-839 
75-177 
Dry matter .... 
* 
16-161 
24-823 
Ash * 
«• 
0-725 
0-431 
Ash calculated dry - - - 
«S t» 
5-197 
2-296 S. 
These two results with the ends may be compared with the mean, or both ends used 
together. It becomes necessary, from these differences in the composition of the ends, to 
examine them separately when time will permit. The result is interesting, and agrees 
with other facts in the same class. 
