ANALYSES OF THE OAT. 
Ill 
Flour. 
100 grs. of the flour gave of 
Percentage: calculated dry. 
Starch . 
79*360 
92*687 
Casein or avenine .... 
- 
- 
- 
2*120 
2*475 
Dextrine or gum .... 
- 
- 
- 
1*660 
1*939 
Epidermis, pilose, gluten and oil 
- 
- 
- 
2*500 
2*919 
W ater. 
9*714 
95*354 
100*000 
The sugar, extractive matter and albumen were not obtained. 
Proportion of palece and kernels. 
Palese or husks ----- 29*052 
Kernels ...... 70*948 
Proportion of four and Iran in kernels. 
Flour. 58*958 
Bran.41*042 
ANALYSIS OF OATS FROM LEWIS COUNTY. 
This variety, which I have noticed under this name, grew upon the black slates of the 
Hudson-river group, which is usually a mixture of flat and round gravel and loam. The 
following is its composition : 
White oat. 
Water of the grain 
- 
- 
- 
10*10 
15*000 grs. 
Percentum: calculated without 
Silica ... 
- 
5*860 
43*030 
Phosphate of iron 
- 
0*160 
1*174 
Phosphate of lime 
- 
0*250 
1*836 
Phosphate of magnesia 
- 
1*431 
10*503 
Phosphoric acid - 
- 
2*030 
14.904 
Carbonate of lime 
- 
0*020 
0*141 
Magnesia - 
- 
0*010 
0*067 
Potash 
- 
- 
1*998 
14*667 
Soda - - - - 
- 
1*346 
9*892 
Chlorine ... 
- 
0*261 
1*800 
Sulphuric acid 
- 
0*253 
1*836 
Organic matter - 
- 
1*203 
Carbonic acid 
- 
trace. 
14-S22 
99*850 
