296 
ANALYSES OF THE SQUASH. 
2. Analysis of the ash of the Vegetable Marrow squash. 
Silica - 
- 
- 
- 
- 
2-000 
Coal .... 
0-020 
Earthy phosphates - 
- 
- 
- 
31-200 
Alkaline phosphates 
- 
- 
3-300 
Lime - 
- 
- 
0-200 
Magnesia ... 
- 
- 
0-001 
Potash - 
- 
- 
8-980 
Soda - 
33-140 
Sulphuric acid 
- 
- 
5-510 
Chlorine ... 
- 
• 
6-160 
Organic matter 
- 
- 
3-140 
Carbonic acid 
m 
' 
3-7S0 
97-620 
3. Proximate organic analysis of the Vegetable Marrow squash. 
Quantity 
Starch - 
Fat 
Fibre 
Albumen 
Dextrine 
Sugar - 
Water - 
200’000 grs. 
1- 594 
0-206 
6-855 
2- 730 
2-390 
15-400 
175-020 
199-191 
4. Proximate organic analysis of the Butter squash. 
Starch - 
Fat 
Fibre - 
Albumen 
Dextrine 
Sugar and extract - 
Water - 
none, 
undetermined. 
6-065 
2-215 
0-250 
23-380 
189*660 
200-520 
In the product sugar and extract, it was sensible to the taste that the Butter squash was 
less sweet than the Vegetable Marrow. In cooking, and in analysis, the former is superior 
to the latter. 
