1849. 
THE CULTIVATOR. 
225 
Organic acid.............................. 4.550 
98.250 
The phosphoric acid, potash and soda, make up about 
70 per cent, of the ash. 
Proximate organic composition. 
Calculated without the water 
Sugar and extract, with tartaric, 
• 
citric and malic acids,......... 
3.320 
59.064 
Albumen,...... 
0.210 
3.736 
Casein,......... 
0.207 
3.682 
Dextrine or gum,. 
0.547 
9.732 
Fibre, with the coloring matter, .. 
1.010 
17.968 
Matter separated from the fibre by 
a weak solution of potash,..... 
0.327 
5.818 
5.621 
100.000 
Water,. 
94.758 
100.379 
Besides the bodies given in the above analysis, it con¬ 
tains a small quantity of volatile oil. 
The matter separated from the fibre by a weak solu¬ 
tion of caustic potash, gave the characteristic color of 
albumen with sulphuric acid. Three acids were noticed 
in the tomato, which resemble tartaric, citric and malic. 
These acids were not quantitatively determined. From 
the qualitative examination, the citric acid appeared to 
exist in the largest proportion. This investigation was 
commenced so late in'the season, that it was impossible 
to get good fruit enough to extend the inquiry as far as 
it would have been desirable. The subject will be re¬ 
sumed at the earliest opportunity, for the purpose of 
examining more fully these acids and the coloring mat¬ 
ter. 
Amount of the several bodies , organic and inorganic, 
in 1000 lbs. of fresh tomatoes. Calculated from 
the foregoing analysis. 
Expressed in lbs. and decimals of a lb. 
Carbonic acid,.. 0.3817 
Silicic acid,. 0.0606 
Phosphoric acid and peroxide of iron....... 0.8401 
Sulphuric acid,... 0.0611 
Lime, ...........s.................... 0.0026 
Magnesia, ............................. 0.0549 
Potash, .. 0.7191 
Soda....... 0.8899 
Sodium, ... 0.0952 
Chlorine.......... .. 0.1472 
Organic acids,.. 0.1576 
Amount of ash in 1000 lbs.,... 3.4100 
Sugar and extract, with tartaric, citric and 
malic acids,.. 28.9480 
Albumen,... 1.8310 
Casein, ... 1.8050 
Dextrine or gum,.. 4.7690 
Fibre with coloring matter,.. 8.8060 
Matter separated from fibre by a’ weak so¬ 
lution of potash,,.. 2.8510 
Proximate organic bodies in 1000 lbs., 49,0100 
Water, ... 947.5800 
Total, ... 1000.lbs. 
Egg Plant .—Solanum melongena .—The egg plant 
is a native of Africa. It was introduced into Europe in 
1797, soon after the tomato. It is a tender annual, 
requiring a warmer and longer season to mature in than 
the plant previously described. It is highly esteemed 
for the general purposes to which the tomato is applied ; 
but it is less cultivated than that plant in the Nor! hern 
and Eastern States, owing probably in part to the short 
time that has elapsed since it was first brought into ge- 
neral notice in this section, and in part to the difficul¬ 
ties attending its cultivation. 
The varieties generally grown are the oval-shaped 
purple, the globular-shaped purple , the oval-shaped 
white, and the globular-shaped white. 
The only part of the plant analysed was the fruit, 
which was a fine specimen of the oval-shaped purple , 
raised and furnished by Mr. Rathbone, of Kenwood, Al¬ 
bany. Its longitudinal diameter was ten inches, and its 
transverse diameter six inches. It was in the proper 
state for cooking. 
Percentage of water , dry matter , and ash. 
275 grains gave of 
Per centum. 
91.353 
8.647 
0.604 
Water, .. 251.22 
Dry matter,.. 23.78 
Ash,... 1.66 
Percentage of ash calculated on the 
dry matter, .. 6.981 
Composition of the ash. 
Carbonic acid,. ........................... 4.725 
Silicic acid,... 1.700 
Sulphuric acid,. .......................... 4.740 
Phosphoric acid and peroxide of iron,. . 28.775 
Lime................ . 0.075 
Magnesia, .. 1.370 
Potash, .. 20.510 
Soda,....,. 31.970 
Sodiumi ... 1.135 
Chlorine,.. :. .. 1.730 
Organic acids,.. — ...-- 2.200 
98,930 
Water constitutes a large proportion of the fruit,— 
about 91 per cent. The percentage of ash calculated 
on the dry matter, does not differ materially from that 
of the tomato. The ash of the fruit of this plant, like 
the ash of the fruit of the plant previously described, 
is made up principally of the phosphates of the alka» 
lies; or of phosphoric acid, potash and soda. These 
three bodies constitute about 81 per cent, of its inor¬ 
ganic matter. It is more rich in phosphoric and sul¬ 
phuric acids and soda, and less rich in chlorine than the 
tomato. 
Proximate organic analysis. 
Sweet matter and extract, with a 
peculiar bitter principle,....... 3.040 
Starch with a little fibre,........ 0.365 
Albumen,... 0.255 
Casein,.... 0.200 
Dextrine or gum,............... 0.370 
Fibre,.. 0.760 
Matter separated from the fibre by 
Water,.. 91.350 
The fruit, when dry, has a peculiar honey odor. It 
contains, besides the bodies given in the foregoing anal¬ 
ysis, a small quantity of an oil which is volatile, and a 
little wax which is mostly spread, over the outside of 
the fruit, imparting to its surface a greasy feel. The 
bitter principle which was obtained with the sugar and 
extract, can be slightly tasted in the fresh fruit. 
About 50 per cent of its dry matter is sugar and ex¬ 
tract. The dried fruit has a decided odor of honey, and 
a pleasant, sweet taste. The matter separated from 
the fibre by a weak solution of caustic potash, 
resembles albumen. The loss in the above analy. 
sis is owing in part to the oil and part to the bitter 
principle, which were volatilised. 
With the 
Without the 
water. 
water. 
3.040 
50.964 
0.365 
6.119 
0.255 
4.275 
0.200 
3.353 
0.370 
6.203 
0.760 
12.741 
0.975 
16.345 
91.350 
97.318 
1Q0.000 
