84 BULLETIN OF THE BUSSEY INSTITUTION. 
Pumpkin Rind. I. IL. Paomiay (i oy 
WY RDED Res ae 8) he Se (a eae 88.01 86.23 
Ash (free from C and CO,). 1.50 1.23 1.36 
AlGummnoiais yi.) se Ve 280 2.63 2.76 
Carbohydrates (including fat) 7.24 5.16 6.20 
Cellulose (free from ash) . 3.92 2.97 3.45 
100.00 100.00 100.00 
Dry organic matter . . . 14.06 10.76 12.38 - 
Fat (ether extract) . . . 0.49 . 0.49 0.49 
BV UGROPONM silt oli. ela aera 0.42 0.44 
Pride QSi. o5 0) sa Uh. Eten hie ane 1.26 1.42 
Pumpkin Seeds and Stringy Matter. iL Il. Ra ay roa 
Watery cs, site (a is bce ee Ose 77.79 76.87 
Ash (free from C and CQ.) 1.66 1.36 1.51 
Albuminoids ||. | ..y.o25%. beta 5.68 _ 6.00 
Carbohydrates (including fat) 12.34 11.05 11.69 
Cellulose (free from ash) . 3.74 4.12 3.93 
100.00 ~ 100.00 100.00 
Dry organic matter . . . 22.40 _ 20.85 21.63 
Fat (ether extract) . . . 7.18 6.71 6.92 
Nitrowen <sthes 53) 2 6Riet sae ae 0.91 0.96 
Crude:ashicie. s,s iste. (seen 1.38 (1.538 
The most noteworthy feature of these analyses is that the propor- 
tion of albuminoids is shown to be very much larger (nearly 3} times 
as large) in the rind of the pumpkin than in the flesh. The flesh, which 
constitutes by far the larger part of the vegetable, is by no means 
extraordinarily rich in nitrogenous matters. It will be seen at a 
glance that the weight of the albuminoids in the flesh amounts to only 
about a fifth as much as that of the carbohydrates, which is a proportion 
that has sometimes been found in turnips.* It is manifestly unfair, 
therefore, to class the pumpkin as a highly nitrogenous food, as has 
- been done hitherto. It would seem to be plain, moreover, that a large 
part of the nitrogen found in pumpkins by previous analysts must have 
been contained in the rind (or in the seeds), and that the chemists in 
question examined either the entire vegetable or the flesh and rind of 
* Compare Wolff’s table in Johnson’s ‘‘ How Crops Grow,” p. 887. 
