BULLETIN OF THE BUSSEY INSTITUTION. 91 
Flesh and Rind together. Fresh. Dry. 
Water... wee ee 88.55% 
Ash (free from C ed Co & eer as fs ero. 64 4.71% 
Albuminoids .. . ee 4 os 1.36 11.87 
Carbohydrates Gnelading fat). Sat iat Ue 8.05 70.34 
Cellulose . . iid ape eee ed. Ue 1.50 13.08 
100.00 100.00 
Dry Organic matter... .....- 410.91 os 
SS er ee ee 0.08 0.71 
SE! gs ee k's 0.22 1.89 
a 0.09 0.77 
Tt will be noticed that the ratio of albuminoids to carbohydrates in 
this case (1: 5.98) is very different from that of the foreign analyses of 
pumpkins preyiously cited on p. 85. Wandesleben * found 90.6% of water 
in the fresh vegetable. When dried at 100° C., the entire fruit contained 
2.3% of nitrogen; the seeds 3.640 of nitrogen; and the rest of the fruit, 
excluding seeds, 2.14%, of nitrogen; which would correspond with 14.38% 
of albuminoids in the entire fruit, and 22.759 and 13.38% respectively in 
the seeds and in the mixed flesh and rind. Dried at 100° C., the entire fruit 
gave 4.89% of crude or 4.410% of pure ashes, and 5.1%, of fat; and the dry 
seeds gave 34. 5% of fat. The percentage composition of the crude ashes 
from the entire fruit was as follows: — 
K20 NazQ CaO MgO Fe20s P2Os SOs Si0z OCO2 Nacl 
17.54 18.68(?) 6.97 3.03 2.34 29.57 2.18 6.61 9.98 0.64 
Dahlen, as cited above, remarks that the ashes of his specimen were 
almost absolutely free from soda, and that they gave a pure potash colora- 
tion when tested in a flame. Dahlen’s ash (pure, from mixed flesh and 
rind) contained 150, of phosphoric acid, Dahlen reports, furthermore, 
that his specimen contained, when dried, 14.540/ of glucose (fruit sugar), 
which in the analysis, as abové given, is of course included among the car- 
bohydrates. According to Burr,t it was the practice in this country dur- 
ing the war of the reyolution, when the excessively high prices of foreign 
sugars and molasses prevented their general use, to reduce by evaporation 
the liquor in which pumpkins had been cooked, and to use the sirup thus 
obtained as a substitute for molasses. 
For the sake of comparison, the results of the analyses made in this 
laboratory have been re-arranged in the following table, which refers to 
the dry matter of the vegetables, such as is left when the natural water 
is expelled. 
It may be said in general that the analyses of pumpkins accord 
yery well with the ordinary opinion of our farmers as to the merits of 
* Liebig & Kopp’s Jahresbericht der Chemie, 1853, 6. 566. 
t “Field and Garden Vegetables of America,” Boston, 1863, p. 202. 
