100 BULLETIN OF THE BUSSEY INSTITUTION. 
114% of gluten in ‘‘a beautiful white flour’? from doura seeds, while in 
a comparative trial with buckwheat flour he got 103%. 
It is plain from the foregoing results, taken in connection with the 
relationship of the different plants, that both the doura seeds and the 
sugar-sorghym seeds must be wellnigh identical with those of broom-corn 
in respect to chémical composition, and that the one kind of seed would 
be equally useful with the other for feeding animals. 
Since writing the foregoing statements, I notice that Dr. Vcelcker * 
has recently analyzed two different varieties of sorghum seeds [doura?], 
which, as he reports, can occasionally be bought in the English market at 
a cheap rate. His results are given in the following table: — 
Velcker’s Sorghum Seeds. No. 1. No. 2. ietenivseal’ 
Water. . 2 © «© «© «© . 12.829, 12.02% 12.17% 
ASD eh ete cits.) le. te sie ecu 1.67 1.48 
AIGUMINOIIS -%. a6,» oop et ae 7.19 7.48 
Carbohydrates Sea aR: fat) 75.43 75.62 75.52 
Cellulose .. | agate ge baress ene 3.50 3.39 
100.00 100.00 100.00 
Dry organic matter . . . 86.38 86.31 86.35 
at elie 06 es Fe) 3.80 3.09 
Nitrogen. ou.) 302.) See 1.15 1.20 
It will be seen that these analyses are in full accord with those of 
broom-corn seeds given on page 99, with the exception that a somewhat 
smaller proportion of cellulose was found in the doura, — and a correspond- 
ingly larger amount of carbohydrates —as was naturally to be expected 
in the seeds of those varieties of sorghum which are cultivated expressly 
for the sake of the grain they bear. 
It is an interesting question, well worthy of study from the commercial 
point of view, whether the grain-bearing sorghums may not one day 
become important as sources of supply for the starch-maker. It would 
seem to be not impossible that starch, starch-sugar, and the alcoholic 
products therefrom obtainable, might be manufactured from Guinea corn, 
grown in the countries best suited for its production, more cheaply than 
they can be obtained from maize, from which, at the present time, enor- 
mous quantities of all these products are made in this country. 
The analyses all point to one and the same conclusion ; namely, that 
the proportion of nitrogenous matters in broom-corn and other sorghum 
seeds is small, while the proportion of carbohydrates is particularly 
large. From the mean of the two analyses of mature broom-corn 
seeds given above, it appears that the ratio of albuminoids to carbohy- 
* “ Journal of the Royal Agricultural Society of England,” 1876, 12. 297. 
