of oily or fatty ingredients.

The following analysis of maize is given by Dr. Samuel David, of
Massachusetts:--

FLESH FORMING PRINCIPLES.

Gluten, albumen, and casein 12.60

FAT FORMING PRINCIPLES.

Gum, sugar, starch, woody fibre, oil, &c. 77.09
Water 9.00
Salts 1.31
-----
100.

Prof. Gorham, in "Thomson's Organic Chem.," published in London in
1838, gives another analysis:--

Fresh grain. Dried grain.
Water 9.00
Starch 77.00 84.60
Gluten 3.00 3.30
Albumen 2.50 2.74
Gum 1.75 1.92
Sugar 1.45 1.60
Loss 5.30 5.84
------ ------
100. 100.

Professor Johnston supplies a table, which, he says, exhibits the best
approximate view we are yet able to give of the average proportion of
starch and gluten contained in 100 lbs. of our common grain crops as
they are met with in the market.

From this table I extract the following:--

Starch, gum, &c. Gluten, albumen, &c.
Wheat flour. 55 lbs. 10 to 15 lbs.
Oats 65 " 18 lbs.
Indian corn 70 " 12 "
Beans 40 " 28 "
Peas 50 " 24 "
Potatoes 12 " 2-1/3 "

The Professor remarks that the proportion of oil is, in 100 lbs. of

Wheat flour 2 to 4
Oats 5 " 8
Indian corn 5 " 9
Beans and peas 21/2 " 3
Potatoes 01/4 "

Maize is one of those plants in which potash preponderates, for
analysis of its ashes gives the following proportions:--

Salts of potash and soda 71.00
---- lime and magnesia 6.50
Silica 18.00
Loss 4.50
------
100.

Dr. Salisbury has also furnished the proximate analysis of five
varieties of ripe maize or Indian cor