WAYNE COUNTY.

The Twelfth Annual Fair of the Wayne County Agricultural Society was held on the grounds of the Society, near Wooster, October 1st, 2d, and 3d, 1861. The exhibition this season, although some of the departments were not so fully represented as last year, proved to be an entire success. The number of persons in attendance was larger than usual, evincing an unabated interest in our people for the various industrial pursuits.

The small sum of $150 will place this Society out of debt, and possessed of real estate worth not less than $3,000. The healthy condition of the finances of the Society will enable the present Boord of Managers to hold out further encouragement in the way of additional and increased premiums next fall.

WILLIAMS COUNTY.

The Sixth Annual Fair of the Williams County Agricultural Society was held at Bryan, on the 2d, 3d, and 4th days of October, 1861.

The proceedings of the Society for the last year have been similar to those of like societies. Its proceedings have been useful in advancing the agricultural, grazing, stock-raising, and mechanical interests of the county, and, if properly managed, as heretofore, will continue to do so. It has 253 members.

The principal crops raised in the county for the last year are as follows: WHEAT.-A medium crop, and not much injured by insects; average about 15 bushels per acre.

CORN.-A very good crop in yield and quality, and will average about 35 bushels per acre.

GRASS-About medium; average about 1 ton per acre.

FRUIT.-Almost a failure.

OATS.-Not much raised, and not an average.

BARLEY.-Ditto.

SUGAR CANE.-Not much raised this year, and was a decided success, both in kind and quality, and will be largely increased the next year.

Other grains and seeds about an average.

Our county being comparatively new, and the farmers having to contend with stumps, roots, and limited means, have not been able to develop their crops, but are making good progress towards the same.

ESSAYS.

COMPOSITION OF GRAINS, VEGETABLES, AND FRUITS.

BY J. H. SALISBURY, M. D.

The following tables are taken from a work in progress, On the Composition of Grains, Grasses, Vegetables, and Fruits, and the Insects and Fungi injurious to them. I hope soon to have the pleasure of offering this work to those interested in the advancement of the art of agriculture. The object of the work is to bring together, in a concise form, matter valuable to the agriculturist, which is scattered widely, and mingled with much valueless material. Much of the work will be made up of matter inaccessible to those it would perhaps the most interest and the most profit.

All of the analyses, not credited to others, have been made by myself.

COMPOSITION OF GRAINS.

CORN.

TABLE I.—Per centage of Water, Organic and Inorganic Matter.

TABLE II.—Amount of the several Inorganic and Proximate Organic Bodies in 1,000 pounds of the Grain in each of the following varieties.

TABLE III.-Per centage of Water, Organic and Inorganic Matter, in the following

TABLE IV.-Composition of the Inorganic Matter of three varieties.

1.83

For a full and interesting history of the wheat plant, with its composition, culture, insects and fungi injurious to it, &c., see the elaborate essay, published in the Ohio Agricultural Report for 1857, by J. H. Klippart, the able Corresp. Secretary of the Ohio State Board of Agriculture.

TABLE V.-Amount of the several Inorganic and Proximate Organic Bodies in 1,000 pounds of the Grain of the following varieties of Wheat.

TABLE VI.-Composition of the grain of Rye, Barley, Oats and Buckwheat. Per centage of Water, Organic and Inorganic Matter.

This is the mean of 10 experiments, by Prof. Horsford of Cambridge.

TABLE VII.-Amount of the several Inorganic and Proximate Organic Bodies in 1,000 lbs. of each of the following varieties of Grain.

Calculated from an inorganic analysis made by Dr. Thompson. + Calculated from a proximate organic analysis made by Eermbstadt. roust divides the st rch of barley into starch and a body which he calls hordein. Gregory gives the compost ion of hordein as C12 H10010. Bar ey contains over 50 per cent of what Proust calls hordein. Hordein is woody insoluble in water, both cold and boiling. Changes into gum and oxygen during maling, and into alcohol by fermentation. Many regard it as a peculiar substance, while others consider it merely a modified form of starch. This should be regarded mostly as loss

TABLE VIII-Composition of the grain of Millet, Beans and Peas. Per centage of Water, Organic and Inorganic Maller.

3 516 22.559

29.178

656 lbs.

855.9 lbs.

835 2lbs.

242 lbs.
102 lbs.

874.253§
102.347lbs

.....

122.1 lbs.

128.8 lbs.

1,000 lbs. 1,000 lbs.

1,000 lbs.

1,000 lbs.