TABLE IX-Amount of the several Inorganic and Proximate Organic Bodies in 1,000 lbs. of each of the following varieties of Grain. TABLE X.-Composition of the Potato, Sweet Potato, and Artichoke. Per centage of Water, Organic and Inorganic Matter. * Inorganic analysis by Prof. Hardy, organic by Henry. Variety not given. TABLE XI.-Amount of the several Inorganic and Proximate Organic Bcdies in 1,000 lbs. of each of the following varieties. Variety not given. *Inorganic analysis by Prof Hardy, organic by Henry. +1 his volatile poisonous matter was obtained by Henry. Probably the potato was taken during the period of sprouting. This with more probability might be set down mainly as loss. The amount of uncombined salts in the juices of the potato are very small. Payen and Persez found diastase in the neighborhood of the bud, and Otto discovered solanin in the bud itself. To the presence of the latter is attributed the ill effects from the use of germinated potatoes as food. TABLE XII.-Composition of the Turnip, Blood and Sugar Beets, Carrot, and Parsnip. Per centage of Water, Organic and Inorganic Matter. TABLE XIII-Amount of the several Inorganic and Proximate Organic Bedies in 1,000 lbs. of the fresh Roots of the following Plants. The roots from which the above analyses were made were all mature, large, and of excellent quality. TABLE XIV.-Composition of the Cabbage, Vegetable Oyster, Rhubarb, Celery, and Endive. Per centage of Water, Organic and Inorganic Matter. TABLE XV.-Amount of the several Inorganic and Proximate Organic Bodies in 1,000 lbs of the following Vegetables. The The plants from which the above analyses were made were large, of fine quality, and in the condition when they were best suited for table use. rhubarb was the giant variety, and was cut June 1st. The sample of celery analyzed was large, succulent, crisp, and finely flavored. Average length of tops, 3 feet; diameter of stalks at base, 3 inches; average weight of each plant, 10 ounces. The sample of endive was also large, succulent, crisp, and finely flavored. Average length of tops, 11 inches; average weight of each plant, 6 ounces. The specimens of vegetable oyster examined were large and tender, and of good quality. The average widest diameter of roots of six specimens was 1 inches; average length, 11 inches; average length of tops, 26 inches; average weight of each root, 4 ounces; average weight of tops of each plant, 1 ounces. The sample of cabbage examined was a large, fine specimen, weighing 18 pounds. The portion taken for analysis was a section from the center of the head to the circumference, |