There are almost as many forms of starch as plants producing it, some of them being very odd in shape. Thus the tapioca starch has a characteristic form, as also the sago; but it is not the purpose here to more than call attention to the form in which the substance under consideration is laid down in plants. The student of food adulterations is an expert in the detection of starches, and, with his microscope and skill, is able to decide how much of one kind of starch and how much of another is offered in the product under examination. It is a matter of congratulation that Nature has set herself so strongly against fraud in food stuffs as to record the origin of each grain of starch in the grain itself. And that brings us to a consideration of that origin. We must accord to plants the exalted prerogative of being the exclusive and universal starch-formers in the world. Whether we note the growth of the potato tubers or the plumping out of the grains of corn, wheat, or rice, the same fact remains that storehouses are being filled with the same organic compound. There must be many preliminary steps before this process of storing is complete, and for these we need to seek elsewhere in the growing plant. Even the most careless observer can not but be at home with the fact that the whole port and bearing of ordinary plants is for sun exposure. They rise from the ground as closely placed stems of grass or less neighborly orchard or forest trees, and hang out their leaves to catch the sun. The economy of substance is so well studied that there is a very large exposure at a minimum of expenditure of tissue. In short, the leaves are the organs for association with the sunlight. They reach toward the sun where light is scanty, as in the window, and even turn their faces to the orb of day, shifting the position hour by hour from sunrise to nightfall. The rapidity with which we come to the fundamental fact that leaves are for the sun almost surprises one. The purpose is as easily inferred, but the steps in the process are not so quickly taken. The facts that leaves are _par excellence_ the starch factories and the sunlight the inobtrusive chemist are granted, and it remains only to show something of the steps of proof that science may have discovered. We need, therefore, to consider starch from the standpoint of its composition, and upon this the chemists are fairly well agreed. It consists of three elements, with their atoms so arranged that the molecule of starch has the composition of six parts of carbon, ten of hydrogen, and five of oxygen, or, to express the formula in terse chemical terms, it stands C₆H₁₀O₅. If we can account for the bringing of these atoms together in the production of a single molecule of starch the laboratory has been explored and the secret is ours, even if we can not put it to practical use in our so-called “starch factories.”