The table of the average composition of the different crops, which we subjoin from Johnston, shows the comparative qualities of various kinds of food, and it will be found a valuable reference for their nutritive and fattening qualities. He says, "In drawing up this table, I have adopted the proportions of gluten, for the most part, from Boussingault. Some of them, however, appear to be very doubtful. The proportions of fatty matter are also very uncertain. With a few exceptions, those above given have been taken from Sprengel, and they are, in general, stated considerably too low. It is an interesting fact, that the proportion of fatty matter in and immediately under the husk of the grains of corn, is generally much greater than in the substance of the corn itself. Thus I have found the pollard of wheat to yield more than twice as much oil as the fine flour obtained from the same sample of grain. The four portions separated by the miller from a superior sample of wheat grown in the neighborhood of Durham, gave of oil respectively: fine flour, 1·5 per cent.; pollard, 2·4; boxings, 3·6; and bran, 3·3 per cent. Dumas states that the husk of oats sometimes yields as much as five or six per cent. of oil." The columns under starch, &c., and fatty matter, denote the value for respiration or sustaining life, and the fattening qualities; that under gluten, the capacity for yielding muscle and supporting labor; and saline matter indicates something of the proportions which are capable of being converted into bones. Water. Husk or Starch, Gluten, Fatty Saline woody gum, and albumen, matter. matter fibre. sugar. legumen, &c. Wheat, 16 15 55 10 to 15 2 to 4 J. 2·0 Barley, 15 15 60 12? 2·5 J. 2·0 Oats, 16 20 50 14·5? 5·6 J. 3·5 Rye, 12 10 60 14·5 3·0 1·0 Indian corn, 14 15? 50 12·0 5 to 9 D. 1·5 Buckwheat, 16? 25? 50 14·5 0·4? 1·5 Beans, 16 10 40 28·0 2 + 3·0 Peas, 13 8 50 24·0 2·8? 2·8 Potatoes, 75? 5? 12? 2·25 0·3 0·8 to 1 Turnips, 85 3 10 1·2 ? 0·8 to 1 Carrots, 85 3 10 2·0 0·4 1·0