The green parts of plants are the only places where sugar is made. We eat a certain amount of green food in lettuce and asparagus and similar vegetables, but for the most part the sugar or starch we eat comes from parts of plants that are not green. There is evidently a transportation from the point of manufacture to points of storage. The means of transport is in the sap; since starch is not soluble in water, it must be changed back into sugar. This is done, and then, by the movement of sap the dissolved sugar is carried to the points of storage, roots in such vegetables as beets, underground stems in potatoes, above ground stems in sugar cane, fruits or seeds in orchard and grain crops. In such of these as are sweet, the sugar itself is held in storage; in most kinds it is changed back into starch. Where the storage is in the form of starch the vegetable ordinarily keeps better than when sugar is the substance on deposit. A few kinds of plants--olives, peanuts, and cocoanuts, for example--convert the sugar into oil and store their surplus material in that form. The chemical elements in oils and fats are the same as in starch and sugar, although the proportions are not the same. Weight for weight oil has more than twice the energy value of sugar; in making a given amount of peanut oil the peanut vine used up more than twice the amount of starch or sugar; but since energy value is what counts rather than bulk the plant is just as well off, and perhaps better on account of the smaller bulk occupied by the stored material. One of the very interesting examples of oil storage is found in the very tiny plants, called diatoms, which abound in the water of the ocean. Each tiny diatom stores within itself an even more tiny drop of oil. Although by themselves single oil drops would make no impression, if enough of them could be brought into one place a respectable accumulation of oil would result. This is precisely what the geologists tell us has happened in past ages; the bodies of diatoms have accumulated through thousands of years, and finally the oil accumulations have been covered over with sediment of one kind or another. When we tap through the sediment we strike into the “oil sand,” which contains this residue of the diatoms, and an oil well results.