| CHEMICAL COMPOSITION OF AN EGG |
| Shell. |
| Carbonate of lime. |
| Yolk. |
| Nitrogenous matter | 16.00% |
| Fat | 30.70% |
| Salts | 1.30% |
| Water | 52.00% |
| White. |
| Nitrogenous matter | 20.40% |
| Salts | 1.60% |
| Water | 78.00% |
| COMPOSITION OF COW'S MILK |
| Water | 87.4% |
| Fat | 4.0% |
| Sugar and soluble salts | 5.0% |
| Nitrogenous matter and insoluble salts | 3.6% |
| Dr. Miller. |
| COMPOSITION OF COCOA |
| Cocoa butter | 48.00% |
| Nitrogenous matter, albumen, etc. | 21.00% |
| Theobromine | 4.00% |
| Starch and traces of sugar | 11.00% |
| Cellulose | 3.00% |
| Coloring matter and aromatic essences | Traces |
| Mineral matter | 3.00% |
| Water | 10.00% |
| Payen. |
| COMPOSITION OF BREAD |
| Nitrogenous matter | 8.10% |
| Carbohydrates, starch, sugar, etc. | 51.00% |
| Fatty matter | 1.60% |
| Mineral matter | 2.30% |
| Water | 37.00% |
| Cellulose | 0.00% |
| COMPOSITION OF POTATO |
| Water | 75.00% |
| Starch | 18.80% |
| Nitrogenous matter | 2.00% |
| Sugar | 3.00% |
| Fat | 0.20% |
| Salts, principally potash | 1.00% |