10
28TH JUNE 1893, Nos. 576, 576A, 576B, 576C, REVENUE.
Ground-nut poonac.—This is prepared from the seeds of Arachis hypogœa, which is cul
-tivated so extensively in the districts bordering on the Coromandel coast. It contains from
5 to 7 per cent. of nitrogen and 9 to 12 per cent. of mineral matter. The cake from the
decorticated seed is about one-tenth richer in albuminous substances than that from the
undecorticated.
Nim or margosa poonac is made from the seeds of the Nim tree (Melia azadirachta) and
is characterised by its asafœtida-like smell and its bitter taste. The nitrogen ranges from
4 to 5 . 5 per cent. and the ash is rich in phosphates. The cake usually retains a large quantity
of oil, sometimes as much as 20 per cent.
Hongay poonac.—Hongay is the Canarese name for the Pongamia glabra, a large tree
growing near the Coast and in Mysore. The cake, which is very bitter, contains from 4 to 5
per cent. of nitrogen and 4 to 6 per cent. of ash.
Cocoanut poonac is one of the products of the cocoanut palm on the Western Coast.
When fresh it is eaten as food by the lower classes, but it soon decomposes and is fit for nothing
else than a manure. It does not afford more than 3 to 4 per cent. of nitrogen and only a
small proportion of ash.
Moura poonaci s p r e p a r e d f r o m t h e s e e d s o fB
a s s i a l o n g i f o l i a ,
a t r e e k n o w n b y t h e T a m i l
name illupu. The cake contains a large quantity of saccharine matter, but is rendered nauseous
on account of a bitter principle being present. It yields from 2 to 3 per cent. of nitrogen.
7.
Singhara or water chestnut.— In the North-Western Provinces the fruit of Trapa bispinosa,
called by the Natives singhara, is used as an article of food. It is also grown in Guzerat, and in
Cashmere it is said to be the only food for at least 30,000 people for five months in the year.
Not having met with an analysis of this food product, I brought a supply of it from Mussoorie
and have submitted it to a chemical examination. The following is the result of the analysis :—
Fat
.
.
.
.97
Sugar and gum . . .
14.36
• e •
Albuminous matter . . .
8.41
Starch
.
.
. 63.84
Cellulose
.
.
. . . .
3.60
Ash
.
.
.
4.66
Water . . .
4.16
Total . . . 100.00
The nutrient ratio or the ratio between the albuminous matter and the starchy materials
is 1 : 9.5, which is very similar to that of cleaned rice having a nutrient ratio of 1 : 10.8.
8. Tangedu bark.—In my report of the year 1889-90, 1 gave the tannin value of a large
number of astringent barks and the list included the taugedu bark (Cassia auriculata) which,
from an analysis of an authentic sample from Bangalore, I found to contain 11 . 9 per cent. of
tannin. The Inspector-General of Forests of Mysore noticing the somewhat low value of this
well known bark and the low position it occupied in the list, wrote to the Madras Government
suggesting that there was a mistake, as an analysis of the bark made in England was much
higher. I accordingly obtained from Mr. Cameron a sample of the bark as it is used in the
tanneries and found that it yielded 20.1 per cent. of tannin, and, on reference to my notes of the
previous analysis, I found that the sample had been from some young bark taken evidently
from the small branches of the plant and would in consequence contain less tannin than that
from the thicker branches and stems. In the analysis of vegetable economic products great
importance is attached to the maturity of the sample and the condition under which it has been
collected and preserved, as a slight difference in the age of the sample, or the presence of
impurities, or any decomposition will make an analysis of that sample of little value.
(Signed)
D. HOOPER,
Government Quinologist.