Professor Collier in a letter to Country Gentleman says: There appears to be an error pretty generally entertained as to the relative composition of white and yellow corn, it being supposed that the latter contains more of fats than the former, and that therefore it is the more valnable for food. The f ollowing table, giving the average analyses of grain of seven varieties of the sweet or sagar corn, eight of yellow seven of white and six of other mixed varieties, analyzed by me, will correct this error and perhaps be of interest to your readers. In the analyses the water averaged abont 9 per cent. , bnt they are all calculated to water free grain for more ready comparison; From these analyses it will be seen that, so far from containing more, the yellow corns on the average contained the least fat of all. It will also be observed that the so called sweet corns con tained on an average nearly three times as much sugar as the other corns; but there was present abont 25 per cent. of a substance called soluble starch, which gives the peculiar physical and physiological properties to these corns, bnt which substance does not appear to have received the attention wbich it merits.