These substances are next in the order of classification by reason of the
large quantity of a flesh and force-producing substance contained in them
called _casein_. The casein of vegetables is now supposed by most
chemists to be identical with the casein or cheese of milk. The
constituents or ingredients in one pound of peas, and in one pound of
beans, are shown in Cases 30 and 31. The visitor may examine a
collection of beans from various foreign countries arranged in the Cases
at the western end of the Collection.
Lentils are shown in Case 30. By examining the analysis of this
extremely nutritious product, the large proportion of casein is at once
perceived.