What There Is In Wheat

The wheat gruía is a fruit eoiisisting ofaseed and Hs cover'nigs. AU the ' middle part of tlio grain is occupiod . by large, i liin cells, full of powdcry substance, which con tai ns nearly all ■ the starch of tho wheai. Uuisiilo the central siarchy inass is a ïinglo row of squarish ceils iillcil with a yellovv. UU material, very rieli in nUrogeuous, tbat Í8,floali-íbruii)iguiatler. Beyond tliis again tkcre are six thin coata or coverings, coiitaniin much mineral matter, bothof potash and phospiiates. The mili producís ot' theso coveringfS ; of tlie seeds aro peculiarly riek iu nutri inent, aud line flour is robboil oL' a : large percentage of valiiablo aud mi ti-itiom food. Middlings not only ' conta n more tibrin and mineral m:it. ter than fine flour, but also fat. The flbrous maller, or outer coat, whioh is indigestible, forras one-sixth of tho '. bran, bnt not one-lmndreth of the line flour. Wheat con taina the greatest . qiianlity of gluten aud the smal lest of staroh : rye, a tnodiuin portion of both ! while in barley, oats and corn, the i largest propprtiou of starch an.l the 1 smallest gluten are to bo found. In practice 100 pounds of flour wil! inako ' l'fom 131 to 137 uouuds of bread, a Dwing the y par 1R79 twen tv minor piñuela were ditcovered, and thcir uumboi' i nov -1 1.