Report on the Means of Supplying the Poor with Food, 



31 



This table is read thus: — 100 parts of white French beans are 

 equal to 200 parts of jellow peas, or 2383 parts of turnips, in support- 

 ing the strength and vigour of animals fed upon thenL The one may 

 bo as nourishing as the other, if a sufficient quantity is taken. If a 

 person were accustomed to use 1 1 lbs. of wheat flour, for his support 

 during a certain period, and his diet were changed to potatoes, he 

 would require 11 lbs. of the latter vegetable to sustain the same degree 

 of vigour. This is a most important fact; because it proves that if 

 the body though fed, is not sufficiently fed, starvation may ensue. 



These are what may be deemed the theoretical indications of nutri- 

 tive power, but they agree in such a close manner with the practical 

 numbers, deduced by agriculturists who have derived their facts from 

 feeding cattle, that there can be little doubt, at least, of the practical 

 value of the table. 



In the following table, the first column represents the nutritive 

 power, determined by the quantity of azote. The second represents 

 practical experience in feeding cattle. 



Theoretical Practical. 



Hay, . . . 

 Yellow Peas, 

 Wheat, . . 

 Rye, . . . 

 Oats, . . . 

 Barley, . . 



Theoretical 

 Equivalent 

 . 63 . 

 . 281 . 

 . 347 . 

 . 400 . 

 . 612 . 



PracticaL 

 Equivalent 

 . 69 

 . 200 

 . 319 

 . 897 

 . 607 



By a careful inspection of these tables, we infer that substances are 

 nutritious in proportion to the amount of albumen, or gluten, as it is 

 more commonly termed, which they contain. Peas contain a large 

 quantity of this vegetable principle, and accordingly they are highly 

 esteemed by feeders of stock, at least in France. Hence, we have 

 suggested to us, the propriety of mixing peas with wheat flour when 

 the latter is of bad quality, which is certainly the case with some met 

 with in Glasgow, of last year's growth. In some chemical works we 

 find the quantity of glutten in wheat flour, estimated as high as 24 per 

 cent. A specimen analysed by Dr. R. D. Thomson, was found to 

 afford only 6 per cent, of gluten, dried at the temperature of 212°. 



It it not easy to discover the object, which the introducers of fer- 

 mented bread had in view, when they superseded unleavened bread in 

 domestic economy. If any one were asked, what advantage fermented 

 bread possesses over baked dough, the answer would probably be 

 that it is lighter ; at least, this is the answer generally received, when 

 the question is asked for information. Now what is meant by the 

 term light— when applied to bread? Does it mean less specific gravity ; 

 or has it reference to the greater facility of digestion ; the former 

 signification alone, wo suspect, can bo attached to fermented bread ; 

 we never hear any complaints from the working classes, that their 

 oat-cakes or barley bread are more indigestible than loaves of wheat 



