174 REPORT — 1856. 



considerably higher per-centages of nitrogen. Turning to the ashes of the respective 

 mill-products, there was a much larger proportion of matter insoluble in acid in those 

 of the finer flours than in those of the coarser brans ; of the phosphoric acid, on the 

 other hand, there was considerably the higher per-centage in the ash of the brans. 

 The magnesia also was the higher in the ash of the brans, and the potash and lime 

 the higher in that of the flours. Looking to the distribution of the various consti- 

 tuents, according to the average proportion in the grain, of each of the several mill- 

 products, it appeared that about |ths of the total nitrogen, and about |rd or -Iths of 

 the total mineral matter, were accumulated in the usually edible flours, and of the 

 total phosphoric acid, there was only about ird in the ashes of the latter. Notwith- 

 standing the higher per-centage of nitrogen, and the large actual amounts of the 

 mineral constituents of the grain contained in the branny portions, the authors were 

 of opinion, that, besides the information at present at command as to the character 

 and condition of the nitrogenous constituents of the bran, such were the effects of the 

 branny particles themselves in increasing the peristaltic action, and thus clearing the 

 alimentary canal more rapidly of its contents, that it was questionable whether fre- 

 quently more nutriment would not be lost to the system by the admission into the 

 food of the imperfectly divided branny particles, than would be gained by the in- 

 troduction into the body coincidently with them of the larger amount of supposed 

 nutritious matters. The action alluded to might indeed be conducive to health with 

 those of a sluggish habit or who were overfed ; but with those who were not so, the 

 benefits derivable from an already perhaps scanty diet would be still further reduced. 



Experiments were also described, in which several lots of the experimentally grown 

 wheats were ground in a colonist's steel hand-mill. The results of the examination 

 of the products thus obtained were in the main consistent with those from the pro- 

 ducts of the ordinary mill. They showed, however, more strikingly the effects of 

 mechanical means in separating different chemical compounds within the limits of 

 the floury parts of the grain. 



Experiments were next adduced, in which the different edible products, from grains 

 grown by different manures or in different seasons, were made into bread ; the several 

 products of the dressing machine being employed sometimes separately and some- 

 times collectively. The result obtained was, that comparing with each other the three 

 separate products which together yielded a fine flour, that at the head of the machine, 

 which was the least nitrogenous, yielded on the average the least weight of bread for 

 a given amount of flour, that is to say, it retained the least amount of water. Again, 

 when the three products were mixed together, the flours of the season of 1846, which 

 were the less nitrogenous, gave the less weight of bread, that is, retained less water 

 than those of 1847, which were rather the more nitrogenous. The effect of an in- 

 crease of nitrogen in augmenting the weight of bread was, however, not observable 

 when this increase was due to including more of the more branny portions of the grain. 

 The average yield of bread in twenty-two experiments with the individual products 

 was rather more than 135 for every 100 of flour, — equal to about 63 per cent, of dry 

 substance and 37 of water in the bread. The average of nineteen experiments with fine 

 flour, composed of the products of the first three wires mixed together, gave a produce 

 of about 137^ of bread for every 100 of flour, and about 61^ of dry substance, and 

 381 of water in the bread. Bakers' loaves were next examined. Of these, four ob- 

 tained from different bakers in the country gave an average of about 62 per cent, of 

 dry substance and 38 of water in the bread ; and three procured in London, rather 

 more than 64 of dry matter and rather less than 36 of water. The authors concluded, 

 that from 36 to 38 per cent, of water was perhaps the best average that could be 

 assumed for bakers' bread within twelve hours of its being withdrawn from the oven. 

 They showed, by reference to a Table of the results of other experimenters, that this 

 agreed pretty well with the determinations of some of the most recent and trust- 

 worthy. Others, however, gave the water in bread as much higher ; and all seem to 

 agree that it was generally higher in country bread than in that of towns and 

 cities. 



The point next illustrated was the general influence of locality and varying cli- 

 matic circumstance upon the per-centage of gluten in wheaten-fiour. It appeared 

 by the numerous results adduced, that, other things being equal, there was a tendency 

 to an increase in the per-centage of gluten, proceeding from the north to the south — 

 a point which was illustrated in specimens both from the European and American 



