304 ON THE MATURATION OF GRAIN 



far different purposes. What he appropriates is 

 what the grain yields but sparingly, and wants 

 not for food, but for vital stimulants. Yet so 

 easily given up is such matter to man's digestive 

 organs, that it becomes the most nutritive and 

 wholesome kind of food for him — the quantity 

 required for his sustenance eking out for the 

 poorness of the quality. And, as it is well 

 known that the azotised parts are those which 

 he particularly requires, the question is — how to 

 know when such parts are most abundant. 



If we test carefully the seeds of grain at 

 intervals, from the period of fecundation till 

 full maturation, we shall find that, as the grain 

 gradually swells, the azotised portions, at first 

 indeterminately small, slowly increase, until the 

 grain has acquired its maximum size, which is 

 about a fortnight before thorough maturation. 

 Thenceforward ripening consists in the consolida- 

 tion and enduration of the external and internal 

 parts, as a protection against contingencies. 

 During the first period of time, a supply of 

 provisions is gathered round the germ for it to 

 draw upon in due season. During the second 

 period, provision is made for the conservation of 

 the germ and seed until that season. The first 



