THE WHEAT CULTURIST. 



11 



Now, if with a sharp knife we slice up a kernel of 

 wheat into thin sections, and examine it with a glass of 

 greatly magnifying power, the various parts will appear 

 similar to the ac- 

 companying illus- 

 tration, which rep- 

 resents a portion 

 of a kernel of wheat 

 highly magnified. 

 The part of the ker- 

 nel represented by 

 a a shows an ex- 

 ceedingly thin por- 

 tion of the external 

 part of the bran. 

 The section repre- 

 sented by b reveals 

 a second layer filled 

 with minute pores. 

 At c is a third layer, 

 much more delicate 

 than either of the 

 others, which is so 

 exquisitely fine, that 

 its presence can 

 scarcely be detected, 

 even by the aid of 

 a good glass. The part of the illustration at d, repre- 

 sents the portion of the kernel which is composed prin- 

 cipally of gluten. " These four layers constitute the 

 bran. The gluten in the cells, d, appears to be a faint 

 yellowish substance, very small grained, and oily to the 

 touch and smell. The cells in which the gluten is 



Pig. 1.— Section of a kernel of wheat highly mag- 

 nified. 



