284 AP#?ENDIX. 
and the bread from coarse flour, (which appears inferior to the inhabi- 
tants of cities,) is in fact the most nutritious and the most healthy that 
can be used. 
But the real use of the seed of the sorgho is not for bread-making ; 
it should be consumed upon the farm, in the form of soups and broths, 
for the men, or used for fattening cattle. We repeat it, that this plan 
may become really profitable, it is necessary that all that part which 
is not alcohol, sugar, or dye-stuff, should remain and be returned to the 
land, by being used for food and otherwise. The cultivator will ulti- 
mately hull his seed and sell the product, which will prove a conside- 
rable source of profit. As to all these experiments of mixing the 
flours, they have no value. They only indicate the real embarrassment 
—a miserable condition. Once for all, let us understand then, well, 
that all inferior food, (and the varieties of food of which we are treating 
are inferior, since we make an effort to have them pass into use under 
the cover of a richer species of food,) should only be consumed indi- 
rectly, after having been transformed by cattle into meat, milk, and 
cheese. It is well to invent a thousand ingenious artifices, but the 
result obtained will only be in proportion to the matters experimented 
“pon; and it will never result, by adding to the flour of wheat a third 
of the flour of barley or of sorgho, that we will have the value of a 
pure flour. Bread made from wheat and barley, from wheat and rye, 
is not certainly bad, but it is not of the same degree of excellence as 
that from wheat alone. The richness of a food does not depend entirely 
upon its composition of azotized matters or fatty matters. It depends 
also upon the proportion in which these principles are found associated. 
For example, every one knows that the great difficulty in the forma- 
tion of a food for stock, resides not only in the choice of the ingredients 
which should enter into it, but especially upon the quantity of the dif- 
ferent elements introduced. But nature prepares this association in a 
manner the most judicious, and according to the laws which, although 
little known, are not the less admirable. If then, we break this har- 
mony of the proportions of the ingredients of food, we do not do less 
than destroy a portion of its nutritive power. The flour of the sorgho 
should be given to cattle both cooked and while still warm. Care 
must be taken not to feed the seed when rudely broken and cooked 
