of the University of Pennsylvania. 17 



rently made up exclusively of starch-granules which 

 exhibit great diversity in size. 



So fixed and widespread has the belief become 

 that the gluten of the wheat resides in specific corti- 

 cal cells of the grain, that not only do many most 

 intelligent persons habitually rasp their digestive 

 surfaces with branny foods, but attempts to deter- 

 mine, by microscopical examination, the nutritive 

 values of various prepared foods have been made, 

 in which the proportion of " gluten-cells" found in 

 a given food formed the criterion of its value. 1 

 These assumptions have called forth merited criti- 

 cism from Prof. Richardson, of this city, and from 

 Prof. Leeds, of Hoboken, both of whom empha- 

 sized the fact, singularly ignored by Cutter, Jacobi, 

 and their followers, that ordinary white wheat-flour 

 contains a varying but always notable quantity of 

 gluten. 



So far as the writer is informed, however, there 

 has not been recorded any ocular demonstration of 

 the gluten of the wheat-grain, in situ and entirely 

 independent of the "gluten-cells." Such a demon- 

 stration may be conclusively made by either of the 

 following methods : 



1 E. Cutter, M.D., Galliard's Mod. Jour., Jan. 1882. 

 2* 



