460 PHYSIOLOGY AT THE FAKM. 



We learn from Mr Pereira, on the authority of Mr Hards, 

 miller of Dartford, that the following are the products obtained 

 by grinding 1 quarter or 8 bushels of wheat : 



PRODUCE OF 1 QR. OF WHEAT, WEIGHING 504 LB. 



lb. 



Flour, .... .392 



Biscuit or fine middlings, .... 10 



Toppings or specks, ..... 8 



Best pollard, Turkey pollard, or twenty-penny, . 15 



Fine pollard, . . . . . .18 



Bran and coarse pollard, .... 50 



Loss sustained by evaporation, and waste in grinding, 



dressing, &c., . . . . . .11 



504 



Wheat, owing to the large proportion of gluten which 

 it contains, is commonly regarded as the most nutritive of the 

 cereal grains. Some doubts, however, have been of late cast 

 on this point. It yields the finest, whitest, lightest, and most 

 digestible kind of bread. Its lightness appears to depend on 

 the toughness of its dough, owing to which quality it better 

 retains the carbonic acid evolved in the fermentation, and thus 

 acquires a vesicular or cellular character. Owing to this light- 

 ness or sponginess, wheaten bread is more digestible, as the 

 gastric juice more easily permeates the loose texture. 



Semolina, soujee, and manna-croup are granular preparations 

 of wheat deprived of bran. They are manufactured in this 

 country from the best Kentish wheat. IV^acaroni, vermicelli, 

 and Cagliari paste are also prepared from wheat, being most 

 commonly imported from Genoa and Naples. They are also 

 made in this country ; in which case they are manufactured 

 from semolina. 



Vogel's analysis of wheaten bread, made with wheat-flour, 

 distilled water, and yeast, but without salt, is as follows : 



