462 



PHYSIOLOGY AT THE FARM. 



biscuits or captain's biscuits. What is called patent unfer- 

 mented bread is made as follows : 



Wheaten flour, 7 Ib. 

 Carbonate of soda, 350 to 500 grs. 

 Water, 2| pints. 



Hydrochloric acid, from 420 to 560 grs., or as much as 

 may be sufficient. 



The carbonic acid set free here acts the part of the carbonic 

 acid produced by the fermentation in the ordinary process. 



The starch of wheat has been already spoken of (p. 324).* 



Avena sativa, common oat. As an article of nutrition, the 

 oat stands above wheat in the economy of the farm. The oat 

 cultivated in this country is the Avena sativa. When the 

 grains are stripped of their integuments, they are called groats 

 or grits ; and these, when crushed, are known by the name 

 of Embden groats, and, when ground into flour, their name is 

 prepared groats. Oatmeal is made by grinding the kiln-dried 

 seeds deprived of their husk and outer skin. 



For many particulars of the oat, which would be out of place 

 here, we refer to the ' Book of the Farm.' 



The chemical analysis given of the oat by different authori- 

 ties varies considerably, as in the case of other cereal grains. 



The following is the analysis of oats by Vogel : 



THE ENTIRE SEEDS. 



Meal, 

 Husk, 



66 

 34 



100 



DRIED OATMEAL. 



Starch, .... 59.00 

 Bitter matter and sugar, 8.25 

 Grey albuminous matter, 4.30 

 Fatty oil, ... 2.00 

 Gum, . . . .2.50 

 Husk, mixture, and loss, 23.95 



100.00 



* For further information on wheat, see Stephens's 'Book of the Farm,' 

 vol. i. pp. 433, 445. 



