THE WHEAT CULTTJEIST. 



11 



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- ISjSlOT^TBF 

 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 5 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. &quot; These four layers constitute the 

 bran. The gluten in the cells, &amp;lt;#, appears to be a faint 

 yellowish substance, very small grained, and oily to the 

 touch and smell. The cells in which the gluten is 



FIG. 1. Section of a kernel of wheat highly mag 

 nified. 



