THE WHEAT CULTUBI8T. 



173 



what effect fertilizers of different kinds would have on 

 the chemical composition of the grain, particularly in 

 the production of gluten ; and he ascertained that cer 

 tain kinds of fertilizing matter produced grain contain 

 ing a large percentage more of gluten than other 

 specimens of the same kinds of grain, raised on soil 

 exactly alike, and which was in close proximity, but 

 fertilized with a different kind of manure. The large 

 proportion of gluten and starch in wheat, renders wheat 

 flour eminently superior to the meal of other cereal grain 

 for bread, cake, biscuit, and other articles of human food. 

 Indian corn affords a large percentage of superior starch ; 

 but. is deficient in gluten, for which reason Indian meal 

 will not make so light bread and biscuit as wheat flour. 

 The accompanying table will show the result of the ex 

 periment : 



The variation appears to be almost solely between the 

 starch and gluten, as other portions differ but little. 

 The percentage of gluten in white wheat raised in the 

 United States, is stated to be 23 or 21 parts in every 100 ; 

 and the amount of starch, sugar, gum, and water, about 

 76 or 77. Wheat is valuable in proportion to the 

 amount of gluten it will yield in making bread and cake. 



