AGRICULTURAL TBXT-BOOK. 63 



The following is a more minute analysis of Bran from a Soft 

 French Wheat, grown in 1848 : (Millon.) 



Starch, dextiine and sugar, - 53.00 percent. 



Sugar of Liquorice, - - - - 1 .00 &quot; 



Gluten, - - - 14.90 



Fatty matter, - - 3.60 &quot; 



Woody matter, - - 9.70 



Salts, (inorganic,) - - 0.50 &quot; 



Water, - 13.90 &quot; 



Incrusting matter and aromatic principles, - - 3.40 &quot; 



100.00* 



A large portion of the inorganic matter in Bran is Phosphate 

 of Magnesia, a very valuable salt both in food and for manure. 

 Common bran, however, owing to the flour adhering to it, is 

 generally much richer than the above analyses, 



166. The following is another view of the constituents of 

 wheat, being the extremes of fourteen analyses of as many dif 

 ferent varieties, lately made by Peligot : 



Water, - - 13.2 to 15.2 percent. 



Fatty matters, - - 1.0 to 1.9 &quot; 



Nitrogenous matters insoluble in water, - 8.1 to 19.8 &quot; 

 Soluble Nitrogenous matter, (albumen,) - 1.4 to 2.4 &quot; 



Dextrine, - 54 to 10.5 



Starch, - - 55.1 to G7.1 



Cellulose, (woody matter,) - - 1.4 to 2.3 



Saline matter, - - - 1.4 to 1.9 &quot; 



*Thc reader is referred for further information on the nutritious value of Bran to 

 an Essay bj Prof. J. F. W. Johnston, published in Edinburgh, Scotland ; and to the Re- 

 port of Prof. L. C. Beck in the Patent Office Report for 1849, p. 55. Dr. Daubeny 

 observes &quot; that according to the experiments of Magendie, animals fed upon fine 

 flour died in a few weeks, while they thrived upon the whole meal bread. Brown 

 bread, therefore, should be adopted not merely on a principle of economy, but also as 

 providing more of those ingredients which are perhaps deficient hi the finer parts of 

 (lie flour.&quot; 



