AGRICULTURAL TEXT-BOOK. 87 



much in its composition according to the soil in which it is 

 grown. Hermbstadt experimenting with the grain as he did 

 with wheat (177,) found in 100 parts: 



212. Inorganic analysis of Rye straw. 100,000 pails of the 

 straw, contain 2793 pails of inorganic matter. (Sprengel.) 



Potash, 

 Soda, - 

 Lime, 

 Magnesia, 

 Alumina, 

 Oxide of iron, 



32 



* 11 



178 



12! 



25 j 



Oxide of manganese, 

 Silica, 



Sulphuric acid, 

 Phosphoric acid, 

 Chlorine, 



2297 



170 



51 



17 



2793 



213. The flour of rye is not white like that of wheat, but has 

 a pretty strong, grayish brown tint, and does not bind so firmly 

 with water. It yields a short, much less tough dough, out of 

 which it is impossible to seperate the gluten from the starch by 

 washing with water. The cause of this is probably to be sought 

 in some peculiarity of the gluten of rye. It contains very little 

 fibrin, and on the contrary a nitrogenous substance, which Heldt 

 has ascertained to be vegetable gelatin. The starch is of the 

 same nature as that contained in other seeds. 



214. Dombaste found that 100 parts of rye flour yielded, 

 when baked, 145 Ibs. of bread, or nearly the same quantity as is 

 yielded by northern wheat Johnston found rye bread, when 

 leavened, to lose 44, when yeasted, 46 per cent, of water. 100 

 Ibs. of flour containing naturally 16 per cent, of water, must 

 then have yiekled from 150 to 160 Ibs. of bread. 



215. The SOILS best adapted for rye are of a light, sandy 



