44 AMERICAN WHEAT AND CORN. 



richest in gluten, and the result of the process of cleaning is to increase 

 the amount, although slightly diminishing the nitrogen, which is due to 

 the removal of the branny matter, which, though rich in nitrogen, is 

 poor in gluten. 



In the products of the reduction on smooth rolls, the chops from the 

 higher middlings are the richest, and if the analyses of the flours were 

 complete. No. 4 would probably contain more than the lower numbers* 



The tailings are, as have been already said, remarkable, not so much 

 that No. 1 has no gluten, but that Nos. 2, 3, 4, have 7.62 per cent., and 

 No. 6 as much as 14.37 per cent. The regular increase shows that the 

 highest numbers must contain a large portion of endosperm. 



That this is the case the microscopic examination of the different 

 tailings has shown. No. 1 is found to consist almost entirely of the outer 

 coatings of the grain; Nos. 2, 3, and 4 of the same mixed with a large 

 proportion of endosperm, which is attached thereto, while in No. 6 it is 

 difficult to discover any large amount of anything but flouring material,, 

 and the small percentage of ash shows also that it cannot contain much 

 bran. 



In a like manner No. 4 tailings from the reductions has 13.34 per cent, 

 of gluten, which is owing to the large proportion of endosperm which it 

 contains, and in this case, too, the fact of the presence of so much of 

 the interior of the berry is presaged by the low percentage of ash. The 

 remaining tailings of this class have little or no gluten, with the excep- 

 tion of No. 1, as they contain very little endosperm. 



In connection with the remaining specimens the gluten has been al- 

 ready mentioned, and the results as a whole warrant the conclusion 

 that less of it is wasted in the by-products than would be imagined. 

 For a complete discussion of this point data, which are not at hand in 

 regard to the per cent, of each material produced, are necessary. 



The products from Virginia wheat, similar to those which have just 

 been described, present the same but not as wide variations in the 

 breaks and in the flours ; the low grade, instead of containing less glu- 

 ten, has more than the bakers 7 or patent. This may be due to the 

 greater softness of the wheat, in consequence of which it is less suited 

 to the process, a fact which is confirmed to a certain degree by the 

 specimens of flour from Ohio wheat, among which the low grade, al- 

 though not exceeding the other brands in the amount of gluten, ap- 

 proaches very nearly to them, and it is therefore only reasonable to 

 conclude that the spring wheats are particularly suited for roller milling. 



PHOSPHORIC ACID JN THE ASH. 



The ash of several samples of wheat and flour have been analyzed. 

 The specimens were selected. to represent variations in locality, in hard- 

 ness, and color, and between winter and spring wheats. 



1284. Champion Amber. 



Pennsylvania; crop of 1879; red wheat. 



