NAIURE 



[May 4, 191 



u iii-(ii-im. u 1 



thr envflopi 



" t'pisperni," uiki' i \ li; 



lateral "' rcroaliii " t ■ 11> 



ii,.. ,.,,,i,,_ •,,, . ,1,.. I 



' I U « > c. 



the thin 



fill.d will 



FlO. 3. — Outer cu- 

 titlr with liaii - 



r epicarp of grain. 



miiiii'.il 



i.^priin loii-i-t^ larg-ely of 



tarrh, and th>- -nni, rrlaliwly a -mall ]H)rl"ioii of 



\\\v wliol.-, i- r'ah in prot.iii and tat. In the proi(-.- 



ot niillina ilir ^r.iin is iMuUcn up and variuu 



nn 

 lin.d'ui-K^ an' ri.lain.'d. 'I"!u" ou'nT rnai- vi.dd bran, 

 fnu- luillard-, -liarps. and niiddlin--. ihc genn i- 

 rrni.i\cd a- oiTal, \vl\ile (irdinar\- tlnur i- dfriv.-d 

 almo-i -..l.-h tr.un ilic cndn-p'Tni. Th'' Hour ii-'-lf 

 i> divided inic a larj^.T jiorlion. ■• halcrr-.- " -f ■ hmi>c- 

 liold-," and a -mallrf, xcry white and i)<>i.r in pro 

 tfin. known ■ :-."' In'in whicli i^c-nuine \ ieniia 



bi-.'.id and liv , i-- nf f.ani-\- Vncad- anci pa-iri-'- 



ar.- niadr. 'Ir.i -,. ;ii. .lina, drri\-cd tn-; 

 part of liard wheat, and rich in ;^kniii, ; 

 in white flour. 



Ir will thus be seen that ordinary wlute ilnui 

 white bread ni.ade theiafroin contain lit:' 

 the bi-an, i^er'ni. and -einolina. and \'atu 



Fig. 5. — l.jirge-celled endo- 

 carp layer of grain. 



stituents ininernl matter and protein nf tho bran an^i 

 semolina, and fat and protein ot ;ht -eini are lo-i. 

 Wholemeal bread is therelVire richer in tb.e nutritiw- 

 constituents and has more flavour, but is d.arker in 

 colour than white bread, owing iiartly to the inclusiiMi 

 of the bran and partlv to an interaction by which 



NO. 2166, VOL. 86] 



o\cn. \\ holi lucal bread i>, howevti. 

 iiij* «»n {uu-i>iint of ihe cellulose and - T 



■ ' ac OUt«T la - 



' •xclud'd. 

 •V constitufnt'" 

 ; germ, are re- 

 I . .N>iuiiie> uiv ■ 80 |>er cent. 

 lakin^f the .so-called "standard" 

 So per n-nt. flour" m«;in<» that 

 \ hi( h weighs «)4 lb. yields 8<> per 

 ! .... I bod "I milling the wheat i« 

 bein>,( separated by 

 ' ■ the ■■ olTal " is re- 

 ni Ntone-ground." 

 : i> distinctly creani-roloured , and 

 \n particles derived from the br 

 It l.ris more flavour and is ii; 

 i, ,and cnnt.iins more ; 

 r.il -a!?-. Microscoj- 



lOf^nised, t:.g. 



i^in or epicarp 



;!e i endi/<.arp l.iver (FijJ. 5), and 



roduced from .actual drawinj^s of 



Mandard ' bread examined. There is 



nil ditfeieiiee of opinion a> to the relative 



dinary and .Standard " flour, and the ' 



rom. The roller mills cleanse the wh- 



,1 \.i . iicient manner. Chemical analysis, e.xeepi 



a> rei;.ird- salts, shows little difference between the 



tw p; -i.uidard " bread mav even be slightly poorer 



roti in, owinpf to the greater 



On the whole, however, we 



ioubt that '■ Standard '" flour 



red. Tbeii LiM" will also tend 



'! miller in Eng- 



ned ; hen 



Si-Uldai 



tlian orxlinars 



j)hale- .nid 1 



various brann\ 



cuticle wiili 



(li 



th. 



a -.anpli- . -t • 



doul.llev- -lanii- 



th.in ordin.arx l)read in 



percent.ll^i- ■ • " '-"'■• 



think I her. 



77//V ]H)M¥. LIFE OF THE 5H.4.V5.' 



Till" Shan .S(ate- under the control of the Govern- 

 ment of Burma form two groups, the northern 

 and till -ouiliern, seijar.tted for some distance by the 

 N.nii i u 01 Mxitnt^e River in llie eastern portion of 

 li-e pii \ir; . i-".thiiol()gic.i!lv, the Shnns are a branch 

 i people, "tl^i^ free," who at present 

 ^nt\ onh in Suani. The affinities of 

 ' lir.ii.eiit - oi thi- |)eo])le are obscured by the be- 

 ilderini; \ uieiv of names which disguises their 

 ^'iititx. while the dial. - mutually incompre- 



;-.-iliie, and. ,1- if tin- nouirh. are recorded 



m at I' 'ornis of wrnten character. Even the 



e.ria;in lie Sli.in is a puzzle, the only reason- 



' ■ bein^ th.ir of Sir J. G. Scott, who 



ihi \ were know 11 to the Burmese as 

 ..,,. v . ... :. ,ind pa-siblv gained their present title 

 iroMi ilieir Chiiiesi de-isjnation, Han Jen. Our know- 



ledge of iinin ;- .1, .Iv 

 ir.aveller- '' 

 Sit M. ^' ;• 



1. :s .and 



'dr. (".. 

 troui ii:.- in.uioi^r.aph o 



wriric'l •:.•• ''-■ ( "ee.-li- 



I. N. ' 



till!- . 



d fr, mi ilie accounts of earlier 

 ptain Macleod, and 

 of tribal chronicles 



V - .-itt. and of Chinese 



II HT-d. in particular. 



1 ih.il iinofiraphy 



Rejior; -^i^. by Dr. 



jresei,; iKKik the information 

 r.u'efuih summarised in two 

 ;a and lite; ' Mr. W. W. 



- I . -!i. Milne spent aboiu tweniy months in a 



; '.' ^ witli the object of studying the language 



oi liie r.dauiii.^ or Pale, a neighbouring' '"'" '^-•^^« ""'^^ 



1 "Sh.in^.a Home. • By M:~. L. Milne. With 1 . 

 History and Literature by the Kev. W. W. Cochrane, rp. xxiT-r^oy. 

 (London : J. Murray, 1910.) Price 15J. net. 



