178 BARLEY OATS. 



which is in consequence of the woody covering of the graih getting 

 ground, in great part, in the mill. If but from 50 to 65 parts per 

 cent, of flour be taken from rye, it is white and looks well. The 

 dough made with rye flour is not very adhesive ; it contains little 

 vegetable fibrine, the azotized principle which gives gluten its elas- 

 tic properties. It is this want of vegetable fibrine which renders it 

 more difllcult to make good light bread of rye than of vvheaten flour, 

 although experiment shows that rye flour of the first quality will form 

 as large a proportion of bread as wheaten flour ; 100 of rye flour 

 have given 145 of bread. 



Rye bread is more hygrometric than th.at of wheat, and conse- 

 quently remains for a longer time soft and fresh. Rye generally 

 contains 24 of bran to 76 of flour ; by drying at 230 F. it loses about 

 17 per cent, of water. Analyses of a dried sample grown at Bechel- 

 bronn yielded : 



Gluten and albumen (azotized principles united) 10.5 



St;.rch 64.0 



Fiitty matters 3.5 



Sugiir (glucose ?) 3.0 



Gum 11.0 



Woody matter and salts (phosphates) 6.0 



Loss •■ 2.0 



100.0 



Barley, {Hordevni vulgore.) The usual produce of barley varies 

 much from 15 or 20 to 50, 60, and even 70 bushels per acre ; the 

 average for France is stated at about 43. t bushels ; and tbe weight 

 of the bushel may be taken on an average at al)out 504 lbs. The 

 ratio of the straw to the grain varies very mucii, but may be taken 

 generally at that of 100 to 50. Barley contains : 



Of flour 68.6 



Hriin 1P.4 



Water 13.0 



100.0 



Dried, this grain gave 0.021 1 of azote, which represents 13.4 per 

 cent, of gluten and other azotized [)rincij)les. 



Oats, {Ai'Otn saliva.) When oats yield 43 or 44 bushels per acre, 

 the crop is a fair one. At Bechelbronn we have frequently had up- 

 wards of 45 bushels per acre.* Schwerlz slates the relation between 

 the straw and the grain as 100 is to 60. 



Some oats galhered in 1841-42 yielded 78 of meal and 22 of 

 husk per cent. 



One hundred parts of tiiese oats lost l)y drying at 230° F., 20.8 

 of water ; thus dried, analysis showed that they contained : 



Of starch 46.1 



" gluten, allmmen, &.c. 13.7 



" fatty matter 6.7 



" sugjir (glucose) 6.0 



" gum 3.8 



" wooUy matter, ashes, and loss 21.7 



lOU.O 



* This would bo reckoned n poor crop in the North of England and Scotland, whcr* 

 BO, 90, and even ICO Inishels oionts \xi \ctv are freiiurntly grown.— Exo. Ed 



