TIME CF CUTTING, AND SPECIAL MANURES. 503 



In all the samples the bran and gluten are both very high, but they 

 vary much in the several varieties. 



The gluten includes the albumen and casein and other substances con- 

 taining nitrogen, but even though grown in the rich soil of a botanic gar- 

 den, I fear the sum of these has been estimated much too high.* The 

 same variety of wheat grown in the open fields in Alsace gave 17-3 of 

 gluten, and in the Botanic Garden of Paris, 26*7 of gluten. 



2°. The time of cutting affects the weight of produce, as well as the 

 relative proportions of flour, bran, and gluten. Thus from 3 equal patch- 

 es of the same field of wheat upon thin limestone soil at North Deighton, 

 in Yorkshire, cut respectively 20 days before the crop was fully ripe, 10 

 days before ripeness, and when fully ripe, the produce was in gvain — 

 20 days before. 10 days before. Fully ripe. 



166 lbs. 220 Itts. 209 lbs. 



and the per-centage of flour, sharps, and bran, yielded by each, and of 

 water and gluten in the flour, was as follows : — 



IN THE GRAIN PER CENT. IN THE FLOUR PER CENT. 

 WHEN CUT. , * ^-v , ' , 



Flour. Sharps. Bran. Water. Gluten. 



20 days before it was ripe 747 72 17-5 157 9-3 



10 days before 791 55 13-2 15-5 99 



Fully ripe 72-2 110 160 15 9 9-6 



When cut a fortnight before it is ripe, therefore, the entire produce of 

 grain is greater, the yield of flour is larger, and of bran considerably less, 

 while the proportion of gluten contained in the flour appears also to be 

 in favour of that which was reaped before the corn was fully ripe.f 



3°. Special manures. — It is said that the employment of manures 

 which are rich in nitrogen not only causes a larger crop, but also produ- 

 ces a grain which is much richer in gluten. . The experiments which 

 have hitherto been chiefly relied upon in proof of this result are those of 

 Hermbstadt. On ten patches, each 100 square feet, of the same soil (a 

 sandy loam) manured with equal weights of different manures in the dry 

 state, he sowed equal quantities (i lb.) of the same wheat — collected, 

 weighed, and analysed the produce. TJis results are represented in the 

 following table : — 



^ 2 bo-" *'s gc S° ire Si, a > a bc-s g "2 



OS Zm cot3 a-a K 3 Kt3 Ph-3 O-a > S &d 



Rtturn 14 fold. 14 fold. 12 fold. 12 fold. 12 fold. 10 fold. 9 fold. 7 fold. 5 fold. 3 fold. 



Water 4-3 42 4-2 43 4*2 4-3 4-3 42 4-2 4-2 



Gluten 34-2 339 329 32-9 35-1 137 12-2 12-0 96 92 



Albumen 1-0 1-3 1-3 1-3 1-4 M 09 1-0 08 0-7 



Starch 41-3 41-4 42-8 42-4 39-9 61-6 63*2 62-3 65-9 66-6 



Sugar 1-9 1-6 1*5 1-5 1-4 1*6 1-9 1-9 1-9 1-9 



Gum 1-8 1-6 1-5 1-5 1-6 1-6 1-9 1-9 1-6 1-8 



FattyOi! 0-9 M 1-0 09 1-0 1-0 0*9 I'O 10 10 



SolublePhosphates,&c. 0*5 0-6 0-7 07 0-9 0-6 0-5 05 0-5 0-3 



Husk and bran 13-9 14-0 138 14-2 14-2 14-0 14-0 14-9 14*0 14-0 



99'8 997 997 99-7 997 99-6 99-8 99-7 99-8 99-7 

 The large per-centage of gluten obtained by the use of the first five 



* In these flours the gluten was not determined by washing out the starch, but by a more 

 refined method of ultimate analysis, as it is called, by which the per-centage of nitrogen is 

 determined, and the proportion of gluten, &c., calculated from this. When the per-centaga 

 of nitrogen is small, as in wheaten flour, this method is open to many sources of error. 



• See a paper by Mr. Jobn Hannam, Quarterly Journal of Agriculture, Iviii., p. 173. 



