130 ANALYSES OF BARLEY. 



341' 10 grs. of the grain gave 



Fine flour 285-50 



Bran 65-60 



100 grs. of this tlour gave 



Starch 54-02 



Gluten - - 1-9S 



Albumen 1-67 



Oil 0-64 



Casein -.....-. 2*44 



Dextrine ....... 6*44 



Sugar and extract ...... 8-19 



A substance insoluble in water or alcohol - 18«79 



In regard to the foregoing analysis, I have reason to suppose that the oil exists in a 

 larger proportion than that which I have given. It is, however, much like that of maize, 

 of a fine yellow, and a smell not unlike that of cakes taken recently from the oven. 

 After the starch is separated, there remains a brown brittle mass unlike the adhesive 

 gluten of wheat, but from which alchohol dissolved out nearly 2 grains, or ten per cent. 

 The small quantity of gluten renders barley flour unsuitable for bread ; that is, light 

 bread, as there is not a suflicient quantity of gluten present to give a permanent con- 

 sistency to the dough. This brittle substance, or substance without cohesion, might with 

 propriety receive a distinct name, when its composition has been determined. The dex- 

 trine forms quite a large proportion, when compared with other 'grains. 



TWO-ROWED BARLEY GROWN NEAR ALBANY. 



Harvested July 25. 

 275 - 59 grs. gave of 



Fine flour 218-30 



Bran 67-29 



100 grs. of the flour contained 



Starch 40-420 



Albumen 3-970 



Casein 2-080 



Matter insoluble in water or alcohol - • 21-500 



Gluten 2-480 



Dextrine 7-720 



Oil 2-340 



Extract and sugar 6-920 



Water 13-220 



87-430 



