ANALYSES OF WHEAT. 



153 



5. Analysis of the straw and chaff. 



Silica 



Phosphoric acid 

 Sulphuric acid 

 Lime 

 Magnesia 

 Peroxide of iron 

 Potash - 

 Soda - 



99-97 177 11-5 



The foregoing extract, exhibiting the proportions of water, grain, composition, etc. of 

 an English variety of wheat, has been copied for the purpose of comparison with wheat of 

 New- York growth. A comparison can be made by any person who feels an interest in 

 the matter. I do not, therefore, propose to enter upon a detail of difference or similarity ; 

 observing, however, that in the statement respecting the phosphates and phosphoric acid, 

 I have given the phosphates ef the earths and phosphates of the alkalies, by which it will 

 be perceived that the earths, the lime and magnesia, as well as iron, are in combination 

 with phosphoric acid. This fact does not appear in the extract which is given. 



The real composition of wheat appears only when an analysis is made of its parts, as 

 bran (which is the cuticle) , and its flour. Time, however, has not permitted me to make 

 those analyses. I can therefore make only the following very brief statement : 

 Shorts, which is mostly a coarse bran, gives 



Ash 



Silica ...... 



Phosphates of magnesia, lime and iron, 



Fine middlings lost in a water bath 



Bran ...... 



which proportions are rather greater than that given by wheat. 



The specimen of winter wheat furnished by Mr. Peters 



Summer wheat . . . . . 



5-115 per centum; which contains 



0-140 



2-380 



12-78 of water: 

 12-37 water, 



9-72 water. 

 9-62 



Proportion of ash and water in the straw of four varieties of wheat. 



Mineral matter in a ton of airaw. 



Induna, water ... 

 Ash - - - 



Old Red-chaff, water 



Ash - . - 



Improved White-flint, water 

 Ash - - . 



Talaveba, water 



Ash   - 



[AoKICULTtrBAL RePOKT — VoL. II.] 



8-60 

 4-40 



7-50 

 6-22 



9-50 

 4-60 



8-00 

 6-46 



99-90 lbs. 

 117-60 

 160-80 

 122-30 



20 



