C 127 ] 



100 parts of Barbary wheat. 



Of starch 47 



Gluten - 23 

 100 parts of Sicilian wheat, 



Of starch 75 



Gluten - 21 



I have examined different specimens of North 

 American wheat, all of them have contained rather 

 more gluten than the British. In general the wheat 

 of warm climates abounds more in gluten, and in in- 

 soluble parts ; and it is of greater specific gravity, 

 harder, and more difficult to grind. 



The wheat of the south of Europe, in conse- 

 quence of the larger quantity of gluten it contains, is 

 peculiary fitted for making macaroni, and other pre- 

 parations of flower in which a glutinous quality is con- 

 sidered as an excellence. 



In some experiments made on barley, I obtained 

 from 100 parts of full and fair Norfolk barley, 

 Of Starch - - 79 



Gluten - 6 



Husk 8 

 The remaining 7 parts saccharine matter. 



Einhoff has published a minute analysis of barley 

 meal. He found in 3840 parts, 



Of volatile matter - - 36O 



Albumen - 44 



Saccharine matter * 20O 



Mucilage - - - 176 



Phosphate of lime, with some albumen 9 



Gluten - - ~ - 



