No. 2. 



Marl on Worn-out Lands. 



61 



the interior part of the grain, and the \#hole 

 o-rnin oroiind together — whole meal — richer 

 than the finer part of the flour in the propor- 

 tion of nearly one haltl 



2. The mascular nialtcr. I have had no 

 opportunity as yet of ascertaining- the rela- 

 tive proportions of this ingredient in the 

 bran and fine flour of the same sample of 

 grain. Numerous experiments, however, 

 liave been made in my laboratory, to deter- 

 mine these proportions in the flour and whole 

 seed of several varieties of grain. The gen- 

 eral result of these is, that the whole grain 

 uniformly contains a larger quantity, weight 

 lor weight, than the fine flour e.xtracted from 

 it does. The particular results in the case 

 of wheat and Indian corn were as follow : 

 A thousand pounds of the whole grain and 

 of the fine flour contained of muscular mat- 

 ter respectively, 



Whole ff rain. Five flour. 

 Wheat, 156 lbs. 130 lbs. 



Indian corn, 140 " 110 " 



Of the m^aterial out of which the animal 

 muscle is to be formed, the whole meal or 

 griiin of wheat contains one-fifth more than 

 the finest flour does. For maintaining mus- 

 cular strength, therefore, it must be more 

 valuable in an equal proportion. 



2. Boiie maUrial and saline matter. Of 

 these mineral constituents, as they may be 

 called, of the animal body, a thousand pounds 

 of bran, whole meal and fine flour, contaifi 

 respectively, 



Bran, 700 lbs. 



Whole meal, 170 " 



Fine flour, 60 " 



So that in regard to this important part of 

 our food, necessary to all living animals, but 

 especially to the young who are growing, 

 and to the mother who is giving milk — tlie 

 whole meal is three times more nourishing 

 than the fine flour. 



Our case is now made out. Weight for 

 wreight, the whole grain or meal is more 

 rich in all these three essential elements of 

 a nutritive food, than the fine flour of wheat. 

 By those whose only desire is to sustain their 

 health and strength by the food they eat, 

 ought not the whole meal to be preferred ? 

 To children who are rapidly growing, the 

 browner the bread they eat, the more abun- 

 dant the supply of the material from which 

 their increasing bones and muscles are to be 

 produced. To the milk-giving mother, the 

 same food, and for a similar reason, is the 

 most appropriate. 



A glance at their mutual relations in re- 

 gard to the three substances, presented in 

 one view, will show this more clearly. A 



thousand pounds of each contain of the three 

 several ingredients the following proportions: 



Whole meal. Five flour. 



Muscular matter, 1.56 lbs. 130'lbs. 



Bone material, 170 60 

 Fat, 28 



354 



20 

 210 



Total in each. 



Taking the three ingredients, therefore, 

 together, the whole meal is one-half more 

 valuable for fulfilling all the purposes of nu- 

 trition than the fine flour — and especially so 

 in regard to the feeding of the young, the 

 pregnant, and those who undergo much bo- 

 dily fatigue. 



It will not be denied that it is for a wise 

 purpose that the Deity has so intimately as- 

 sociated, in the grain, the several substances 

 which are necessary for the complete nutri- 

 tion of animal bodies. The above considera- 

 tions show how unwise we are in attempting 

 to undo this natural collocation of materials. 

 To please the eye and the palate, we sift nut 

 a less generally nutritious food ; and, to make 

 up for what we have removed, experience 

 teaches us to have recourse to animal food 

 of various descriptions. 



For the Farmers' Cabinet. 

 Mail on Worn-out Lands. 



It is delightful to read accounts like the 

 following, of worn-out and impoverished 

 lands being brought finely into clover, by so 

 simple a means as the application of marl, 

 bountifully provided by nature, in the vicin- 

 ity, and only waiting the application of a 

 little labour and enterprise, to turn the ste- 

 rile, into the fruitful spot, and afford to the 

 experimenter one of the most gratifying 

 sensations — that of changing the very face 

 of nature, and multiplying an hundred, or 

 even five hundred times, his blades of grass. 

 Any one who was acquainted with many 

 parts of Burlington, Gloucester and Salem 

 counties, in New Jersey, thirty years ago, 

 and compares their productiveness then with 

 that of the present day, may, we think, not 

 despair of seemg the average crop of wheat 

 one day in our country, something like 30 

 or even 40 bushels per acre. The Editor of 

 the Cabinet may, perhaps, think the follow- 

 ing letter, which I find in the Agriculturist, 

 of sufficient interest to appear in his own 

 columns. If so, he will gratify M. 



"I HAVE for many years been occasionally 

 engaged in making experiments, designed 

 to bring to light the best method of restor- 

 ing to profitable culture, lands that are 

 clothed with that unerring badge of pover- 



