346 CULTIVATION OF GRASSES, 



ear, whence issue smaller ears or earlets : in the spring 

 these put forth a little flower, and sometimes several, each 

 of which contains a single grain, enclosed in a husk; 

 these form the aggregated ear. The flowers have three 

 stamens, and one pistil with two stigmas. The grain of 

 wheat is of an oval form, that of epotres, rather triangular. 



Emily. Is not the wheat sown in autumn more hardy 

 than that which is sown in spring ? - 



Mrs. B. There is no difference in them whatever, ex- 

 cepting that the former ripens earlier. 



The largest grains of corn should always be selected 

 for sowing, because the pericarp does not increase in 

 size in proportion to the seed. 



It is the gluten contained in the grain of wheat which 

 produces the fermentation of bread : this process is vul- 

 garly called raising the bread ; and it is true that the dis- 

 engagement of carbonic acid, which takes place during 

 fermentation, actually raises the dough, producing those 

 hollow interstices" which render bread light and digesti- 

 ble. Other species of corn do not make such good 

 bread, as they contain less gluten. 



Emily. I recollect, during a scarcity, potatoes being 

 mixed with wheaten flower to make bread ; but it render- 

 ed it very heavy and unpalatable. 



Caroline. I thought that yest, the produce of the fer- 

 mentation of beer, was commonly used to excite that of 

 bread. 



Mrs. B. It is so in England ; but it acts merely as a 

 stimulus to hasten that of the gluten. On the Continent, 

 and in wine countries in general, where beer is little 

 drunk, the fermentation is excited by means of leaven, 

 which consists of a piece of dough that has been kept 

 from a former batch of baking, and has turned sour; or, 

 chemically speaking, undergone the acetous fermentation. 

 Now there is so much analogy between the acetous fer- 

 mentation and that of bread, that it is sufficient to place 

 a body which is under-going, or has recently undergone 



1872. What are included in the first species and what is said of them 

 and their growth! 1873. How does wheat sown in autumn and 

 spring differ'? 1874. What corn should be selected for seed'! 1875 

 What in the grain of wheat produces fermentation of bread? 

 Why do not other species of corn produce as good bread as wheatl 

 1877. On the continent of Europe how is fermentation caused? 1878. 

 Between what is there an analogy in relation to this subject, and what 

 follows from it? 



