ABOUT FBOTTS, FLOWEB8 AND FABMIKO. 45 



exist between the particles, but combines with them. Flour 

 absorbs water in both ways. 



Absorption, mechanically, depends upon the coarseness of 

 flour, either from the character of its growth, or from the 

 manner of its grinding. The want of light and heat, in 

 unfavorable climates, or in bad seasons, induces sluggish and 

 imperfect action. The juices are but partially digested and 

 assimilated. Many vegetable constituents exist, in conse- 

 quence, in smaller quantities, or in a crude state. In such 

 cases the texture is porous and spongy. Grinding breaks 

 down the organized form without altering the essential 

 nature of the texture. 



It would seem, if this be true, that grain ripened imder 

 unfavorable influences would absorb less rather than more 

 water, since the watery particles, from the want of rapid 

 digestion and excretion, remain in the grain. But after 

 grain is cut, and put to dry, a literal evaporation takes 

 place ; the water is, in a measure, exhaled. 



We are not to suppose that a mechanical absorption pre- 

 dominates. By far the greatest proportion of water is sup- 

 posed to combifie with the ingredients of the flour — starch, 

 gluten, etc., — chemically. And as flour is rich in starch and 

 gluten, it will have the power of taking water into com- 

 bination. It has been supposed that the absorbing power 

 of flour depended mainly upon its gluten. But Johnson 

 holds the position in doubt. Whereas, Webster (of Eng- 

 land) states that it is with the starch, principally, that water 

 combines. The per cent, of starch, sugar, and gluten, etc., 

 in wheat, depends on the soil and climate ; — on the soil, 

 because it must derive from it, originally, the elements of 

 its existence ; on climate, because these elements require a 

 certain temperature and quantity of light for their perfect 

 elaboration. It is on this account, that the wheat of 

 southern Europe is better than that of England ; that that 

 of Egypt is superior to the Italian. In each case there is a 

 superiority of climate which produces the most perfect ela- 

 boration of all the elements of wheat. 



