A STUDY OF WHEAT. 31 



be thrown on the drawing-paper, and there traced accurately 

 with the pencil..) The following are the varieties which have 

 been examined: Diehl, Treadwell, Tappahannock, Wicks, Egyp- 

 tian, Schaffer, Russian and Clawson. The largest and coarsest 

 structure of all was found in the Diehl wheat, although the 

 Treadvvell was so nearly the same that it would be almost im- 

 possible to separate them, while the smallest measurements were 

 found in the Clawson. All of the other varieties fell between 

 these two extremes, and in about the order named. Figures i 

 and 2 give cross sections of Diehl and Clawson wheat. These 

 sections were cut from as near the center of the grain as pos- 

 sible. At a, b and c are seen the fruit-coats ; but see what 

 a difference there is between the two specimens. The fruit- 

 coats of Diehl are so coarse and thick, as compared with the 

 corresponding ones of Clawson wheat. The same difference 

 can be seen in the two seed-coats d and <?, while the greatest 

 difference of all seems to be in the immense, great walls of 

 the cells constituting the albuminous layer. There appears to 

 be no deficiency in the growth of cellulose, when Diehl or 

 Treadwell wheat are cultivated. This cellulose is what com- 

 poses the great mass of woody structure, and is just as 

 easily digested as wood. This albuminous layer furnishes the 

 largest proportion of nitrogenous substances. Any one can 

 readily see that the thicker the cell-wall for the same width 

 cells, the less nutrition there will be. So the amount of ni- 

 trogenous substances contained within the cell-walls of Diehl 

 wheat is not as great in proportion to' the size of the whole 

 cell as the amount contained in the corresponding cells of Claw- 

 son. All of the structure which appears in these cross sections 

 properly belong to the bran, and hardly form a part of flour. 

 If it were possible to secure all the nitrogenous substances out 

 of their native layer, f, allowing them to be a part of the 

 flour, and discard the rest of the structure belonging to the 

 different coats, you would have the most nutritious and the 

 very best quality of flour. 



The flour produced from these varieties of wheat is prob- 

 ably of greater interest to millers than the bran. In the case 

 of the flour, as well as the structure, Diehl and Clawson are 

 the two extremes, while the other kinds are found somewhere 



