A STUDY OF WHEAT. 



47 



the shops, under the name of "Polenta." It is frequently mix- 

 ed with a 'poor quality of wheat, and sold under the name of 

 "Wheat," or "Amylum." Even if it were as palatable, and 

 more nutritious than wheat flour, yet a substitution always de- 

 serves the greatest condemnation. 



Corn flour appears also in market under the name of 

 maizena, maizone, etc. Recently the writer was called on to 

 examine some so-called "Baby Food" that sold for seventy-five 

 cents a pound. It was imported from France, and claimed to 

 be made from the finest wheat flour. On examination it was 

 found to be only corn starch. 



Notwithstanding the fact that corn is so common, and so 



Fig. 8. Outer Coat of Bean. Drawn with Camera Lucida. 

 Magnified 475 Diameters. 



cheap, even this is subjected to adulteration. The most com- 

 mon substances used are beans, peas, oats, buckwheat, potatoes, 

 and the other ingredients which have already been mentioned 

 as forming a part of wheat flour. 



Bean. Among the most common adulterations of wheat 

 flour is found bean. It seems to be a favorite ingredient for 

 mixing with a poor quality of flour, and the very small class 

 of millers who are in the habit of selling compounds to the 

 public under the name of wheat flour, use bean flour quite ex- 

 tensively. It is cheap, wholesome, easily obtained, and makes a 

 tenacious dough. The botanical name of our common bean is 



