NITRATE OF SODA. 93 



100 100 



Thus it is seen that the wheat so nitrated, 

 contains 4| per cent, more gluten, and | per 

 cent, more albumen than the wheat not so 

 nitrated ; and, as it has been stated, that gluten 

 is the substance to which flour owes its nutri- 

 tious qualities — this alone would prove our po« 

 sition. But if we carry our investigation far- 

 ther, and see its results as to the real produce 

 of bread, we shall be more fully convinced 

 than ever of the utility of this manure : and, 

 here again, we rescrt to experiments made by 

 the same distinguished professor for an elu- 

 cidation of this fact. 



Three pounds and a half of flour, made from 

 wheat dressed with nitrates, produces 4 lbs. 

 14 ozs. of bread ; whilst three and a half pounds 

 of flour, made from wheat where no nitrate 

 was used, yielded only 4 lbs. 4 oz.s. of bread : 

 thus leaving ten ounces of bread in favour of 

 the wheat so nitrated.* 



♦ The flour from which Professor Daubeny's experiments 

 were made, was obtained from wheat manured with the ni- 

 trate of potasli. But still as wheat manured with the nitrate 



0^ 



