178 BARLEY OATS. 



which is in consequence of the woody covering of the ofraih getting 

 ground, in great part, in the mill. If but from 50 to 65 purts per 

 cent, of flour be taken from rye, it is white and looks well. The 

 dough made with rye flour is not very adhesive ; it contains little 

 vegetable fibrine, the azotized principle which gives gluten its elas- 

 tic properties. It is this want of vegetable fibrine which renders it 

 more difficult to make good light bread of rye than of wheaten flour, 

 although experiment shows that rye flour of the first quality will form 

 as large a proportion of bread as wheaten flour ; 100 of rye flour 

 have given 145 of bread. 



Rye bread is more hygrometric than that of wheat, and conse- 

 quently remains for a longer time soft and fresh. Rye generally 

 contains 24 of bran to 76 of flour ; by drj^ng at 230 F. it loses about 

 17 per cent, of water. Analyses of a dried sample grown at Bechel- 

 bronn yielded : 



Gluten and albumen (azotized principles united) 10.5 



Starch 64.0 



Fatty matters 3.5 



Sugar (glucose 7) 3.0 



Gum ]1.0 



Woody matter and salts (phosphates) 6.0 



Loss 2.0 



looTo 



Barley, {Hordeum vulgare.) The usual produce of barley varies 

 much from 15 or 20 to 50, 60, and even 70 bushels per acre ; the 

 average for France is stated at about 43| bushels ; and the weight 

 of the bushel may be taken on an average at about 504 lbs. The 

 ratio of the straw to the grain varies very much, but may be taken 

 generally at that of 100 to 50. Barley contains : 



Of flour 68.6 



Bran 18.4 



Water .13.0 



100.0 



Dried, this grain gave 0.0214 of azote, which represents 13.4 per 

 cent, of gluten and other azotized principles. 



Oats, {Avena sativa.) When oats yield 43 or 44 bushels per acre, 

 the crop is a fair one. At Bechelbronn we have frequently had up- 

 wards of 45 bushels per acre.* Schwertz states the relation between 

 the straw and the grain as 100 is to 60. 



Some oats gathered in 1841-42 yielded 78 of meal and 22 of 

 husk per cent. 



One hundred parts of these oats lost by drying at 230° F. , 20.8 

 of water ; thus dried, analysis showed that they contained : 



Of starch 46.1 



" gluten, albumen, to 13.7 



" fatty matter 6.7 



" sugar (glucose) 6.0 



" gum 3.8 



" woody matter, ashes, and loss « 21.7 



100.0 



 This would be reckoned a poor croo in the North of England and Scotland, whrf» 

 10^ tW, and even 100 bushels of oate pet \cn are frequently grown*— Eko. Ed 



