162 



SUMMER WHEATS. 



As already intimated, wheat is composed chiefly of 

 starch, the percentage of which varies from fifty to 



seventy per cent. ; of gluten, 

 the percentage of which varies 

 from ten to twenty ; and of 

 from three to five per cent, of 

 fatty matters. The best flour 

 contains, therefore, seventy 

 pounds of starch, or upwards, 

 in every hundred pounds, and 

 the balance is made up of glu- 



Fig. 132. 



Fig 133. 



Fig. 134. 



Fig. 135. 



