416 Correspondence of J. Nickles. 
reasons, he has found the means of carrying on some important inves- 
tigations without a chemical laboratory, and he has just now brought 
before the Academy a series of papers which he proposes to present, 
po area the results of some researches on wheat. 
s first memoir, he brings out the important fact that there are 
some reales of wheat, of good “appre that conta in no gluten. me 
which sl niereuts well, was nearly destitute of this important 
ingredient. thus led to examine a quantity of the wheat poor 
in “gluten, and i ine it to be a mixture of rich grains with others 
containing none of this albuminoid substance. Dough made from the 
that which is ren or stale. The ha substance of this nhs 
is ame in wate 
In a second memoir, M. Millon takes up the chemical composition of 
sachs vite a wheat, and he deduces from his results a distribu- 
tion of the wheats—using terms already in maoee tender wheal, an 
hard wheat, the characters of which are as follow 
Tender wheat: Fracture white, ie and fox iteminell the starch 
escaping more or joa abundantly ; a more or less complete gate bare 
ment of the gluten by a soluble aibuminoid principle varying widely in 
the praeron of nitrogen. 
wheat: Fracture horny, semi- translucent, without a starch- 
like spstionnen ; all the nitrogen existing under the form of gluten and 
the weight of it always a little superior to the quantity of albuminoid 
principal represented by the nitrogen ; only small variations in the pro- 
ortion of nitrogen, the amount of which is large. This last charac- 
teristic dees not serve to distinguish the hard wheat, since it is not rare 
to meet with tender wheat containing as much nitrogen as the hard 
wheat, or even more. 
Wheat intermediate between these two eotietioty M. Millon names 
semi-hard wheat, which he describes as follows rade 
Fracture close and less horny than in ies wheat; whitish — 
crushed; a proportion of gluten mixed with the albuminoid principle ’ 
a large proportion of nitrogen, and this nearly consta 
These descriptions are completed by a mention of a external char- 
acters, taken from the volume, color, integuments, etc. His facts aa 
derived mainly from the wheat of Algeria and those of the north 0 
France, and it remains to make the results general, and applicable to 
wheat of whatever origin. 
atural re y of —— at ig pete principle of Hops, 
was first examined by Dr. A. W. Ives, of New York; MM. eit 
Payen, Chevallier aie Sesto have ute — pees with it, — 
fully establishing its chemical constitutio M. Personne, Assis - 
hool of Pharmacy at Satin has ees up the subject, and sven 
a satisfactory solution. ffords 
He has found that when acted upon by boiling water, lupulin & d 
two groups of substances; one obtained by distillation with water aD 
the other by means of steam. 
The former consist of valeric ‘ao. and of valeral or valeric-alde 
The matters which are volatilized only through the action of steam, 
