32 —1845.] THE AGRICULTURAL GAZETTE. 549 
-n Py 
Farm to eat Linseed-meal made into a sort of porridge with ; estin and vali ble than were were 
port tom’ rasi Marge as food for cattle. Ty a pr nd Td ag pest ef 
À atio ave erage ex mee: acted tion o tthe nw h 
. N LEASE, with hae at Michaelmas, iy iiss merous readers of the Agricultural 
T PE LET THE-FREF, « l nioning 164 Arres of AADIS, The following, with which v red, Gazette, and by its means the notice of the public in 
ia Meadow, and Pasture Land, about 53 of Shich are Arable, the re the prac ctice of o ev ur best Norfolk general. 
a ea nder Grass-land of superior ss well supplied with | far —“ One bushel of Lin at: d b At the time when I offered my pamphlet to public 
Fater. e Farm has been for some years in the F pation | ¢ 4 in epuad be- consideration, I was impressed by th = a M 
Be Teer Tirictor, who has spared no Sepesi opel aiea pen smooth cylinders, <a ‘boiled slowly in a mp the belie Sara be 
T ining and subsoiling, to bring it into an improved state of copper fo for T one ee wit ith 30 gallons of water, keep- | chief, f Wheat were those 
cultivation. Itis situa a ted TEAT mgr of two goo cit ine i RT prevent burn- cmefiy nut 
= li d , and of easy access ; r ‘ae = | the 1 t i f 
hay at apo eens a comfortable Farmhouse, with | ing. To sigh pea of jelly -thus produced, 1 | This is unquesti af thes ge ere the mos vale 
, St s, Cow, Calf, an 
and F Pour Acres of Good rohard. Da further particulars, oF bushel of cut s added, and the whole being | investigation n has why Chat ‘the Whe ats in greal 
fo treat, a o Mr. JouN Morton, Whitfield Farm, near | Mixed in a lar. tub is shi covered for four or five sya a for making bread contained a much smaller 
at Wotion-amder Bdge, Gloucestershire, „An adjoining Barm of hours, after ich it will be fit for use. I consider | proportion of these matters than others aora bakers 
BE e this the cheapest and best food for cattle that we rejected a as unfit for their process. ‘This fact is impor- 
o EASE A E Da A SEDE eee a eng ut if Barley, Bean, or Pea-meal be ped bl hay and another has been oliciiad, also of 
aay > thought necessary, the cattle will eat it better | ™P9: 
The Agricultural Gasette, | given to them in a dry state at the same time with by the ordinary P y process, in other words, the baking 
the above preparation.” One ofthe most valuable or > eat depends on the proportion of sugar. 
pieces of evidence however on this subject that Ow, every one knows that sugar, gluten, and albu- 
SA TURDAY, AUGUST 9, 1845. kava a ’ pele, > © Bape J x at we | ry constitute the chief nutritive eer of Wheat. 
rege AE port on the Agri- | But e > 
MEETI NGS FOR THE ea FOLLOWING, WEEKS. os of Norfolk,” where the experience o of Mr. | ther ie athe op gi ai sad ser sores 4 he 
memmen AA E E NLLE | PosTLE, of Smallburgh cr hag in detail. | sugar is totall destroyed, and part of the glute 
FARMERS: CLUB Ang, | 15—Dadlington. A lot of 12 beasts were divided equally. Six | us see, a he th : st fand go eren 
Care is Hable: to: adúlteration = Ve ed 08 denke k and six on Mr. Wier to m E prices and the real value r Toria 
hat Hoxrance says at an agri- | Compound. The account of their food was kept varieties o as an article of food. time 
cultural meeting in Dorsetshire (p. 877, 1844) :— | With scrupulous A ar nieten for ne iag six months, and | ! Pie aed pamphlet, a Baltie Wheat, ina bythe 
wo or three millions are annually sent out of th the “Braet de isa Erih of the expenses on both | > | Wheat, a pid ender $. per Le irana 
country for Linseed-cake, and what stu is! sides d called by him Trémois (which was PEORES 
to an gentlem o has examined it with ar? y ee coi Warnes’ Compound. written by me T; i mined by six different 
a microscope, to bear witness pi what incong s si persons, three gi 9 = and th: ers, and the 
and worthless materials it is in a large measure 66} bushels of Peas at 3s. 7}d. — 10 12 K average of the va tated by them was 47s., 11s. 
composed ; of Mustard and refine seeds (‘and aigner of ogra om 43d.— 5171 under the value of the Wo t. Having obtained more 
i old Tope; arn Mr. FARQUHARSON ), & as, grind ing, 1 = O34 i minu pao gre. ely these W reg Sere that the amount 
t But it is ae liable to great M n seed, grind ing, bi per g a 09 3 [of the n MOS ingredients in Wolgast Wheat is s 14, 14.6 
tio . | Making compoun: Eiee ae aar” 
v fre = | or P oo a ae inga parkean in favour of = latter (which poe mgt 
e asce a Ross-shire) of 3.2. Compared with a Ross-shire Wheat, 
e 2011 4} the difference against the Wolgast is 4.7. As the sugar 
aisg a i ne - | Deduct for 34 bushels of wood- is lost in 7“ we may Wheat, the poe gem com- 
: h parison wi 'rémois ea o oses 4.1, 
evidence on this Sy point tp ashes, at-s. “6d. per bushel PB Thus, then, it appears that the rejected Wheat bad the 
fics 2061 £ sd. te: porti E a fact of and was, in fact, 
ster Ral p Pag 418 7k 21149 ser alg P 
4 Organic Matter, exclusive ¢ of fat « 3 s Ee be | overloo a 
: portant to preven, if poaibis dy the bo loss c of ‘he cece cal 
Fat 8 Food of the six Cattle on oi fee any portion of the glute: of baking, 
| Hae “ë “find a ae 2 Ş d. his leads me to AT pen pate! well worth 
ganic matter eas rs vn s 12 per 35 ae scat ia | seed, TEAS ta of Dieppe Linseed caka 8 5 : or teanal, ee oe ee ob- 
ol fat Which ak re l March 17, 1843, ditto 715 6 tained for raising bread by the process of uniting 
ii a ey crn ae ive y Jeon Ap April 28, 1843, 15 ewt. Ist. 9 Tb., ditto 51 6 3 3 £. s. d, | hydrochloric acid with carbonate of soda, and thus, at 
Teason to suspect adulteration aie the prices at ols y a d latai tices | te 
: aged P b The following is the weight of thet two lots re- dain porni a re, This p leaves the 
4 3 were o spectively, as reported by the butcher nutritious ingredients of Wheat untouched ; and hence 
means in proportion to this diferenco of quality. the patent bread ought to be, and, if made of. nutritious 
A te ow the only method of avoiding the ability — Loose Fat Hides. Wheat, unquestionably is, the most nourishi tis ob- 
e r which all purchasers nokoa E ara n na n e > 50 3 vious, however, that phis poser rocess does not, like 
osu or farmers to buy, or what is a Dera gs Bs = 38712-0 51:7 _ 37 11 | the Od one, require Wheat of a particular quality. 
q TA X PAER yr Flour, containing scarcely any nitrogenous i i 
DÈ ʻ ; ——— ——~| may be made by it to rise into light bread. The rai 
‘Canes in favour o 149 iá 19 is am ieal o in the one ease by 
si | chemical action producing vinous fermentation, and the 
the] So that assuming, as we may justly do, that this Tenes, te the sugar, which causes carbonic acid 
n | lot of 12 me was fairly divided to begin with, the | gas and alcohol to escape ; and in the other case, the 
compound consisting of Linseed and other meal, | #ddition of rds acid to the carbonate of soda, 
TOP; | produced more meat than the Oil-cake, and at a con- 
By and 
side erably less fpr ais Sd Swedi sh Turnips Ee at rs same time palatable but very little erates: 
Ses aaa hay g ree by dishones' rego EZ or 
t ven in ignorance. It has become a matter of indif- 
iel This subject i 1S wat Sits ogee importance—per- ference to the baker what flour he uses. In ty old pro- 
s a much haps less so, how for whitening the bread, 
pa for winter than it it was ye t year; but still, the | was limited, because e beyond a inches mount 
facts we have brought forward, the liability of the | sto ped t the ferm sation. yA the new process adultera- 
olicy of giving fete to adulteration, the pro ax-growing = is facilitated. The public, a. ie very deeply 
and the great nutritiveness of the Linseed as used | rested in the matter. We now see that the ordinary 
sce of baking actually pci te to a considerable 
| extent, the nutritive portions of t Wheat, and therefore 
Se | the patent process should be encouraged. But, at the 
REMARKS ON THE QUALITIES OF WHEAT | same time, it will be necessary "tha to secure its ad- 
NECESSARY FOR THE MANUFACTURE OF | vantages, no other than Wheat of the most nutritive 
BREAD, BY THE ORDINARY AND PATENT) quality be used. The chemist, therefore, must he 
ROCESSES, BY SI E, G. S. MACKENZIE, plied to in order to check any t tendency to fraud. 
BART., Pa VERS &e. d th ir i 
by Mr. Posrze, deserve the attention of farmer: 
® 
g 
as) 
ac] 
reigner. Tt is | asr year I published a an aia on the choice of | terest to look for and — bl omy that yield the 
uy Lin-| Wheat for Set fs which an attempt was made to set largest proportions = pt 
forth the importance of examining the chemical con-| It is the en fet of the new pro- 
all speak | stituents of beget in reference to the manufacture of | cess to promote sh pebei or Wheats that, while suit- 
bread. I failed to impress this on the Highland and | able to the climate of Britain, shall be productive, and 
and, con- Agricultural Society of Sco otlan ind ; and, thou ugh the sub- | contain what is required in large cag Thus a 
Fl op, | eet h n lution is likely to take place i F 
Association, nor by farmers i iaten I can only of Wheat cultivated at home, and the choice of W. 
by Mr: | regret these e facts, They have not deterred me, how- | for importation ; and I aena may not only have laid 
ith dation for i eeg y live to m 
fraught wil 
of re! sh orp have ea 
uch inquiries are unques- 
the results 
| amalas pa a considerable number of Wheats, but until 
analyses of Wheats I have now 
- pii ing, T wil S deliti any till all ga made. 
Should this sham : the eyes of the leaders of the great 
| Agricultural Association of England, I shall es happy 
ttle shows, 
= ~g [not to benefit the = by ing wholesome, pm ied 
le ak food a cheap, and abun — but to a money into the | adopt for extending our knowledge of ting 
a on oes | pockets of butchers providers of dinners, the | and most important subject. cons pt patentee et the 
scientific men builders of pavilions, anh savaip es r ed We the doe oe 
as been | pratifying self-love in after-dinner speeches, meaning to communicate with him to th t 
a ap well | little, on. effecting n ee he may feel in Senay rs what those emg to whom 
re, was, we _ Circumstances, as et ce ee ae he has sold licences ma; —G. S. Mackenzie, Rose- 
i Roslin, N.B., esi 1845, 
a 
