ANALYSES OF WHEAT. 143 



ANALYSIS OF WHEAT, INCLUDING ITS STRAW AND CHAFF. 



Many difficulties exist in the analysis of the grain of the cereals, and particularly in 

 wheat and indian corn. In consequence of this fact in part, I regret that I am unable to 

 give a full account of the composition of the former. But this is not all. I have been 

 poorly supplied with samples of the grain ; and not living in a wheat district, I have been 

 unable to procure it, either in a ripe condition, or in its different stages of growth. I made 

 repeated applications, both to the members of the Agricultural Society, and to other indi- 

 viduals, but only in two or three instances have my applications been successful. I availed 

 myself, however, of several fine samples of wheat in the Society's Collection, which were 

 furnished by Mr. Harmon, who has been referred to already. These, although the straw 

 was in sufficient quantity for analysis, the grain itself was insufficient in amount to answer 

 well that object. I have, however, made as good a use of the means within my reach, as 

 I was able ; and I propose now to enter upon the details, as far as I am able at the 

 present time, expecting that farther time and opportunity may be given to extend my 

 examinations of this important subject, the results of which will in that case appear at the 

 close of the volume. 



I. WINTER WHEAT FROM GENESEE COUNTY. 



Received from Mr. Peters. The variety not given. 



Specific gravity ..... 1*289 



PROPORTIONS. 



Grain 100-000 



Ash 1-450 



Straw . . 100-000 



Ash 2-660 



Chaff 100-000 



Ash 7-970 



From these proportions, I obtained from the ash of the grain, 



Silica - 0-075 



Phosphates - 0-810 



From the straw, 



Silica ........ 1-285 



Phosphates - - - - - - - 0-070 



From the chaff, 



Silica ........ 6-435 



Phosphates 0-080 



The phosphates were obtained by precipitation by caustic ammonia, and hence the full 

 amount of phosphoric acid does not appear in the grain. 



