234 



Or Agricultural Chemistry. 



produce corn of superior quality, and such, indeed, is the case. In 

 spite of the wretched system of agriculture which prevails in 

 Spain, Russia, Poland, and Sicily, the quality of their corn will 

 bear comparison with that which the skill and knowledge of the 

 British agriculturist can secure. The climate of Australia com- 

 bines in an eminent degree the small amount of rain and the 

 high temperature necessary for the perfect development of corn, 

 and the wheats imported from that island obtain a price in the 

 market very much beyond those of English growth. The follow- 

 ing table gives the average climate of Australia compared with 

 that of London during the summer ; — 





London. 



Adelaide.' 





60 



8'49 

 60- 



19 

 3-88 

 79 F. 



Although in producing good quality of corn the farmer labours 

 under a disadvantage with regard to climate in England, its low 

 temperature and moisture are exactly suited for our turnip crops, 

 and the advantage which he derives from this plant more than 

 counterbalances the inferior quality of his grain. 



We now arrive at another important question — What is meant 

 by quality of wheat ? Does it depend upon the weight per 

 bushel, or specific gravity of the grain ? and if so, does this spe- 

 cific gravity bear any relation to the per-centage of gluten and 

 albumen ; that is to say, to the most highly nutritive constituents 

 of the grain? Before entering into a consideration of this subject 

 it may be as well to state the opinions generally held regarding it. 

 The grain is composed of a variable proportion of protein com- 

 pounds, gluten and albumen ; and carbonaceous compounds, 

 comprising starch, sugar, gum, oil, &c. The protein compounds 

 are employed in the organism of man and other animals in form- 

 ing flesh, while the carbonaceous compounds supply heat and 

 form fat. The protein compounds being of much the greatest 

 importance to the animal economy, it has been generally sup- 

 posed that the value of different descriptions of wheat depends 

 upon the amount of gluten and albumen which they contain ; 

 that the wheats of hot climates contain a greater proportion of 

 these substances than our own ; that for this reason the miller 

 purchases them at a higher price ; and that by employing rich 

 manures the farmer is enabled to increase the per-centage of 

 gluten in his corn. To the agriculturist it is of little importance 

 that his wheat is rich in protein compounds, unless they increase 

 its value in the market. Now millers, who are his principal 



