131 
and in insoluble parts ; and it is of greater specific 
gravity, harder, and more difficult to grind. 
The wheat of the south of Europe, in conse- 
quence of the larger quantity of gluten it contains, 
is peculiarly fitted for making macaroni, and other 
preparations of flour, in which a glutinous qua- 
lity is considered as an excellence. 
In some experiments made on barley, I obtained 
from 100 parts of full and fair Norfolk barley. 
Of Starch - - - 79 
— Gluten - - 6 
■ts— Husk “8 
The remaining 7 parts saccharine matter. The 
sugar in barley is probably the chief cause why 
it is more proper for malting than any other 
species of grain. 
Einhoff has published a minute analysis of 
barley meal. He found in 3840 parts, 
Of volatile matter - 360 
■ — Albumen - - 44 
• — Saccharine matter - - 200 
— Mucilage - - - 176 
— Phosphate of lime, with some albumen 9 
— Gluten .... 135 
— Husk, with some gluten and starch 260 
— Starch not quite free from gluten 2580 
— Loss - - 78 
Rye afforded to Einhoff, in 3840 parts, 2520 
meal, 930 husk, and 390 moisture ; and the same 
quantity of meal analysed gave, 
Of Starch - 2345 
— Albumen - - - 116 
— Mucilage - - - 426 
k 2 
