DIETETIC PllOPERTIES OF WHEAT. 
285 
proportion of the opaque grain germinates and fruits, a greater amount of 
dressed corn is obtained from the translucent; and what, in a dietetic point of 
view, is apparently of equal importance, that the proportion of albuminoid or 
flesh-forming principle is, calculating from the percentage of nitrogen, very 
far greater in thenr than in the opaque grains. 
What I would particularly wish to draw attention to is this,—whether, all cir¬ 
cumstances considered, translucent wheat is more nutritious, or, in reality, so 
nutritious, as the more fully developed opaque kind ? 
That the opaque is the more fully matured grain we may assume from the 
fact ascertained by Professor Church, that “a far larger proportion germinates 
and arrives at maturity for though diseased corn will often germinate freely, 
yet the plants, unlike the sound, seldom mature. Messrs. Lawes and Gilbert 
also have shown that “ the percentage of nitrogen is lower in wheat grain the 
more this is perfected.” And it was moreover confirmed by some practical and 
observant farmers of my acquaintance, who all agreed that “the white opaque 
wheat was that which had become ripened, or very nearly so, before the straw 
was cut; and that—although if reaped too early the grain was thin and 
shrivelled—the translucent corn is obtained by cutting whilst the straw is still 
green. That this translucent grain is the most valuable, yielding a greater 
weight per bushel, and being more highly esteemed by the miller as producing 
a stronger flour.” 
Most persons are well acquainted with the difference in quality and flavour 
between the fruit which remains attached to the plant until thoroughly ripened 
and that which is gathered just as it commences to ripen. Taking pomaceous 
fruits, for instance; in that which hangs until thoroughly ripe the saccharine 
matter is more fully developed ; the fruit is less firm in texture and more readily 
digestible ; whilst it exhibits the delicate flavour peculiar to each especial kind, 
which is Avanting, in a greater or less degree, in fruit Avhich has ripened after 
storing. At the same time, Ave knoAV that this “ dead ripe ” fruit, as it is called 
in some places, retains its agreeable flavour and freshness but a short time; it 
soon becomes vapid, and decays very rapidly. 
Now, it seemed to me not unreasonable to suppose, on similar grounds, that 
a wheat, naturally ripened and matured, should prove to be more ready of 
digestion and assimilation—and hence of nutrition—than that which is alloAved 
to mature after storing, despite the larger proportion of nitrogenized matter 
contained in the latter. 
For the purpose of roughly testing this, I obtained a sample of Avhite Avheat 
grown on a favourable soil, and well harvested, but, the grower informed me, 
“rather too ripe Avhen cut.” After separating the very feAv broken grains and 
foreign seeds it Avas sorted, and found to consist of a proportion of— 
29-3 per cent of opaque grain. 
39-5 ,, translucent. 
31T ,, medium. 
One hundred of the finest grains, both of the opaque and translucent, were 
selected; the opaque corns Aveighed 80-2 grains, the translucent 77’76 grains; 
and, alloAving for the difference of Aveight, the opaque Avere of one-tAventieth 
greater bulk than the translucent. 
Portions of the two kinds Avere then crushed, and the flour separated through 
fine laAvn. With similar proportions of Avater to each, both flours Avere then 
made into a firm paste by boiling; other two portions of paste, similarly pre¬ 
pared, had, Avhen cooled to 140° Fahr., each a small quantity of its OAvn kind of 
flour Avell stirred into it. The firm pastes were then put into covered vessels 
and exposed to a temperature of 90° Fahr. In the boiled pastes no change 
occurred for many hours, and in both it Avas identical; but Avith those to Avhicli 
uncooked flour had been added the case Avas different; in less than one hour 
