428 
RESEARCHES  ON  BUCKWHEAT. 
hitherto  found  in  the  products  of  the  grinding  of  wheat.  The 
following  is  a  portion  of  the  results  which  have  been  formulised, 
with  one  kilogramme  of  matter  completely  dried : — 
Phosphoric  Fatty 
acid.  matters. 
Whole  buck-wheat  .    .        21-3              5-6  32-2 
Very  fine  mill  dust  .    .          7-6              0-96  0-62 
Ordinary  fine  flour 
90-2 
Average >  yellow  flour  freed  > 
irom  fine  white  flour  V 
Very  coarse  yellow  flour       55-7  24-3  71-8 
Ordinary  bran    .    .    .        244  11-9  47-7 
Cortical  envelopes  of  the"| 
grain  mixed  with  a  little  I    "  "  8-1 
flour  J 
Pure  cortical  envelopes    .     4*9  «  " 
Coarse  flour  freed  from  the  ) 
preceding  bran    .    .  j 
Amongst  the  products  obtained  during  the  grinding  of  buck- 
wheat, there  is  one  which  deserves  to  fix  the  attention  in  a  very 
peculiar  manner,  that  is  the  fine,  white  mill  dust  which  is  inter- 
mediary, as  to  composition,  between  the  feculas,  tapiocas,  &c, 
and  wheat  flour,  and  which  for  this  reason  forms  a  much  more 
substantial  food  than  the  first,  and  much  lighter  flours  made  from 
wheat.  This  is,  therefore,  a  product  whose  preparations,  under 
various  forms  cannot  be  too  strongly  recommended  for  weak 
stomachs,  and  for  food  for  young  children,  who  cannot  take  sub- 
stantial nourishment ;  it  gives  them,  in  a  form  and  in  the  propor- 
tions which  suit  their  delicate  organization,  the  various  principles 
which  contain  all  the  alimentary  substances  requisite  for  the 
support  of  the  principal  functions ;  and  since  these  researches 
were  terminated,  I  have  had  the  satisfaction  of  learning  that 
practice  has  already  justified  these  theoretical  ideas  and  recom- 
mendations ;  it  has  been  found  a  wholesome,  substantial  and  very 
economical  kind  of  food. — London  Chemist,  1858,  from  Comptes 
Rendus,  Feb.  1st,  1858. 
