Show c CHESTNUT FLOUR OF CORSICA Much Used but Produces Inferior 4 Kind of Bread The chestnut Is the wheat of Cor slcn and Its flour IH used in the form of bread or polenta by the peasants throughout the Island The chestnuts 1 are slowly dried over a small wood j fire and stored until required for 4 grinding Tho mills are of the simplest i sim-plest construction and consist of a 1 j wooden water wheel whose axis turns a millstone which crushes the shelled 7 chestnuts against a fixed stone The cheaper grades of flour are of a dirty color owing to the presence i pres-ence of particles of tho shells and contain between 11 and 12 per cent oft of-t moisture Tho composition of different differ-ent varieties of the flour has been Jti determined recently by M Comte who finds that chestnut flour closely approximates wheat flour in Its food l t value It contains about the same d t amount of starch more fat and cellulose cellu-lose but less nitrogenous substances r 7 to 0 per cent as against 12 to 16 i per cent in wheat flour Chestnut 1 flour attracts moisture very rapidly y and therefore soon becomes mouldy l unless kept in airtight vessels It has also tho drawback of not being easily Influenced by tho action oft a of-t yeast and thus produces an Inferior I kind of bread |