Show nutrition in various grains rains Cr wheat is one of the most important of all crops the grain contains from 50 to 70 per cent of starchy setareh from 10 to 20 per percent cent of gluten and from 3 to 5 per liar eest of fatty matter the proportion of gluten I 1 is 9 I 1 be largest in the grain of quite warm coun j it is a singular fact that in all the seed of wheat and other grains a M i s the principal part apart of the oil lies near orin the skin tr it ln as also does a large portion of the gluten the bran owes to this much of its nutritive qualifies thus in in refining i our pur flour to the utmost possible 0 ible extent we diminni diminish dimi nii somewhat its value for food the phosphates of the ash also lie to a great de degree gree in th the skin eakin the best fine four flour contains above seventy pounds of starch to each hundred the rs residue se af jg ape hundred pounds consists cousis ts of ten or twelve pounds bt bf gluten six to eight pounds of sugar and gum guin oil a wd and ten to fourteen pounds of bater water and a little bye ae abour nour more nearly resembles wheaten flour in cah composition than any ot other her it has however more overlain gummy and sugary substances which make it tenacious and also impart a sweetish taste in inba baking k all ail grains and roots which have much starch in t thiem lg a certain change takes place in then their chemical composition by baking flour beco becomes more nutritious and more mope easily digestible because more sol I 1 I 1 barley contains rather less starch than wheat also SSt SUgar and gum theres little gluten but a sub Ape acice somewhat like it and containing about the sua ii amount of nitrogen nitro gep ara oatmeal is we little used as food ir inthia ith hi W I 1 I 1 is equal if apt superior in its n M 0 qi qualities aties to flour frain any of the other gr 1 I 1 sa jwj I 1 have no doubt to t most of the fifie fined q of athe e northern latitudes it contains I 1 1 topper er z cent t of a body having about thea the amount 14 t of nitrogen or gluten gaii besides this t 1 1 als a considerable elder alil quantity of sugar and gum an anil 0 m 5 to 06 per e cent t of oil or fatty matter which ml ve in the form of a clear fragrant fradra liquid 1 fl at meal chikes owe their peculiar agreda agreeable ble ta ind smell smal athis TO thiis oil then has has not 0 an A buce of sub substance st ance contilo containing i ng ip trogen agen IS also quite quaife fattening fatten i it is in i ins short bort an exe ellent for ania animals rl q and as ha ea abundant abunda nn proved in m scotland sj for or W I 1 men also J buckwheat is less butr nutritious than theother grains which we have noticed its flour floar has from 6 to 10 per cent of nitrogenous compounds about 50 per cent of starch and from 5 toa to 8 per gent cent of sugar and gum in speaking of buckwheat or oats we of course mean without husks husk rice was formerly supposed to contain little nitrogen but recent examinations have shown that there is a considerable portion some ome 0 or 8 per cent of a substance like gluten the per of 0 tatty fatty matter and of su sugar at is quite guite small auf but that of starch much larger than gny any grain yet mentioned being 11 between 80 and 90 per cent usually about 82 per 1 er 1 cent indian corn is the last of grains that we shall 1 notice this contains about 60 per pent cent of starch nearly the same as oats the proportion ofal and gum is large arge about 10 per cent th mis explains I 1 s the fattening properties of indian elwa roe also well known I 1 to lo 10 practical practice tica proper men there is besides these a good portion of ot sugar sugar t the aitio nitrogenous enous sab substances stances are also considerable in in quantity ti ty some 12 or afi per cent all these statements are from the prize prie essay of J H salisbury published by th the e new york yoa mate agricultural society they show that th the results of emogean Eui chemists have been obtained by the examination of varieties inferior to ours they b ave e not placed indian corn much above the level of or rice whereas from the above it seems to be in most respects superior to an any other grain sweet corn ditri from all other varieties containing 1 ing only about 18 per cent of starch the amount oje of sugar sulfur 19 is of coup e very I 1 large ar e the nitrogenous enous substance amounts tD the very large ge proportion of 20 k per cent of gum or 14 and 0 of oil to about 11 this from them above results is one of the most nourishing shing crops grown rown ifft if it can be made to yield as much per adeas aweas awe as the harder varie varieties oes it is well worth a trial on a ine scale T T piff professor basor nortons Nor tons ele elements ants of swati sericulture agriculture f |