Show lat WH W HE E A r T A bot noe au I 1 ofir health depends largely LH PA the food we eat bat anything that relates elates to the hygienic influx influences en geb deb ces of wheat I 1 the prince of grain grains sj ja worth porth considering the formation of its kernels the character of its constituents their action tipon upon the various the human frame an aud and d their theli correspondence fo to the constituents of the aniu animal ial lal tissues are well weil worth more than a passing notice the forma forms formation tion of any grain is 14 in tl dres ures ting as abodin showing its peculiar fitness to the needs of man the protection n its husk affords its inner inner treasure indicates the design an and d purpose the fact that ilae the oil within the husks protects the gluten guten starch and balts salts from the influence in of moisture and keeps these cons constituents in a condition fil fit t for food through long periods of time is a strong demonstration of t the he creat 0 is goodness and persistent iove love fon tor all the objects at ilis hia bandi handi the husk en envelope elope varies varle in n its fe in some wheat it I 1 is S ehin enin ana and la ora oja r thick and rough in some som it Is dark in others light in some tough and in others brittle in adlue adine it ia ig a adherent d to the kernel jn in others it flakes sofr off under the influx influence of the burrs or millstones mill stones these varying circumstances vary the value of the different kinds of krain grain the constituents of the grain gluten starch oil and salts have a special position gnats la its su s still till they are somewhat distributed throughout the in mass ass 1 directly below the husk is a I layer abet of bf a darkish matter harder haida than the more central parts and thu thus no not nol t so easily reduced to this chiaia Is the gluten adhering to the husks conta containing inin oil enclosed in k minute cells within this crust of oil and gluten is the starch more brittle in ita its texture whiter in n its color more easily pulverized than the constituents encircling it it IV is a not p pure ure are starch but bul it forms the whitest and finest flour floury these several constituents are somewhat mingled in the body of the grain gradi and yet each exists I 1 in n excess in certain parts already indicated aeed such is the general anatomy of wheat and other grains but we cannot pass a more minute description of at BO so wonderful a gift of gad to man the outer coat or husk hulk of grain consists of three layers pf af cells under these is a single lay er erpf of cells under this single layer ia is another layer containing gluten these layers form tha tho bran be low them are layers of starch grains filling rilling the inner portion of the seed an important point ia Is that these layers are able to resist the pulverizing influence of grinding in various various degrees d agrees tiie the bran is tough and fibrous brous and so is least pulver pulverized iced The klu jiu gluten ten adhering to the bran is iii iia more 1 ore oro finely pulverized while the brittle starch the largeant constituent int of the grain is most completely crushed and reduced to the finest duet in this way the different constituents of grain are easily separated by using sieves of different degrees of fineness forming four or more grades that vary not only in fineness but in copt copi composition position and arid nutritious j and hygienic properties from what we e have already said the reader may infer that city of bran in different kinds wheat and other grain grains vales varies r the amount of gluten 1 adhe adhering to it lt de d e 1 art ary 8 rt j penda upon the ibbie moie of grinding or crushing Z I 1 the average per ce anta enta goof of bran la Is 15 and it Is not waste nor ulce useless as we may see from the following reliable andly analyses ses bf six apeci mens mons of rye namely oil eil 5 baits salts s 7 awater vater rater nitrogen IS material 19 gusk husk and starch 65 bran bran brav then is is not a pure pura 8 fibrous ann innutritious bious and indigestible material this thib statement ent edt s shows h that thai oil salt and niti nitrogenous 1 genous and sw i matter 11 is in bran brah than in starch br the inner portion of ho seed th the a C constituents b n of a all ali I 1 gra grains I 1 n s though the sime in kind maryin different varieties depending upon the kind hind the climate cli ell climate Late lato the nature of the soil arthe condition of the air in which they grow we pan PAIL quis july glye give an average percent per of these 1 several constituents in ther C entire grain namely brun bran 2 pe percent rebut gum gumy 5 sugar 8 water 41 11 gluten 12 starch 6 62 of theia constituents the most nutritious and digestible is gluten a nitrogen composite pr or chemical combination very largely concerned in forming all animal tissues gluten jn different indifferent grains not only oni varies vardes in its average amo amount tint but in its qualities ansome wheat it is adre tough and arid fi brotia than in others the exact condition of gluten in any grain depends upon the soil in which it grows the moisture mols moia ture of the alrand air and the drainage it may have recel received ired tred in harvesting many contingencies ting ducles cleb cies exist iun iff crop but especially in grains that may lessen the quantity tenacity and strength of gluten its tenacity and strength maybe found near enough for all practical purposes by forming a paste with cold water and pbs observing ervIng its adhesiveness or tenacity t asle paste P mad made efrom from good flour will awell swell to four its ordinary volumna when the flontis flour is dry while the ther bad flour or that which C h contains but a sineol of gluten swells much tess teas make a paste buff sufficient lelent to quarter fill a tumbler observe its increase in volume in fermenting good flour suggests the peculiar smell of hot ho t bed bread while bad often yields an odor unpleasant ant to tua tha sense ot at 1 smell vermicelli and macaroni are acre made from W wheaten heaten paste that con aa aa I 1 lange large amount of gluten so these articles of diet are nutritious in proportion to the percentage of gluten they con contain taid the wheat of warm climates contains more gluten than that of cold good macaroni should then them be bd made from hou gou southern bouthern thern flour ft it be good or c contains 6 U t a ins a proper amount of gluten I 1 after long iong boiling it should swell should retain its given fiora orm ana aul and not fall to pieces nor cor ran intha shapeless mass I 1 when the grains of wheat arb are first formed their cou contents tents 00 are lallky mull As althey they ripen the wat water er id inthe luthe the milk evaporates and leaves a bard hard mass masa or solid vegetable milk if excessive ve beat heat of the suu bocc occurs ura aa as the grains are ripening and hardening they shrivel and we may pee see ee that thab generally the form volume and value of a wheat kernel depends u upon pon its variety the soil boll in which it grows the temper temperature aturo mid and moisture of the th air in its early growth and especially in its ripening ing season |