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Show CHESTNUT FLOUt OF CORSICA. ' Much Uaed but He due ft Inferior I Kind afj'tad Tho cheatnul la tk wheat of Cor alra, and lla flov'.lal-f'l In the form of bread or twftfrST? the praannta throughout the lalanl Tl e rheatnuta are alowly drlaxl otar a amall wood fire and atnred until r. quired fnr grinding Tk mllle arc of the aim plt conal ruction, and r nalat of a wooden water whl hi"" all turn a mlllaton which rrnhn the ahelled rhratnula agalnat t naed ttona The rheaper grade nf flour aro of a dirty color lng lo Ihe pre ence of particle of the ahella and contain between II aad 12 per rent of molatur Tk compn'ltlnn of differ ent vnrlcilea nf tha Hour ha been determined recently hy M Com to. who find that oheatnut flour cloeely approilmate wheal tl, nr In lit food value It rontalna at out the tamo amount of atareh, tfirn fat bnd cellu loae, but Iraa nllrotennua aubatancea (7 to 9 per cent, a agalnat II to 16 per cent In bet8iurl Cltewtnut llour atlrarta molaltr very rapidly, and therefore goon Irromea mouldy unlea kept In alraght teaaela II baa alao the dmwtkrk of not lielng eaally Infiiriicod bf the action ot yea at and thua prtaluria an Interior kind nf bread |