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Fine Flour, - - - - 10 per cent. According to Johnston, from whose "Chemistry of Common Life " we extract the following : "If the grain, as a whole, contain more than twelve per cent, of gluten, the bran and Hour will also contain more than is above represented and in a like proportion. The whole meal obtained by simply grinding the grain is equally nutritious with the grain itself. By sifting out the bran we render the meal less nutri tious, weight for weight ; and when we consider that the bran is rarely less and is sometimes considerably more than one-fourth of the whole weight of the grain, we must see that the tctal separation of the covering of the grain causes much wv'ste of wholesome useful food. Bread made from the whole meal is therefore more nutritious; and as many persons find it also a more salutary food than white bread, it ought to be more gen erally prefered and used. The gluten cf the husk resides chiefly in the inner covering of the grain. Hence the outer covering may be removed without sensible loss of nutriment, leaving the remainder both more nutritious than before, weight for weight, and also more digestible than when the thin outer covering is ■ left upon the grain. An ingenious American instrument has been patented by which the removal of the outer coating is com pletely effected without injury to the bulk of the grain. It is also a point of some interest that the small or trail grain which the fanner separates before bringing- his wheat to market, and usually grinds for his own use, is richer in gluten thau the plump full-grown grain, and is therefore more nutritious." Wheat is grown throughout a large portion of Texas, as fir south as San Antonio, and its culture is increasing and expand ing. 95.012 bushels of rye were returned ns the crop of Texas in 1860, when at the same time Pennsylvania, the greatest grower of rye in the United States, had 5,474,792 bushels. We think this grain is not grown in Texas as much as it should he. It does well 'wherever the other cereals will grow, and seems less liable to the attacks of insects than wheat. It makes an excellent bread, which is prefered by some to wheat, yet there seems to be a prejudice against it in the minds of some, mostly caused, we think, on account of its dark color. The composition of the two is nearly the same according to Johnston.
Water, Gluten, Starch, &c,
WHEAT BREAD. 4S 46i
Ryu nftiSAD. 48i 46 1-6
100
100
