center or last formation has less consistence than that of the other layers
of older formation.

The following are the results obtained from the same wheat:

Gluten. Bread.
100 parts of flour in center contain.. 8 and produce 128
" " first layer " .. 9,2 " 136
" " second " " .. 11 " 140
" " external " " .. 13 " 145

On the whole, it is seen, according to the composition of the floury part
of the grain, that the berry contains on an average 90 parts in 100 of
flour fit for making bread of the first quality, and that the inevitable
mixing in of a small quantity of bran reduces these 90 to 70 parts with
the ordinary processes; but the loss is not alone there, for the foregoing
table shows that the best portion of the grain is rejected from the food
of man that brown or dark bread is made of flour of very good quality, and
that the first quality bread is made from the portion of the endosperm
containing the gluten in the smallest quantity and in the least developed
form.

This is a consideration not to be passed over lightly; assuredly the gluten
of the center contains as much azote as the gluten of the circumference,
but it must not be admitted in a general way that the alimentary power of
a body is in connection with the amount of azote it contains, and without
entering into considerations which would carry us too wide of the subject,
we shall simply state that if the flesh of young animals, as, for instance,
the calf, has a debilitating action, while the developed flesh of
full-grown animals--of a heifer, for example--has really nourishing