paper on the "Composition of Wheat," by M. Peligot--(" Comptes
Rendus," February 5th, 1849)--to which I have already referred, the
author gives the results of the various analyses which he has made,
and details the process he adopted.

Aware of the complex and difficult nature of the examination as
conducted by him, he seems to doubt in regard to some of the results
given in his tables In the fourteen samples which he analysed, the
proportion of water ranges from 13.2 to 15.2, which is a rather
higher average than is yielded by our American samples, especially
those which have not been shipped across the Atlantic. Of the
nitrogenous matter, soluble and insoluble, the proportions range
from 9.90 per cent, to 21.50 per cent.; the former being from a
sample of very soft and white French wheat; the latter from a very
hard wheat with long grains, from Northern Africa, cultivated at
Verrieres. Another sample from Egypt yielded 20.60 per cent, of
these nitrogenous matters, both of which are very remarkable
proportions.

In describing the process for ascertaining the amount of insoluble
nitrogenous matters, this author adverts to their estimation either
by the quantity of nitrogen gas furnished, or of ammonia formed, the
last being preferred for substances, which, like wheat, contain only
a few hundredths of nitrogen. The results which he obtained by this
method were compared with those yielded by the direct extraction of
the gluten by softening the farina under a small stream of water.
"These results," says he, "differ but little from each other when we
operate upon wheat in good condition, although the gluten which we
thus obtain holds some starch and fatty matter, while the starch
which is carried away by the water contains also some gluten." The
loss and gain, as I have already explained, and as has been proved
by these and other comparisons, are nearly balanced, and the amount
of rough gluten will therefore afford a fair exhibit of that of the
insoluble nitrogenous matters in this grain.

The salts in the samples of wheat analysed by M. Peligot, were
either wanting or were in small proportion; while the amount of
fatty matter ranged from 1.00 to 1.80 and 1.90 per cent.

These results agree very well with those which I have obtained. But
it is probable that the proportion is liab