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 liable to great variation, inasmuch as it is inferred that the fatty matter originates from starch through its exposure to the general deoxidising influence which prevails in plants.[40] There are also many difficulties attending the accurate determination of this matter, and which are probably the cause of the higher proportion often given.  It is properly remarked by M. Peligot that the ether employed in this process should be free from water, and that the flour ought also to be very dry.  By neglecting these precautions, we separate not only the fatty matter, but also a certain amount of matters soluble in the water, which is furnished as well by the wheat as by the ether.

It would not, I think, be difficult to point out some incorrect views entertained by this chemist, and more especially those which relate to the fatty matter.  Some of his processes for the separation of various substances, if not faulty, require so many conditions for success as to render the results, at least in other hands, exceedingly uncertain.

But the capital error which he has committed is that concerning the bran, already adverted to, which he considers injurious to the flour, chiefly in consequence of the large proportion of fatty matter which it contains.

In regard to the soluble nitrogenous matter usually called albumen, from its resemblance to the animal substance of the same name, I have to remark that in my trials the proportion has been found to be considerably less than that often given in tables of the composition of wheat.  In one sample it was found to be as low as 0.15 per cant., in another it did not rise above 0.20 per cent.  The amount was usually so inconsiderable, that I did not think it worth while to retard the progress of the work by following out processes which could add little to the utility of these investigations.

Although much time and labor have been expended upon the analyses of the ash of plants,