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Add to this the 100 tons which 50 cows will require, 200 tons for the swine, and 25 tons for the horses, and we have 400 tons of grain to provide for the stock on the factory farm. Nearly a fourth of this, in the shape of bran, gluten meal, oil meal, and meat meal, must be purchased, for we have no way of producing it. For the other 300 tons we must look to the land or to a low market.
At five o'clock Henry should be on his way to the Wichita golf course to reduce his figure, and the sullen roar of the muffler cut-out on the family car should be warning me that we were going to picnic that night out on the Osage hills in the sunset, where it would be up to me to eat gluten bread and avoid sugars, starches and fats to preserve the girlish lines of my figure.
Rye also contains a considerable amount of gluten, but is much poorer in starch than wheat is; and the bread made out of its flour the so-called "black bread" of France and Germany is dark, sticky, and inclined to sour readily. Most of the "rye" bread sold in the shops, or served on our tables, is made of wheat flour with a moderate mixture of rye to give the sour taste. Rice.
We now see the endosperm increasing from the center, formed of floury layers, which augment in richness in gluten, in proportion as they are removed from the center.
As we ourselves experienced in coming north, they also cause a weakness of vision, which occurs in the case of animals fed on pure gluten or amylaceous matter only. I now discovered that when these starchy substances are eaten along with a proportion of ground-nuts, which contain a considerable quantity of oil, no injurious effects follow.
Wheat flour has starch, sugar, and gluten nearly everything to support life except fat. Oatmeal is rich in proteids. In some countries, as Scotland, it forms an important article of diet, in the form of porridge or oatmeal cakes. Corn meal is not only rich in nitrogen, but the proportion of fat is also large; hence it is a most important and nutritious article of food.
We are not informed if this manufacture has been carried into effect. The sour, nauseous, milky liquor obtained in the process of starch-making, appears, upon analysis, to contain acetous acid, ammonia, alcohol, gluten, and phosphate of lime. The office of the acid is to dissolve the gluten and phosphate of lime, and thus to separate them from the starch.
This grain is particularly well adapted for bread making because of the nature of the proteins it contains and the relative proportions of these. These proteins, which occur in the wheat grain in the form of gluten, are known as gliadin and glutenin. The gliadin imparts elasticity and tenacity, or toughness, to the gluten, and the glutenin gives it strength.
That's what you want, more gluten; no corpses, no dead bodies. Why, I've known young fellows, vegetarians, who have lived like fighting cocks on sevenpence a day. Seven times seven are forty-nine. How much do you pay for your room?" I told him. "Four-and-a-penny and two-and-six makes six-and-seven. That leaves you five and fivepence for mere foolery. Good God! what more do you want?"
These leaves are smeared with a species of bird-lime, made by bruising the berries of a tree by no means scarce. They are then strewed, with the gluten uppermost, near to the spot to which it is understood the tiger usually retires during noon-tide heat. If by chance the animal should tread on one of these smeared leaves his fate is certain.
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