Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-12-14

any oti'@r oi The cereals. Auin.als who live
y" gram composed largely Of starch are 1tot
well no''rished F.; do not t.riyn.wru and lopo
on starch alone. but 10 live and flourish
"i'e'e gluten IS contained in considerable
quantities. They do better sill when tbav
can get for tool mix1ure of ull tba non-
st''nehfs OF The grains. These constituents
eAiS' ~ AL. nut NOT in the same proportions
MAIZE contains more oil: wheat more olnten
oo'iie grains contain comparatively little oil
- s'"te'i. oatmeal is obtained by kiln
drylng the oats and removing the ontar
skin. Its flour is coarser than wheat FAM
l'S 'aS'e Is peculiar and not always liked
lie ocotch oatmeal is coarser than the
English and is more highly valued. Barley
- very ilitle used in making bread. Pearl
oaF'ey is the grain deprived OF it's husk
rounded and polished by attrition. Patent
oa'leS Is pears barley gronnd 10 the state of
f'our. Barley contains but very little gluten
IN tree state. Its plastic matter is ahumen
ancs caSein. II cantlor be made into vasic,-
lateo bread, but a bread is formed 81 it bv
mixing wheat flour with barley meal. 1t is
less dlgesrlble. less palatable and ess nutr;
tfous 'i'"n wheaton bread. Barley water.
80 os"1ui as nufrltive and demulcent drink
~ sickness, is prepared from pearl barley
Barley. under the influence of warmth and
moisture terminates, and the growth of the
sprouts being checked by exposing the grain
L" heat in kiln, is called malt. IT contains
snn
trne ard sugar. The malt, infused in hot
water. Yields sweet wort, rich in sugar. that
is used tor making beer Rive, in form
some what resembles wheat. The center is
starchy, and the grain contains some plnten
and so may be made into vesieulated bread
LII Is the staple food OF some sectors of the
earth, in which wheat will not grow. If
mas nearly the nutritious value of wheat.
Its brown color and acid taste render if ~
much less Value. Its relaxing effect unon
,he food canal renders il useful in constina-
ion. Maize exists in many varieties. Pom
'orn has the peculiar quality on exposure to
trong heat OF turning inside out. All the
arletles deprived Of its hull and broken or I
oarsely ground. are known as hominy
amp or grits, which is boiled and eaten like
lce 1t contains but little gluten. and 81 is :
OF fitted for bread, unless mixed with wheat Y
/ rye. The brown bread of the Eastern u
tates is a mixture of wheat, maize and rve "
leaI. Maize meal is nlade into porridge
mush. Maize has peculiar flavor, much J
Isllked by children. 1t contains a large y
mount OF fat-forming matter, so that on
eep NO tor some time and exposed to the q
arm air, it acquires rancid taste. Tt con- :
ns large percentage of starch and a :
nall one OF plastic, fatty and mineral mat
T, ana so IS not a nutritious article Of diet
obtain sufficient amount of nutriment :.
very large quantitymust be eaten. Starch !,
ten with plastic articles as milk, meat and :,
eese, promotes growth, and strength. If :.
easily dsested and is proper aliment in -,
sorders OF the in'eStines especially in diar- q,
na aud dysentery. Rice four off the Shops ~.
usually so much aduIterated that for the
IL, or tor the we'll. rice, If needed in the =
m OF flour, should be ground at home.
Iing rice is so apl 10 remove what LITTLE -
IStlc matter it contains, that steamine is
; best way af cooking lt.-Aneytcan Ele. ~
Tor and Grain Trade 70
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AGEn ArTarrA tr,.