Walker Lake bulletin. (Hawthorne, Nev.) 1883-1926, 1914-11-14

q SEED. Inc acIual WHEAT Seeu Is Tue
germ or embryo, a kidney-shaped body
which is found at the base of the ber-
ry and connected with the root
through the placenta, which is in eff
feet cord joining the berry with its
stalk. Botanists distinguish six skins
on the wheat berry-epicarp, meso
carp, endocarp, episperm, tegmen and
perisperm.
Wrapped up and thoroughly sealed
within these many skins lies the
floury kernel the endosperm, In init
mate contact with the inner skin. The
endosperm consists of starch gran
ules held in a network of minute fibers
of gluten. This glutinous portion is
of great Importance to the baker, be-
cause on its quantity and quality de-
ponds the strength" or raising power
of the flour.
The placenta serves to filter the
food which the plant sucks up from
the ground. First the mineral and
gluten skeleton is formed and then
the berry fattens by extracting out OF
the air under action Of sunlight the
carbon necessary to build up the
starches and sugar. A good deal OF
the matter filtered by the placenta Is
mineral in nature and such portions
as are not digested remain In the
crease. A grain of wheat Is COM
posed approximately as follows: Wa
ter, IL per cent; protein, 13 per cent;
fat, two per cent; carbohydrates, II
per cent; mineral salts, two per cent
These mineral salts consist of potas-
SUM, sodium, calcium, magnesium,
iron, phosphorus, sulphur, silicon
chlorine, iodine and manganese.
Until recent years the whole berry
was broken up and triturated IN one
operation, and the -four necessarily
.o-4..--a- !. -s- nranortion OF branny
particles, in which cerealin, ell active
digestive constituent, was present In
very sensible proportions Unless the
wheat was thoroughly matured and
dry 1t was difficult to produce good
keeping -four.
The patent roller process crushes
the berry in such manner as to chip
off tie woody skins and fiatten the
gerr. Thus their removal by me-
chanical means is made easily posi-
biz. In this way Is removed from the
foury starch granules the bulk of the
mineral matter and the digestive fer
ments. This makes a better keeping
cakes of fine texture, very attractive
to the eye. Patent process -four is
graded as follows: First patent, soc
ond patent, first clear or straight Sec
ond clear and red dog. Ordinary or
straight -four" Is the third; the fifth
is chiefly used in the arts and for feed
ing animals. The rest of the wheat
berry constitutes several grades of
bran and shorts. The United States
department Of agriculture standard
permits not less than S.5 per cent pro-
tein, or four per cent ash, and not
more than 1876 per cent moisture.
The two per cent of mineral salts
in wheat makes the ASH" While the
mineral contents of whole wheat are
two per cent, the mineral contents OF
fine white flour are about one-half OF
one per cent The more thoroughly
| the mineral matter and the digestive
| elements are eliminated from flour
the whittier bread 1t makes and the
better the -four keeps under all con
| ditions of climate.
Moisture and the diastase cause the
catalyzers to work and digest or de
compose the flour. 1t is in Just this
difference between the contents of the
whole wheat berry and the flour from
which "the staff of life" is made tha
undoubtedly will be found the key t.
much of our trouble. 1t is admitted
that ACKNOWLEDGEMENTS" al
it is jokingly called by the rest of th'
worlds due to some type of "mal
nutrition" meaning, in plain English
starvation--a lack of balance between
the energy expended and that devel
oped. How much of this is due to GU
devitalized food?
We do not know much about dige'
ton; we do not know much about tn
cause of many diseases--cancer, 70
instance.
: The future field of medicine lie
, along the lines not of determining ho'
many organs may be removed frol
. mankind without immediate destru
a ton of life, not in discovering the pa
D ticular remedy required to overcon
the distress resulting from some di
eased condition. but In determinir
and teaching men so to live that the
d may prevent the lowered resistant
that makes them subject to disease
t how to maintain normal resistance
disease.