own experience must determine which that is. One kind will suit one range of land better than another. Beginning with moderation, a shrewd farmer will soon be able to tell whether any particular breed will suit his farm.
We presume that all farmers work for the sake of profit: we urge an improvement of stock simply on the ground of its profitableness.
ABSORBENT QUALITIES OF FLOUR.
It has long been known that flour gains in weight on being made up into bread. The English act of Parliament allowed 280 lbs. (a sack) of flour to make 320 lbs. of bread. But in fact it makes a much greater weight than this. The average per cent. of water, in English flour, naturally, according to Johnson, is 15 per cent. But good English and French wheat bread, according to the same author, contains 44 per cent. of water; i. e. twenty-eight pounds are absorbed in making. By this estimate, 280 lbs. would gain nearly seventy four pounds, while the act of Parliament allows only forty pounds.
It is understood that American wheat absorbs more water than English; and that United States southern wheat, absorbs more than northern. It is also true that good wheat gains more in baking than poor wheat, and old flour, more than new. It is not good because it takes up water; but good flour has that property, and poor has not; and absorption is, therefore, an evidence of quality.
This absorption of water is in part mechanical and in part chemical. The difference between these may be illustrated; a bushel measure of shelled corn will admit a great quantity of water into its open spaces; it stands between the kernels. When water is thrown upon lime, it does not
exist between the particles, but combines with them. Flour absorbs water in both ways.
Absorption, mechanically, depends upon the coarseness of flour, either from the character of its growth, or from the manner of its grinding. The want of light and heat, in unfavorable climates, or in bad seasons, induces sluggish and imperfect action. The juices are but partially digested and assimilated. Many vegetable constituents exist, in consequence, in smaller quantities, or in a crude state. In such cases the texture is porous and spongy. Grinding breaks down the organized form without altering the essential nature of the texture.
It would seem, if this be true, that grain ripened under unfavorable influences would absorb less rather than more water, since the watery particles, from the want of rapid digestion and excretion, remain in the grain. But after grain is cut, and put to dry, a literal evaporation takes place; the water is, in a measure, exhaled.