| Water | 74.4% |
| Starch, sugar, pectose | 21.2% |
| Nitrogenous matter | 1.7% |
| Fat | .1% |
| Cellulose and epidermis | 1.5% |
| Inorganic matter | 1.1% |
| ——— | |
| Total | 100.00% |
Pohl found the proportion of starch, judging by specific gravity in different varieties, to be as follows: 16.38%, 17.11%, 18.43%, 18.95%, 20.45%, 21.32%, 24.14%.
Dr. Smith's "Food."
[37] Mattieu Williams.
[38] From actual experiment.
[39] From Mrs. Lincoln's "Boston Cook Book."
[40] Pink sugar may be made by putting a few drops of carmine into a cup of powdered sugar, and sifting it several times until the carmine is entirely distributed through it.
[41] Mrs. Richards.
[42] A portion of the starch and sugar is consumed to feed the growing yeast. It has been estimated that about 1 7 of a barrel of flour is lost in raising bread—that is, that amount is consumed by the yeast used.
[43] Oven thermometers may be obtained of Joseph Davis & Co., Fitzroy Works, London, S. E., England. 400° Fahr. is a good temperature for the first fifteen minutes. Some writers give 380°, but the higher temperature is better, provided it can be gradually decreased; it should not fall below 250° until the loaf is done.