On examining bread corn, for instance wheat, we perceive an outside coating, which after the grain has been soaked in water, may readily be peeled off. This forms the bran of the flour. Immediately under it, is that part of the grain which affords the coarsest flour, it is soft to the touch, and not easily reduced to an impalpable powder, and of a sweetish taste. This constitutes about one half of the grain. Underneath this substance lies what is called by millers, the kernel or heart of the wheat, namely, a hard mealy substance, almost transparent. This part of the grain is capable of being speedily reduced to an impalpable powder, it ferments more readily than the outer layers, and it is this which produces the finest and best kind of wheaten flour. Such is the mechanical constitution of the grain. When chemically examined we find that the flour of wheat, rye, and barley, is composed of three ingredients, or immediate constituent parts, which may be separated by simple processes, viz. starch, gluten, and saccharine mucilage. The proportion of these differ materially in different kinds of corn. The method of separating them is as follows: Make any quantity of wheaten flour into a stiff paste with cold water, and let it be kneaded and wrought in the hands under water; or put the flour into a coarse linen bag, and knead it between the hands whilst a small rill of cold water is suffered to pass over it. The water will carry away the starch in the form of a white powder, and the dough become more and more elastic, in proportion as the water carries off the starch; continue kneading the mass till the water runs off from the kneaded dough colourless. It will also be observed, that in proportion as the water carries off the starch, the paste in the bag assumes a more grey colour, less brilliant, as it were semi-transparent, and of a softer consistence, but, at the same time, more tenaceous, more viscid, more gluey, and more elastic. Thus the flour is separated into three substances, by a method incapable of decomposing or altering any of its immediate constituent parts. The starch is precipitated in a white powder at the bottom of the water, from which it may readily be separated by suffering it to subside, and the supernatant liquid, contains in solution the saccharine mucilage; this may be obtained in the form of a syrup, by evaporating slowly in a warm place the clear decanted fluid; and the third substance, the gluten, remains in the bag, in the state of a soft, cohesive, and elastic substance. In a similar manner the analysis of any species of bread corn may be effected. QUANTITY OF FLOUR OBTAINABLE FROM VARIOUS KINDS OF CEREAL AND LEGUMINOUS SEEDS EMPLOYED IN THE FABRICATION OF BREAD, AND DIFFERENT KINDS OF FLOUR MANUFACTURED FROM WHEAT.