The Board of Agriculture, in order to ascertain what each of the various sorts of grain employed as substitutes for bread-corn would produce, when ground into flour, with only the broad bran taken out, caused a bushel of each of the undermentioned sorts of seeds to be ground for their inspection: the weight of the grain, as well as the bran and the flour, was as follows: Weight Weight Weighed. of Flour. of Bran. _One Bushel of_ _lb._ _lb._ _lb._ _oz._ _oz._ Barley 46 38 10½ 5 10½ Buckwheat 46¼ 38 9 5 5 Rye 54 43 0 9 5½ Maize 53 44 0 8 10½ Rice 61¼ 60 5 0 0 Oats 38¼ 23 5 13 10½ Beans 57¾ 43 5½ 12 5 Pease 61¾ 47 0 12 5 A bushel of wheat, upon an average, weighs sixty-one pounds; when ground, the meal weighs 60¾ lbs.; this on being dressed, produces 46¾ lbs. of flour of the sort called _seconds_, which alone is used for the making of bread in London, and throughout the greater part of this country; and of pollard and bran 12¾ lbs., which quantity, when bolted, produces 3 lbs. of fine flour; this when sifted produces in good second flour 1¼ lb. lbs. The whole quantity of 48 bread-flour obtained from the bushel of wheat, weighs lbs. Fine pollard 4¼ Coarse pollard 4 11 Bran 2¾ — The whole together 59 To which add the loss of 2 weight in manufacturing the bushel of wheat — Produces the original weight 61 REASON WHY OATS, PEASE, BEANS, RICE, MAIZE, MILLET, BUCKWHEAT, AND OTHER NUTRITIVE GRAINS CANNOT BE MADE INTO LIGHT AND POROUS BREAD. Every person is acquainted with the difference there is between light well fermented bread, and that which is sodden, heavy, and badly risen, and the decided preference given to the former over the latter, as the most palatable, and easy of digestion.