Scientific American Supplement, No. 275, April 9, 1881 — John Shaqi
Scientific American Supplement, No. 275, April 9, 1881Various
Science
Scientific American Supplement, No. 275, April 9, 1881
Various
Science -- Periodicals
The Telectroscope. By Moxs. SENLECQ. 5 figures. A successful
apparatus for transmitting and reproducing camera pictures by
electricity.
V. HYGIENE, MEDICINE, ETC.--Rapid Breathing as a Pain Obtunde in
Minor Surgery, Obstetrics, the General Practice of Medicine, and
of Dentistry. Dr. W. G. A. Bonwill's paper before the
Philadelphia County Medical Society. 8 figures. Sphygmographic
tracings.
VI. ARCHITECTURE, ART, ETC.--Artist's Homes. No. 11. "Weirleigh."
Residence of Harrison Weir. Perspective and plans.
* * * * *
WHEAT AND WHEAT BREAD.
By H. MÈGE-MOURIÈS.
In consequence of the interest that has been recently excited on the
subject of bread reform, we have, says the London _Miller_, translated the
interesting contribution of H. Mège-Mouriès to the Imperial and Central
Society of Agriculture of France, and subsequently published in a separate
form in 1860, on "Wheat and Wheat Bread," with the illustration prepared
by the author for the contribution. The author says: "I repeat in this
pamphlet the principal facts put forth in the notes issued by me, and in
the reports furnished by Mr. Chevreul to the Academy of Science, from 1853
up to 1860."
The study of the structure of the wheat berry, its chemical composition,
its alimentary value, its preservation, etc., is not alone of interest to
science, agriculture, and industry, but it is worthy of attracting the
attention of governments, for this study, in its connection to political
economy, is bound up with the fate and the prosperity of nations. Wheat has
been cultivated from time immemorial. At first it was roughly crushed and
consumed in the form of a thick soup, or in cakes baked on an ordinary
hearth. Many centuries before the Christian era the Egyptians were
acquainted with the means of making fermented or leavened bread; afterwards
this practice spread into Greece, and it is found in esteem at Rome two
centuries B.C.; from Rome the new method was introduced among the Gauls,
and it is found to-day to exist almost the same as it was practiced at that
period, with the exception, of course, of the considerable improvements
introduced in the baking and grinding.
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