On the whole, it is seen, according to the composition of the floury part of the grain, that the berry contains on an average 90 parts in 100 of flour fit for making bread of the first quality, and that the inevitable mixing in of a small quantity of bran reduces these 90 to 70 parts with the ordinary processes; but the loss is not alone there, for the foregoing table shows that the best portion of the grain is rejected from the food of man that brown or dark bread is made of flour of very good quality, and that the first quality bread is made from the portion of the endosperm containing the gluten in the smallest quantity and in the least developed form. This is a consideration not to be passed over lightly; assuredly the gluten of the center contains as much azote as the gluten of the circumference, but it must not be admitted in a general way that the alimentary power of a body is in connection with the amount of azote it contains, and without entering into considerations which would carry us too wide of the subject, we shall simply state that if the flesh of young animals, as, for instance, the calf, has a debilitating action, while the developed flesh of full-grown animals--of a heifer, for example--has really nourishing properties, although the flesh of each animal contains the same quantity of azote, we must conclude that the proportion of elements is not everything, and that the azotic or nitrogenous elements are more nourishing in proportion as they are more developed. This is why the gluten of the layers nearest the bran is of quite a special interest from the point of view of alimentation and in the preparation of bread. THE EMBRYO AND THE COATING OF THE EMBRYO. To be intelligible, I must commence by some very brief remarks on the tissues of vegetables. There are two sorts distinguished among plants; some seem of no importance in the phenomena of nutrition; others, on the contrary, tend to the assimilation of the organic or inorganic components which should nourish and develop all the parts of the plant. The latter have a striking analogy with ferments; their composition is almost similar, and their action is increased or diminished by the same causes.