Two kinds of food are described by Pavy (‘Treatise on Food and Dietetics,’ page 227), in the preparation of which the conversion of starch into dextrin appears to be effected. As I have no acquaintance with these, never met with them either in Scotland or Wales, I will quote his description: ‘_Sowans_, _seeds_, or _flummery_, which constitutes a very popular article of diet in Scotland and South Wales, is made from the husks of the grain (oats). The husks, with the starchy particles adhering to them, are separated from the other parts of the grain and steeped in water for one or two days, until the mass ferments and becomes sourish. It is then skimmed and the liquid boiled down to the consistence of gruel. In Wales this food is called _sucan_. _Budrum_ is prepared in the same manner, except that the liquid is boiled down to a sufficient consistency to form, when cold, a firm jelly. This resembles blancmange, and constitutes a light, demulcent, and nutritious article of food, which is well suited for the weak stomach.’ Here it is evident that solution takes place and a gummy substance is formed; this and the fermentation and sourish taste all indicate the action of the diastase of the seed converting the starch into dextrin and sugar, the latter passing at once into acetic fermentation. Having only just met with this passage, I am unable to supply any experimental evidence, but suggest to any of my readers who may be on the spot where either of these preparations are made, the simple experiment of adding a little diluted tincture of iodine to the sowans or budrum, preferably to the latter. If any of the starch remains as starch, a deep blue tint will be immediately struck; if this is not the case it is _all_ converted.