There is no grain that displays a greater avidity than wheat, and none that absorbs a greater quantity of nutriment. With all propriety I may justly call winter wheat[178] the very choicest of all the varieties of wheat. It is white, destitute of all flavour,[179] and not oppressive[180] to the stomach. It suits moist localities particularly well, such as we find in Italy and Gallia Comata; but beyond the Alps it is found to maintain its character only in the territory of the Allobroges and that of the Memini; for in the other parts of those countries it degenerates at the end of two years into common wheat.[181] The only method of preventing this is to take care and sow the heaviest grains only. (9.) Winter wheat furnishes bread of the very finest quality and the most esteemed delicacies of the bakers. The best bread that is known in Italy is made from a mixture of Campanian winter wheat with that of Pisæ. The Campanian kind is of a redder colour, while the latter is white; when mixed with chalk,[182] it is increased in weight. The proper proportion for the yield of Campanian wheat to the modius of grain is four sextarii of what is known as bolted flour;[183] but when it is used in the rough and has not been bolted, then the yield should be five sextarii of flour. In addition to this, in either case there should be half a modius of white meal, with four sextarii of coarse meal, known as “seconds,” and the same quantity of bran.[184] The Pisan wheat produces five sextarii of fine flour to the modius; in other respects it yields the same as that of Campania. The wheat of Clusium and Arretium gives another sextarius of fine flour, but the yield is similar to that of the kinds already mentioned in all other respects. If, however, as much of it as possible is converted into fine wheat meal, the modius will yield sixteen pounds weight of white bread, and three of seconds, with half a modius of bran. These differences, however, depend very materially upon the grinding; for when the grain is ground quite dry it produces more meal, but when sprinkled with salt water[185] a whiter flour, though at the same time a greater quantity of bran. It is very evident that “farina,” the name we give to meal, is derived from “far.” A modius of meal made from Gallic winter wheat, yields twenty-two pounds of bread; while that of Italy, if made into bread baked in tins,[186] will yield two or three pounds more. When the bread is baked in the oven,[187] two pounds must be added in weight in either case.